Instant Pot Philly Cheesesteak Pasta
Easy to make and full of flavor, this Instant Pot Philly cheesesteak pasta will be your family's favorite meal! It has the flavors of a cheesesteak with a twist in a hearty pasta dish.
Servings: 6
Calories: 679kcal
Equipment
Ingredients
- 1 Tablespoon olive oil Optional, see notes
- 1 pound ground beef lean
- 16 ounces pasta
- 4 cups beef broth unsalted
- 12 ounces au jus gravy see notes
- ½ cup sour cream
- 2 cups shredded cheese 6 cheese Italian is recommended
- 1 yellow onion chopped
- 3 cloves garlic chopped
- 1 cup baby bella brown mushrooms chopped, optional
- ½ green pepper chopped
- ½ yellow pepper chopped
- ½ red pepper chopped
- 1 teaspoon salt see notes
- ½ teaspoon paprika ground
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Turn the Instant Pot to saute normal temp and heat up. Once hot, add in the olive oil (if using lean beef) and ground beef. Cook for 2-3 minutes stirring to break it up.1 Tablespoon olive oil, 1 pound ground beef
- Add in the garlic and onions, cook another 2-3 minutes until the beef is fully or almost fully cooked.Hit cancel.1 yellow onion, 3 cloves garlic
- Stir in the broth, au jus, salt, paprika, red pepper flakes, Italian seasoning, and pepper. Stir in the pasta and gently pat the pasta down so it is mostly covered in broth.4 cups beef broth, 12 ounces au jus gravy, 1 teaspoon salt, ½ teaspoon paprika, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper, 16 ounces pasta
- Spread the peppers and mushrooms over the top, do not stir.1 cup baby bella brown mushrooms, ½ green pepper, ½ yellow pepper, ½ red pepper
- Put the lid on and turn the valve to sealing. Push the Pressure Cook/Manual button and set for 6 minutes(see notes about times.) It took ours about 20 minutes to build pressure.When done do a manual release and carefully remove lid when the pin drops.
- Stir in the sour cream and cheese. Let stand for about 5 minutes and enjoy!½ cup sour cream, 2 cups shredded cheese
Notes
Nutritional values and serving sizes estimated.
Olive oil - You will only need oil if you are using lean beef. 85% and lower, you won't need oil.
Salt - you may need to adjust the salt if you use any broth other then unsalted. 1 teaspoon was added for unsalted broth.
Au Jus - It can be hard to find sometimes. You can use a 10.5 ounce can, a 12 ounce jar or even buy the powdered mix. If using the powdered mix, add 1 Tablespoon of the powder and an extra cup of broth (or water) when adding the broth to the Instant Pot.
About cooking times - If you are not using medium shells, you may need to slightly adjust cooking time. Take the longest cooking time on the box of pasta and divide in half. If it is 10-12 minutes, set it for 6. I do not recommend spaghetti noodles, they may clump together in this recipe.
For the cheese we buy the 6 cheese Italian which has provolone, mozzarella, asiago, romano, parmesan and fontina. But you can use other cheeses if you prefer.
Nutrition
Calories: 679kcal | Carbohydrates: 63g | Protein: 36g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1201mg | Potassium: 902mg | Fiber: 4g | Sugar: 5g | Vitamin A: 852IU | Vitamin C: 41mg | Calcium: 256mg | Iron: 3mg