Best Instant Pot Ground Beef And Pasta Recipes
INSTANT POT GROUND BEEF PASTA
Instant Pot Ground Beef and Shells - kinda speaks for itself, doesn't it? Creamy, cheesy, comforting, and all the things you love in one dish, plus half the cooking time you'd normally need. And it's a great way to use up those pantry staples!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Set your pressure cooker to SAUTE. Drizzle with oil, then add the ground beef and saute 4-5 minutes, breaking beef into pieces as it cooks, until browned.
- Stir in Italian seasoning and garlic for 1 minute longer. Transfer ground beef to a bowl and cover tightly to keep warm.
- Add marinara, water, broth, noodles, onion powder, and red pepper flakes (if using) to the pot and give it a good stir.
- Place the lid on the pot and slide it into the locked position and turn the vent valve to the sealed position.
- Set to PRESSURE COOK or MANUAL for 8 minutes.
- Do a QUICK RELEASE (immediately turn the vent valve to VENT position) and remove the lid once the float valve drops.
- Stir in ground beef and mozzarella cheese. Once cheese is melted and incorporated, add salt and pepper to taste.
- Garnish with fresh parsley, basil, or thyme if desired and serve.
Nutrition Facts : Calories 312 kcal, Carbohydrate 9 g, Protein 20 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 68 mg, Sodium 918 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT GROUND BEEF AND PASTA
Instant Pot Ground Beef and Pasta -- Ground beef and pasta is a simple, delicious meal. I love it because you can get all of your daily nutrients in one dish! Whether you're looking for something easy to cook for yourself or your family, this recipe has it covered.
Provided by ForkToSpoon.com
Time 25m
Number Of Ingredients 6
Steps:
- Start by adding the ground beef to the Instant Pot, and then press the saute button.
- Saute, and stir the ground beef until it is browned. Drain the fat.
- Then add the beef broth or stock, marinara sauce, pasta, and salt, and pepper.
- Mix well, paying particular attention to get all of the browned meat that might have stuck on the bottom.
- Add your lid, and set manual high pressure for 5 minutes.
- When the time is up, do a quick release.
- Add some shredded mozzarella on top.
- Plate, serve, and enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 45 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1758 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
INSTANT POT MEAT LOAF
I used to make this pressure-cooker meat loaf a lot when my kids were growing up and I was working. It's easy to make and a family favorite. Several loaves can be made ahead and frozen for busy weeks. Thaw a loaf in the refrigerator overnight and then it's ready to cook. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf. , Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 678mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
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