Instant Pot Ground Beef Pasta
A one-pot creamy pasta with seasoned ground beef and marinara sauce. Ready in half the time of stovetop cooking.
Ingredients
Method
Completed steps 0
Switch pot to SAUTÉ mode and heat oil. Brown the ground beef for 4–5 minutes, breaking it apart as it cooks until no pink remains.
Stir in Italian seasoning and garlic, cooking for 1 minute more. Transfer meat to a separate bowl and cover.
Pour marinara sauce, water, and beef broth into the pot. Add uncooked pasta, onion powder, and red pepper flakes if using. Stir well to combine.
Seal the lid and move the vent valve to SEALED.
Cook at high pressure (PRESSURE COOK or MANUAL) for 8 minutes.
Perform a quick release by flipping the vent valve to VENT immediately. Wait for the float valve to drop, then open the lid.
Return the reserved beef to the pot along with mozzarella cheese. Stir until cheese melts throughout, then season with salt and pepper.
Top with fresh parsley, basil, or thyme and serve.
Notes
Choose any short pasta shape; cooking time remains the same.
For extra creaminess, stir in a splash of heavy cream or cream cheese after adding the mozzarella.
Leftovers keep refrigerated for up to 4 days.
Calories: 312 kcal · Carbs: 9 g · Protein: 20 g · Fat: 22 g · Sodium: 918 mg · Fiber: 2 g · Sugar: 5 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.