Instant Pot Jalapeño Popper Pasta
I am always amazed at how easy it is to cook pasta in the Instant Pot. When I am pressed for time and need a comforting, low-effort dinner that tastes delicious and is ready in just 30 minutes, I make Instant Pot Jalapeno Popper Pasta. This one-pot meal is loaded with bacon, oozing with melted cheese, and featuring hearty ground beef and spicy peppers.
I love making easy and delicious pasta meals in the Instant Pot. These are the type of meals that I plan for busy weeknights, when I want a warm, homemade meal, but don’t have the energy to stay next to the stove for hours. For instance, this Instant Pot Philly Cheesesteak Pasta, Cheesy Instant Pot Taco Pasta, and the cheesy Instant Pot Cheeseburger Macaroni are staples in our house that the whole family wholeheartedly loves.
Table of contents
Making an Instant Pot Jalapeño Popper Pasta was a no-brainer to me, as I love everything “jalapeño popper’ related. The quick Instant Pot recipe turned out to be creamy, cheesy, and hearty, with the right amount of heat from the jalapeños. The best part is that you don’t have to cook the pasta separately—it cooks perfectly in the luscious, velvety sauce. This has quickly become my go-to easy recipe for busy weeknights, with minimum dishes to clean and a delicious, comforting dinner to eat.
Why you will love this recipe
- A fast and easy meal: I can make this hearty and hot, one-pot meal for the whole family in less than 30 minutes. The best part is that it’s low-effort; you sauté for a bit, then set the Instant Pot and let it cook for a few minutes.
- Cheesy, spicy, and full of meat: It has all the good stuff that everyone loves, including hot peppers, lots of beef covered in melted cheese, and crispy bacon.
- One-pot meal: You can cook the bacon in the oven or in the Instant Pot. If you choose to sear it in the IP, this becomes a one-pot meal, making clean-up a breeze.
- Versatile: For the little ones and those who cannot handle spicy food, I leave out the jalapenos and use green bell peppers instead.
What you will need
- Dry ingredients: I like large shell pasta because it holds so much meat, cheese, and other ingredients inside, and the outside has ridges to hang onto the sauce as well.
- Wet ingredients: The broth is used as a base for the sauce. I use low-sodium broth, so the salty taste does not overpower the other ingredients’ flavors. Just a bit of butter with the cream cheese gives it richness and depth of flavor.
- Cheese: I use Philadelphia cream cheese for the richest and creamiest flavor and texture. Don’t scrimp on this ingredient. And make sure not to get low-fat or whipped cream cheese.I also shred my own cheddar cheese right before adding it to get the meltiest, tastiest cheese sauce.
- Flavorings: The jalapenos are fresh from my local farmers’ market. I remove the seeds and veins and chop them into small pieces. I also use an organic yellow onion, which I dice into pieces of about the same size, to add a bit of sweet caramelization. Finally, I mince fresh garlic to get a distinct, rich garlicky taste.
- Meat: I cook fresh hardwood bacon and dice it into bite-sized pieces, blotting them to get rid of the excess grease for a smoky and umami flavor.I also brown some ground beef (85/15) to provide a meaty and hearty addition.
- Seasonings: I also use salt and pepper to taste.
How to make
Cook the bacon: First, I preheat the oven to 400 degrees F and place one of the racks in the lower third of the oven. I also line one baking sheet with aluminum foil. I bake the bacon for 15 to 20 minutes until it is brown and crispy. I start checking at around 12 minutes. Another option is to sear it in the Instant Pot and set it aside; don’t forget to discard the grease.
Brown the beef: Next, I set the Instant Pot to saute and add two tablespoons of canola oil. When it simmers, I add the ground beef and let it sit for one minute without moving it. Then, I break it up with a wooden spoon until it is all brown. The onion, garlic, and jalapenos are added next, along with some salt and pepper. I then cook them for an additional two minutes, stirring occasionally.
Cook the pasta: Now, I pour in the broth and scrape the pot to remove any bits, add the pasta, and stir. After I add the butter and cream cheese, I shut the lid. I set the valve to sealed and put it on high pressure to cook for five minutes.
Melt the cheese: After it is done, I do a quick release and remove the cover to stir. Then, I add the shredded cheese, set the lid on loosely, and let it sit for a minute or two until it starts melting.
Garnish and serve: Finally, stir it and top it with your favorite garnishes and serve.
Expert tip
The best (and easiest) way to prep a jalapeno
The first time I cleaned a jalapeno, I ended up getting the juice in my eye, and it was excruciating. So, that is my first warning. Wear disposable gloves and do not touch your eyes while cleaning them. But the trick is to try not to touch the seeds and membrane with your hands in the first place. That is where the spicy juice is. I usually do it in a colander under cold running water, rinsing the pepper as I go to keep the oils away from my fingers.
First, I cut off the top of the pepper as well as the stem. Then, I slice it in half lengthwise. Next, I use a teaspoon to scrape the seeds and membrane out of the pepper, rinsing the inside to ensure they are all removed. Make sure all the white membrane is gone, too. Then, I cut it into strips and diced it. After, I discard the seeds and membranes and clean the dishes before throwing away the gloves.
More tips to consider:
- Even though I use gloves, I still wash my hands thoroughly after handling jalapenos to be on the safe side.
- I highly recommend ground beef with around 15 to 20% fat, as it has plenty of flavor. I use organic, grass-fed beef for this recipe.
- In addition, don’t skip the browning. It caramelizes the beef to lock in the juices and flavors.
- Do not cook the pasta before adding it to the pot. It will be ideally al dente after five minutes. For softer noodles, cook them for six minutes.
- This recipe was written for a six-quart Instant Pot. A larger one may have different times.
Recipe variations and add-ins:
- Different meat: This delicious dish can also be made with chicken, ham, turkey, or pork instead of beef.
- Tex-Mex pasta: Give it a Tex-Mex taste with taco seasoning and some black beans, bell peppers, diced tomatoes, salsa, and guacamole.
- Boozy popper pasta: A ½ cup of your favorite wine will give this pasta a nice flavor, and you don’t have to worry about anyone getting drunk. The alcohol gets cooked away, so even the kids can eat it.
- Add veggies: Give it some color and flavor with colorful vegetables like red and orange bell peppers, chopped carrots, sweet corn, baby peas, and purple cabbage.
- Ranch-style popper pasta: Stir in some of my homemade ranch seasoning for a burst of tangy, sweet, and savory taste with hints of garlic, onion, chives, parsley, and dill.
Serving suggestions:
When I serve this jalapeno popper pasta, I always make sure we have plenty of bread on the table to soak up the creamy, cheesy sauce. I do like seeing my guests try to lick the plates clean, but sometimes they get embarrassed, so bread is easier. My 30-minute dinner rolls are perfect for this because they are ready just in time for the pasta to be done. They are easy to make with just a few ingredients that most people already have at home.
If I am in the mood, a lovely garden salad with lettuce and veggies will work as an appetizer, or I can serve my easy and creamy tomato salad. This simple dish is tangy and velvety with sour cream, Greek yogurt, tomatoes, red onions, and fresh dill. For dessert, everyone can cool off with a bowl of no-churn pineapple ice cream. It is one of the easiest desserts to make and only has six ingredients, with no ice cream maker needed.
How to store leftovers:
- Refrigerate: Leftovers can be stored for up to four days in a sealed container in the fridge.
- Freezing: To keep them longer, place the leftovers in freezer bags and they will stay fresh for up to three months. I like to separate mine into single-serve portions for easy meal planning.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in a pot on medium-low, stirring frequently, until hot, or in the microwave for one to two minutes.
Frequently asked questions
If the pasta turned out too soggy or mushy, it was probably cooked too long. Do not boil the noodles before putting them into the Instant Pot. They should be dry when they go into the pot. It only takes five minutes to cook shell pasta to al dente. It may also be the pasta type that was used. Be sure to choose a high-quality brand and verify that it is not expired.
Any pasta that is sturdy enough to handle being cooked under pressure without turning to mush. I like using shells because of their shape. The concave bowl holds a bunch of meat, sauce, and cheese, so I get a taste of everything in every bite. Penne is another excellent choice because the slanted tubes hold a lot of cheese and sauce, too. Elbow macaroni is an old favorite, but the newer version, cavatappi pasta, surpasses it.
It was likely not cooked long enough. Test it, and if it is not ready, turn on the saute setting to cook it a little bit longer. Do not try to cook it longer in the Instant Pot. Not having enough water in the pot can also be a problem. There must be at least four cups of liquid for each pound of pasta.
This recipe calls for three jalapeno peppers, which makes it medium hot. For a mildly hot variety, use one jalapeno. If that seems too spicy, consider using poblano peppers instead. They are not as pungent as jalapenos. But, like the jalapeno, remember to remove the seeds and membrane and rinse them out.
More Instant Pot recipes to try:
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Instant Pot Jalapeño Popper Pasta
Ingredients
- 8 ounces hardwood smoked bacon diced
- 2 tablespoons canola oil
- 1 pound ground beef
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 jalapeños seedless and veins removed, diced
- 2 cups beef broth low-sodium
- 1 tablespoon unsalted butter
- 8 ounces cream cheese divided into chunks
- 8 oz large shell pasta
- 2 cups shredded cheddar
Garnish:
- 2 jalapeños
- Parsley
Instructions
Bacon:
- You can use pre-cooked bacon or cook your own.
- Preheat oven to 400°F.
- Position a rack in the lower third of the oven. Line one baking sheet with aluminum foil.
- Lay the bacon on the baking sheet in a single layer.
- Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Begin checking around 12 minutes to monitor how quickly the bacon is cooking.
- Remove from oven and set aside.
Pasta:
- Set the Instant Pot to Saute. Once the IP is hot, add the oil and wait for it to start simmering.
- Add the ground beef, let it cook without moving for about 1 minute, to get a nice sear on it. After that, break it up using a wooden spoon as it cooks.
- Once the ground beef has browned, add chopped onion, minced garlic, diced jalapeños, salt and pepper stir and cook for 1-2 minutes.
- Add broth and scrape well the bottom of the pot to remove any bits of beef that stuck to it.
- Add butter and cream cheese. Stir to combine.
- Add pasta and stir to combine.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 5 minutes on High Pressure.
- Once Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove the cover and stir.
- Turn off the Instant Pot. Remove the lid and stir the pasta.
- Top with shredded cheese, put the lid back on, but don't seal. Allow a minute or two for the cheese to start melting. Stir to combine.
- Serve topped with bacon, jalapeños, and chopped parsley.
Notes
The best (and easiest) way to prep a jalapeno
The first time I cleaned a jalapeno, I ended up getting the juice in my eye, and it was excruciating. So, that is my first warning. Wear disposable gloves and do not touch your eyes while cleaning them. But the trick is to try not to touch the seeds and membrane with your hands in the first place. That is where the spicy juice is. I usually do it in a colander under cold running water, rinsing the pepper as I go to keep the oils away from my fingers. First, I cut off the top of the pepper as well as the stem. Then, I slice it in half lengthwise. Next, I use a teaspoon to scrape the seeds and membrane out of the pepper, rinsing the inside to ensure they are all removed. Make sure all the white membrane is gone, too. Then, I cut it into strips and diced it. After, I discard the seeds and membranes and clean the dishes before throwing away the gloves.More tips to consider:
- Even though I use gloves, I still wash my hands thoroughly after handling jalapenos to be on the safe side.
- I highly recommend ground beef with around 15 to 20% fat, as it has plenty of flavor. I use organic, grass-fed beef for this recipe.
- In addition, don’t skip the browning. It caramelizes the beef to lock in the juices and flavors.
- Do not cook the pasta before adding it to the pot. It will be ideally al dente after five minutes. For softer noodles, cook them for six minutes.
- This recipe was written for a six-quart Instant Pot. A larger one may have different times.