Instant Pot Philly Cheesesteak Pasta
This instant pot Philly cheesesteak pasta is my go-to recipe when I crave something cheesy and hearty but don’t have much time. I have combined all the savory flavors of a classic Philly cheesesteak in this creamy and comforting one-pot pasta recipe. The best part is that it comes together in minutes!
If you are looking for effortless weeknight dinners that are packed with flavors and barely require any work, I’ve got you covered with my easy Instant Pot recipes. This Instant Pot orange chicken is definitely worth adding to your rotation, and this taco pasta is rich, creamy, and full of cheese. Check my Instant Pot recipes section; you will find many solutions to everyday cooking.
Table of contents
My favorite part about this easy Instant Pot recipe is that everything is cooked in one pot; there is no need to boil the pasta separately. The pasta is cheesy and satisfying, with bold flavors from the perfectly seared beef, peppers, and mushrooms. This dish is creamy and indulgent, perfect for feeding a hungry family or meal-prepping for the week.
Why you will love this recipe
- Fast and easy: With my easy recipe, this pasta dish is even better than the sandwich and can be made in less than 30 minutes.
- It’s all cooked in one pot: Cleanup is a breeze since I cook everything in one pot. That means more time spent eating and hanging out with the family.
- Way better than the boxed stuff: This is easier and tastes better than Hamburger Helper or any other boxed stuff they sell at the store.
- The instant pot does all the work: After searing the beef and veggies, you just let it work magic.
What you will need
- Ground beef – I highly recommend using lean ground beef for this recipe so you don’t end up with lots of grease. I use 85/15 ground beef because it has just enough fat to provide lots of flavor but not much grease.
- Large shell pasta – I like large shell pasta in my casserole because it holds a lot of ground beef, cheese, and delicious juice, so I get more flavor in every bite.
- Broth – I cook everything in low-sodium, organic beef broth and add Worcestershire sauce to enhance the beef flavors. I also add a bit of ketchup, my secret ingredient, for added sweetness and tang. I love the boost of rich tanginess that enhances the rest of the flavors.
- Veggies – I use the classic onion and green bell pepper for the authentic Philly cheesesteak flavor. I also add mushrooms and garlic for a bolder flavor.
- Dairy – I add sour cream, cream cheese, and shredded cheese to this dish for rich creaminess.
How to make
Brown the beef: First, I set the instant pot to saute and melt the butter before adding the ground beef. I let it sit for one minute before moving it to get a good sear. Then, I break it up with a wooden spoon as it cooks until it is well browned.
Saute the veggies: Next, I add salt, pepper, and the Worcestershire sauce before stirring and adding the mushrooms, green pepper, garlic, and onion.
Mix it up: I let this all cook for two minutes while stirring occasionally before adding the beef broth and ketchup and scraping the bottom of the pot with a wooden spoon to ensure I get all the browned bits that may be stuck there.
Pressure cook: I add the pasta and stir gently to combine, just enough to submerge it into the liquid. Now, I cover the pot and seal the lid, setting it for four minutes on high pressure.
Pressure release: When it is done cooking, I do a quick release, remove the lid to stir, and turn off the pot. Then, I add the cream cheese and sour cream, set the pot on saute, stir, and let it cook until creamy and melted before turning it off.
Melt: Finally, I season with salt and pepper, add the cheese, and set the lid on top to let it melt for one minute before serving.
Serve: Give the pasta a gentle stir and serve it immediately.
Expert tip
Making the creamiest pasta
Use freshly shredded cheese instead of packaged, pre-shredded cheese for the best texture and creamiest pasta. The latter contains anti-caking agents that can make the sauce grainy. For the smoothest sauce, also stir in the cheese gradually while the pasta is still hot, but the instant pot should be turned off. That will give it a velvety finish without clumping the sauce.
More tips to consider
- Don’t skip browning the beef. This is a crucial step to add flavor and lock in the juices. If the ground beef is not lean, this is also the perfect time to drain the excess fat.
- Incidentally, my recipe calls for browning the beef with butter. However, this is unnecessary if oil or ground beef is under 85/15.
- Hand-shred the cheese. Pre-shredded cheese has added chemicals to keep it from clumping.
- To make things easier, prepare the ingredients, such as the mushrooms, peppers, onions, and cheese, ahead of time.
- You can use any kind of pasta. I like shells because they hold a lot of juice, beef, and cheese, but other types of pasta would work well for this.
Recipe variations and add-ins:
- Use pork: I have used ground pork and sausage, which are fantastic, too, with lots of rich, bold flavors.
- Other meats: I have also made this with ground chicken or turkey instead of pork or beef to make it lighter. It has less fat, calories, and cholesterol but plenty of flavor.
- Vegetarian cheesesteak pasta: The meat is entirely omitted for vegetarian Philly cheesesteak pasta; use more mushrooms instead.
- Hot spicy cheesesteak: When I sprinkle on some red pepper flakes and add some chopped jalapenos to my pasta, this is a super spicy dish that my hot food lovers enjoy.
- More veggies: It doesn’t have to be traditional. Sometimes, I add carrots, peas, and green beans.
- Double batch: If you have an 8-qt IP, you can easily double the recipe; the cooking time does not change.
- Casserole: No instant pot? As an alternative, make this Philly cheesesteak casserole.
Serving suggestions:
When I serve this to my family for dinner, I often have a cucumber, tomato, avocado salad, and some fluffy potato dinner rolls to dip into the creamy sauce. I also like to make something simple to go with the pasta, either cheesy baked green beans or oven-roasted asparagus. For the kids, I usually quickly fix some crispy air-fried potatoes.
For dessert, I like to surprise the family with something decadent, like this Instant Pot cheesecake or my chocolaty Instant Pot brownie bites! I almost always have a stash of these chocolate raspberry bites in the fridge in case I don’t have time to make dessert.
How to store leftovers:
- Refrigerate: Leftovers will stay fresh for up to a week in an airtight container in the fridge.
- Freezing: Pack leftovers in a freezer bag or freezer-safe container, which can be kept for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in the microwave for one to two minutes or in a skillet on the stove for several minutes.
Frequently asked questions
The most common mistake people make when cooking this dish is boiling the pasta before adding it to the instant pot. This will make the noodles mushy. The pasta does not need to be cooked first. This recipe calls for dry pasta. Using cooked noodles will leave you with mushy pasta. Also, pasta should be pressure-cooked for only 4-5 minutes, depending on the recipe and type of pasta, followed by a Quick Pressure Release. If you cook it longer, you risk overcooking it.
Getting a burn notice on the Instant Pot can happen for many reasons. The most common cause is not having enough liquid. The pot needs enough liquid at the bottom to steam and cook properly. Food stuck to the bottom of the pot is another reason for a burn notice. Remember to scrape the bottom of the pot to keep things from getting stuck. Stirring frequently when sauteing also helps. After adding the broth, scrape the bottom of the pot well.
Any pasta shape can be used with this recipe. I like large shells because they hold a lot of sauce, beef, and cheese. However, other shapes work in the same or similar ways. Some of these include penne, campanelle, orecchiette, fusilli, and rigatoni. The textured surfaces and ridges really help to hold onto the sauce well. Shapes like farfalle have pockets to hang onto the sauce, too.
More Instant Pot pasta recipes:
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Instant Pot Philly Cheesesteak Pasta
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 green bell pepper diced
- 8 ounces baby Bella mushrooms minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 3/4 cups beef broth
- 8 oz shell pasta I used large shells
- 2 cups shredded cheese provolone, Swiss or mozzarella cheese
Optional – but makes it creamier!
- 4 oz cream cheese cubed
- 1/4 cup sour cream room temperature
Instructions
- Set Instant Pot to Saute. Once the IP is hot, melt the butter or add oil instead.
- Add the ground beef and let it cook undisturbed for about 1 minute to achieve a nice sear. After that, use a wooden spoon to break it up as it continues cooking.
- After browning the ground beef, add salt, pepper, and Worcestershire sauce. Stir to combine. Then add the onion, garlic, green pepper, and mushrooms. Stir and cook for an additional 1-2 minutes.
- Add the ketchup and beef broth, then stir to combine. Scrape the bottom of the pot with a wooden spoon to ensure no bits are stuck.
- Add pasta and gently stir to combine just enough to submerge it into the liquid.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
- After the Instant Pot beeps to signal it's finished, perform a quick release by turning the valve to Vent. Carefully remove the lid and stir the contents.
- Turn off the Instant Pot.
- Select the Saute function, add the sour cream and cream cheese to the pot, stir, and cook until they are melted and creamy. Taste and adjust for salt and pepper, then turn off the Instant Pot.
- Top with cheese and put the lid back on, but don't seal. Allow a minute or two for the cheese to start to melt. Stir to combine and serve.
Video
Notes
More tips to consider
- Don’t skip browning the beef. This is a crucial step to add flavor and lock in the juices. If the ground beef is not lean, this is also the perfect time to drain the excess fat.
- Incidentally, my recipe calls for browning the beef with butter. However, this is unnecessary if oil or ground beef is under 85/15.
- Hand-shred the cheese. Pre-shredded cheese has added chemicals to keep it from clumping.
- To make things easier, prepare the ingredients, such as the mushrooms, peppers, onions, and cheese, ahead of time.
- You can use any kind of pasta. I like shells because they hold a lot of juice, beef, and cheese, but other types of pasta would work well for this.
Nutrition