Instant Pot Philly Cheesesteak Pasta [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.66 from 26 reviews

Beef Instant Pot Recipes Pasta Recipes

Cook time Cook time: 5 minutes

Instant Pot Philly Cheesesteak Pasta has all the delicious flavors and textures of a juicy Philly cheesesteak in this easy and cheesy pasta dish ready in about 30 minutes.

We love making easy and delicious pasta in the Instant Pot, like our popular Instant Pot Chicken Pot Pie Pasta, Instant Pot Pizza Pasta, and the cheesy Instant Pot Cheeseburger Macaroni.

Best Instant Pot Philly Cheesesteak Pasta

Instant Pot Philly Cheesesteak Pasta is one of the easiest and the most delicious recipes you can make in your Instant Pot. You start by browning the beef, after that, you add the mushrooms and green peppers.

Followed by the pasta and the broth to cook it all. Once the Instant Pot beeps, all you have to do is add the cheese. For better flavor and taste, you can extra cheese to the dish. Stir well and enjoy one of the creamiest and most delicious pasta dishes you have ever had.

This recipe does not get any easier. I love that you don’t have to pre-cook the pasta, I mean who has time for that? You add the uncooked pasta to the pot and cook it all together.

This Instant Pot Philly Cheesesteak Pasta is the perfect one-pot meal that you can make in about 30 minutes and it bursts with textures and flavors!

Instant Pot Philly Cheesesteak Pasta Recipe Tips:

  • Use quality meat because a good meat-centered meal starts with quality meat. Preferably use organic beef for this meal.
  • Also, look for fresh meat that has a bright color, and about 15-20% fat content. Due to higher fat content, the meat gets great flavor and tenderness.
  • Browning the beef is essential, it will lock in the flavor and the beef juices and also elevate the meat flavor.
  • You don’t have to pre-cook the pasta for this recipe. Add the uncooked pasta to the pot and 5 minutes on HP will give you al-dente pasta, and 6 minutes will result in more well-cooked pasta.
  • For a spicier kick, add some red pepper flakes.
  • Similarly, I added provolone cheese. However, you can also use mozzarella or Swiss cheese.

How long do you cook pasta in the Instant Pot?

Pasta is cooked in an Instant Pot or other electric pressure cookers, usually between 4-6 minutes, depending on the recipe and type of pasta. Most of the time followed by a Quick Pressure Release.

Can I make this dish with other meats?

This dish can be made with any ground meats, such as chicken, turkey or pork. Similarly, the cooking time will still be the same if you use the same amount of ingredients.

How to store it?

  • If you have some leftovers, I recommend transferring the dish into an airtight container. Then, store it in the fridge for up to 3-4 days.
  • Also, you could freeze it. Prior to freezing, ensure the dish is completely cold, and freeze it up to 3 months. 

Tools/ingredients that I used to make the Best Instant Pot Philly Cheesesteak Recipe:

  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.

Instant Pot Philly Cheesesteak Pasta has all the delicious flavors and textures of a juicy Philly cheesesteak in this easy and cheesy pasta dish ready in about 30 minutes.

Instant Pot Philly Cheesesteak Pasta

Instant Pot Philly Cheesesteak Pasta has all the delicious flavors and textures of a juicy Philly cheesesteak in this easy and cheesy pasta dish ready in about 30 minutes.
4.66 from 26 votes
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Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 515kcal
Author: Catalina Castravet

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
  • 2 cups beef broth
  • 8 oz shell pasta (I used large shells)
  • 2 cups shredded cheese (provolone, Swiss or mozzarella cheese)

Instructions

  • Set Instant Pot to Saute.
  • Once the IP is hot melt the butter.
  • Add the ground beef, let it cook without moving for about 1 minutes, 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 salt, pepper and Worcestershire sauce. Stir to combine. Add onion, garlic, green pepper and mushrooms. Stir and cook for another 1-2 minutes.
  • Add the ketchup and beef broth. Stir to combine. Scrape the bottom of the pot with a wooded spoon, to make sure bits are not stuck to it.
  • Add pasta and stir to combine.
  • Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust 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 cover and stir.
  • Turn off the Instant Pot.
  • Top with cheese, put the lid back on but don't seal. Allow a minute or two for cheese to start to melt. Stir to combine.
  • Serve!

Video

Nutrition

Serving: 0g | Calories: 515kcal | Carbohydrates: 35g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 1037mg | Potassium: 650mg | Fiber: 2g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 18.3mg | Calcium: 236mg | Iron: 2.7mg
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Comments

Leave a reply

Andy Guldenschuh

What other setting can I use if I don't have "manual pressure"?

Reply

The Pressure Cook setting

Reply

Karen

Do you not drain the fat??

Reply

I do, it's just not showed in the video, also if it's not too much I leave it for flavor.

Reply

Kathy

Help! Don’t know what I did wrong, noodle weren’t done very tough. I cooked for another 4 minutes and added 1/2 c of broth. I’d appreciate any help. This was the first time I went solo with my IP.

Reply

Did you cook on high pressure the first time?

Reply

Sheila

This was easy and delicious! My gf recommended it and I made it tonight. I made a few changes: used gluten free pasta, added Italian seasoning, garlic salt, onion powder, splash of white wine. Cooked on high for 0 minutes, quick release, added 1 tablespoon of sour cream and cooked on sauté for another 1-2 min. Thanks for a great recipe!

Reply

Brianna

If I double the recipe so I just double everythinf? Do I need to change the time?

Reply

You double everything but the time stays the same.

Reply

Cassandra

I see the nutritional info and I want to know the serving size to the amount of calories you have listed

Reply

its per serving size, and the recipe makes about 4 servings.

Reply

Alana

Such a hit, my husband has requested this over and over again for his meals. So simple and tastes so good! He said it heats up good too!

Reply

Yay, so happy that you liked it!!!

Reply

Whitney

I have the same IP and after reading the manual when I couldn’t find the same setting, it says to use the beans setting. Hope this helps!

Reply

Jeanie Brinkoetter

I love philly cheese steak, I made this and the next time I will leave the Worcestershire out it over powered the meal

Reply

Arthur

How would this measure in grams insread of ounces, pounds and cups? Thank you, Arthur

Reply

Hi, just convert these, and you will be good.

Reply

E

Do you think I could successfully double the recipe in a 6 qt? Or is that just asking for trouble?

Reply

It may be asking for some trouble :)

Reply

Nicole

This dish was so delicious and easy to make. I’m not one that generally likes a lot of recipes that I try. Never do I make them more than once. However, this one I will most definitely be adding to my rotation. Yum!!!!

Reply

Neva Holleman

Can thie be made in the oven--Do you still not cook the pasts shells

Reply

If you make it in the oven you have to cook the pasta shells. it would be easier to make it on the stove in that case.

Reply

Amberlynn Biggs

Made this tonight. OMG!! It was amazing!!! I used ground turkey and banza noodles instead. So delish. Thanks for the recipe.

Reply

Happy that you loved it!

Reply

Trese

I made this and it was awesome! But, I will use cream cheese and or provolone and maybe a little more broth. I used mozzarella, bad idea! They changed something in cheese anymore, it doesn't melt like it should. It gets hard like glue!

Reply

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