Instant Pot Pizza Pasta
Anytime I need a quick and hearty meal that will make the whole family happy, I turn to this Instant Pot Pizza Pasta, which is guaranteed to be a hit. A complete one-pot meal, fully cooked in the Instant Pot, that’s ready in under 30 minutes.
My kids love the ooey gooey cheese, and my husband enjoys all the meaty beef and pepperoni. It only takes 10 minutes to prepare and 5 minutes to cook on high pressure, so you have time to set the table and heat some garlic bread. I like mine with a healthy salad on the side. I usually opt for an easy Chickpea Salad or chopped Mexican Salad.
Table of contents
In my household, there are two pasta lovers and two pizza lovers, so it can be a challenge to make a meal that pleases both teams. This pizza pasta is the winning meal that makes the family come together. It’s hearty, comforting, and nostalgic; it’s something that we make for a family night filled with games and laughter. The tart tomato sauce and the slightly salty pepperoni combination is so satisfying. The recipe is also very customizable; you can add bell peppers, mushrooms, and caramelized onions; the possibilities are endless!
Why you will love this recipe
- Both dishes in one meal: For those who can’t decide between pizza and pasta, this option allows you to have both. This recipe is rich and comforting, with lots of melty cheese and salty pepperoni.
- Economical dinner for all: My delicious recipe feeds a family of six for under $20! This meal is not only tasty, but also budget-friendly.
- It’s a fast and easy recipe: with my Instant Pot recipe, everything gets tossed in the pot, and it’s ready in 30 minutes.
- Easy cleanup: Since this recipe uses only one pot, cleanup is also a breeze. I love a good meal that is effortless and stress-free.
What you will need
- Pasta: I use cellentani pasta noodles because they have ridges on the outside to hold lots of sauce and cheese, and they are hollow to hold even more yummy sauce.
- Sauce: To make the sauce rich and tangy, I use tomato paste flavored with garlic and herbs, and my homemade pizza sauce. Also, I use organic, low-sodium beef broth to keep it from being too salty.
- Seasonings: To flavor this dish, I add fresh minced garlic, diced yellow onion, salt, pepper, and a hint of red pepper flakes for added spiciness.
- Meat: I only use organic, grass-fed 85/15 lean ground beef, which has a minimal amount of grease but still retains plenty of flavor. I also like to use organic, uncured pepperoni for this dish.
- Cheese: I prefer to grate my cheese because pre-shredded cheese often contains an added ingredient to prevent clumping, which also hinders its melting properties. My choice of cheeses includes Romano, Parmesan, provolone, and mozzarella.
How to make
Brown the beef: First, I set the pot to saute. When it is hot, I melt two tablespoons of butter and cook the diced onions for two minutes, stirring occasionally. Then, I add the beef, breaking it up as it cooks, until it turns brown. I then stir in the tomato paste, garlic, salt, pepper, and red pepper flakes.
Add pepperoni: I let it cook for another two minutes before stirring in the tomato sauce and pepperoni.
Cook the pasta: Next, I add the beef broth and scrape the bottom of the pot to remove any ground beef that has stuck to it, then add the pasta. I cover the pot and seal it, ensuring the valve is closed, and then cook it for five minutes on high.
Melt the cheese: Once it’s done, I perform a quick release and remove the cover to stir. Then, I add the cheese and set the lid back on top lightly to let it melt for one minute.
Stir, garnish, and serve: After it melts a bit, I stir and garnish with parsley before serving.
Expert tip
Keeping the pasta from sticking
Cooking pasta in the Instant Pot can be tricky. It can stick together if there is not enough liquid in the pot because there is no way to stir the pasta while it cooks. The starch released during the cooking process can make it clump together if it is crowded or not covered in liquid. Cooking it under pressure causes it to absorb a significant amount of liquid, so ensure it has sufficient liquid to absorb. Ensure there is sufficient space for the pasta to cook properly. There should be four cups of liquid for every pound of pasta.
More tips to consider:
- Be sure to use a quick-release method to stop the cooking process and prevent excessive starch release.
- Do not stir the pasta too much before starting the Instant Pot, as this releases too much starch.
- As soon as the pressure is released and the cheese is melted, stir the pasta to prevent it from sticking.
- Don’t cook the pasta first, or it will be too soggy.
- If using a different type of pasta, such as thin spaghetti or angel hair pasta, reduce the cooking time to four minutes. It is better to undercook than overcook it because it can always be cooked longer.
- Use lean ground beef to prevent the pasta from becoming too greasy.
- Do not skip browning the beef. It makes a difference because it locks in the juices and flavors.
Recipe variations and add-ins:
- Add meat: Sometimes, I add more meat such as sausage, bacon, chicken, shrimp, and ham. To be unique, I can add anchovies.
- Veggie pizza pasta: Occasionally, I leave out the meat and make veggie pizza pasta with mushrooms, bell peppers, olives, and tomatoes instead.
- Fruits are good too: Many people enjoy adding fruit to their pizza and pasta as well. I am a big fan of pineapple and ham, while my kids like mango and chicken barbecue.
- Spicy pizza pasta: My spicy food lovers enjoy it when I add chopped jalapenos to this pizza pasta. If those are too hot, try using poblano peppers instead.
- Different sauce: Instead of using pizza sauce, try my homemade marinara sauce or spaghetti sauce for a change.
Serving suggestions:
This is one of my favorite pasta meals to serve with garlic bread. To make homemade garlic bread, use my easy yeast bread recipe and slather it with this robust homemade garlic butter. Any salad goes great with this pasta, too. I enjoy making my caprese salad because it’s so easy, requiring just a few ingredients, yet it’s packed with tons of Italian flavors.
Another way to serve this delicious pizza pasta is with a side of my grilled vegetables, which will satisfy even the hungriest guests. They are super easy to make in minutes. And for dessert, this unique Aperol spritz tiramisu is perfect for adults, while the no-bake peach cheesecake is ideal for those who prefer not to have alcohol.
How to store leftovers:
- Refrigerate: Leftovers can be stored in a sealed container in the refrigerator for up to a week.
- To keep leftovers for longer, place them in a freezer bag or another freezer-safe container, and they will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best taste and texture.
- Reheating: Reheat in the microwave for 45-90 seconds, or until the food is hot.
Frequently asked questions
A short, sturdy pasta that will hold its shape well under pressure is perfect for cooking in the Instant Pot. Penne, rotini, and cavatappi are some of the most common. However, I like cellentani pasta because of its unique shape, which allows it to hold the sauce better. The hollow center and ridges on the outside will enable it to trap the sauce and cheese, allowing me to savor a full-flavored taste in every bite.
If they are different than the cellentani pasta that I used, they may have been overcooked. Thinner pasta does not need to be cooked as long. Anything besides the pasta called for in the recipe should be cooked for a shorter period, unless it is thick, such as rigatoni, farfalle, and conchiglie. Additionally, never cook the pasta ahead of time. Always use dried pasta.
The most important thing is to use enough liquid. Also, be sure to scrape the browned bits of hamburger and other sauteed ingredients from the bottom of the pot before sealing it. Always check for the proper seal and make sure the float valve is clean. The steam release valve should always be in the sealed position when cooking. Otherwise, the steam will escape, and the food will not cook properly.
I highly recommend browning the beef first because it helps the meat develop flavors that it cannot achieve otherwise, regardless of the type of seasoning added. The Maillard reaction can only be achieved through browning the ground beef, as a chemical reaction happens when heat reduces the sugars in the meat. However, it is perfectly safe to make this recipe without browning the ground beef at all. Add the ground beef and follow the remaining steps.
More instant pot pasta recipes:
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Instant Pot Pizza Pasta
Ingredients
- 1 tablespoon butter
- 1 yellow onion diced
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup tomato sauce or pizza sauce
- 5 ounces pepperoni slices
- 2 1/2 cups beef broth
- 8 oz cellentani pasta
- 2 cups Four Cheeses mix
Garnish:
- Parsley
Instructions
- Set Instant Pot to Saute. Once the IP is hot, melt the butter.
- Add the diced onion and cook for 1-2 minutes, stirring occasionally.
- Add the ground beef to get a nice sear on it. Break it up using a wooden spoon as it cooks.
- Once the ground beef has been almost fully cooked, with minimal red spots, add minced garlic, tomato paste, red pepper flakes, salt, and pepper, stir, and cook for 1-2 minutes.
- Add tomato sauce and pepperoni. Stir to combine.
- Add beef broth and scrape any stuck bits from the bottom of the pot.
- Add pasta. Stir to combine.
- Secure the lid and cover it adequately. Ensure the valve is set to the "Sealed" position. Switch the setting to Manual and set the timer for 5 minutes on High Pressure.
- When the Instant Pot beeps to indicate it is done, perform a quick release by moving the valve to the Vent position. Carefully remove the lid and stir the contents.
- Turn off the Instant Pot. Remove the lid and stir the pasta.
- Top with the cheese, then put the lid back on, but don't seal it. Allow a minute or two for the cheese to start melting. Stir to combine.
- Serve topped with chopped parsley.
Video
Notes
Keeping the pasta from sticking
Cooking pasta in the Instant Pot can be tricky. It can stick together if there is not enough liquid in the pot because there is no way to stir the pasta while it cooks. The starch released during the cooking process can make it clump together if it is crowded or not covered in liquid. Cooking it under pressure causes it to absorb a significant amount of liquid, so ensure it has sufficient liquid to absorb. Ensure there is sufficient space for the pasta to cook properly. There should be four cups of liquid for every pound of pasta.More tips to consider:
- Be sure to use a quick-release method to stop the cooking process and prevent excessive starch release.
- Do not stir the pasta too much before starting the Instant Pot, as this releases too much starch.
- As soon as the pressure is released and the cheese is melted, stir the pasta to prevent it from sticking.
- Don’t cook the pasta first, or it will be too soggy.
- If using a different type of pasta, such as thin spaghetti or angel hair pasta, reduce the cooking time to four minutes. It is better to undercook than overcook it because it can always be cooked longer.
- Use lean ground beef to prevent the pasta from becoming too greasy.
- Do not skip browning the beef. It makes a difference because it locks in the juices and flavors.