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Instant Pot Jalapeño Popper Pasta

Instant Pot Jalapeño Popper Pasta

Instant Pot Jalapeño Popper Pasta is extra creamy and cheesy with a touch of spiciness from the jalapeños. A perfect one pot, hearty and delicious 30 minute dinner.
Course Main Course
Cuisine American
Keyword jalapeno popper
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 people
Calories 726kcal
Author Catalina Castravet


  • 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
  • 1 tablespoon butter
  • 8 ounces cream cheese divided into chunks
  • 8 oz large shell pasta
  • 2 cups shredded cheddar


  • 2 jalapeños
  • Parsley



  • You can use already cooked bacon or you can cook your own.
  • Preheat oven to 400°F.
  • Arrange a rack in the lower third of the oven. Line 1 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.


  • Set 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 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. 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.


Serving: 0g | Calories: 726kcal | Carbohydrates: 28g | Protein: 30g | Fat: 53g | Saturated Fat: 23g | Cholesterol: 141mg | Sodium: 1000mg | Potassium: 472mg | Fiber: 1g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 13.4mg | Calcium: 294mg | Iron: 2.3mg