Hi, I’m Elise. Today, I will show you a way to prepare instant pot philly cheesesteak pasta recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant pot philly cheesesteak pasta Recipe
Instant pot philly cheesesteak pasta is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Instant pot philly cheesesteak pasta is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have instant pot philly cheesesteak pasta using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Instant pot philly cheesesteak pasta:
- Prepare 1 pound ground beef
- Prepare 2 tablespoons butter
- Prepare 1 yellow onion (diced)
- Take 1 tablespoon minced garlic
- Prepare 1 green bell pepper (diced)
- Take ounces baby Bella mushrooms (minced)
- Take 2 tablespoons ketchup
- Make ready 1 tablespoon Worcestershire sauce
- Prepare 1/2 teaspoon Kosher salt
- Get 1/2 teaspoon fresh ground black pepper
- Take 2 cups beef broth
- Make ready 8 oz shell pasta
- Get 2 cups shredded cheese (provolone, Swiss or mozzarella cheese)
Instructions to make Instant pot philly cheesesteak pasta:
- Set Instant Pot to Saute. - Once the IP is sausage 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!
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