https://www.copymethat.com/r/70OxwMfUu/instant-pot-philly-cheese-steak-pasta/
21648946
sVC9j14
70OxwMfUu
2024-05-17 06:19:27
Instant pot Philly cheese steak pasta
loading...
X
Servings: 6
Servings: 6
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
- ½ teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- 3 cups beef broth
- 8 oz shell pasta I used large shells
- 2 cups shredded cheese provolone, Swiss or mozzarella cheese
Steps
- 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 to 2 minutes.
- Add the ketchup and beef broth. 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.
- 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!
Notes
- Calories: 515, Fat: 28g, Saturated Fat: 13g, Cholesterol: 93mg, Sodium: 1037mg, Potassium: 650mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 4g, Protein: 29g, Vitamin A: 9.4%, Vitamin C: 22.2%, Calcium: 23.6%, Iron: 15.2%