Description
This Instant Pot Ground Beef Pasta is a quick and flavorful one-pot meal featuring tender pasta cooked with savory ground beef, marinara sauce, and Italian seasonings, all finished with melted mozzarella cheese for a comforting dish perfect for weeknight dinners.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef
- 1 tablespoon oil
- 3 teaspoons minced garlic
- 3 teaspoons Italian blend seasoning or Herbs de Provence
- 24 ounces marinara sauce
- 2 cups water
- 1 cup beef broth
- 16 ounces short uncooked pasta noodles (shells, macaroni, penne, bowties)
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup freshly grated mozzarella cheese
- Salt, to taste
- Pepper, to taste
Instructions
- Brown the Beef: Set your Instant Pot to SAUTE mode. Drizzle in the oil, then add the ground beef. Cook for 4-5 minutes, breaking the beef into small pieces until browned.
- Add Seasonings: Stir in the Italian seasoning and minced garlic. Sauté together for an additional 1 minute to release aromas.
- Remove and Keep Warm: Transfer the cooked ground beef to a separate bowl and cover tightly to keep warm while you cook the pasta.
- Add Remaining Ingredients: Into the pot, add the marinara sauce, water, beef broth, uncooked pasta, onion powder, and crushed red pepper flakes if using. Stir everything well to combine.
- Pressure Cook: Secure the lid on the Instant Pot, lock it in place, and set the vent to the sealed position. Select PRESSURE COOK or MANUAL and set the time for 8 minutes.
- Quick Release Pressure: Once cooking is complete, carefully perform a quick release by turning the vent to the VENT position. Wait until the float valve drops before opening the lid.
- Combine and Finish: Stir the reserved ground beef and mozzarella cheese into the pasta mixture until the cheese melts fully and all ingredients are incorporated.
- Season and Serve: Adjust salt and pepper to taste. Garnish with fresh parsley, basil, or thyme if desired and serve hot.
Notes
- Using quick-release prevents the pasta from overcooking and becoming mushy.
- Feel free to swap beef broth with vegetable broth for a different flavor profile.
- For a spicier version, increase crushed red pepper flakes or add a dash of hot sauce.
- You can use any short pasta shape that holds sauce well, such as penne or shells.
- To make it dairy-free, omit mozzarella cheese or use a plant-based alternative.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
