Instant Pot Ground Beef and Pasta
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Ground Beef and Pasta
Description
This recipe begins by browning lean ground beef in olive oil directly in the Instant Pot on the sauté setting, ensuring it is crumbled and cooked evenly. Next, diced onions soften with the beef, and minced garlic is added until fragrant. Dry red wine is stirred in to deglaze the pot, lifting browned bits for depth of flavor. Marinara sauce, beef stock, and campanelle pasta are added and seasoned with salt and black pepper.
The pot is sealed and pressure cooked on high for five minutes, cooking the pasta and melding the flavors rapidly. After quick pressure release, freshly grated Parmesan cheese and chopped basil are stirred in, providing richness and herbaceous brightness. The result is a creamy, meat-forward pasta dish with balanced acidity and freshness.
This method reduces overall cooking and cleanup time, making it practical for weekday dinners where a complete and satisfying meal is desired.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion diced, small
- 3 cloves garlic minced
- ¼ cup dry red wine
- 1 (25-ounce) jar marinara sauce
- 1 ¾ cups beef stock
- 8 ounces campanelle pasta
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup Parmesan Cheese freshly grated
- ¼ cup basil chopped, fresh leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in marinara sauce, beef stock and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in Parmesan and basil.
- Serve immediately.
Notes
- Beef stock can be used as a non-alcoholic substitute for red wine.
User Reviews
Overall Rating
4.8
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