Instant Pot Jalapeño Popper Pasta
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
7 people
-
Calories
726 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Jalapeño Popper Pasta
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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.
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Ingredients
- 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
Garnish:
- 2 jalapeños
- parsley
Instructions
Bacon:
- 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.
Pasta:
- 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.
Nutrition Information
Show Details
Serving
0g
Calories
726kcal
(36%)
Carbohydrates
28g
(9%)
Protein
30g
(60%)
Fat
53g
(82%)
Saturated Fat
23g
(115%)
Cholesterol
141mg
(47%)
Sodium
1000mg
(42%)
Potassium
472mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
930IU
(19%)
Vitamin C
13.4mg
(15%)
Calcium
294mg
(29%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 7people
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 726kcal | 36% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 53g | 82% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 141mg | 47% |
| Sodium | 1000mg | 42% |
| Potassium | 472mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 294mg | 29% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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