Instant Pot Pasta
User Reviews
5
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Total Time
25 mins
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Servings
4
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Calories
63909 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Pasta
Description
Ground beef is browned in the Instant Pot to develop flavor, then removed briefly. Vegetables including onion, garlic, mushrooms, and celery are sautéed with oregano and basil for aromatic depth. The cooked beef is returned to the pot, and the pasta is added alongside a specially prepared umami sauce blending chicken stock, tomato paste, soy sauce, fish sauce, Worcestershire sauce, and water.
Cooking everything together under pressure allows the penne to absorb the flavorful broth and meld with the meat and vegetables. This one-pot process simplifies preparation and cleanup. The careful layering of ingredients ensures the pasta cooks evenly without scorching, and the umami-rich sauce gives a depth of flavor without needing long simmer times.
This dish serves as a hearty meal, balancing tender meat, vegetables, and al dente pasta in a savory sauce. It can adapt to faster preparation by dumping all ingredients together but the recipe emphasizes proper sauté and layering for best results.
To avoid scorching, place tomato paste on top of pasta rather than mixing initially.The dish can be prepared by dumping all ingredients together for convenience, knowing this will slightly affect flavor.If you enjoy this recipe, consider rating it to provide feedback.
Ingredients
- ½ pound (227g) ground beef
- 1 pound (454g) penne rigate pasta
- 12 white mushrooms , sliced
- 3 cloves garlic , minced
- 1 rib celery , chopped
- 1 onion sliced, small
- A dash sherry wine
- A pinch oregano dried
- A pinch basil dried
- salt Kosher, to taste
- black pepper Kosher, to taste
- olive oil
Simple Umami Pasta Sauce:
- 1 cup (250ml) chicken stock unsalted
- 5.5 fl oz can (156ml) tomato paste
- 2 tablespoons (30ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) Worcestershire sauce
- 2 cups (500ml) water cold
Instructions
- Brown Ground Beef: Heat up your pressure cooker (Instant Pot: press Sauté, then Adjust to go to Sauté More). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). Add 1 tbsp olive oil in Instant Pot. Ensure to coat the oil over the whole bottom of the pot. Add in ½ pound of ground beef and season with kosher salt and ground black pepper. *Pro Tip: Meat juice begins to come out of ground beef. Let the moisture evaporate. Browning begins due to maillard reaction. Remove & set aside.
- Sauté Onion, Garlic, Celery, Mushrooms: Add 1 tbsp olive oil in the pot. Add sliced onion, sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Then, add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, chopped celery, a pinch of dried oregano, and dried basil. Cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
- Deglaze & Make Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Add browned ground beef, 1 cup unsalted chicken stock, 2 cups water, 2 tbsp regular soy sauce, 1 tbsp fish sauce, and 1 tbsp Worcestershire sauce. Mix everything together.
- Pressure Cook Pasta: Pour 450g Penne pasta into the sauce. Place 156ml tomato paste on top of the pasta. Taste and adjust with more kosher salt and ground black pepper if necessary. *Pro Tip: Ensure all the Penne pasta are completely submerged into the sauce. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 4 minutes, wait 5 minutes before doing a Quick Release. Open the lid carefully.
- Serve: Give it a quick stir and everything should blend together. *Pro Tip: Taste one of the Penne pasta. If you find the texture too hard (ours came out al dente), close the lid and let the leftover heat cook them until the desired doneness. Sprinkle some freshly grated Parmesan cheese to kick it up a notch. Serve immediately. Enjoy!
Notes
- For best results, avoid mixing the tomato paste with liquid before cooking; place it on top of pasta to reduce the chance of scorching.
- You may cook by dumping all ingredients together for convenience, but the flavor will be less developed.
- Consider leaving feedback or rating after trying the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 63909 kcal
% Daily Value*
| Calories | 639.09kcal | 32% |
| Carbohydrates | 98.94g | 33% |
| Protein | 30.11g | 60% |
| Fat | 13.85g | 21% |
| Saturated Fat | 4.86g | 24% |
| Cholesterol | 40.26mg | 13% |
| Sodium | 706.23mg | 29% |
| Potassium | 1135.14mg | 24% |
| Fiber | 6.46g | 26% |
| Sugar | 10.74g | 21% |
| Vitamin A | 639.65IU | 13% |
| Vitamin C | 13.13mg | 15% |
| Calcium | 62.45mg | 6% |
| Iron | 4.39mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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