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4.7 from 84 votes

Instant Pot Philly Cheesesteak Pasta

Instant Pot Philly Cheesesteak Pasta has all the delicious flavors and textures of a juicy Philly cheesesteak in this easy and cheesy pasta dish ready in about 30 minutes.

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 people
Calories: 515 kcal
Course: Main Course
Cuisine: American

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 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 3/4 cups beef broth
  • 8 oz shell pasta I used large shells
  • 2 cups shredded cheese provolone, Swiss or mozzarella cheese
Optional - but makes it creamier!
  • 4 oz cream cheese cubed
  • 1/4 cup sour cream room temperature

Instructions

    Cup of Yum
  1. Set Instant Pot to Saute. Once the IP is hot, melt the butter or add oil instead.
  2. Add the ground beef and let it cook undisturbed for about 1 minute to achieve a nice sear. After that, use a wooden spoon to break it up as it continues cooking.
  3. After browning the ground beef, add salt, pepper, and Worcestershire sauce. Stir to combine. Then add the onion, garlic, green pepper, and mushrooms. Stir and cook for an additional 1-2 minutes.
  4. Add the ketchup and beef broth, then stir to combine. Scrape the bottom of the pot with a wooden spoon to ensure no bits are stuck.
  5. Add pasta and gently stir to combine just enough to submerge it into the liquid.
  6. Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
  7. After the Instant Pot beeps to signal it's finished, perform a quick release by turning the valve to Vent. Carefully remove the lid and stir the contents.
  8. Turn off the Instant Pot.
  9. Select the Saute function, add the sour cream and cream cheese to the pot, stir, and cook until they are melted and creamy. Taste and adjust for salt and pepper, then turn off the Instant Pot.
  10. Top with cheese and put the lid back on, but don't seal. Allow a minute or two for the cheese to start to melt. Stir to combine and serve.

Notes

  • Use freshly shredded cheese instead of packaged, pre-shredded cheese for the best texture and creamiest pasta. The latter contains anti-caking agents that can make the sauce grainy. For the smoothest sauce, also stir in the cheese gradually while the pasta is still hot, but the instant pot should be turned off. That will give it a velvety finish without clumping the sauce.
  • Don’t skip browning the beef. This is a crucial step to add flavor and lock in the juices. If the ground beef is not lean, this is also the perfect time to drain the excess fat. 
  • Incidentally, my recipe calls for browning the beef with butter. However, this is unnecessary if oil or ground beef is under 85/15. 
  • Hand-shred the cheese. Pre-shredded cheese has added chemicals to keep it from clumping. 
  • To make things easier, prepare the ingredients, such as the mushrooms, peppers, onions, and cheese, ahead of time.
  • You can use any kind of pasta. I like shells because they hold a lot of juice, beef, and cheese, but other types of pasta would work well for this.

Nutrition Information

Serving 0g Calories 515kcal (26%) Carbohydrates 35g (12%) Protein 29g (58%) Fat 28g (43%) Saturated Fat 13g (65%) Cholesterol 93mg (31%) Sodium 1037mg (43%) Potassium 650mg (19%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 470IU (9%) Vitamin C 18.3mg (20%) Calcium 236mg (24%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 515

% Daily Value*

Serving 0g
Calories 515kcal 26%
Carbohydrates 35g 12%
Protein 29g 58%
Fat 28g 43%
Saturated Fat 13g 65%
Cholesterol 93mg 31%
Sodium 1037mg 43%
Potassium 650mg 14%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 470IU 9%
Vitamin C 18.3mg 20%
Calcium 236mg 24%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.