Instant Pot Pizza Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
727 kcal
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Course
Main Course
Instant Pot Pizza Pasta
Description
This Instant Pot Pizza Pasta starts by sautéing onion and ground beef directly in the pot, building a base of flavor. Minced garlic, tomato paste, and spices like red pepper flakes enhance the savory profile before adding tomato sauce and pepperoni slices. Beef broth and cellentani pasta are combined under pressure, cooking the noodles right in the flavorful sauce.
Once pressure cooking is complete, the pasta is stirred with a four-cheese blend, creating a creamy, cheesy finish that mimics pizza flavors. The pepperoni adds a slightly spicy and meaty note, offering textural contrast.
This dish can be served garnished with parsley for a fresh touch. It works well for casual weekday dinners when you want something hearty and flavorful without multiple pots and pans.
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 1 pound ground beef
- 1 tablespoon garlic minced
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 cup tomato sauce or pizza sauce
- 5 ounces pepperoni slices
- 2 1/2 cups beef broth
- 8 oz cellentani pasta
- 2 cups cheese four cheeses mix
Garnish:
- parsley
Instructions
- Set Instant Pot to Saute. Once the IP is hot, melt the butter.
- Add the diced onion and cook for 1-2 minutes, stirring occasionally.
- Add the ground beef to get a nice sear on it. Break it up using a wooden spoon as it cooks.
- Once the ground beef has been almost fully cooked, with minimal red spots, add minced garlic, tomato paste, red pepper flakes, salt, and pepper, stir, and cook for 1-2 minutes.
- Add tomato sauce and pepperoni. Stir to combine.
- Add beef broth and scrape the bottom of the pot to remove any bits of beef stuck to it. You can add a little beef broth right after you cook the beef.
- Add pasta. Stir to combine.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 5 minutes on High Pressure.
- Once the Instant Pot beeps to show that it's done, do a quick release by changing the position of the valve to Vent. Carefully remove the cover and stir.
- Turn off the Instant Pot. Remove the lid and stir the pasta.
- Top with the 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 chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 727kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 29g | 58% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 111mg | 37% |
| Sodium | 1606mg | 67% |
| Potassium | 763mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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