I have another easy and delicious Instant Pot recipe for all my IP lovers: all the great flavors of a Philly Cheesesteak, plus pasta! It’s a hearty & comforting, savory & cheesy meal.
I’m taking an American classic, mixing it up with some pasta, and it’s all going down in the Instant Pot – in less than 30 minutes. If you’re ready for a unique and creamy pasta dish - look no future!
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We’re calling it Instant Pot Philly Cheesesteak Pasta! Yummo – right!?
With lean ground beef, onions, peppers, Italian seasoning, beef stock, elbow pasta, and Provolone cheese. What's not to love my friend?
It’s hearty and filling with some savory beef flavor and gooey cheese. I’m pretty sure this is gonna be a new family favorite!
What is a “Philly Cheese Steak?”
The Philly cheesesteak originated as a sandwich made with thinly sliced steak and Provolone cheese served with onions on a hoagie roll. That combination is the original classic that became popular on the East Coast in Philadelphia, PA.
Over the years modifications to this popular sandwich have included bell peppers and mushrooms, or peppers and onions.
What cheese to use for a Philly Cheesesteak?
The melted cheese is a key ingredient for the classic cheesesteak. White American and Provolone cheeses are the favorites because of their mild flavor and medium consistency. Believe it or not, a third contender is Cheese Whiz (aka Cheez Whiz)! Beyond these three cheeses, Philadelphians all agree that no other cheese should be on a cheese steak!
All I can say is however you slice it – gimme soma dat!!
Seriously, my friend, this is some good eats. A simple and mouthwatering Instant Pot ground beef recipe.
And this Philly Cheesesteak Pasta Recipe is pot-to-table in less than 30 minutes.
Now that’s something to get excited about!
Here's what you will need to make this pasta...
Ingredients
- olive oil
- lean ground beef
- salt and pepper
- large yellow onion
- small green bell peppers
- Italian seasoning
- garlic powder
- onion powder
- Worcestershire sauce
- beef stock
- macaroni pasta
- Provolone Cheese Slices
- fresh parsley for garnish
Here’s how this yumminess comes together…
How to make Instant Pot Philly Cheesesteak Pasta:
Set the instant pot to saute on "more'' mode or the higher sauté setting and add the olive oil.
Add the ground beef and season with a teaspoon of salt. Cook for about 4-5 minutes, breaking up the meat while it cooks.
Stir in the onions and peppers and cook for another 3 minutes, stirring occasionally.
Add the garlic powder, onion powder, Italian seasoning, Worcestershire sauce, and pepper. Stir and cook for 2 more minutes.
Pour in 1 cup of the beef broth and stir. Scrape the bottom of the pot to release the cooked pieces of beef that have stuck to the bottom. (This will prevent the burn notice while pressure cooking.)
Add the rest of the broth and the macaroni into the sauce. Submerge the macaroni completely in the broth.
Lock the lid, seal the valve, and set the pressure cooking time to 3 minutes (it will take about 9-10 minutes for the IP to come to pressure). Once the 3 minutes are up, manually release the pressure.
Add the chopped provolone cheese.
Mix in the cheese until it's melted and combined.
Garnish with chopped parsley and enjoy this deliciousness!
I have to say this Instant Pot Philly Cheesesteak Pasta Recipe has become a new favorite in our house. It’s rich and creamy and loaded with hearty cheese and steak flavors.
I can't wait for you to try it and tell me about all the compliments your family showered on you for making it!
Instant Pot Philly Cheesesteak Pasta
Hearty and filling with some savory beef flavor and gooey cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (I used 93% lean)
- 1 teaspoon salt
- 1 large yellow onion, diced
- 2 small green bell peppers, diced
- 3 tablespoons Italian seasoning (I used McCormick "Perfect Pinch Italian Seasoning")
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 4 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 3 cups beef stock
- 8 ounces macaroni pasta (I used large elbows)
- 10 ounces Provolone Cheese Slices, chopped (more cheese if you’d like)
- 1 tablespoon parsley for garnish if desired.
Instructions
- I used a 6 quart Instant Pot for this recipe. Set the Instant Pot to saute “more” for high and add the olive oil.
- Add the ground beef and season with the teaspoon of salt. Cook for about 4-5 minutes, breaking up the meat.
- Add the onions and peppers then cook for another 3 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot.
- Add the Italian seasoning, garlic powder, onion powder, Worcestershire sauce, and pepper. Cook for 2 more minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot (stirring will reduce the chances of getting the burn notice during pressure cooking).
- Pour in 1 cup of the beef broth and scrape the bottom of the pot to release the cooked pieces of beef and veggies that have stuck to the bottom. (This will prevent the burn notice from turning on while pressure cooking.)
- Add the rest of the broth, then sprinkle the macaroni into the sauce evenly. Be sure the pasta is completely submerged in the broth.
- Lock the lid, seal the valve, and set the pressure cook for 3 minutes (2 minutes for less cooked pasta). It will take 9-10 minutes for the IP to come to pressure.
- Once the 3 minutes are up, (carefully) manually release the pressure. This will take 3-4 minutes to release
- Add the cheese and gently mix into the pasta until well combined.
- Garnish with chopped parsley.
Notes
I used a 6 quart Instant Pot for this recipe.
Nutrition Information
Yield
8Serving Size
8 ouncesAmount Per Serving Calories 354Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 75mgSodium 889mgCarbohydrates 17gNet Carbohydrates 0gFiber 2gSugar 3gSugar Alcohols 0gProtein 29g
PS: Are you new to the Instant Pot? Be sure to check out my wealth of instant pot recipes like Instant Pot Beef Barbacoa, Low Carb Pork Carnitas, Instant Pot Wings, and amazing IP Chicken and Risotto!
AP
Can you use Banza (chickpea) pasta instead?
holly
Hi AP, you definitely can but the cook time will vary.
Jasmine
Gave this a try this evening and it was great! I agree that the Italian seasoning is a bit strong but my partner didn't mind. To each their own! Thanks so much for sharing.
Bryan
So glad you liked it... thanks for your comment! 🙂 - H&B
Kimberly
Can this be halved?
Bryan
Hi Kim for IP recipes because of the pressure cooking, we don't recommend varying from the listed ingredient quantities... simply because we haven't tested the recipe that way. If you do decide to try it please let us know - good luck! 🙂 - H&B
Jess
Your recipe uses 93/7 ... would you recommend draining any grease with a higher fat count? I usually have 80/20 on hand ...... thanks!
Bryan
Hi Jess, yes you would definitely want to drain off the grease if using 80/20... please let us know how it turns out! Happy eating... 🙂 - H&B
Lindsey
Hello,
I only have an 8qt IP. Will this impact the outcome when making this?
Bryan
Hi Lindsey we haven't actually tested the recipe in that size IP, but as long as you don't change any quantities, we think it should work. If you try it please let us know! 🙂 - H&B
Becca
What is your serving size? I see that it yields 8, but is that 8 cups or something else? Really good recipe. This site is one of my go tos when I need a quick recipe that has lots of flavor!
Bryan
Hi Beca, thank you so much we love hearing that feedback!! 🙂 🙂 For this recipe, the serving size is an 8-ounce serving size. 🙂 - H&B
Sarah
Any ideas on how to adjust cook time, etc if halving the recipe?
Bryan
Hi Sarah steps 2, 3, and 4 would still need the same cook times as shown. For the pressure cooking in step 7, I'd start with only 2 minutes of pressure cooking. The pasta may be a little al dente but I think this should work. Good luck! 🙂 B&H
Kari
Can I use all the same amount and do a pound of macaroni? I have a lot of men in my house and worried 8 oz won’t be enough.
Bryan
Hi Kari, we're hesitant about that for 2 reasons: First IP recipes are pretty precise because of the ratios of liquid to solids, so there's a chance that adding more pasta would throw off your cook times... and the second caution is that your ratio of pasta to meat and cheese is going to make it seem like there's a lot of pasta and not enough meat. Having said that if you do decide to try it please let us know how it turns out! 🙂 - H&B
Kim
hi, could you use mozza or a mix of mozzacheddar instead of provolone?
holly
Hi Kim, you can use whatever cheese you like best. I think your mix would be delicious! Enjoy!
Samantha
Good flavor. Feel like 3 tbsp of Italian seasoning is too much. Used 2 and overpowered the flavors. Added a tsp of cornstarch when i added the broth because I was worried about too much liquid. Tasty!
Bryan
Hi Samantha thanks for that feedback. Glad you enjoyed the recipe!! 🙂 -H&B
Keisten
Are you sure the amount of Worcestershire is correct on this? I made it tonight and 4 TABLESPOONS was way too overpowering.
Bryan
Hi Kristen sorry you found that flavor to be too strong... we've had quite a few reviews of this recipe and not heard this from any other readers so far. Of course if you make it again we'd suggest less Worcestershire. Thanks for your comment!
KM
Looks delicious - I am going to try with a blend of provolone and american cheese. Just checking - is 3 tablespoons of Italian Seasoning to 1/2 lb. uncooked pasta correct?
Bryan
Hi KM yes that's the quantity of Italian Season that we used... let us know how it turns out for you!
JD
Hello! Have you doubled this recipe? I have a 6qt and am wondering if it’s possible!
Bryan
Hi JD, we would not recommend doubling this for a few reasons: first, you may end up above the fill line on the IP which you always want to avoid. Also, with more food in the IP it will take longer to come to pressure, but the whole time it's building pressure it's actually starting to cook the food... so you may end up with very very over cooked pasta. If you need to double the quantity on this recipe we think your best bet is to cook it in two batches. Enjoy!! - H&B
Shelly
Hi! I have an Instant Pot group on Facebook that I would be honored for you to join and share your wonderful recipes with my members!
https://www.facebook.com/groups/134509247880971/
holly
Aw thank you for invite, Shelly! I just joined the group!!
Brandi
Can you use gluten free pasta? If so, what changes would need to be made?
holly
Hi Brandi, the only difference would be the cook time. The macaroni noodles I used had a 7-8 minute stove top cook time. You would need to adjust the pressure cook time to accommodate whatever pasta you use and the specified cook time on the box. My best guess is that you'll need to increase the pressure cook time by 1-3 minutes. I hope that helps!