Instant Pot Cheesy Green Chile Beef Pasta Recipe
I’m so enjoying my Instant Pot. This Instant Pot Cheesy Green Chile Beef Pasta is a delicious, cheesy, easy, weeknight meal.
Easy Instant Pot Recipes
This Instant Pot pasta recipe is actually so easy. And because the shells are so small, all that needs to be done is waiting for the IP to come to pressure. That is enough time for the shells to be cooked.
I’ve made this recipe 3 times in the past 2 weeks and found that even setting the cook time for 1 minute is all you need. The first time I made this recipe with the cook time of 5 minutes was WAY too long. The pasta turned out mushy.
Anyway, just waiting for the pot to come to pressure (with the cook time set to 1 minute) is plenty long enough.
How To Make Instant Pot Cheesy Green Chile Beef Pasta
- Add oil to pot and press “Saute.”
- Once oil heats up, add ground beef and onions to IP, cook until no longer pink and onions are translucent.
- Drain and return to pot.
- Sprinkle meat mixture with seasoning, garlic salt and pepper. Stir.
- Pour green enchilada sauce, beef broth and Rotel into pot.
- Add pasta shells, stir.
- Close and lock lid, turn vent to sealing position and press Manual or Pressure Cook, High Pressure and set the cook time for 1 minute. Once the IP comes to pressure, turn off the Instant Pot and use quick release (that is enough time for the pasta to cook, because the shells are so small, without actually cooking it).
- Open lid once the float valve drops, add cream cheese, sour cream and shredded cheese, stir and serve.
Try This Delicious Instant Pot Pasta Recipe Today
Here are a few more delicious Instant Pot recipes that can be found on the blog: Instant Pot Italian Sausage Pasta, Instant Pot Pork Baby Back Ribs, Instant Pot Chicken Sausage Alfredo Pasta, Instant Pot Cheesy Enchilada Pasta, and Instant Pot Pinto Beans, plus many more delicious recipes.
Instant Pot Cheesy Green Chile Beef Pasta
Equipment
- 6 or 8 quart Instant Pot
Ingredients
- 2 lbs lean ground beef
- 1 large onion, chopped
- 2- 15 oz cans green enchilada sauce
- 4 cups beef broth
- 10 oz can Rotel®
- 1 tsp Slap Ya Mama® seasoning
- 2 tsp garlic salt
- 1 tsp pepper
- 4 oz cream cheese
- 1 cup sour cream
- 1 cup Monterey cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 2 Tbsp vegetable oil
- 16 oz box small pasta shells
Instructions
- Add oil to pot and press "Saute."
- Once oil heats up, add ground beef and onions to IP, cook until no longer pink and onions are translucent.
- Drain and return to pot.
- Sprinkle meat mixture with seasoning, garlic salt and pepper. Stir.
- Pour green enchilada sauce, beef broth and Rotel into pot.
- Add pasta shells, stir.
- Close and lock lid, turn vent to the sealing position, press Manual or Pressure Cook, High Pressure and set the cook time for 1 minute. When pot comes to pressure (about 15-20 minutes), turn off and use quick release. That is enough time for the pasta to cook because the shells are so small.
- Open lid once the float valve drops, add cream cheese, sour cream and shredded cheese, stir and serve.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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