Pasta in the Instant Pot is so quick and a great easy weeknight dinner! This recipe uses cream cheese and heavy cream along with cheddar cheese and of course adding ground beef! Cheesy, creamy, beefy, and oh so delicious! Feel free to use whatever penne pasta you choose! I like to use chickpea penne for the added fiber and protein!
For this recipe you will need an 8 oz box of penne pasta, 1 lb of ground beef, one diced yellow onion, 24 oz jar pasta sauce, 1 1/2 cups water (2 cups of water if not using chickpea pasta), 1/2 cup heavy cream, 3 oz cream cheese (softened), 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, sprinkle of pepper, and 1 cup shredded cheddar cheese.
You want to start by setting your instant pot to saute. Add the olive oil and the diced onion. Saute until onions are soft. About 3 minutes. Add in the ground beef and cook until browned. Once browned add in the Italian seasoning, garlic powder, salt, and pepper. Turn off saute.
Add in the penne pasta to the instant pot and mix together.
Then add in the pasta sauce and water. DO NOT MIX. Make sure pasta is covered just enough by liquids.
Place lid on instant pot. Set to sealing. Cook on manual for 5-7 minutes depending on the pasta you used. 5 minutes did the trick for my chickpea penne.
Once finished do a quick release. Then stir in the heavy cream, cream cheese, and shredded cheddar cheese. Top with fresh parsley or basil and enjoy!
8 oz Penne Pasta
(I used Chickpea)
1 lb Ground Beef
(I used grass-fed ground beef)
1 Diced Yellow Onion
24 oz jar Pasta Sauce
1 1/2 Cups Water
(2 cups if using regular pasta)
1/2 Cup Heavy Cream
3 oz Cream Cheese
1 Cup Shredded Cheddar Cheese
1 Tablespoon Olive Oil
1 Tablespoon Italian Seasoning
1 Teaspoon Garlic Powder
1/2 Teaspoon Salt
Pinch of Pepper