Instant Pot Ground Beef Recipe
This Instant Pot Ground Beef Recipe is a cozy, one-pot meal of seasoned ground beef, tomatoes, pasta, and cheese, all cooked together in the pressure cooker. It tastes like a cross between American goulash and a cheesy skillet pasta, but with almost no hands-on time—perfect for busy weeknights or relaxed Sundays.
Ingredients
- 1 1/2 pounds ground beef about 90% lean; if using fattier beef, you may want to drain some fat
- 1 tablespoon olive oil helps with sautéing, especially if beef is very lean
- 1 medium yellow onion finely chopped, about 1 cup
- 3 cloves garlic minced; or use 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons paprika regular or smoked
- 1 teaspoon Italian seasoning
- 1/4-1/2 teaspoon crushed red pepper flakes optional, for a gentle kick
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes with juices; fire-roasted if possible
- 2 cups beef broth low-sodium preferred; chicken broth works in a pinch
- 1 cup tomato sauce plain, unseasoned; or use crushed tomatoes
- 2 cups short pasta dry; such as elbow macaroni, rotini, or small shells
- 1 cup shredded cheddar cheese or a mix of cheddar and mozzarella
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped, optional, for garnish
Instructions
- Turn the Instant Pot to Sauté (Normal/Medium). Add the olive oil, then the ground beef and chopped onion. Cook, breaking up the beef with a wooden spoon, for 5–7 minutes, until the meat is mostly browned and the onions are soft. If there is more than a couple of tablespoons of excess fat, carefully spoon some out.
- Stir in the minced garlic (or garlic powder), kosher salt, black pepper, paprika, Italian seasoning, and crushed red pepper flakes if using. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the tomato paste and cook with the beef mixture for another 1 minute, stirring well, until it darkens slightly and is evenly distributed.
- Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent the Burn warning. Once the bottom is smooth and nothing is stuck, pour in the remaining broth.
- Stir in the diced tomatoes with their juices and the tomato sauce. Add the dry pasta and gently press it down so most of it is submerged in the liquid without stirring too aggressively.
- Cancel the Sauté function. Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 4 minutes. The pasta will finish cooking as the pressure comes up and releases.
- When the cook time is complete, carefully switch the valve to Venting for a quick release, using a long utensil to avoid the steam. Once the pressure pin drops, remove the lid. The mixture may look somewhat loose and saucy at this point.
- Stir the mixture well. Let it rest on Keep Warm for 3–5 minutes, stirring once or twice, so the pasta can absorb more sauce and the mixture thickens to a cozy, casserole-like consistency.
- Turn off the Instant Pot. Stir in the shredded cheddar and grated Parmesan until melted and creamy. If desired, sprinkle a little extra cheddar on top and set the lid loosely over the pot for a few minutes to help it melt.
- Taste and adjust salt and pepper as needed. Sprinkle with chopped fresh parsley, if using. Serve warm, ideally with a green salad and crusty bread.
Notes
Storage: Cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months; the pasta will soften slightly but remains tasty. Reheat gently in the microwave or on the stovetop with a splash of water or broth. Tips: Maintain the written liquid-to-pasta ratio to avoid a dry result or a Burn warning. Always deglaze thoroughly after browning. Allow the resting time after pressure cooking so the sauce thickens. For a lighter version, use lean ground beef or turkey, low-sodium broth, and add extra vegetables such as bell peppers, mushrooms, or spinach.
Nutrition
Calories: 500kcal
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