Instant Pot Ground Beef Recipe
A cozy, family-friendly one-pot Instant Pot ground beef and pasta dinner with a savory tomato sauce and melty cheese. Budget-friendly, customizable, and perfect for busy weeknights or meal prep.
Ingredients
- 1 tablespoon olive oil or avocado oil; helps prevent sticking while browning
- 1 pound ground beef 80/20 or 85/15 works best
- 1 small yellow onion finely chopped (about 1 cup)
- 3 cloves garlic minced, or 1 teaspoon garlic powder
- 1 teaspoon kosher salt use 3/4 teaspoon if using table salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or a mix of dried basil and oregano
- 1/2 teaspoon smoked paprika optional, adds warm smoky flavor
- 1/4 teaspoon crushed red pepper flakes optional, for a gentle kick
- 2 cups low-sodium beef broth can use chicken broth or water
- 24 ounces marinara or pasta sauce one jar; choose a brand you like
- 8 ounces short pasta about 2 1/2 cups dry; elbow macaroni, shells, rotini, or penne
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce or soy sauce
- 1 cup shredded cheddar cheese or mozzarella or a blend; freshly shredded melts best
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream or half-and-half optional, for extra creaminess
- fresh parsley or basil chopped, optional, for garnish
Instructions
- Set the Instant Pot to Sauté (Normal/Medium). Add the olive oil and let it heat for 1–2 minutes. Add the ground beef and chopped onion. Cook, breaking up the beef with a wooden spoon, for about 5–7 minutes, until the beef is mostly browned and the onion is softened.1 tablespoon olive oil, 1 pound ground beef, 1 small yellow onion
- Stir in the minced garlic, salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes. Cook for about 1 minute, just until fragrant, stirring constantly so the garlic does not burn.3 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes
- If there is a lot of grease in the pot, carefully tilt the pot and spoon off some of the excess fat. Pour in 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot to help prevent a Burn warning.2 cups low-sodium beef broth
- Turn off Sauté. Add the dry pasta on top of the meat mixture and spread it out gently without stirring. In a small bowl, whisk the remaining 1 1/2 cups beef broth with the tomato paste and Worcestershire sauce, then pour over the pasta. Pour the jar of marinara or pasta sauce over everything. Do not stir; keep the layers as they are.2 cups low-sodium beef broth, 24 ounces marinara or pasta sauce, 8 ounces short pasta, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce
- Lock the lid and set the valve to Sealing if needed. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes. When the cooking time is up, allow a 5-minute natural release, then carefully perform a quick release for any remaining pressure.
- Open the lid away from your face. The mixture may look loose at first. Stir well, combining the pasta and beef evenly. Taste a piece of pasta; if it is slightly too firm, turn on Sauté (Low) and cook, stirring, for another 1–3 minutes until the pasta is just tender.
- Turn off Sauté. Stir in the shredded cheddar cheese, Parmesan, and heavy cream or half-and-half (if using) until the cheeses are melted and the sauce is creamy. If the mixture looks too thick, add a tablespoon or two of warm water or broth; if too thin, let it sit a few minutes so the pasta can absorb more liquid.1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1/4 cup heavy cream or half-and-half
- Sprinkle with chopped parsley or basil, if desired. Serve hot straight from the Instant Pot, with a salad or steamed vegetables on the side.fresh parsley or basil
Notes
Yields about 4–6 servings depending on appetite and sides. To avoid a Burn warning, always scrape the bottom of the pot after browning and do not stir after layering in the pasta and sauce. Different pasta shapes and brands absorb liquid differently; if the mixture looks dry before pressure cooking, add up to 1/4 cup more broth so the pasta is just barely covered. The pasta will continue to absorb sauce as it sits, so add a splash of water or broth when reheating leftovers.
Variations:
- Tex-Mex: Add 1 teaspoon chili powder and 1/2 teaspoon cumin with the seasonings. After cooking, stir in 1 can drained black beans and 1 cup corn; top with Monterey Jack and salsa.
- Veggie-loaded: Add 1–2 cups chopped bell peppers, zucchini, or mushrooms along with the onion.
- Cheeseburger Mac: Use cheddar, skip Italian seasoning, and stir in a few spoonfuls of ketchup and a small splash of yellow mustard at the end.
- Spicy Arrabbiata: Use spicy marinara and increase red pepper flakes.
- Low-dairy: Skip the cream and cheese or use dairy-free alternatives; nutritional yeast adds a cheesy note. Storage: Refrigerate in an airtight container up to 4 days or freeze up to 2–3 months. Reheat gently with a splash of water or broth in the microwave or on the stovetop.
- Tex-Mex: Add 1 teaspoon chili powder and 1/2 teaspoon cumin with the seasonings. After cooking, stir in 1 can drained black beans and 1 cup corn; top with Monterey Jack and salsa.
- Veggie-loaded: Add 1–2 cups chopped bell peppers, zucchini, or mushrooms along with the onion.
- Cheeseburger Mac: Use cheddar, skip Italian seasoning, and stir in a few spoonfuls of ketchup and a small splash of yellow mustard at the end.
- Spicy Arrabbiata: Use spicy marinara and increase red pepper flakes.
- Low-dairy: Skip the cream and cheese or use dairy-free alternatives; nutritional yeast adds a cheesy note. Storage: Refrigerate in an airtight container up to 4 days or freeze up to 2–3 months. Reheat gently with a splash of water or broth in the microwave or on the stovetop.
Nutrition
Calories: 550kcal
Love this recipe?Follow us at @thenandnowspace for more