Instant Pot Philly Cheesesteak Pasta
This Instant Pot Philly Cheesesteak Pasta uses a shell pasta and is packed with all the great flavors you expect - mushrooms, green peppers, onions, beef, and Cheez Whiz.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) cooking oil
- 3/4 cup (120 g) onion diced
- 3/4 cup (112 g) green bell pepper diced
- 4 ounces (113 g) mushrooms sliced
- 3/4 pound (340 g) steak shaved thinly and chopped
- 2 cups (473 ml) beef stock
- 8 ounces (227 g) dried medium shell pasta
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 3/4 cup (170 g) Cheez Whiz or 6 ounces cream cheese or Provolone
Instructions
- Heat the Instant Pot on Sauté Mode. When hot, add the oil, then add the onion, bell pepper, and mushrooms. Sauté for about 5 minutes, Stir in the steak and sauté for another 2-3 minutes.
- Pour in the beef stock, pasta, salt and pepper. No need to stir, just push the pasta down into the liquid.
- Close the lid and set the vent to sealing (if necessary). Press the pressure cook or manual button and set the cook time to 8 minutes on high pressure.
- When the time is up, manually release the pressure. Open the lid. Stir the pasta.
- Add in the Cheez Whiz and stir until melted. Season to taste with salt and pepper. Let sit for 5 minutes to thicken before serving.
Notes
- If you use a low-sodium beef stock, you’ll likely need to add more salt. Taste at the end before serving to adjust the seasoning.
Nutrition
Calories: 387kcalCarbohydrates: 35gProtein: 22gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 57mgSodium: 871mgPotassium: 578mgFiber: 2gSugar: 5gVitamin A: 270IUVitamin C: 17mgCalcium: 132mgIron: 2mg
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