Description
Instant Pot Enchilada Pasta is a quick and flavorful one-pot meal that combines the hearty taste of ground beef, tender penne pasta, and a spicy enchilada-inspired sauce. Perfect for busy weeknights, this recipe offers two cooking methods: a convenient Instant Pot pressure cooking option and a traditional stovetop approach. Both yield tender pasta embraced by a rich, cheesy tomato sauce with a Tex-Mex twist, garnished with fresh cilantro and extra cheese for a crowd-pleasing dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 tablespoon minced garlic
- ½ red onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
Pasta and Sauce
- 12 ounces penne pasta (about 2 cups)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles, undrained
- ¼ cup water (add an additional ¼ cup if needed)
Cheese and Garnishes
- 1 cup shredded cheddar cheese, plus more for garnish
- Optional garnishes: fresh cilantro, diced red onion, additional cheese
Instructions
- Instant Pot – Sauté and Brown: Set your Instant Pot to “Sauté” mode. Add the ground beef, minced garlic, chili powder, cumin, oregano, onion powder, and salt. Cook until the beef is thoroughly browned and the spices are aromatic. Add the diced red onion, red bell pepper, and green bell pepper; continue cooking until the vegetables soften. Turn off the “Sauté” mode.
- Instant Pot – Layer and Cook: Evenly layer the uncooked penne pasta over the meat and vegetables without stirring. Pour the undrained diced tomatoes, tomato sauce, diced green chiles, and ¼ cup water over the pasta. Do not mix. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. Once done, perform a quick pressure release.
- Instant Pot – Stir in Cheese: Open the lid, stir in the shredded cheddar cheese thoroughly. Let the pasta sit for a minute or two to allow the cheese to melt completely. Add extra water if you prefer a thinner sauce.
- Instant Pot – Serve: Garnish with fresh cilantro, additional cheese, and diced red onion if desired. Serve hot.
- Stovetop – Cook Pasta: Boil the penne pasta according to package instructions until al dente; drain and set aside.
- Stovetop – Sauté and Brown: In a large pan over medium heat, brown the ground beef. Add the diced onion and bell peppers, cooking until tender. Stir in the minced garlic and all the seasonings—chili powder, cumin, oregano, onion powder, and salt.
- Stovetop – Simmer Sauce: Add the undrained diced tomatoes, tomato sauce, diced green chiles, and ¼ cup water to the pan. Let the mixture simmer gently until the sauce thickens slightly.
- Stovetop – Combine and Serve: Add the cooked penne pasta to the pan with the sauce. Stir in the shredded cheddar cheese until melted and well combined. Garnish with fresh cilantro, extra cheese, and diced onion if desired. Serve immediately.
Notes
- You can add an additional ¼ cup of water during cooking if you prefer a saucier pasta.
- For a spicier kick, use canned green chiles with added heat or include a pinch of cayenne pepper.
- To make this recipe vegetarian, substitute the ground beef with plant-based crumbles or sautéed mushrooms.
- Use a sharp cheddar cheese for the best melt and flavor.
- Leftovers can be reheated gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce.
