Description
This Instant Pot Enchilada Pasta is a quick and flavorful one-pot meal combining the zesty flavors of traditional enchiladas with the comfort of pasta. Ground beef is cooked with aromatic spices, bell peppers, and onions, then simmered with pasta and tomatoes for a rich, cheesy dish that’s perfect for family dinners. The recipe also includes stovetop instructions for those without an Instant Pot.
Ingredients
Scale
Meat and Aromatics
- 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
- 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
- Sauté the Ground Beef and Vegetables: Set the Instant Pot to sauté mode and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Add the minced garlic, diced red onion, red bell pepper, and green bell pepper, cooking until the vegetables are soft and fragrant.
- Add Spices and Mix: Stir in the chili powder, ground cumin, dried oregano, onion powder, and salt. Mix well to coat the meat and vegetables with the spices, enhancing the flavor base of the dish.
- Add Pasta and Liquids: Pour in the penne pasta, diced tomatoes with their juice, tomato sauce, diced green chiles, and ¼ cup of water. Stir to combine everything evenly, making sure the pasta is submerged in the liquid.
- Pressure Cook: Seal the Instant Pot lid and set to manual high pressure for 5 minutes. After the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Stir in Cheese and Serve: Open the lid and stir the shredded cheddar cheese into the pasta until melted and creamy. If the pasta looks too thick, add a splash of water or broth to loosen it up. Garnish with fresh cilantro, diced red onion, and extra cheese if desired before serving.
- Stovetop Instructions (Optional): In a large skillet, brown the ground beef with garlic, onions, and bell peppers over medium heat. Add spices and stir well. Add the pasta, diced tomatoes, tomato sauce, green chiles, and water. Cover and simmer on low heat for about 15 minutes, stirring occasionally, until the pasta is cooked and liquid is absorbed. Stir in cheese before serving.
Notes
- For a spicier dish, add a pinch of cayenne pepper or use hot diced green chiles.
- If you prefer a vegetarian version, substitute ground beef with plant-based crumbles or extra vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or skillet with a splash of water.
- Add an extra ¼ cup of water during cooking if the pasta looks dry or undercooked when pressure cooking.
- Use shredded Monterey Jack or Pepper Jack cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican-American
