Description
These Instant Pot Ground Beef Recipes are quick, delicious, and perfect for busy weeknights. Whether you’re making a hearty pasta, a savory taco filling, or a comforting chili, your Instant Pot will help you create flavorful meals in no time. With simple ingredients and easy-to-follow steps, these recipes will save you time while delivering satisfying dinners the whole family will love.
Ingredients
Scale
For the Ground Beef Base:
- 1 lb ground beef (85/15 or leaner)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional for spice)
For the Sauce & Pasta:
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar (to balance acidity)
- 8 oz uncooked pasta (penne, rotini, or elbow)
- 1 cup shredded mozzarella or Parmesan cheese (for serving)
- Fresh basil or parsley for garnish
Instructions
Sauté the Ground Beef:
- Turn the Instant Pot to Sauté mode and add olive oil.
- Add onion and garlic; cook for 1-2 minutes until softened.
- Add ground beef, breaking it apart with a spoon, and cook until browned (3-4 minutes). Drain excess grease if needed.
Season & Deglaze:
- Stir in salt, black pepper, Italian seasoning, and red pepper flakes.
- Pour in beef broth, Worcestershire sauce, and sugar, scraping up any browned bits from the bottom to prevent a burn notice.
Add the Pasta & Sauce:
- Add diced tomatoes and tomato sauce, then stir well.
- Add uncooked pasta, but do NOT stir—simply press it down into the liquid.
Pressure Cook:
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
- Once done, do a quick release of the pressure.
Finish & Serve:
- Stir everything together and let sit for 5 minutes to thicken.
- Top with shredded cheese and fresh basil or parsley before serving.
Notes
- Make It Dairy-Free: Omit the cheese or use dairy-free alternatives.
- Add More Veggies: Stir in spinach, bell peppers, or zucchini after pressure cooking.
- Alternative Proteins: Swap ground beef for ground turkey or chicken.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Reheating Tip: Add a splash of broth or water when reheating to maintain the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 4 minutes (plus pressure build/release time)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: Approximate
- Calories: ~450 kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg