Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe

This Instant Pot Enchilada Pasta is a quick and flavorful dish that brings the taste of your favorite Mexican-inspired flavors to the table in just 25 minutes! Imagine tender pasta, savory ground beef, and a medley of vegetables, all coated in a cheesy enchilada-inspired sauce. This recipe is incredibly easy to make, thanks to the convenience of your Instant Pot, and it’s perfect for busy weeknights or when you’re craving a satisfying and comforting meal.

Why You’ll Love This Recipe

• Quick and Easy: This recipe is a lifesaver on busy days when you don’t have a lot of time to cook. It’s ready in just 25 minutes with minimal prep and just one pot to clean.
• Flavorful and Cheesy: The combination of ground beef, enchilada sauce (or tomato sauce and green chilies), and cheese creates a rich and flavorful sauce that coats every noodle and piece of meat.
• One-Pot Wonder: Minimal cleanup! Everything cooks together in the Instant Pot, saving you time and effort.
• Versatile: Feel free to customize it with your favorite toppings, such as sour cream, guacamole, or shredded lettuce. You can also adjust the spice level to your preference.

this Recipe

Ingredients

• Ground beef: The base of the flavorful filling. Use lean ground beef for a healthier option.
• Minced garlic: Adds a fragrant and savory punch.
• Chili powder: Adds a smoky and slightly spicy flavor.
• Cumin: Adds a warm and earthy flavor.
• Oregano: Adds a slightly bitter and earthy flavor.
• Onion powder: Enhances the onion flavor.
• Salt: Enhances the overall flavor of the dish.
• Red onion: Diced and adds a pungent and slightly sweet flavor.
• Red and green bell peppers: Diced and adds sweetness, color, and a bit of crunch.
• Penne pasta: A classic pasta shape that’s perfect for holding the sauce.
• Diced tomatoes: Adds acidity and freshness.
• Tomato sauce: Adds richness and a deeper tomato flavor.
• Diced green chilies: Adds a mild kick and a touch of Southwestern flavor.
• Water: Adds moisture to the dish and helps to create steam for pressure cooking.
• Shredded cheddar cheese: Adds a cheesy and gooey texture.
• Optional Garnishes: Fresh cilantro, diced red onion, and additional cheese.

Note: For exact measurements, see the recipe card below!

How to Make Instant Pot Enchilada Pasta

Step 1: Sauté the Beef and Vegetables

Set the Instant Pot to sauté mode. Add the ground beef, minced garlic, and spices (chili powder, cumin, oregano, onion powder, and salt) to the pot. Cook, breaking up the beef with a spoon, until browned and mostly cooked through. Add the diced onions and bell peppers, and cook for an additional 2 minutes, or until softened. Turn off the sauté mode.

Step 2: Layer the Ingredients

Spread the penne pasta in an even layer over the meat and vegetables. Do not stir. Add the diced tomatoes, tomato sauce, green chilies, and water. Do not stir, but use the back of a spoon or spatula to smooth the mixture into an even layer, covering the noodles.

Step 3: Pressure Cook

Place the lid on the Instant Pot and ensure the valve is in the sealing position. Cook on high pressure for 5 minutes. Once the cooking time is complete, perform a quick release of the pressure.

Step 4: Finish and Serve

Stir in the shredded cheddar cheese and let it sit for a minute or two to melt. If desired, add an additional ¼ cup of water for a thinner sauce. Serve hot and garnish with your favorite toppings, such as fresh cilantro, diced red onion, or extra cheese.

Stovetop Instructions

If you don’t have an Instant Pot, you can easily make this recipe on the stovetop:

1. Cook the pasta according to package directions until al dente.
2. While the pasta is cooking, brown the ground beef in a large skillet over medium heat. Add the onion and bell pepper, and cook until softened. Stir in the garlic and seasonings.
3. Add the diced tomatoes, green chilies, water, and tomato sauce to the skillet. Simmer until the sauce thickens slightly.
4. Drain the cooked pasta and add it to the skillet with the meat and vegetable mixture. Stir in the cheese until melted and smooth.
5. Garnish with cilantro and serve hot.

Pro Tips for Making the Recipe

• Use lean ground beef: For a healthier option, use lean ground beef or ground turkey.
• Adjust the spice level: Adjust the amount of chili powder or red pepper flakes to your liking, depending on how spicy you want the dish.
• Add other vegetables: Feel free to add your favorite vegetables to the pot along with the onions and peppers, such as sliced mushrooms, diced zucchini, or corn.
• Make it creamy: For an even creamier dish, stir in a dollop of sour cream or Greek yogurt to each serving.

How to Serve

This Instant Pot Enchilada Pasta is a satisfying meal on its own, but here are some ideas for serving it:

• Toppings: Offer a variety of toppings, such as shredded lettuce, guacamole, sour cream, or extra cheese, for people to customize their bowls.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
• Tortilla Chips: Serve with tortilla chips for scooping and dipping.

Make Ahead and Storage

This Instant Pot Enchilada Pasta is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed to prevent the pasta from drying out.

FAQs

1. Can I use a different type of pasta?

Yes, you can! Other pasta shapes that would work well in this recipe include penne, rigatoni, or farfalle.

2. Can I make this dish vegetarian?

Yes, you can! Omit the ground beef and use a plant-based ground meat substitute or add more vegetables, such as black beans, corn, or bell peppers.

3. Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheese, such as cheddar, Monterey Jack, or a Mexican blend.

4. Can I make this recipe in a slow cooker?

Yes, you can! Brown the ground beef and onions first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the pasta is tender. Stir in the cheese before serving.

This Instant Pot Enchilada Pasta Recipe is a fun, flavorful, and easy way to enjoy a family favorite with a twist. With its creamy sauce, cheesy topping, and familiar enchilada flavors, it’s sure to become a regular in your weeknight dinner rotation!

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