Instant Pot Philly Steak & Cheese Pasta made using stew beef cubes, provolone cheese, red peppers, and fusilli pasta.
Most kids enjoy pasta and cheese - add some meat and veggies into the mix and you have a meal! My kids really enjoy this meal but they won't touch a Philly cheesesteak!
I make this Philly Steak & Cheese in the Instant Pot and I keep the ingredients to a minimum. It makes it super easy to make and it uses ingredients usually stocked in one's kitchen!
In this Instant Pot Philly Steak & Cheese Pasta recipe, I use white onion, red pepper, garlic cloves, provolone cheese, mozzarella cheese, and cream cheese. The broth I use is beef broth, however, you can substitute of a different broth if you would like.
I use fusilli pasta in this recipe because my kids really enjoy noodles that have a spiral. Feel free to use macaroni noodles instead, just make sure to choose a noodle that results in 5 minutes cooking time.
You calculate this by dividing the time that it takes to cook on the back of the package by two.
Instant Pot Pasta
Making pasta in the Instant Pot is quick, easy, and stress-free once you learn these tricks:
- For every 6 ounces of pasta use 1 cup of water
- Submerge the pasta completely underwater
- Stagger the pasta pieces so that they don’t stick together (especially helpful for spaghetti noodles)
- Pressure cook the pasta for half the time it takes on the stovetop minus 1 minute
Instant Pot Philly Steak & Cheese Pasta
Making this Instant Pot Philly Steak & Cheese Pasta only takes a few easy steps. Start by setting the Instant Pot (or pressure cooker) to saute and add in the oil. Saute the stew beef on all sides for just a couple of minutes to sear all sides.
Once that is done, add in the sliced onions, julienned peppers, and minced garlic.
Press cancel on the pot once everything is seared and scrape the bottom of the pot to deglaze it. You don't want stuck-on bits on the bottom of the pot, if you have some, it will result in a burn notice. No one wants that!
Add in the pasta and pour the broth on top of it. Submerge the pasta under the broth. This is a very important step because otherwise, the pasta will not cook through thoroughly.
For this recipe, you will need to do a quick release. But not really quick! You want to take your time releasing the pressure for 2 reasons:
- Spewing - There are 4 cups of liquid in this recipe and turning the valve to quick release will ensure that your kitchen (and you) will be covered in broth!
- Tough meat - One of the biggest complaints about meat in the Instant Pot is because of tough meat.
Tough meat in the Instant Pot can be avoided by not doing a quick release at all. However, because of the pasta, you will need to perform one. If not, the pasta will be mushy and fall apart.
Performing a quick release without spewing or resulting in tough meat is quite simple. You will want to rock the valve back and forth to allow little spurts of pressure to release a little at a time.
.This way, there is no spewing and the moisture isn't being sucked out of the pot all at one time.
This may take a bit of time to release all of the pressure, but it is quicker than allowing the pot to naturally release pressure. Also, you won't have mushy noodles!
RELATED: Instant Pot Taco Pasta
Adding the cheese
We like our pasta to be really cheesy so I always add some mozzarella cheese into the recipe itself as well as the cream cheese and the provolone cheeses.
Once the pot has depressurized, I add in the cream cheese, provolone cheese, and mozzarella cheese if I'm using it. Stir it all up so that it is combined well.
When serving this pasta, I garnish it with mozzarella cheese and salt and pepper.
- 1 lb stew beef, cubed
- 1 tablespoon oil, for sauteing
- 3 cups fusilli pasta, or macaroni noodles
- 1 white onion, sliced
- 1 red pepper, julienned
- 4 cups beef broth
- 3 cloves garlic
- salt and pepper
- 6 slices provolone cheese
- 2 oz cream cheese
- mozzarella cheese, optional, garnish
- Set the Instant Pot to SAUTE and add the oil.
- Saute the stew beef until all sides are browned. It will only take about 2 minutes.
- Add the onions, peppers, and garlic allow it to saute for another minute - stirring occasionally.
- Add the pasta and top it off with the beef broth.
- Gently press down the noodles to submerge them under the broth.
- Close the lid and pressure cook on high for 5 minutes.
- After the time is up on the Instant Pot, perform a quick release. Slowly and carefully release pressure. Take your time releasing the pressure as it will spew and your meat will be tougher if you rush it.
- Open the lid once all pressure is released, add in the cream cheese and the provolone cheese.
- Stir until it is all incorporated and serve.
- If desired stir mozzarella cheese into the pasta or garnish.
Serving Size:1 grams
Amount Per Serving: Calories: 745Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 161mgSodium: 1503mgCarbohydrates: 54gFiber: 3gSugar: 4gProtein: 62g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
YOU MAY ALSO LIKE:
- Instant Pot Sausage & Gnocchi Soup
- Instant Pot Chicken Fettuccine Alfredo
- Instant Pot Minestrone Soup (Olive Garden Copycat)
- Instant Pot Beef & Dumplings
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.