Instant Pot Philly Steak & Cheese Pasta
Philly Steak & Cheese pasta made in the Instant Pot using stew beef cubes, provolone cheese, red peppers, and fusilli pasta.
Servings: 6 servings
Calories: 363kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 27g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 809mg | Potassium: 524mg | Fiber: 2g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 27mg | Calcium: 191mg | Iron: 2mg
