What's Cooking Wednesday, October 7, 2020
Happy hump day friends! Now that I have finally gotten an Instant Pot, I'm determined to use it more often. I was craving Philly Cheese Steak so I hit up Pinterest and found this Instant Pot Philly Cheesesteak Pasta. It was pretty tasty!
1 lb ground beef
1 cup of onion - diced
1/2 tablespoon garlic - minced
1 1/2 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup of bell pepper - chopped
2 tablespoons ketchup
2 cups beef broth
8 oz pasta - ziti, penne, shell. It is not recommended to use egg noodles.
6 oz provolone cheese - sliced
I had already browned my ground beef during meal prep so I didn't follow the recipe exactly. The original recipe calls for Olive Oil, but I didn't use it and just sprayed my IP with Avocado Oil.
Put your already browned ground beef into the IP. Add the onions and garlic and cook for 1 minute.
Add the salt, pepper, Worcestershire sauce, and green peppers. Stir to combine. Cook for another 1-2 minutes.
Stir in the ketchup, beef broth, and pasta.
Cover and seal the lid. (Make sure valve is pointing to SEALED). Select manual setting and adjust time to 5 minutes on High Pressure. Because I was using Whole Wheat Pasta, I should have added another minute.
Once the 5 minutes are done, do a quick release by changing the position of the valve to vent.
Carefully remove the IP lid and stir.
Place the sliced provolone on top of the pasta, let melt (you can place lid slightly overtop if that helps it melt (don’t need to seal it though), then stir. Serve warm.
💚- 12 Points
💙 - 12 Points
💜- 9 Points