If you’re craving a flavorful, comforting dinner that comes together quickly and effortlessly, this Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe is an absolute winner. Imagine tender penne pasta cooked right alongside savory ground beef, vibrant bell peppers, and a medley of spices simmered in a rich enchilada-inspired sauce. This dish captures all the warmth and zest of classic enchiladas but with the ease and familiarity of a hearty pasta meal that’ll have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe lies in its simple, flavorful ingredients. Each one is carefully chosen to build layers of taste, texture, and vibrant color that make the dish truly shine.
- 1 pound ground beef: Provides rich, savory protein and forms the hearty base of this dish.
- 1 tablespoon minced garlic: Adds an aromatic punch that deepens the classic enchilada flavor.
- 1 tablespoon chili powder: Brings smoky warmth and a subtle kick to the sauce.
- 1 ½ teaspoons ground cumin: This earthy spice is essential for that authentic southwestern taste.
- ½ teaspoon dried oregano: Offers a hint of herbal brightness to balance the spices.
- ½ teaspoon onion powder: Enhances the overall savoriness without overpowering.
- ½ teaspoon salt: Essential for seasoning and bringing all flavors together.
- ½ red onion, diced: Adds crunch and sweetness to contrast with the hearty beef and sauce.
- 1 red bell pepper, seeded and diced: Provides vibrant color and subtle sweetness.
- 1 green bell pepper, seeded and diced: Brightens the dish visually and adds fresh flavor.
- 12 ounces penne pasta (about 2 cups): The perfect pasta shape for holding onto that lush enchilada sauce.
- 1 (15 ounce) can diced tomatoes, undrained: Adds tangy juiciness and depth of flavor.
- 1 (8 ounce) can tomato sauce: Gives a smooth, rich base for the sauce to coat every bite.
- 1 (4 ounce) can diced green chiles, undrained: Infuses subtle heat and a classic southwestern touch.
- ¼ cup water (add an additional ¼ cup if needed): Helps ensure the pasta cooks perfectly in the Instant Pot.
- 1 cup shredded cheddar cheese, plus more for garnish: Melts into creamy perfection, adding cheesiness and richness.
- Optional garnishes – fresh cilantro, diced red onion, additional cheese: These add freshness and a pop of color when serving.
How to Make Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe
Step 1: Sauté the Beef and Aromatics
Start by setting your Instant Pot to the sauté mode. Brown the ground beef until it’s nicely caramelized, which builds incredible flavor. Once browned, add the minced garlic, diced red onion, and diced bell peppers right into the pot. Sauté these together until the vegetables soften and the garlic is fragrant. This step infuses the dish with a rich base and sets the stage for the enchilada sauce.
Step 2: Add the Spices and Tomatoes
Next, sprinkle in the chili powder, cumin, oregano, onion powder, and salt. Stir everything well to coat the beef and veggies evenly with these warming spices. Then, pour in the can of diced tomatoes (with their juices), tomato sauce, and the diced green chiles. These combine to create that bold, tangy, and slightly spicy enchilada sauce that will soak into every morsel.
Step 3: Mix in the Pasta and Water
Now it’s time to add the penne pasta and water. Give everything a good stir to make sure the pasta is mostly submerged in the liquid. The Instant Pot will work its magic here, cooking the pasta right in the sauce so it absorbs all those wonderful flavors beautifully. If you feel the mixture seems a bit dry, add an extra ¼ cup of water to ensure perfect pasta texture.
Step 4: Pressure Cook and Add Cheese
Close the lid, seal the pressure valve, and set your Instant Pot to cook on high pressure for exactly 5 minutes. When the timer goes off, do a quick release to let out the steam safely. Open the pot, stir everything, and then fold in the shredded cheddar cheese while the pasta is still hot. This creates a creamy, cheesy finish to this comforting dish.
How to Serve Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe
Garnishes
To add bright bursts of color and fresh flavor, sprinkle chopped fresh cilantro, extra diced red onion, and an additional handful of cheddar cheese over your pasta before serving. These garnishes add eye appeal and delicious contrast to the rich, cheesy goodness.
Side Dishes
This dish is hearty on its own, but serving it alongside a crisp green salad or warm corn tortillas turns your dinner into a full southwestern feast. A squeeze of lime on the side also lifts the flavors beautifully.
Creative Ways to Present
For a fun twist, serve the Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe in individual bowls topped with sliced avocado or a dollop of sour cream. You can also layer it in a casserole dish, bake it briefly with extra cheese on top to create a bubbly crust, and serve it as a crowd-pleasing baked pasta casserole.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store them in the refrigerator for up to 3 days. The flavors deepen as it sits, making next-day helpings even more delicious.
Freezing
If you want to prep ahead, this recipe freezes well. Portion it into freezer-safe containers, cover tightly, and freeze for up to 2 months. Just be sure to thaw it overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave with a splash of water or broth to keep the pasta moist. Stir occasionally to ensure even warming without drying out the dish.
FAQs
Can I make this recipe without ground beef?
Absolutely! You can substitute ground turkey, chicken, or even plant-based crumbles to keep it lighter or vegetarian-friendly. The cooking process stays the same.
Is it possible to use another type of pasta?
Yes, while penne is ideal for holding the sauce, you can swap in rotini, shells, or elbow macaroni with excellent results. Just adjust the cooking times slightly if needed.
Can I make this recipe on the stovetop instead of the Instant Pot?
Definitely! Brown the beef and veggies in a large skillet, add the liquids and spices, then simmer with the pasta in a covered pan until the pasta is tender, about 15 minutes. Stir often to prevent sticking.
How spicy is this Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe?
The spice level is moderate thanks to chili powder and green chiles, but you can adjust the heat by adding more chiles or a dash of cayenne pepper if you want it spicier.
Can I add more vegetables to this recipe?
Yes! Feel free to toss in corn, black beans, or zucchini for extra nutrition and color. Add these when adding the bell peppers to maintain the right texture.
Final Thoughts
This Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe is a truly satisfying dish that combines the best of two beloved cuisines—Mexican and Italian—in one pot. It’s a perfect weeknight dinner, full of flavor, color, and comforting textures that everyone will love. Give it a try, and you might just find your new favorite quick meal to make again and again.
