Instant Pot Ground Beef and Pasta
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So stinking easy and budget-friendly! The perfect ONE POT meal with a hearty meat sauce. Only 5 min in the Instant Pot!
Guys. This is a hearty, beefy pasta.
Like super beefy. Because I can’t stand it when some recipes call for 3/4 lb of ground beef. That last 1/4 lb always goes in the trash!
So I used the entire pound here, and I loved it.
It’s beefy! What’s not to love?
And we doctor up some store-bought marinara sauce for the best meat sauce ever.
Not to mention, the easiest meat sauce.
Because guess what?
The pasta cooks right in the Instant Pot with the rest of your ingredients, soaking up all that meaty-goodness.
Then you stir in some fresh basil and freshly grated Parmesan and it is just perfect.
Serve with crusty bread.
Additional Parmesan.
And some of the leftover red wine.
Instant Pot Ground Beef and Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup dry red wine*
- 1 (25-ounce) jar marinara sauce
- 1 ¾ cups beef stock
- 8 ounces campanelle pasta
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup freshly grated Parmesan
- ¼ cup chopped fresh basil leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in marinara sauce, beef stock and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in Parmesan and basil.
- Serve immediately.
Notes
Did you make this recipe?
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Quick, easy, and delicious! I’ve made it several times including while camping using pre-cooked ground beef. Added 1/8 tsp red pepper flakes for a little kick. In place of fresh basil (which would be a great flavor booster), I substituted dried seasoning: about 2 tsp – 1 Tablespoon Italian seasoning or a combination of basil & oregano depending on the marinara sauce used. Thanks for a keeper recipe!
LOVE this recipe!
So Damn easy!
So Damn Delicious!
I made this recipe as directed. It was flavourful and hearty. Next time however I will add chili flakes to add some zing. Easy family meal. and budget friendly 🙂
Oops. Forgot to mention I added additional pasta which worked very well.
A big win! Came together incredibly easy and dinner was done in 30 minutes! I also added some chopped bell pepper after the garlic and 1.5 lbs of beef. I found 5 minutes wasn’t enough so I added 1 more minute. Seasoned with some cumin and umami seasoning and it was amazing and the flavors super developed! Tasted so good my husband couldn’t stop saying, “mmm!”
I made this tonight, I changed it up a little by adding some turkey pepperoni, pepper flakes, and Italian seasoning to the list of ingredients. It was so delish, I will definitely make this again. Thank you
We are in the middle of a kitchen demo and pasta was requested. After looking at several InstantPot recipes I tried this one. It didn’t disappoint. Easy, can be done without a kitchen, and tasty. I didn’t have fresh basil – I think that will elevate it next time. And I’ll add more pasta next time. I used mini penne. I’d like to try it with rigatoni.
Can you double this recipe?
It was good, next time I will add a little more noodles. I did feel like it would be missing a few spices, so I added some Italian seasoning as well as the fresh basil, one bay leaf, and some red pepper flakes. It was perfect. I did penne noodles for 4 min and they were cooked perfectly. I did make sure my kid was tight so no leakage to cause any burn notice. Very good recipe, thanks for sharing!
By far my most favorite DD Instant Pot recipe!!! Have never had a burn issue – I think my hubby does a stellar job scraping bottom and sides after adding the wine. Will double the recipe for the first time as we will have company this week. This will be a crowd pleaser. My 21 mo. old grandson esp loves this dish. I do add fresh basil from my garden. Will add it before pressure cooking, as one reviewer suggested, to help infuse the flavors. Can’t wait to hear the reactions from the crowd!!!
It’s become more prevalent knowledge that the sugar in tomato sauce is often what causes the burn error – and some models of IPs are more prone to it than others. I follow advice that’s pretty common now to not stir tomato or marinara sauce for recipes like spaghetti or pasta and sauce.
Instead, after the meat, if any, is cooked, and spices and liquid (water, broth, wine) added, the pasta is just put on top, and very last the tomato sauce is carefull added. No stirring.
In fact for spaghetti, it’s often broken in half and then placed around the top like spokes, so I position some so when I pour in the jar of marinara, the spaghetti holds it away from the sides initially.
So I made this delicious recipe the same way. No stirring, sauce on top last. Think layers.
I did cook the meat all the way through, and didn’t get “burn” warning! Also added chopped celery and grated carrots
Delicious! I have made it without meat and it was still good, in case anyone wants to try a meatless version. But it’s good with meat as well. Thanks for the yummy recipes!
For an easy weeknight dinner, this is amazing. I followed directions exactly and I think if you make sure you deglaze with red wine, than there is the right amount of liquid to not get a burn notice.
This was a great tasting and easy recipe. I used medium shells. Thanks for the recipe. I’m going through a kitchen renovation and this was perfect with easy clean up. Fed my whole family with leftovers. The pasta didn’t fully cook after the 5 minutes but I turned off the instant pot and left it in and by the time we ate it was cooked perfectly through.
What I usually do is 3-4 minutes then immediate release and take lid off. I let it sit 5 minutes with lid off and warm function off, liquid is so hot by the time the 5 minutes is up the pasta is finished cooking and the sauce thickens up. This way I avoid over cooked pasta. I also add olive oil. Keeps the pasta from getting pasty if your saving leftovers for another day.
This was honestly my first epic fail in the Instant Pot! I use gluten free pasta so I even added a little extra water, but it don’t didn’t even come to pressure before it started to burn on the bottom. Had to finish cooking what I could salvage in my big skillet on the stovetop. I’ve had success with the frozen meatball version so I think I’ll stick with that.
Just made for the 1st time. Increased beef to 1.5 lbs. Also increased noodles, about 12-14 oz – cellentani noodles. Used a 32 oz jar of marinera, to give increased meat/noodles more liquid. SHOULD have also increased beef stock – did not. Got the burn message 2x! Regardless, tasted very good – better than spaghetti!!!
I was SO skeptical about using the instant pot for pasta but decided to give it a whirl when I realized I didn’t have to worry about boiling water and draining pasta.
I used a full 16 ounces of rigatoni pasta but kept everything else the same. I cooked it under pressure for 6 minutes and it was undercooked. I put the lid to the instant pot back on and let it sit for about 5-10 minutes and it softened the noodles perfectly to my liking.
I am so surprised at how awesome it turned out. I can’t get over how creamy it was even though I left out the Parmesan.
Delicious! We used a full 16 oz of penne, and it still worked out perfectly. Super easy and great for instant pot beginners!
This was so good! So quick. So easy. And toddler approved. I did have to double the cooking time either because of the pasta I had on hand or our high altitude. But still it was worth it. Putting this in the emergency dinner file.
I’m not much of a spaghetti lover but this hit the spot! I used rigatoni, which wasn’t quite done after 5 minutes of pressure cooking. I chose to sauté it for a few minutes and added in a generous scoop of sour cream and another of cottage cheese and stirred them into the mix. Perfect, slightly creamy lasagna-like pasta. Next time I’m going to add a whole pound of pasta and maybe a little more beef stock so we can have a healthy amount leftover. Great flavor!
Mighty tasty. Easy to use everyday ingredients. Used penna pasta and they came out perfect!~
Can you use beef broth instead of stock? It’s all I have right now.
I had Rotini noodles, Ragu spaghetti sauce and Red sparkling sauce and Worcester sauce because that’s what I had and it’s still good. It smells so good and the recipe is so easy and added oregeno to my seasoning.
This came out really tasty! Thank you for the recipe. I was curious about the serving size. About how many oz/grams is one serving? I see this made 6 servings – just trying to get a sense of quantity / calories ?
This is an amazing recipe! But there was lots of liquid when I opened the pot, so I added about 2oz of tomato paste, and it came out perfect. I also added salt and pepper too.
Sounds great. Can you make it and leave it on the keep warm setting for a while?
Damn tasty! Just wanted to say I’ve never heard of anyone throwing away perfectly good ground meat just because a recipe called for a little less than a pound
Flavor gets 5 stars.
I followed the recipe, but my Instant Pot ended up with a “burn” error, and I had to transfer to the oven to finish it and soak the Instant Pot. Since I was finishing it in the oven, I went ahead and added a ricotta topping. Made it a little more lasagna like. Delicious.
Hi Linda, The reason you may have gotten the “Burn” error would be maybe you didn’t scrap everything off the bottom of the pot when you were using the saute mode. That would give you a burn error.
I used elbow Mac bc it came in an 8 oz box (easy). No wine but I used a little Worcestershire sauce and made up the difference in liquid with broth. It was good & one of the easier instanpot recipes I’ve done.
I am going to make this tonight but I had a quick question. After you drain the fat off the beef do you put it back in the pot before you had the onions?
One of my family’s favorite dinners and I love it because it is so easy! The pasta comes out perfectly al dente every time somehow. I half the ground beef (or double everything else). Delish!!
Wow. I have no words. This recipe is the best thing to ever happen in our instant pot – I just can’t stop eating it!!! The red wine is a MUST, it adds a flavour unlike any other bolognese-style sauce I have ever had. I would give this 10 stars if I could. I didn’t have enough marinara sauce (I doubled the recipe) so I had to use canned diced tomatoes and I replaced the beef stock with chicken stock (it was all I had). But even with those subs, this came out absolutely amazing. Thank you so much for this recipe!
Did you double everything? Im looking to double it but am afraid it won’t work out! Rookie here!
Made it tonight in a 6 qt Instant Pot. After pressure cooking there was still a lot of liquid – I may have used too much pasta sauce – so I just let it reduce a bit in sauté mode. All in all, I was amazed how good it tasted considering I usually need to let a meat sauce simmer for an hour.
If anyone else is looking for the same info I was — this recipe works perfectly with vegan substitutions. Nutritional yeast for the Parmesan, meatless crumbles for the ground beef, vegetable stock instead of beef. Threw in a handful of mushrooms, as well. Absolutely can’t be a lazy Wednesday dinner that is this tasty for so little money and effort.
Eeek! Need your help. The Recipe was DELICIOUS. Not here is my question :
Followed it to a T, but the Cooker hissed and a wee bit of steam thru out the build up and in the cooking time.
After it was safe, I removed the lid…the silicone ring was fine. It was in place.
The food was great. But I cannot figure the hissing…I know it is normal for a bit of time but not the whole cook time. It is a 6 art.
Any thoughts?
Merry Christmas
thats the release for the pressure valve! stand back when you do this because you will burn yourself!!! Im learning myself like when the food says burn you add more liquid…. I really love this thing..good luck
Sounds like a bit of minor leaking. I have an electric pressure cooker that does this sometimes and I usually just carefully nudge the “steam release handle” using a wooden spoon. You can also check that your sealing ring is tightly attached just before using it each time. If recipes turn out OK, then probably nithing to be worired about.
This was a lovely, hearty meal. I have 6 to feed so I added a lb of pasta and and extra 1.5 c of beef broth. And a bunch of spice.
No fancy noodles on hand so used fusilli (like rotini.)
Fast and easy. Next time I will do half again. All 5 of my kids and I loved it! Thank you
I’ve made this twice and am about to again tonight. Super easy, cheesy, and quick.
I made this meal tonight and it turned out so well! The pasta ( we used bow ties) was cooked perfectly and my husband loved it.
So tasty
Where do you buy campanelle pasta?
Instant favorite! This felt like a dolled up version of Hamburger Helper, which is totally not intended as an insult! I hate using only half a box of pasta, so I put it all in and increased the wine to half a cup and the broth to 2 cups, and it came out perfect, with plenty of leftovers. Really great!
This is amazing! I was skeptical about cooking pasta in an instant pot but boy was I wrong! We make this 2-3 times per month and it never fails. I’ve tried it with and without the red wine and there’s no question…the red wine is a must! It really adds a depth of flavor. 5 stars!
Great recipe! Needed something quick and to use up a pound of hamburger. I used Prego brand garlic parm spaghetti sauce and whole wheat rotini pasta, that’s what I had, I only used beef broth, no wine. When the 5 minutes cooking was finished, pasta was not done, so I started for another 3 minutes, perfect. Very good taste, everyone loved it. Thanks for the recipe.
I also used garlic/sausage spaghetti sauce.
I did this without the wine and no basil or parmesan but did add in some shredded cheddar.. My bf loved it. Will definitely make again.
After reading some of the reviews I made a couple minor tweaks to this. I used whole wheat pasta & doubled it, only adding one additional minute to cooking (that was perfect, but it may have been the whole wheat that made the extra cooking time work). I also didn’t stir everything before cooking, I dumped the sauce, pasta, and then the broth. I also added a tub of mushrooms on top and then cooked. My 6qt was barely below full so it all fit perfectly. Once it cooked I added about 3 cups roughly chopped spinach for more veggies, mixed it in and let it sit for about a minute to fully wilt. I added a little bit of garlic powder to taste after cooking, but my family really loves garlics so not everyone may like that addition. Because I was craving something creamy and cheesy I also added about 1/2 cream and 2 cups shredded mozzarella with the basil and parmesan at the end. It was delicious and I would definitely make again!!
Thoroughly enjoyed this recipe. Delicious and so easy! We had to substitute vegetable stock for beef stock, as we didn’t have any beef stock and that worked well. Looking forward to trying it next time with beef broth. Thanks for a quick and tasty recipe!
I doubled this recipe. It was incredible. Just wow. I made it for my kids as a quick meal to serve them after school. My husband avoids pasta because of gluten and he’s sensitive to tomato sauce, but he couldn’t help himself to this. It is seriously genius and it’s a staple for this house. I had no idea you could make pasta and the sauce to go with in one pot. Game changer for me. I loathe dishes and you just made me a happy camper. Thank you!
Did you have to cook it longer??
I’ve made this recipe a couple of times, with and without wine and it is always lovely. I do brown the mince in a frying pan separately because I hate draining mice from the instant pot but that’s just personal preference. Will definitely be making it in the future.
This is my favorite cooking website! I have a larger family so always am adding things to recipes to make them go further. For this one, I added a large box of mushrooms, quartered pepperoni slices, pork instead of beef, and a large can of diced tomatoes. I also add a little more liquid and a little more pasta. We call it pizza pasta. Love it!!!
Good call on the mushrooms and tomatoes.
I made this tonight with ground spicy Italian sausage instead of ground beef and a homemade marinara sauce. So, so good, easy and flavorful! My husband absolutely loved it. This is definitely a keeper!
Omg this is delicious and so easy!
The taste is AMAZING! But I haven’t the slightest clue how to cook this in an IP with tomato sauce, without getting thw dreaded “burn” message.
I would just try to make sure the sides and bottom are scraped before pressurizing the Instant Pot. If that doesn’t help, I’m not sure what to do either,
This is GREAT! I’ve had an instant pot for a few years and this is a no brainer easy to make recipe. If you find it a little runny add 10-12 oz of pasta but it’s amazing how the pasta absorbs the liquid. We don’t drink so we used 2 cups of beef broth as suggested. If you wanted to get adventurous you could add all kinds of stuff like green, red and yellow peppers too. I’m going to try doing that next time but this recipe is perfect as is. Very nice!
Wonderful, have made this pasta several time and it always comes out great!
This is the BEST one pot instant pot recipe EVER!!! It takes approximately 5-10 minutes to prep and only 5 minutes in the instant pot! I suffer from migraines and arthritis so I have made a few tweaks such as using gluten free pasta and 12 oz of pasta instead of 8 oz (my family finds that it’s a little soupy). I also have a few kitchen tricks such as using frozen onions, pre-minced garlic and red cooking wine. I find most jarred pasta sauces are a little bland so I add salt, pepper, garlic and onion powder, parsley flakes, Italian seasoning, oregano and basil for a little extra flavor. I also add mozzarella cheese with the Parmesan cheese at the end. I always keep the basic ingredients on hand for those times when the day runs long because I can throw this together so easily. The ingredients are cheap and easy to find in your local grocery store and keep well as far as storing. Even when I have had to substitute chicken broth/stock the recipe has come out perfect! I will continue to use this recipe and share it with friends and family! Thank you!!!
Made this tonight and it was amazing! Thank you for the detailed instructions – it came out perfectly. I made sure the pasta was completely covered by sauce/broth as someone else mentioned in the comments and didn’t stir it before cooking. Kids ate it up!
So good! I added red pepper flake and then cream at the very end! Fam loved it!
Another winner! This recipe saved the day at our house. It was quick, easy, and turned out delicious. Thanks so much for your recipes. They’ve made quarantined life so much easier!
This is by far the most amazing mac n cheese I have ever had in my life. I always used to make it in some other way, but now, I have definitely changed it. Thank you so much for sharing such an amazing recipe
So easy and delicious every time! I have made 3 times! Thank you!!
Made this tonight. Uses whole lb of hamburger 2 jars of Francesco Ranaldi marinara and used shell macaroni. No red wine. Only added onion and garlic as directed with salt and pepper. On my pot I used the chili/bean setting since I don’t have a manual button. It came out perfect and was delicious! Served with a garden salad and garlic bread. Will certainly make this again. Loved that it could all be done in one pot
This is a favorite recipe of my family’s! It is so easy to make and so good! We have an 8 qt IP and use the same recipe and have no issues. Sometimes I use a full box of pasta to have leftovers and add more sauce and it still comes out great! In fact, all of the Damn Delicious IP recipes we have tried are phenomenal!
My boyfriend and I are wanting to make this dish but are wondering if you need a instant pot? Or if you can make this on the stove top. Have a wonderful day.
It looks like the IP is only used in order to boil the sauce to cook the noodles, so I don’t see why you couldn’t make this on the stovetop! You would likely just cook until the noodles are al dente.
I’m so happy with this recipe and will experiment as others have suggested.
One issue I have is the burn notice, I get it everytime and find pasta stick to the bottom of the pot.
Could I avoid this by adding pasta as the final ingredient, but not stirring it in ? Basically, could I dump it on top of the sauce mixture, close the lid and pressure cook for 5 mins ?
I usually add the liquid then the pasta(unstirred) then cover the pasta with the sauce. Stir when done…
This is a good tip. I am new to IP and I can use all the help I can get. Thanks!
I add 1/2 cup of the liquid when scraping up any burned bits, then don’t stir again. Dump the jarred sauce on top, dump pasta, pour rest of liquid over the pasta and push any pieces sticking out, under the liquid… but do not stir.
Pop the lid on and cook.
It all comes together beautifully with a quick stir when you open it, without scorching the food. I learned the hard way, after burning a few times! Ugh.
Hope this helps someone!
It tasted good but was a little runny; not sure if I did something wrong or if that’s the way it was supposed to be.
What size pot did use? I have an 8 qt coming to me this week and I’m saving recipes but not sure if it makes a big difference for the size pot if it’s too big.
This is perfection. Kudos!! I used farfalle, and it was cooked perfectly al dente! I even had frozen ground beef, so I cooked that first on a trivet with one cup of the beef broth from the recipe for 20 min. Then when it was done I removed beef and juice and started with onion and garlic and then added back beef and broke it up. Then added wine and the leftover broth juice and the remaining needed for the recipe. Then followed the remaining instructions as written. My family LOVED IT!
8 oz of pasta hardly seemed enough for 25 oz of sauce did I added 3-5 more. I used rotini
This dish was excellent and so easy!
I just made this recipe tonight. My hubby is working 12 hour days, 6 day’s a week during this horrific pandemic and I have been so alone and isolated!! Today I decided to make this recipe that I had all the ingredients for, and, WOW, my hubby now has something to look forward to after working so many hours!! It is out of this world delicious and so very easy!! Our beautiful daughter bought us this Instapot for Christmas this year, and this is the first time I have used it. I am so impressed with how easy it is to use and the difference in the flavor level so fast!! Thank u so much for posting this recipe!! I feel like it is what pushed me forward in this difficult time!!!
I love all your recipes and would love to make the beef and pasta recipe but I do not have and Instant Pot.Can make this dish in a regular pot? Please advise.
I absolutley love this recipe! It is so delicious and easy. I double
the amount of pasta and add about 1/4 more stock. Its so tasty with RAO’s tomato basil sauce. I highly recommend!
I’m going to double the pasta also…. do you use ¹/4 more of the total amt of stock (a little less than 1/2 cup) or 1/4 cup? Thank you!
Enjoyed it. Thanks for sharing
I made this dish last night and have to say that it was easy and absolutely delicious. I did not have wine but added a bit more tomato and beef stock. I’m sure it is even tastier with the wine added.
Making this today. I have a 6-quart. Can I double the amount of meat?
Looks great! What do you think cook time would be if using chickpea pasta?
The rule of thumb for cooking pasta in the Instant Pot is to cook it for half as long as the package instructions say, so you can try that.
I made this exactly as written, except I used 1/2 pound of meat instead of a pound. It came out beautifully. When I first took the lid off, it was a little too soupy, but I just sauteed it for a minute or two and the sauce thickened into a texture that coated the pasta well. The pasta was cooked al dente. It tasted great, but that also depends on the type of sauce you use. I use Victoria brand marinara, which is made with all real ingredients. No tomato paste or concentrate. I will definitely be making this again.
Divine!! It’s delicious and quick!!
Such a good quick and easy recipe. Super easy to make. Absolutely love it. Will be in the rotation of meals.
This is only my second try with the IP and I was so excited to try this recipe after all the great reviews. I followed the recipe exactly and ended up with a burn notice twice 🙁
Ultimately I gave up and put the IP on sauté, added another cup of stock and stirred constantly for 10 mins to cook the noodles. In the end it was delicious but I was bummed it did not go to plan and that it took much longer than anticipated to get the meal to the table.
Does anyone have the nutrition facts on this?
So good and super easy to make!
Can I make this on the stove?
Great meal! I did need to add some garlic powder, onion powder and Tony’s to the meat mix and then some spice again after cooking but awesome! Next time, I’ll season the meat a little more when browning. I used pasta shells too. Thank you!
This is SO good. We’ve already made it several times just in the past couple months.
If you added sliced raw carrots, for example, with the marinara sauce, do you know if they would come out tender following the recipe as written?
I tried it… I cut two medium carrots into a large dice and added them with the onions. I cooked both for 4 minutes instead of the 2-3 as directed. I followed the directions for the rest of the recipe and the carrots turned out great!
This is the first recipe I tried in my instant pot, and I keep coming back to it. I couldn’t stop laughing at how fast and easy it was, and it made me fall in love with the IP.
I don’t have access to fresh basil where I live. I have an Asian oregano plant, so I throw that in. I’d love to know what it the dish should really taste like, but we love it as is. There’s so much flavor. I now keep shell pasta permanently in stock and turn to this when I need something quick. Thank you!
I was initially concerned that this recipe would end up tasting like something a certain “Chef B” sells in a can. But I was very pleasantly surprised to find out I was all wrong. The sauteed onion and garlic and beef stock helps infuse the pasta with rich flavor you can’t get with conventional boiling, and the finish with (hopefully you grated it yourself) Parmesan and fresh basil elevates this dish from the typical something-I-threw-together-after-work fare. My only deviation from the recipe was substituting rigatoni, which turned out to be a great choice for the hearty sauce.
Superb! Made the insta pot ground beef & pasta and wanted to ask if I doubled recipe, would cooking time be double?
No it wouldn’t need adjusted. Pasta should only cook a certain amount of time. It will just take longer for it to come to pressure for the increased volume.
made this on a whim! but made with bowtie pasta. There were no left overs. Delicious and easy to make. Saves time for those moms on the run.
That’s the idea! Thanks for sharing, Beth!
I don’t have a review as yet. Making it for first time tonight. I have a question. Can this be done in an 8 quart pressure cooker. Thank you.
Daniel Liberato
Hi Daniel! When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I followed this recipe to a T and got the “burn” warning. I took everything out of the pot, deglazed it, and tried to finish cooking the pasta (per instant pot directions under the burn warning). I got the burn warning again and just called it quits. What did I do wrong? The flavor was good, but the pasta obviously was t cooked through.
I keep getting the burn warning too 🙁 I’ve tried it layering the ingredients, stirring the ingredients, and adding extra beef stock. I can’t figure out what I’m doing.
I just let it simmer and the past cooks OK.
It tastes good and no one has died yet.
Any suggestions?
Ive made it twice now too and also get the “OvHt” warning both times. The mince is catching on the bottom on the pan. I didn’t use “campanelle” pasta (used “fusilli” instead) – would that be it?
Any suggestions welcome, as I’d like to cook this more often.
Thanks.
Dahlish
I made this last night. I doubled the recipe and added mushrooms. I used a ground beef and pork mix. This was DELICIOUS! So easy to make. Needless to say I’ll be making this again and again and again…..
We love hearing that, Brenda! The addition of mushrooms sounds so good!
Mixing all the ingredients together with a thick sauce (tomato or marinara) will give you a burner error. Follow the recipe but dump the marinara in last on top of the dry noodles.
I’m going to try this idea, as I’ve made this recipe a few times and some of it always burns even if I deglaze the pot. So you’re saying the beef and broth is on the bottom, then the noodles, then the marinara on top of the noodles without stirring anything? Will the noodles cooked if they aren’t fully submerged? Thanks!
Brenda said she doubled the recipe. Was the cooking time double or the same? I made this last night and it was super good!
I love this recipe so much!
I have literally made this once a week (maybe more? ha!) for the last month. So easy, so fast, delicious – one pot- no heating up the kitchen…. I need more recipes like this! thank you
Thanks so much, Patsy! It’s so convenient and quick!
If I halve each of the ingredients, And follow the directions you laid out, can I do this in a 3 quart Insta Pot? I’m very new to this, so any tips are appreciated!
Yes, when using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications. Good luck, Catie!
What texture is the pasta with a 5 minute cook? If I like it more al dente should I do 4 minutes?
In my experience, the pasta is al dente after 5 minutes but you can always set it to 4 minutes, check and add an additional minute, if needed. Hope that helps!
I just bought my Instapot Ultra today and this is the first recipe I made. It came out perfectly!
I’ll admit I skipped the onion and basil because I had everything else on hand already – it was still scrumptious! This was a perfect recipe to make a believer out of a newbie and I will be making it again.
Thank you!
Thank you so much for sharing, Holly!
My family loves this recipe! Thanks for an easy and tasty meal! I do have a question: if I wanted to make this meatless would I need to adjust any of the other ingredients? Thanks!
Hi Tiffany! We’re so glad your family loves this recipe!
I would keep the ingredients the same without the meat, but as always, please use your best judgement when making substitutions and modifications.
Hi there. I just made this and was a fabulous meal. I also order the meatless version. But, I used chopped portabella mushrooms sautéed with the onions and garlic and continue recipe as directed. It was delicious!!!
Thanks for all your wonderful recipes!!
After seeing your response about the alcohol, I looked into it as well and it seems the best way to burn off the alcohol is to bring to a boil. Is there a way to convert this recipe to stove top? I have a 5 year old and am worried the IP version doesn’t burn off enough of the wine. TIA
I would recommend using a non-alcoholic substitute if you are concerned about the alcohol content. Hope that helps, Kelly!
Question-does alcohol burn off in an instant pot? The vapors aren’t being released while cooking so curious as to how much alcohol would be left in the dish?
So the amount of alcohol remaining depends in part on the cooking method – stovetop, Instant Pot, slow cooker, etc. I just read about a study showing that it can take longer than 2.5 hrs for all the alcohol to be cooked out of food to which wine or some other alcoholic beverage has been added.
Unfortunately, there’s not entirely much research with cooking off alcohol in the IP right now but I would recommend using a non-alcoholic substitute if you are concerned about the alcohol content. Hope that helps, Crystal!
I followed all the directions but it burnt before even reaching pressure… I scraped and tried again and it still burnt… Not sure what I did wrong!
I’m so sorry to hear that, Meagan! Are you using a 6-qt Instant Pot?
I just got an instant pot for Xmas and burned not sure what I did wrong, I followed the instructions,
We also got a burn warning twice, although it was still delicious. I will try next time to layer. But maybe the recipe should not say “stir” if layering is needed to avoid the burn.
Hi there! Beautiful recipe! Question, if I want to double the portion on meat and pasta, should I double everything else as well? Thank you!
Yes! 🙂
What if I dont have marinara, insyead i havr tomatoe paste? Can I use it somehow?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This recipe truly was super easy and delicious! I have been loving all of the instant pot recipes and this is another regular rotation option!
Isn’t it so easy?! We’re so happy to hear you enjoyed it so much, Lana!
Another delicious recipe , even better the next day.. Please keep the instant pot recipes coming!!!!
We will keep them coming, Robin! 🙂
Totally forgot about dinner and used this recipe to whip up another damn delicious winner for the family. 3 generations – including our 1 you grandson – enjoyed this meal with a salad. Thank you for saving dinner!
PS – we love following you and Butters in your daily travels!
Aw we love that! Glad this one was a winner for you, Laura!
Just made this yesterday and it tastes amazing! All the flavors go so well together! Super easy to put together quickly and I bet it will store nicely in the freezer (if we don’t eat it all first).
What are the nutritional facts on this recipe?
Hi Jenn! So glad you liked this dish! 🙂
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Thank you for the great recipe!! 🙂 I didn’t have wine or beef broth on hand so I subbed in chicken bone broth. Also tossed in some baby spinach salad mix, and a few dollops of mascarpone cheese in addition to fresh basil.
Those sound like great modifications, Cari! Thanks for sharing!
Can this recipe be doubled in a 6qt instant pot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
So impressed how well this turned out. Noodles were cooked to perfection! Will be making this again My only complaint is I hate how the food is burned at the bottom of the pot! How can this be prevented? ☹️
I find it is best to deglaze the pan as best as possible with the wine in step #3:
3. Stir in wine, scraping any browned bits from the bottom of the pot.
I love ground beef, but my girlfriend doesn’t so I am not allowed to cook ground beef any more. Any way to substitute turkey?
Absolutely!
Would love to try this recipe. Unfortunately I have an 8 qt Instant Pot and I know that the amounts etc” would not work for me. How do I adjust this recipe to work in an 8 qt?
Hi Anne! When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
This was so good and made my apartment smell wonderful. The only change was that I put fresh basil and oregano in before I pressurized, help to infuse the flavors!
What a great idea, Laura! Thanks for sharing!
Another winner- thanks!!
Thank you, Bernadette!
Looks like Beef-a-roni that I love after a beer buz. I would need to add more vegetables.
This looks delicious, and definitely falls into my scope of ‘comfort food’. I love a meaty meaty sauce!
Also – any recipe that calls for 3/4 of a pound of ground beef is going to get laughed at and modified to take the entire pound. I’d never throw away 1/4 pound for any reason! At least saute it up for a quick taco snack the next day.
This was so easy and so tasty! I’ve also used the same recipe on my stovetop with excellent results – and a slightly longer cook time to allow the wine & stock to reduce. Only change I made once, was reducing chopped basil and adding two tbls of parsley. The fresh herbs were the perfect touch!
Thanks for sharing, Kersten!