Instant Pot Beef Enchilada Pasta

In my house we are huge fans of Mexican dishes and pasta so this is the perfect combination! It was such a quick and easy meal that makes it perfect for when you're crunched for time.

How to make beef enchilada pasta:

1. Start by turning your instant pot on to the Saute setting and brown the ground beef.

2. Once the beef is cooked, drain excess grease if necessary and return the beef to the insert.

3. Add pasta in a layer on top of the beef. Do NOT stir! Sprinkle chili powder and cumin over the pasta. Pour enchilada sauce and beef broth over the pasta. Do NOT stir! You will want to press down any pieces of pasta so that they are fully covered with liquid. If needed, add another 1/4 to 1/2 cup of water to ensure the pasta is barely covered. Add beans on top and Do NOT stir!

4. Close the lid and set the vent to the sealed position. Set the pressure cooker on high for 4 minutes cook time. Once cook time is complete, allow a natural release for 5 minutes, followed by a quick release. Once pressure has released and valve has dropped, carefully remove lid and stir. Add cheese and serve!

I hope you like the beef enchilada pasta as much as I do! If you try the recipe, let me know or tag me on instagram @beingwellwith_tay!

Beef Enchilada Pasta

Prep time: 5 minutes

Total time: 24 minutes

Cook time: 4 minutes

Servings: 6 servings

Ingredients:

1 lb ground beef

1 1/2 cups rotini

1 Tbs chili powder

1 1/2 tsp cumin

10-oz can enchilada sauce

2 cups beef broth

1/4 - 1/2 cup of water (if needed)

1 can black or pinto beans, drained

1 1/2 cups shredded cheese (I prefer the Mexican Blend but any works)

Instructions:

1. Start by turning your instant pot on to the Saute setting and brown the ground beef.

2. Once the beef is cooked, drain excess grease if necessary and return the beef to the insert.

3. Add pasta in a layer on top of the beef. Do NOT stir! Sprinkle chili powder and cumin over the pasta. Pour enchilada sauce and beef broth over the pasta. Do NOT stir! You will want to press down any pieces of pasta so that they are fully covered with liquid. If needed, add another 1/4 to 1/2 cup of water to ensure the pasta is barely covered. Add beans on top and Do NOT stir!

4. Close the lid and set the vent to the sealed position. Set the pressure cooker on high for 4 minutes cook time. Once cook time is complete, allow a natural release for 5 minutes, followed by a quick release. Once pressure has released and valve has dropped, carefully remove lid and stir.

5. Add cheese and serve!

*If you're a cheese lover like myself, add in a little cheese right when you remove the instant pot lid, stir and then top with more cheese!

Tip for leftovers: the next day, throw it in a baking dish, add a little more enchilada sauce and pop it into the oven on 375 degrees until warm, top with cheese and crushed tortilla chips and serve!