Description
Penne pasta with tomatoes, spinach, corn, mushrooms, peppers, cheese and more! Make it fast in one pot, your Instant Pot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 1 1/2 tsp celery salt
- 1 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1 tsp chili powder
- 1 tsp black pepper
- 2 cups chicken broth
- 8 ounces uncooked penne pasta
- 1 red bell pepper, cored and diced
- 1 1/2 cups frozen sweet corn
- 1 (8 oz) tomato sauce
- 1 (4 oz) can diced green chiles
- 1 (14.5 oz) can diced tomatoes
- 1 tsp kosher salt
- 1/4 cup heavy cream
- 2 cups chopped spinach
- 1 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions and mushrooms and brown for about 5 minutes. Stir in the celery salt, garlic powder, ground mustard, chili powder and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Evenly sprinkle in the penne. Dump in the red bell pepper, corn, tomato sauce, green chiles, tomatoes and salt. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the heavy cream, spinach and cheese. Serve and enjoy!
Stovetop Instructions:
- In a large skillet cook the beef, onions, mushrooms, peppers over medium heat until meat is no longer pink. Stir in the celery salt, garlic powder, ground mustard, chili powder and pepper.
- In a separate pot cook the pasta according to package directions until al dente. Drain.
- Stir the pasta into the skillet with the meat. Stir in the corn, tomato sauce, green chiles, tomatoes and salt. Let simmer on low heat for about 5 minutes.
- Stir in the cream, spinach and cheese. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot