Meredith’s Casserole–ground beef and protein penne pasta with a southwest twist made fast in the Instant Pot.
Meredith’s Casserole
Today’s recipe is me using my new favorite product again…have you tried it yet? What do you think? It’s called Banza pasta and it tastes like normal pasta but it’s make with chickpeas so it’s high protein and high fiber. It works great in the Instant Pot (takes a minute or two less cooking time than normal pasta).
This dish has ground beef and a blast of flavor and a bit of spice from a chipotle pepper in adobo sauce. It’s also got a creamy element from the cream cheese and the monterey jack cheese. You’re going to love the flavor of this dish. It will keep you full (35 grams of protein per serving and 8 grams of fiber) too. Try it out soon!
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7
- Onion
- Garlic powder
- Kosher salt
- Black pepper
- Chicken broth–or water and Better than Bouillon chicken base
- Green bell pepper–or another color of bell pepper
- Chipotle pepper in adobo sauce–not the whole can, just one of the individual chipotles! Freeze the rest for another day
- Banza penne pasta–this is chickpea pasta, look for the orange box next to other pastas
- Fire roasted tomatoes
- Tomato sauce
- Cream cheese
- Monterey jack cheese
- Avocado–optional
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion. Brown for 5 minutes. Stir in the garlic powder, salt and pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the green pepper and chipotle pepper.
Sprinkle in the Banza penne pasta. Dump the tomatoes, tomato sauce and cream cheese on top.
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 minutes and then move valve to venting. Remove the lid.
Stir well. Stir in the cheese. Serve and enjoy topped with sliced avocados, if desired.
Notes/Tips
- Serve with a green salad.
- What is Banza pasta: Banza pasta is a type of pasta made primarily from chickpeas. It’s a popular alternative to traditional wheat-based pasta, offering a nutrient-rich option that’s naturally gluten-free, high protein and high fiber. It’s in an orange box and you can find it by the other pastas at your grocery store. The taste is surprisingly very similar to “normal” pasta. I probably wouldn’t be able to tell the difference in a blind taste test.
- If you want, you can use normal wheat penne pasta. However increase the cooking time to 5 minutes with a 5 minute natural pressure release.
- This recipe can be gluten free if you make sure to use gluten free chipotles in adobo and if you use Banza pasta.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with cream cheese are million dollar chicken and dad’s casserole.
- Recipe adapted from Food.com.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Meredith’s Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
Ground beef and protein penne pasta with a southwest twist made fast in the Instant Pot.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1 green bell pepper, cored, seeded and large diced
- 1 chipotle pepper in adobo sauce, chopped
- 8 ounces Banza penne pasta
- 1/2 of a 15 oz can of fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- 4 ounces cream cheese
- 1/2 cup shredded monterey jack cheese
- Avocado, optional
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion. Brown for 5 minutes. Stir in the garlic powder, salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the green pepper and chipotle pepper.
- Sprinkle in the Banza penne pasta. Dump the tomatoes, tomato sauce and cream cheese on top.
- 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 minutes and then move valve to venting. Remove the lid.
- Stir well. Stir in the cheese. Serve and enjoy topped with sliced avocados, if desired.
- Category: Beef
- Method: Instant Pot
More Instant Pot recipes with beef and pasta…
Throwback Casserole
Cheeseburgers plus spaghetti for the win! This cheesy pasta with beef, dill pickles, ketchup and mustard is perfect for any night of the week and is made fast in your Instant Pot.
College Football Casserole
Beef and pasta with mushrooms, green chiles, tomatoes and cheese. An easy Instant Pot recipe.
Silly Chili
Seasoned beef in a tomato sauce with macaroni and vegetables made in your Instant Pot or Crockpot.
That Casserole
Seasoned ground beef with protein pasta, tomato sauce, cream cheese, cheddar and green onions. An easy high protein Instant Pot meal.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’ve always wondered if we can use Banza pasta in an instant pot recipe.
yay! Now you know. It seems to work great for me. I have tried penne and rotini and both were great.
So I can use it in any pasta of your recipes but cut the time short by 2 mins?
yes!
Omg thank you!!! I never liked using the stove so I try to make everything in the instant pot or oven (for breakfast recipes or salmon). I use one or two of your recipes weekly !!!