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Instant Pot Ground Beef Enchilada Pasta

Instant Pot Ground Beef Enchilada Pasta is Cooked Under Pressure for 4 Minutes, With a Natural Release of 4 More minutes. Perfect For a Quick Meal, When You Know You'll Be on the Go.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Instant Pot
Cuisine: Mexican
Keyword: Instant Pot Ground Beef Enchilada Pasta
Servings: 6
Calories: 424kcal


  • 8 oz elbow noodles
  • 1 lb ground beef
  • 1 cup shredded cheese
  • 12 oz can enchilada sauce
  • 2 cups beef broth or 15 oz can
  • 2 Tbsp chili powder
  • salt & pepper to taste
  • Optional: 1/2 C. sour cream


  • Brown the meat using the sauté function.
  • Drain grease (if any).  Add chili powder and stir well.
  • Add the broth, pasta and enchilada sauce to the pot. Liquid should barely cover the pasta - if it doesn't, add more broth, until it does.
  • Place the lid on the pressure cooker, close the valve and cook the pasta on high pressure for 4 minutes.
  • After it beeps, let it release naturally for 3-4 minutes, then quick release the valve to let the rest of the steam escape.
  • Open lid and stir in the cheese, salt and pepper.
  • Add sour cream onto individual servings, as desired.


Calories: 424kcal | Carbohydrates: 35g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1003mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg