There’s something wonderfully comforting about a big bowl of hearty, cheesy pasta, but when you add smoky enchilada flavors and Mexican flair, it becomes the kind of weeknight dinner you’ll crave again and again. The Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe delivers all the bold, zesty taste of classic enchiladas in one easy, creamy, and family-friendly pasta dish. Whether you’re an Instant Pot devotee or prefer the trusty stovetop method, this recipe is a guaranteed crowd-pleaser that’s ready in just about 30 minutes. If you love a meal that brings everyone to the table with big flavor and minimal fuss, you’re in for a treat!
Ingredients You’ll Need
One of the best parts about the Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe is just how straightforward the ingredient list is. Each component was chosen to add something special—flavor, creaminess, color, or just pure comfort. Let’s break it down so you know exactly what’s going into your new favorite pasta dish.
- Pasta (12 oz rotini or penne): Both shapes hold the sauce perfectly—choose your favorite or whatever you have on hand.
- Olive Oil (1 tablespoon): For sautéing the onions and garlic, giving you a rich flavor foundation.
- Yellow Onion (1 small, diced): Adds natural sweetness and depth to every bite.
- Garlic (2 cloves, minced): Brings aromatic warmth and that classic Mexican kick.
- Ground Beef or Turkey (1 pound): Choose beef for richness or turkey for a lighter, equally delicious result.
- Red Enchilada Sauce (1 10-oz can): The backbone of the dish—use a mild, medium, or even spicy sauce to suit your taste.
- Diced Tomatoes with Green Chilies (1 14-oz can, undrained): Adds a slightly tangy, vibrant element plus a touch of heat.
- Low-Sodium Broth (2 cups beef or chicken): Helps cook the pasta and melds all the flavors together.
- Chili Powder (1 teaspoon): Gives the sauce that unmistakable Tex-Mex flavor.
- Cumin (1/2 teaspoon): Lends earthy warmth and depth that rounds out the spices.
- Salt and Pepper: To perfectly season and bring all the flavors in balance.
- Shredded Mexican Blend Cheese (1 cup): Melts into irresistible gooeyness—don’t skimp!
- Sour Cream (1/2 cup): Swirls in creamy richness and a gentle tang to finish the sauce.
- Chopped Cilantro & Green Onions (for garnish): A fresh, vibrant pop that wakes up the whole dish.
How to Make Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil using the Sauté setting of your Instant Pot, or medium heat on your stovetop. Add the diced onion and cook until it’s softened and just a bit translucent, about 2 to 3 minutes—this is laying the flavor foundation. Toss in the minced garlic, stirring for 30 seconds until fragrant, being careful not to let it burn and turn bitter.
Step 2: Brown the Meat
Add your ground beef or turkey directly to the pot, breaking it up with a spatula as it cooks. Let it brown thoroughly; this adds a deep, savory flavor to the base of your Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe. If there’s excess fat, drain it off so your pasta won’t be greasy.
Step 3: Build the Sauce
Pour in the enchilada sauce, undrained diced tomatoes with green chilies, broth, chili powder, cumin, salt, and pepper. Give it all a good stir to combine, making sure all the seasoning is evenly distributed—this is where the Tex-Mex magic begins!
Step 4: Add the Pasta
Stir in your uncooked pasta. For the Instant Pot, gently press the pasta into the liquid so it’s just submerged, but don’t stir it in completely—this helps avoid the dreaded burn notice. On the stovetop, just make sure the pasta is evenly coated and submerged.
Step 5: Pressure Cook or Simmer
If you’re using the Instant Pot, secure the lid, set the valve to sealing, and cook on Manual High Pressure for 4 minutes. (The pot will take a few minutes to come to pressure.) Once done, use a quick release. On the stovetop, cover and simmer, stirring occasionally, for about 12 to 14 minutes, until the pasta is tender and most of the liquid is absorbed.
Step 6: Cheese & Creamy Finish
Right after cooking, stir in the shredded Mexican blend cheese and sour cream. This is the moment your pasta transforms into a dreamy, cheesy creation. Wait a couple minutes—just long enough for the cheese to melt and everything to become rich and creamy.
Step 7: Garnish & Serve
Dish up hot, then sprinkle with chopped cilantro and green onions. The fresh, fragrant garnish makes every bowl pop with color and freshness, balancing out the creamy, savory sauce. Serve immediately and watch everyone come back for seconds!
How to Serve Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe
Garnishes
This dish sings on its own, but a sprinkle of fresh cilantro and sliced green onions adds that extra-special restaurant touch. If you like, add extra shredded cheese, diced avocado, a few jalapeño slices for spice, or even a squeeze of lime for zingy brightness.
Side Dishes
Pair your Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe with a crisp green salad tossed in lime vinaigrette or a plate of roasted Mexican street corn. Warm tortillas or cornbread are perfect for scooping up every last bit of that luscious sauce!
Creative Ways to Present
You can get playful by serving this pasta in mini cast iron skillets for an extra-cozy feel, or use it as a base for a taco bar—just set out toppings like diced tomatoes, jalapeños, olives, and let everyone build their dream bowl. Leftovers also make a fantastic filling for stuffed peppers or baked potatoes.
Make Ahead and Storage
Storing Leftovers
Allow the pasta to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. The flavors actually get even better as they meld together overnight!
Freezing
If you’d like to freeze your Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe, portion it into freezer-safe containers after it cools. It will keep beautifully for up to three months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Warm leftovers gently on the stovetop over low heat or in the microwave, adding a splash of broth or milk if the sauce seems thick. Stir well to bring back that creamy consistency, and always taste for seasoning—it may need a pinch more salt after chilling.
FAQs
Can I use a different kind of pasta for this recipe?
Absolutely! Rotini and penne work best for holding the creamy sauce, but shells or fusilli are great alternatives. Just keep an eye on cook time; thinner or smaller shapes may need less time to reach perfect tenderness.
Is the Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe spicy?
It’s mildly spiced thanks to the chili powder and green chilies, but you control the heat! Use mild enchilada sauce for a tamer dish, or add hot sauce and jalapeños if you love things fiery.
Can I make this vegetarian?
Definitely! Swap out the ground meat for canned black beans or lentils, and use vegetable broth instead of beef or chicken. You’ll still get all that bold enchilada flavor, meat-free.
What’s the best way to prevent the Instant Pot burn notice?
Make sure to scrape up any browned bits from the bottom of the pot after sautéing the meat, then press the pasta gently into the liquid without stirring once it’s all added. This keeps everything from sticking and lets your Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe cook without hiccups.
Can I prepare this dish ahead for a party?
You sure can! The pasta reheats beautifully, and you can even assemble everything ahead and just add the cheese and sour cream right before serving for the freshest flavor and texture.
Final Thoughts
If you’re craving maximum comfort and big Tex-Mex flavor with just one pot to wash, this Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe is a total game-changer. Give it a try, and let it become one of those back-pocket dinners everyone requests again and again—your future self will thank you!
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Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Enchilada Pasta combines the flavors of traditional enchiladas with the ease of a one-pot pasta dish. With a spicy kick and cheesy goodness, this recipe is sure to become a family favorite.
Ingredients
Pasta:
- 12 oz rotini or penne pasta
Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 pound ground beef or ground turkey
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can diced tomatoes with green chilies (undrained)
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Garnish:
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- Chopped cilantro and green onions for garnish
Instructions
- Instant Pot Instructions: Set the Instant Pot to Sauté mode. Add olive oil and cook onion for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed. Add enchilada sauce, diced tomatoes with green chilies, broth, chili powder, cumin, salt, and pepper. Stir to combine, then add uncooked pasta. Press the pasta slightly into the liquid, but do not stir. Secure the lid, set valve to Sealing, and cook on Manual High Pressure for 4 minutes. When cooking is complete, perform a quick release. Stir in cheese and sour cream until smooth and creamy. Let sit for 2–3 minutes before serving. Garnish with cilantro and green onions.
- Stovetop Instructions: In a large pot or deep skillet, heat olive oil over medium heat. Sauté onion for 2–3 minutes, then add garlic and cook for 30 seconds. Add ground beef and cook until browned. Drain excess fat. Stir in enchilada sauce, diced tomatoes with green chilies, broth, chili powder, cumin, salt, and pepper. Bring to a simmer, then add pasta. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. Stir in cheese and sour cream until melted and creamy. Let rest for a couple of minutes, then serve with garnishes.
Notes
- Use ground turkey or shredded rotisserie chicken as a variation.
- For extra spice, add chopped jalapeños or use spicy enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker, Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 470
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
