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
Scale
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
