I’ve been sharing some sneak peek recipes from my cookbook, Pressure Cooker Cookbook for Beginners, over the last few weeks to show you just how versatile your Instant Pot or pressure cooker can be. First, I shared an Instant Pot Mussels in Coconut Curry Sauce recipe, then I shared an Instant Pot Sweet Jalapeño Cornbread recipe, and last week I shared an Instant Pot Lemon Bundt Cake recipe (yes, you can make cake in your Instant Pot!). Today, I’m bringing it back to basics with a super quick and easy Instant Pot pasta dish. This one is quick enough for a weeknight meal (total cook time, including coming to pressure and pressure release, is under 30 minutes), but also makes a big enough batch that you can freeze half to serve another day! Pressure Cooker Cookbook for Beginners comes out on March 17th, and is available for pre-order now! In addition to 75 easy and delicious recipes like this one, the book is full of great tips for helping pressure cooking newcomers to feel more confident using their devices. Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here!
Back to today’s recipe for Hearty Beef and Bean Pasta! I love making this large-batch Instant Pot pasta dish to freeze into portions then reheat later on busy nights. It is also a thoughtful gift for parents with a new baby at home who might be too tired to cook for themselves. Note: This recipe was written for a 6- or 8-quart pressure cooker; if you are using a smaller pressure cooker, you should halve the recipe—the timing remains the same.
I’ve got the full Instant Pot Hearty Beef and Bean Pasta recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures, including tips for how to freeze, store, and reheat leftovers.
How to make this Hearty Beef and Bean Pasta recipe in your Instant Pot or pressure cooker
Note: This recipe was written for a 6- or 8-quart pressure cooker; if you are using a smaller pressure cooker, you should halve the recipe—the timing remains the same.
Start by using the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat), and heating olive oil in the pot.
The recipe calls for chuck or flank steak. One of the greatest things about pressure cooking is that meats come out incredibly tender with this cooking method. As a result, you can use cheaper cuts of meat (like beef chuck), since pressure cooking softens them. Before pressure cooking for this recipe, you’ll sauté the strips of steak and onion until the meat is browned (about 5 minutes).
Next, pour the beef broth into the pot and scrape the bottom of the pot with a spoon to loosen any browned bits. Press cancel or turn off the burner. It is always a good idea to scrape the bottom of the pot, as it will help reduce the chance of getting an unnecessary burn warning on your electric pressure cooker (especially for newer Instant Pot models that have a more sensitive burn error).
Stir in a whole 28-ounce can of diced tomatoes with their juices, a can of kidney beans (drained and rinsed), tomato sauce, paprika, cumin, thyme, salt, pepper, garlic powder, and onion powder until well mixed.
Stir in a 16-ounce package of rotini pasta, mixing well so that the pasta is mostly submerged in the liquid. before closing and locking the pressure cooker lid.
Make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 5 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 5 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 16 minutes for the pot to come to pressure before the cooking time begins. After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Release the pressure using the manufacturer’s quick-release method. It will take about 2 minutes for all of the pressure to be released.
Open the lid and stir the pasta.
If serving immediately, top the pasta with shredded cheddar cheese. You’ll save the cheddar for later if you plan to freeze and reheat the pasta (see tips on how to do that below).
How to store and freeze leftovers of this Hearty Instant Pot Beef and Bean Pasta
As I said above, this recipe freezes and reheats well. Here are steps to freeze and store half the leftovers to serve another day.
- Before topping with the cheese, transfer half of the pasta mixture to an 8-inch baking dish lined with aluminum foil, with extra foil hanging over the sides. When it has cooled a bit, move it to the refrigerator to chill until most of the heat is gone.
- Transfer the baking dish to the freezer and cool until set and firm but not frozen. This allows the food to retain the shape of the baking dish for storage.
- Remove the foil with the pasta from the baking dish and wrap the excess foil around the food. Wrap the pasta a few times with more foil so that no food it exposed.
- Place the wrapped food in a gallon-size plastic freezer bag and remove as much of the air as possible before sealing.
- Store in the freezer, then transfer to the refrigerator to defrost the night before you plan to reheat and serve it again.
- When ready to reheat, preheat the oven to 350°F. Unwrap the pasta from the foil and place it back in its 8-inch baking dish. Top with shredded cheddar cheese and heat until warmed through.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!