Instant Pot Hearty Beef and Bean Pasta recipe
I love making this large-batch Instant Pot or pressure cooker 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. 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.
Servings Prep Time
8servings 5minutes
Cook Time
Servings Prep Time
8servings 5minutes
Cook Time
  1. Select 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). Heat the olive oil in the pot.
  2. Add the steak and onion and sauté until the meat is browned, about 5 minutes.
  3. 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.
  4. Stir in the diced tomatoes with their juices, kidney beans, tomato sauce, paprika, cumin, thyme, salt, pepper, garlic powder, and onion powder until well mixed. Stir in the pasta, mixing well so that the pasta is mostly submerged in the liquid.
  5. Close and lock 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.
  6. 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.
  7. Open the lid and stir the pasta. Top with the shredded cheddar cheese.
Recipe Notes

For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!


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.