Cheesy Rigatoni in the Instant Pot

4.00 (5)
⏱ 40 mins 🍽 Serves 8 🏷 Main course

This simple and satisfying pasta dish is perfect for a family dinner. Ground beef is browned with onions, celery, bell pepper, and garlic in the pressure cooker. Water, spaghetti sauce, rigatoni, and seasonings are added before cooking under high pressure for 4 minutes. Once released, the sauce is finished by stirring in shredded Cheddar cheese for a rich, creamy result. The entire meal comes together in just 40 minutes.

Cheesy Rigatoni in the Instant Pot

Ingredients

  • 1 teaspoon vegetable oil
  • 2 pounds ground beef
  • 2 medium onions, finely chopped
  • 4 stalks celery, thinly sliced
  • 1 medium green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 5.5 cups water
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) package rigatoni pasta
  • 2 tablespoons Worcestershire sauce
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 cups shredded Cheddar cheese

Method

  1. Pour the vegetable oil into the Instant Pot and choose the Saute setting. Cook the ground beef, chopped onions, sliced celery, chopped bell pepper, and minced garlic, stirring until the meat is browned and broken up, for 5 to 7 minutes.
  2. Combine the water, spaghetti sauce, rigatoni pasta, Worcestershire sauce, dried thyme, salt, and black pepper in the pot and stir. Set the cooker to high pressure as directed and programme it for 4 minutes. It will take 10 to 15 minutes for the pressure to rise.
  3. Carefully perform a quick pressure release following the appliance's guidelines, which should take about 5 minutes. Then unlock the lid and take it off.
  4. Mix the shredded Cheddar cheese into the pasta sauce, adding it gradually in 1/2 cup portions.

Nutrition (per serving)

Calories668 kcal
Fat32 g
Sugars13 g
Protein36 g
Sodium856 mg

Recipe details

CategoryMain course
Authorpeloquinswife