Name: Instant Pot Beef Enchilada Pasta Recipe
Prep time: 5 min
Cook time: 4 min
Total time: 24 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 15 oz can black beans, drained; 1 1/2 cups rotini pasta (about 8 oz, or half a box); 10 oz can enchilada sauce; 2 cups beef broth; 1/4 to 1/2 cup water (if needed); 1 tablespoon chili powder; 1 1/2 teaspoon cumin; 1 1/2 cups shredded cheddar cheese

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If you have a craving for bold Mexican flavors combined with the comfort of pasta, you are going to adore this Instant Pot Beef Enchilada Pasta Recipe. It’s the perfect marriage of savory ground beef, zesty enchilada sauce, tender pasta, and melty cheddar cheese all cooked effortlessly in your Instant Pot. This dish not only bursts with vibrant spices but is also incredibly convenient, coming together quickly on busy weeknights while delivering big, satisfying flavors. Whether you’re new to pressure cooking or a seasoned pro, this recipe will become a beloved staple in your kitchen for its simplicity, taste, and the sheer joy it brings to the dinner table.

Ingredients You’ll Need

The image shows the inside of a black Instant Pot with two views. In the first view, the pot contains a bottom layer of dark brown cooked ground meat, covered by a layer of uncooked spiral pasta in a golden yellow color. The second view shows the same pot with the pasta now partially submerged in a rich reddish-brown liquid topped with shiny black beans, creating a thick stew-like texture. The pot sits on a white marbled surface with a blue and white striped cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

These ingredients strike the perfect balance between simplicity and rich flavor. Each plays a crucial role, layering taste, texture, and color that brings the Instant Pot Beef Enchilada Pasta Recipe to life with every bite.

1 lb ground beef: A hearty, flavorful base that provides juicy protein and richness.
1 1/2 cups rotini pasta (about 8 oz): The spiral shape locks in the sauce, giving you a perfect saucy bite every time.
1 tablespoon chili powder: Adds the iconic smoky, mild heat that defines enchilada flavor.
1 1/2 teaspoon cumin: Brings warmth and earthiness that deepens the dish’s Mexican profile.
10-oz can enchilada sauce: The star of the show, infusing the pasta and beef with tangy, spicy richness.
2 cups beef broth: Adds moisture and enhances the meatiness while cooking everything to tender perfection.
1/4 – 1/2 cup water (if needed): To ensure the pasta has just enough liquid to cook perfectly without drying out.
15 oz can black beans (drained): For added protein, texture, and a touch of earthy sweetness.
1 1/2 cups shredded cheddar cheese: Melts to creamy, gooey perfection, tying everything together with that irresistible cheesy finish.

How to Make Instant Pot Beef Enchilada Pasta Recipe

Step 1: Brown the Ground Beef

Set your Instant Pot to the sauté setting and add the ground beef. Cook it up until it’s nicely browned and full of savory flavor. Draining excess grease at this point ensures your dish stays rich without being greasy, setting you up for a perfectly balanced meal.

Step 2: Layer the Pasta and Spices

After returning the beef to the pot, add the rotini pasta right on top in a neat layer without stirring. Sprinkle chili powder and cumin evenly across the pasta—this layering technique prevents the spices from clumping and helps coax flavor into every bite.

Step 3: Add Liquids and Beans

Pour the enchilada sauce and beef broth over the pasta with care, again avoiding stirring. Use a spoon to gently press down the pasta so it’s covered with liquid. If the pasta isn’t quite submerged, add a splash of water — roughly 1/4 to 1/2 cup — just enough to cover. Top everything off with the drained black beans, keeping the layers intact.

Step 4: Pressure Cook the Pasta

Seal the Instant Pot lid and set the vent to the sealed position. Cook on high pressure for just 4 minutes — the magic timing that cooks the pasta perfectly without getting mushy. When the timer’s up, let it naturally release pressure for 5 minutes before doing a quick release to safely finish.

Step 5: Stir in Cheese and Finish

Carefully remove the lid and give the pot a good stir to combine everything. Then sprinkle in the shredded cheddar cheese and stir again until it melts into that luscious, creamy sauce you’ve been dreaming of. The mixture might seem a bit soupy at first, but it thickens beautifully as it cools just a bit.

How to Serve Instant Pot Beef Enchilada Pasta Recipe

A white bowl filled with three layers: the bottom layer has dark brown beans mixed with small pieces of brown textured meat; the middle layer is a rich reddish-brown sauce coating spiral pasta with a soft, slightly shiny texture; the top layer is a handful of bright orange shredded cheese placed in the center. The bowl rests on a white marbled surface with some uncooked yellow spiral pasta and a spice container nearby, creating a warm and cozy food scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your dish with fresh, colorful garnishes. Some chopped cilantro or green onions add a bright contrast to the rich flavors. A dollop of sour cream or sliced avocado brings a creamy coolness that balances the mild heat perfectly. Don’t forget a squeeze of lime for a zesty finish!

Side Dishes

This enchilada pasta is wonderfully hearty on its own but pairs fantastically with a simple green salad or crunchy tortilla chips for some texture contrast. Mexican street corn or a light cucumber salad with lime and chili powder also make delightful accompaniments that keep the meal fresh and exciting.

Creative Ways to Present

For a festive touch, serve your Instant Pot Beef Enchilada Pasta Recipe in individual bowls topped with extra shredded cheese and jalapeño slices. You could even scoop it into crispy tortilla cups, turning it into a fun appetizer or party snack that’s sure to wow the crowd.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors deepen as the dish rests, making for an even tastier lunch or dinner the next day.

Freezing

If you want to make this dish in advance, it freezes beautifully. Place cooled portions in freezer-safe containers or zip bags, and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat gently in a microwave or on the stovetop, adding a splash of broth or water if it seems thick or dry. Stir occasionally to ensure the cheese melts evenly and the sauce regains its luscious consistency.

FAQs

Can I use different types of pasta in this recipe?

Absolutely! While rotini is ideal for holding the sauce, penne, farfalle, or macaroni work well too. Just be mindful of pasta cook times and adjust pressure cooking accordingly.

Is this dish very spicy?

The spice level depends on your enchilada sauce choice and the amount of chili powder used. You can easily tailor it by opting for mild enchilada sauce or adding extra spices for a kick.

Can I make this recipe vegetarian?

Yes! Simply swap the ground beef for your favorite plant-based protein or extra beans, and use vegetable broth instead of beef broth. The flavors will still be hearty and delicious.

Do I have to use canned black beans?

Nope! You can substitute pinto beans or kidney beans without any issue. Just be sure they’re drained and rinsed to keep the balance of flavors spot on.

What if I don’t have chili powder or cumin?

No worries! You can replace both with about 1 1/2 tablespoons of taco seasoning for a similar spice profile that complements the enchilada sauce wonderfully.

Final Thoughts

This Instant Pot Beef Enchilada Pasta Recipe is truly a game-changer when you want a fuss-free, flavor-packed meal that impresses every time. It’s comfort food with a zesty twist, combining hearty ingredients and bold Mexican flavors all in one easy pot. I encourage you to give it a whirl—you might just find your new favorite weeknight dinner that everyone will ask for again and again!