Instant Pot Philly Cheesesteak Pasta
Ingredients
- 2 tablespoons salted butter, divided
- 1 tablespoon olive oil
- 2 cups frozen bell pepper and onion mix, thawed
- 9 ounces boneless beef sirloin steak, thinly sliced
- ½ cup beef broth
- 3 cups bow-tie pasta
- 1 tablespoon all-purpose flour
- ½ cup milk
- 1 ½ cups shredded American cheese
- salt and freshly ground black pepper to taste
- ½ cup sliced fresh mushrooms
- 1 teaspoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
- Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
- Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.
Source
Original recipe: View Original