One Pot Creamy Beef Pasta
This creamy beef pasta made in one pot using your pressure cooker is the ultimate comfort meal—hearty, rich, and ready in just 30 minutes.
Equipment
- 1 Pressure Cooker
- 1 Wooden Spoon
- 1 Chopping Board
- 1 Knife sharp
Ingredients
Main Ingredients
- 1 medium White Onion finely diced
- 3 cloves Garlic finely diced
- 500 g Minced Beef 12% fat
- 2 tablespoon Tomato Puree
- 600 ml Beef Stock warm
- 500 ml Tomato Passata
- 180 ml Heavy Cream at room temp
- 1 teaspoon Worcestershire Sauce
- 300 g Conchiglie Pasta uncooked
- 1 teaspoon Salt
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Dried Oregano
- ½ teaspoon Black Pepper
- ¼–½ teaspoon Chili Flakes
- ¼ teaspoon Dried Thyme
- Fresh Parsley finely diced, to serve, optional
- Olive Oil as needed
Instructions
Instructions
- Heat olive oil in a pressure cooker on medium, add diced onion and sauté for 4-5 minutes.
- Stir in diced garlic and cook for about 1 minute.
- Add minced beef, break it apart and cook until browned.
- Stir in tomato puree and cook for 2 minutes, then add salt, smoked paprika, oregano, pepper, chili flakes, and thyme.
- Add uncooked pasta and pour in warm beef stock to just cover it.
- Lock the pressure cooker lid and cook under pressure for 4 minutes.
- Allow natural pressure release for 5 minutes, then manually release remaining pressure.
- Open lid, stir in heavy cream and Worcestershire sauce, simmer for a few minutes to thicken.
- Optional: Stir in grated cheese if desired.
- Serve hot topped with fresh parsley.
Video
https://youtube.com/watch?v=CWDaY8tCaSU%3Ffeature%3Doembed
Notes
You can store leftovers in the fridge for up to 4 days or freeze for longer storage. Reheat with a splash of cream or water to loosen sauce. Swap in other ground meats if preferred.