This creamy and cheesy pasta dish comes together quickly and easily, making it perfect for busy weeknights. With just a few simple ingredients and the Instant Pot, you’ll have a comforting meal ready in no time.
Start by heating some oil in your Instant Pot on the sauté setting. Toss in the ground beef, chopped onions, celery, bell pepper, and garlic. Cook everything together, stirring often, until the beef is nicely browned and broken up, about 5 to 7 minutes.
Next, pour in the water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper. Give it a good stir to mix everything well. Seal the lid and set the pot to cook on high pressure for 4 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts.
Once the cooking time is up, carefully use the quick-release method to let out the steam—this usually takes about 5 minutes. When the pressure’s fully released, open the lid.
Now for the cheesy part: stir in the Cheddar cheese a little at a time, about half a cup per addition, until it’s all melted and creamy. Give it a taste and adjust seasoning if you like, then dig in!
- Use a sharp cheese for the best melt and flavor.
- Stir well after cooking to evenly distribute the sauce and cheese.
- If the pasta is too thick, add a splash of milk or broth to loosen the sauce.
This dish is creamy and comforting, with gooey melted cheese that everyone will enjoy. It comes together quickly thanks to the Instant Pot, making it perfect for busy weeknights. Plus, it’s a one-pot meal that saves time on cleanup.
Serve with a simple green salad or steamed vegetables to balance the richness. Garlic bread or a crusty loaf also pairs well, helping to soak up any extra sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or broth to keep it creamy. Avoid freezing, as the texture may change.
