Philly Cheesesteak Pasta (with ground venison)

martiplatta
Jan 3, 2023
2 min read

When Hubby is out of town, I like to make an InstantPot pasta dish so that (A) it's easy to make (B) it's easy to clean up (C) it's something my kids and I will like and (D) we can eat it for several days.

I tried something new tonight - it's not perfect, but it was good. I'd like to try to make it again with a few tweaks, but...here we go:

Brown 1lb ground venison in the InstantPot on the sauté setting.
Add 2 chopped peppers and 1 chopped onion and 2Tbsps olive oil. Cook for ~3ish min.
Add:
- 1 tsp salt
- 3 Tbsps Italian seasoning
- 2 tsp garlic powder
- 1 tsp onion powder
- 4 Tbsps Worcestershire sauce
- 1 tsp black pepper
Cook for 2 more minutes, stirring occasionally to prevent anything from sticking to the bottom.
Add 1 cup of beef broth and scrape the bottom of the pot to ensure that any brown bits are not stuck to the bottom of the pot.
Add up to 2 more cups of beef broth. <-- Mine was too watery. I'd go with maybe just 1 more cup of beef broth next time. Although you do want the noodles to be covered by the liquid...but just barely.
Add 8oz dry pasta - I used shells, you could use macaroni or anything you have on hand. Stir. Make sure the pasta is just barely covered by the liquid.
Change the InstantPot setting to Manual Pressure. Follow the manufacturers directions to seal the lid and set the cook time for 3 minutes. It will take about ~10 minutes to come to pressure.
After it cooks for 3 minutes, manually release the pressure (quick release) - this will take 3-4 minutes. <-- I accidentally did natural pressure release and my pasta was oooover-cooked.
Add 8 oz chopped provalone cheese and mix until the cheese melts and everything is combined.
If it's still runny, wait a few minutes before serving and the pasta will soak up some of the extra liquid.