5-Minute Pepperoni Pizza Pasta
Ingredients
- 1 pound ground beef (may substitute Italian sausage, if desired)
- 2 cloves garlic, crushed
- 12 ounces penne pasta
- 5 ounce package mini pepperoni
- 1 green bell pepper, seeds and membranes removed, diced
- 24 ounce jar pasta sauce
- 8 ounce can Hunt’s Roasted Garlic Tomato Sauce
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 cup 2% Hiland Dairy milk
- 1 cup shredded mozzarella cheese
- Fresh basil and Italian parsley, as garnish
Directions
- Using the sauté setting on your Instant Pot (or any electric pressure cooker), brown the ground beef with the garlic until no pink remains and ground beef is fully cooked throughout; drain any fats.
- Top ground beef with pasta, pepperoni, bell pepper, Italian seasoning, pasta sauce, tomato sauce, and broth. DO NOT STIR!
- Lock Instant Pot lid into place. Use the manual button to choose High Pressure for 5 minutes, bringing the Instant Pot to full pressure.
- When the timer sounds, perform a quick release and remove the lid. Add the milk and give the pasta a quick stir, then top with the cheese.
- Cover the Instant Pot with the lid for 1-2 minutes to let cheese melt. Garnish with fresh basil and Italian parsley, as desired. Serve at once!
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