There’s just something magical about a cozy, one-pot meal that brings everyone to the table in record time, and this Instant Pot Enchilada Pasta (with Stovetop Instructions) is exactly that kind of dish. Creamy, cheesy, and perfectly spiced, it combines all the best flavors of classic enchiladas with the comfort and heartiness of a pasta dinner. Whether you’re cooking for a crowd or just craving a weeknight meal that delivers big flavor with minimal fuss, this recipe is bound to become a new favorite in your kitchen.
Ingredients You’ll Need
You won’t believe how a handful of simple pantry staples and a few fresh ingredients come together to make Instant Pot Enchilada Pasta (with Stovetop Instructions) taste like something from your favorite Tex-Mex restaurant. Each ingredient plays an essential role in building bold flavors, creamy texture, and that signature golden color in every bite.
- Olive oil: Adds richness and helps brown the meat for extra flavor.
- Ground beef or ground turkey: The main protein, choose your favorite or swap for a plant-based alternative.
- Yellow onion (diced): Lends a sweet, aromatic base that deepens the overall flavor.
- Garlic (minced): Brings a punchy, savory kick that’s irresistible.
- Chili powder: Delivers warmth and that signature enchilada taste.
- Ground cumin: Adds earthy, smoky undertones that round out the spices.
- Smoked paprika: Infuses a subtle smokiness and beautiful color.
- Salt: Essential for enhancing every other flavor in the pot.
- Red enchilada sauce (10-ounce can): The star ingredient, bringing tang, spice, and that familiar enchilada essence.
- Diced tomatoes with green chilies (10-ounce can): Adds tangy brightness and a gentle heat.
- Low-sodium chicken broth: Provides moisture for the pasta to cook and brings depth to the sauce.
- Rotini or penne pasta (uncooked): The perfect shapes for soaking up all the saucy goodness.
- Frozen corn: Sweet pops of color and texture that balance out the spices.
- Shredded cheddar cheese: Melts into the pasta for that irresistible creamy, cheesy finish.
- Sour cream: Makes everything lusciously creamy and cools down the spices a touch.
- Chopped cilantro and sliced green onions (optional): Fresh, vibrant garnishes that add a final burst of flavor and color.
How to Make Instant Pot Enchilada Pasta (with Stovetop Instructions)
Step 1: Sauté the Meat and Aromatics
Set your Instant Pot to sauté mode and heat the olive oil. Add your ground beef or turkey, breaking it up with a spatula as it browns. This is where you start building that savory base. Once the meat is mostly cooked, toss in the diced onion and let it cook for a couple more minutes, just until it’s softened and fragrant. Stir in the minced garlic, chili powder, cumin, smoked paprika, and salt, letting the spices bloom in the hot oil for big, bold flavor.
Step 2: Add Liquids and Pasta
Cancel the sauté mode, then pour in the enchilada sauce, diced tomatoes with green chilies, and chicken broth. Give everything a good stir, then add your uncooked pasta right on top. Make sure the pasta is mostly submerged in the liquid so it cooks evenly. This step is key to making sure every noodle gets nice and saucy!
Step 3: Pressure Cook (or Simmer on Stovetop)
Secure the lid and set the Instant Pot to high pressure for just 4 minutes. It sounds quick, but that’s all you need for perfectly tender pasta! Once the timer goes off, do a quick release. If you’re cooking on the stovetop, bring everything to a boil, then reduce to a simmer, cover, and let it cook for 12 to 15 minutes, stirring occasionally, until the pasta is just right.
Step 4: Add Corn, Cheese, and Sour Cream
Open the lid and stir in the frozen corn, cheddar cheese, and sour cream. Watch as the cheese melts and the sauce turns irresistibly creamy, with pops of sweetness from the corn. Let everything sit for a couple of minutes so the flavors can mingle and the sauce thickens up to the perfect consistency.
Step 5: Garnish and Serve
Give the Instant Pot Enchilada Pasta (with Stovetop Instructions) a final stir, then pile it into bowls. Sprinkle with fresh cilantro and sliced green onions if you like—they add a pop of freshness that makes the dish sing. Gather everyone around and dig in while it’s piping hot!
How to Serve Instant Pot Enchilada Pasta (with Stovetop Instructions)
Garnishes
A generous shower of chopped cilantro and sliced green onions brightens every serving. For a little extra flair, try a squeeze of lime, a dollop of extra sour cream, or a sprinkle of crumbled cotija cheese. The finishing touches are what make this Instant Pot Enchilada Pasta (with Stovetop Instructions) feel extra special.
Side Dishes
Pair your pasta with a simple green salad tossed in a zesty lime vinaigrette, or serve with warm, fluffy tortillas on the side. Refried beans or a scoop of guacamole also make fantastic, crowd-pleasing accompaniments that round out the meal beautifully.
Creative Ways to Present
For a fun twist, spoon the pasta into a casserole dish, top with extra cheese, and broil it for a bubbly, golden finish. Or serve individual portions in mini cast iron skillets for a restaurant-style presentation. Leftovers are also amazing wrapped in a tortilla for a quick burrito or layered into a cheesy pasta bake.
Make Ahead and Storage
Storing Leftovers
Let the Instant Pot Enchilada Pasta (with Stovetop Instructions) cool to room temperature before transferring it to airtight containers. It keeps well in the fridge for up to four days, making it a fantastic option for meal prepping or next-day lunches. The flavors get even better as they mingle overnight!
Freezing
You can absolutely freeze this pasta for future cravings. Portion cooled pasta into freezer-safe containers, leaving a little space for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
For best results, reheat leftovers gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen up the sauce if needed. Stir occasionally to ensure everything heats evenly and stays creamy.
FAQs
Can I make this vegetarian?
Yes! Swap out the meat for a can of drained black beans or a plant-based ground meat alternative. You’ll still get all the hearty, satisfying flavors of Instant Pot Enchilada Pasta (with Stovetop Instructions) without any animal products.
What type Main Course
Rotini and penne are ideal because their nooks and ridges catch all the saucy goodness, but you can use shells or fusilli as well. Just keep an eye on cooking times if you switch things up.
Is this recipe spicy?
That’s totally up to you! Use mild enchilada sauce and mild diced tomatoes with green chilies for a gentle heat, or go for hot versions if you love a spicy kick. You can also add chopped jalapeños or extra chili powder for more fire.
Can I double the recipe?
Absolutely. Double all the ingredients, but make sure your Instant Pot or stovetop pot is large enough to avoid overflow. The cook time remains the same, though it may take a few extra minutes for the Instant Pot to come to pressure.
How do I prevent the pasta from sticking or burning?
Be sure to stir well after adding the liquids and pasta, making sure most of the noodles are submerged. Deglaze the pot by scraping up any browned bits before pressure cooking, and always follow the liquid-to-pasta ratio for perfect results.
Final Thoughts
If you’re craving something hearty, cheesy, and bursting with Mexican-inspired flavors, give this Instant Pot Enchilada Pasta (with Stovetop Instructions) a try. It’s a true weeknight hero that brings everyone to the table with a smile—don’t be surprised if it becomes a regular in your recipe rotation!
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Instant Pot Enchilada Pasta (with Stovetop Instructions) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot, Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Instant Pot Enchilada Pasta is a quick, flavorful one-pot meal combining classic Mexican-inspired enchilada flavors with hearty pasta. Whether made in the Instant Pot or on the stovetop, this cheesy, comforting dish features ground meat, vibrant spices, and creamy cheese, perfect for a family-friendly dinner any night of the week.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Spices and Sauces
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 (10-ounce) can red enchilada sauce
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
Liquids and Pasta
- 2 cups low-sodium chicken broth
- 8 ounces rotini or penne pasta, uncooked
Add-ins and Toppings
- 1 cup frozen corn
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- Chopped cilantro and sliced green onions, for garnish (optional)
Instructions
- Brown the Meat: Set the Instant Pot to sauté mode and heat the olive oil. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks. Once browned, add the diced onions and cook for 2–3 minutes until softened.
- Add Aromatics and Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and salt, mixing well to combine and release the spices’ aroma.
- Add Sauces, Broth, and Pasta: Cancel sauté mode. Pour in the red enchilada sauce, diced tomatoes with green chilies, chicken broth, and add the uncooked pasta. Stir to combine, ensuring the pasta is mostly submerged in liquid.
- Pressure Cook: Secure the Instant Pot lid and set it to high pressure for 4 minutes. When cooking is complete, perform a quick release to safely release the pressure.
- Finish the Dish: Open the lid and stir in the frozen corn, shredded cheddar cheese, and sour cream until the cheese melts and the mixture becomes creamy.
- Rest and Garnish: Let the dish sit for 2–3 minutes to thicken slightly. Garnish with chopped cilantro and sliced green onions if desired before serving.
- Stovetop Alternative: In a large pot or Dutch oven over medium heat, heat olive oil and brown the ground meat. Add diced onion and cook 2–3 minutes. Stir in garlic and spices, then add enchilada sauce, diced tomatoes, chicken broth, and pasta. Bring to a boil, then reduce to a simmer, cover, and cook 12–15 minutes until pasta is tender. Stir in frozen corn, cheese, and sour cream until combined. Let rest, garnish, and serve.
Notes
- Adjust enchilada sauce to mild or hot based on your spice preference.
- For a vegetarian version, substitute black beans for the ground meat.
- This dish reheats well, making it great for meal prep.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 6g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
