Pressure Cooker Jalapeno Popper Pasta Recipe

pressure cooker jalapeno popper pasta recipe
  • Yield: 7
  • Servings: 7
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

  • Cholesterol

    141.5 mg
  • Sodium

    1000 mg
  • Carbohydrate

    28 g
  • Protein

    30 g

Pressure cooker jalapeño popper pasta recipe. Shell pasta with bacon, ground beef, vegetables, and cheese cooked in an instant pot. This recipe adapted from

Do you like to cook pasta in a pressure cooker? Try to prepare One-Pot Pasta Puttanesca:

Pressure Cooker One-Pot Pasta Puttanesca Recipe

Serve this delicious pasta with Green Goddess Salad (see recipe below)

Makes 4 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 1 small red onion, peeled and chopped, 1 tablespoon (15 ml) drained and rinsed capers, finely minced, 1 tablespoon (15 ml) minced garlic, 1 pound (480 g) unpeeled eggplants, stemmed and diced, 2 medium yellow bell pepper, stemmed, cored and chopped, 28 oz (840 ml) can dice tomatoes, 1¼ cups (310 ml) vegetable broth, 2 tablespoons (30 ml) tomato paste, 2 teaspoons (10 ml) dried rosemary leaves, 1 teaspoon (5 ml) dried thyme leaves, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/2 pound (240 g) dried whole wheat ziti

Instructions: Heat olive oil in an electric pressure cooker turned to the browning function. Add red onion, minced capers, and garlic. Cook, stirring until onion softened, for about 2 minutes. Stir in diced eggplant and chopped yellow bell peppers. Continue cooking and stirring for a further 1 minute.

Mix in diced tomatoes, vegetable broth, tomato paste, herbs, and black pepper, then stir in whole wheat ziti until coated.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes. Open the pressure cooker, using the Quick Release method.

Stir pasta mixture before serving.

Green Goddess Salad Recipe

Ingredients: 2 tablespoons (30 ml) mayonnaise, 2 tablespoons (30 ml) sour cream, 2 smashed anchovy fillets, 1 minced scallion, 1 tablespoon (15 ml) minced fresh parsley leaves, 1 tablespoon (15 ml) minced dill fronds, 1 tablespoon (15 ml) minced basil leaves, 1 teaspoon (5 ml) red wine vinegar

Instructions: In a large mixing bowl, combine all ingredients. Mix well. Stir in 6-8 cups chopped Romain lettuce. Serve with Cooked pasta Puttanesca

Pressure Cooker Jalapeño Popper Pasta Recipe


  • 1/2 pound (240 g) smoked bacon, diced
  • 2 tablespoons canola oil
  • 1 pound (480 g) ground beef
  • 1 yelow onion, peeled and diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
  • 3 jalapeno peppers, seeded and veins removed, diced
  • 2 cups (500 ml) beef broth
  • 1 tablespoon unsalted butter
  • 1.2 pound (240 ml) cream cheese, cubed and divided
  • 1/2 pound (240 g) uncooked large shell pasta
  • 2 cups shredded Cheddar cheese


Step 1

Preheat a medium nonstick skillet over medium-high heat. Add bacon and cook until crumbled. Remove cooked bacon from the skillet and set aside.

Step 2

Heat the olive oil over medium heta in an instant pot turned to saute functon. Add ground beef and cook, stirring occasionally, for 1 minute, breaking up, using a wooden spoon.

Step 3

Stir in chopped onion, minced garlic, jalapenos, and seasoning. Cook, stirring occasionally, for further 2 minutes.

Step 4

Add unsalted buuter and cream cheese. Stir well to combine.

Step 5

Add shell pasta and stir again.

Step 6

Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Ser the timer to cook for 5 minutes.

Step 7

Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Stir well the pasta mixture. Add shredded cheese.

Step 8

Put the lid back but do not seal. Cook for 1-2 minutes or until cheese is melted. Serve topped with cooked bacon, diced jalapenos, and chopped fresh parsley.

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