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This easy Instant Pot beef and farfalle dinner is a hearty, family-friendly meal that comes together fast. The ground beef browns right in the pot, and the pasta cooks directly in the tomato-rich liquid, absorbing loads of flavor in just a few minutes. The dish is similar to American chop suey or goulash, but made with bowtie pasta instead of elbows.
It’s a great weeknight option when you want something warm, comforting, and satisfying without a long ingredient list. The bowtie pasta keeps its shape beautifully, and the tomato sauce thickens just enough to coat every piece.
What You’ll Like About This Dish
One-pot convenience. Browning, simmering, and pressure cooking all happen in the same pot.
Quick weeknight timing. From start to finish, it’s ready in well under 45 minutes.
Flavorful tomato base. Pasta cooks directly in the sauce, soaking in savory beef and tomato flavor.
Flexible recipe. Easy to adapt with vegetables, seasonings, or cheeses.
Ingredient Notes
- Ground beef: Use 85–90% lean for good flavor without excess grease.
- Onion: Adds sweetness and depth to the sauce.
- Kosher salt and black pepper: Season the meat and balance the tomatoes.
- Garlic powder: Quick, dependable flavor for busy nights.
- Diced tomatoes: Add texture and acidity to the sauce.
- Tomato sauce: Creates the rich base that coats the pasta.
- Water: Provides enough liquid for pressure cooking and for the pasta to absorb.
- Farfalle pasta: Bowties hold up well under pressure and catch the sauce in the folds.
- Tomato paste: Thickens and enriches the finished dish.
Steps to Make Instant Pot Beef and Farfalle Dinner
- Brown the ground beef in the Instant Pot on sauté and add the onion to soften.
- Drain excess fat and season with salt, pepper, and garlic powder.
- Stir in the tomatoes, tomato sauce, water, and pasta, scraping the bottom of the pot.
- Pressure cook until the pasta is tender.
- Quickly release the pressure and stir in the tomato paste.
- Cook briefly on sauté to thicken before serving.
Tips
- Break up the beef finely as it browns so the sauce distributes evenly.
- Scrape the bottom well before pressure cooking to avoid a burn warning.
- Stir in the pasta last to prevent sticking or clumping.
- If the mixture seems thin at the end, simmer on sauté for another minute.
- Add a handful of Parmesan at the end for extra richness.
- Reserve a splash of water if reheating—pasta absorbs liquid as it sits.
Recipe Variations
- Cheesy beef pasta: Stir in shredded mozzarella or Parmesan before serving.
- Veggie boost: Add frozen peas, spinach, or diced zucchini after pressure cooking.
- Italian herb version: Add dried basil, oregano, or Italian seasoning with the tomatoes.
- Spicy tomato pasta: Mix in crushed red pepper flakes or a spoonful of Calabrian chili paste.
- Creamy finish: Stir in a splash of cream, half-and-half, or cream cheese at the end.
- Ground turkey option: Swap beef for turkey and increase seasoning slightly.
- Umami depth: Add a dash of Worcestershire sauce to the tomato mixture.
What to Serve With a Pasta Meal
- Serve with garlic bread or buttery garlic crescent rolls.
- Pair with a green salad dressed with vinaigrette.
- Top with a dollop of sour cream or shredded cheese.
- Garnish with chopped fresh basil, parsley, or chives.
- Serve with steamed broccoli or green beans on the side.
How to Store
Refrigerate: Store leftovers in a covered container for 3 to 4 days. The pasta will continue to absorb sauce as it sits.
Freeze: Freezing is not ideal because the pasta softens too much, but the beef sauce freezes well on its own for up to 3 months.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce.
Instant Pot Beef and Farfalle Dinner
Ingredients
- 1 tbsp olive oil
- 1 pound ground beef, 85 to 90 percent lean
- 1 medium onion, chopped
- ½ tsp kosher salt, or to taste
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 ⅔ cups water
- 8 ounces farfalle pasta, (bowties)
- 3 tbsp tomato paste
- Fresh chopped parsley (optional), for garnish
Recommended Equipment
Instructions
- Sauté: Select the Instant Pot sauté button and add the olive oil. When the display indicates the pot is hot, add the ground beef. Cook the beef for 3 minutes and then add the onion. Continue to cook, stirring, until the beef is no longer pink. Spoon off excess fat.1 tbsp olive oil | 1 pound ground beef (85 to 90 percent lean) | 1 medium onion (chopped)
- Add: To the Instant Pot, add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, the garlic powder, tomatoes, tomato sauce, and water. Stir, scraping up any browned bits in the bottom of the pan. Stir in the farfalle pasta.1/2 tsp kosher salt (or to taste) | 1/4 tsp ground black pepper | 1/2 tsp garlic powder | 1 (14.5-ounce) can diced tomatoes (undrained) | 1 (8-ounce) can tomato sauce | 1 2/3 cups water | 8 ounces farfalle pasta ((bowties))
- Pressure Cook: Secure the lid and move the release valve to the sealing position. Select 'Pressure Cook' or 'Manual (High Pressure)' and set the cooking time to 6 minutes. When the time is up, carefully turn the valve to the venting position to quickly release the pressure. Use a long utensil and protect your hands; the steam is super hot!
- Finish the Dish: Stir in the tomato paste to thicken the sauce. Switch to the sauté setting and cook for about 1 to 2 minutes longer.3 tbsp tomato paste
- Serve: Spoon the pasta into a serving bowl and garnish with fresh chopped parsley, if desired.Fresh chopped parsley (optional) (for garnish)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
