Cheesy Beef and Bowtie Pasta in Garlic Butter
A comforting, weeknight-friendly pasta dish featuring tender bowtie pasta, seasoned ground beef, and a rich vodka sauce enhanced with garlic butter undertones. Finished with a melty blend of mozzarella and Parmesan, this dish delivers family-approved flavor in under 20 minutes.
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Ingredients
- 1 jar 24 oz vodka sauce
- 1 tablespoon dried minced onion
- 1 ½ teaspoons garlic powder
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups unsalted beef stock or chicken stock as an alternative
- 1 pound farfalle pasta
- 1 pound 90/10 ground sirloin beef
Instructions
- Activate the Instant Pot's 'Sauté' mode and wait for it to indicate 'Hot'. Add ground beef, breaking it apart as it browns, and cook for 6 to 8 minutes until fully done.
- Stir in the Italian seasoning, garlic powder, dried minced onion, kosher salt, and black pepper. Sauté for another couple of minutes to infuse the meat with seasoning.
- Turn off the 'Sauté' setting. Pour in the beef stock and stir, scraping the bottom to deglaze thoroughly.
- Evenly scatter the farfalle pasta into the pot, gently press it into the liquid without mixing. Layer the vodka sauce over the top—do not stir.
- Seal the lid, set the valve to 'Sealing', and choose the 'Manual' or 'Pressure Cook' setting. Cook on High Pressure for 5 minutes.
- Let the pressure naturally release for 2 minutes, then manually release the rest. Once the pin drops, open the lid.
- Immediately fold in mozzarella and Parmesan cheeses, stirring until both are melted and fully incorporated into the creamy sauce.