Instant Pot Enchilada Pasta: Quick, Healthy & Delicious Weeknight Dinner (Gluten-Free, 21 Day Fix & WW Friendly)
Imagine all the robust, savory flavors of your favorite Beef Enchiladas, now transformed into an incredibly easy and comforting pasta dish! This Instant Pot Enchilada Pasta is truly the perfect solution for a busy weeknight, guaranteed to be a hit with the entire family. Plus, we’ve got you covered with precise Gluten-Free options, 21 Day Fix Containers, and Weight Watchers (WW) Points, making healthy eating both simple and delicious. This post contains affiliate links for products I’m obsessed with, meaning I may earn a small commission at no extra cost to you if you make a purchase.
Welcome to what I hope will be your new go-to recipe for quick and flavorful meals! When I set out to create a dish that marked the beginning of a new culinary chapter, I wanted something truly special, something that combined comfort with convenience and health. After testing countless recipes last fall, this Instant Pot Enchilada Pasta emerged as an undeniable family favorite!
My love affair with Instant Pot pasta dishes runs deep, primarily because they are unequivocally the quickest and most hands-off meals you can whip up. And if you’ve been following my blog, you know my obsession with enchiladas is real! So, combining these two passions into one delicious, healthy, and speedy meal felt like the perfect way to kick off a new season of delicious recipes. This dish is not just a meal; it’s a celebration of flavor and efficiency, earning its spot in your weekly rotation.
In essence, this recipe is a fresh take on my much-loved 21 Day Fix Enchilada Beef Dip from years past. One evening, a craving for that incredible enchilada flavor struck, but I also desperately wanted some comforting carbs (because, let’s be honest, who doesn’t heart carbs?). And just like that, a new recipe star was born!
Crafting Our Signature Enchilada Spice Blend
What truly sets this Instant Pot Enchilada Pasta apart is our commitment to fresh, wholesome ingredients. You won’t find any sodium-filled canned enchilada sauce or mysterious powder packets here. Instead, we use a vibrant, aromatic blend of pantry-staple spices combined with simple tomato sauce, creating a depth of flavor that is absolutely delicious, if I do say so myself. This homemade approach ensures a healthier meal without sacrificing any of that authentic enchilada zest.
This very same irresistible spice blend is a cornerstone in several of my other beloved enchilada-inspired recipes:
- 21 Day Fix Lazy Zucchini Enchilada Skillet: A fantastic low-carb option that still delivers on flavor.
- Pork Enchiladas Flatbread Pizza: A creative and quick way to enjoy enchilada flavors on a crispy crust.
- And the original inspiration: 21 Day Fix Enchilada Beef Dip | Stove Top | Instant Pot: Perfect for gatherings or a satisfying snack.
Using whole spices not only gives you control over the sodium content but also allows the individual flavors of chili powder, cumin, oregano, garlic, and onion to truly shine, elevating this pasta dish from good to unforgettable. You’ll taste the difference!
Essential Tips for Instant Pot Enchilada Pasta Success
While the Instant Pot makes this dish incredibly simple, a few key tips can ensure your enchilada pasta turns out perfectly every time:
- Read the Entire Recipe First: This might seem basic, but it’s a golden rule for any recipe, especially when using a pressure cooker. Understanding the flow of steps will prevent any last-minute surprises and ensure a smooth cooking process.
- Deglaze the Pot After Browning: Once you’ve browned your meat and sautéed the veggies, it’s crucial to scrape the bottom of your Instant Pot thoroughly. Any stuck-on bits can trigger a “Burn” error. If you notice persistent sticking, add about 1/4 cup of water or broth and use a wooden spoon to vigorously scrape the bottom until it’s clean. This step is vital for pressure cooker success!
- Layer, Don’t Stir the Pasta: When it’s time to add the pasta, layer it evenly on top of the meat and veggie mixture. The most important part here is to *not stir*. This layering technique ensures the pasta cooks properly in the liquid without sticking to the bottom. Similarly, when adding the diced tomatoes, tomato sauce, and water, try to distribute them evenly over the noodles, ensuring they are mostly submerged. If a little more water is needed to cover the pasta, feel free to add it.
- Don’t Panic if Pasta Isn’t Perfectly Cooked: After the cook time and quick release, if your pasta seems a little undercooked or unevenly cooked, resist the urge to immediately cook it longer under pressure. Instead, stir everything together thoroughly. Then, simply place the lid back on the pot (without sealing or turning it on) and let it rest for a few minutes. The residual heat from the pot and the hot sauce will continue to cook the pasta to perfection. For an even quicker finish, you can turn the Instant Pot back to ‘Saute’ mode for a minute or two while stirring constantly until the pasta reaches your desired al dente texture.
Customizing Your Enchilada Pasta: Easy Substitutions
This Instant Pot Enchilada Pasta recipe is incredibly versatile, making it easy to adapt to your dietary needs and preferences. Here are some fantastic substitution ideas:
- For the Ground Meat: I personally adore using Butcher Box’s lean grass-fed ground sirloin for its superior flavor and quality. However, you can easily substitute it with lean ground turkey or ground chicken. These alternatives will keep the dish lighter while still providing excellent protein.
- Chicken Breast Option: If you prefer chicken breast, you can dice it into small, bite-sized pieces and sauté it until lightly browned before adding the vegetables and spices. The cooking time for the pasta should remain similar, as the chicken will finish cooking under pressure.
- Tomato Sauce Alternatives: No tomato sauce on hand? No problem! You can substitute an equal amount of tomato puree, crushed tomatoes, or even an extra can of diced tomatoes (ensure it’s undrained for sufficient liquid). The consistency might vary slightly, but the flavor will still be delicious.
- Pasta Choices: I opt for gluten-free brown rice pasta (penne, ziti, or spirals work wonderfully) to keep this recipe suitable for those with gluten sensitivities. However, if gluten is not an issue for you, feel free to use whole wheat pasta or regular pasta. The cook time of 3 minutes at high pressure should remain consistent for most types of pasta, as the goal is to slightly undercook it for the residual heat finish.
- Dairy-Free Option: Making this dish dairy-free is simple! You can either completely omit the cheese (this is how I serve it to my son, and it’s still SOOOOO yummy!) or incorporate your favorite dairy-free shredded cheese alternative. Nutritional yeast can also add a cheesy flavor without dairy.
Serving Suggestions & Meal Prep Ideas
This Instant Pot Enchilada Pasta is fantastic on its own, but you can elevate it further with a few simple additions:
- Toppings: Garnish with extra fresh cilantro, a dollop of Greek yogurt or sour cream (for non-Fix/WW), sliced green onions, or even a squeeze of fresh lime juice for a bright finish. Avocado slices or a quick homemade guacamole would also be delicious!
- Sides: Serve alongside a simple green salad with a light vinaigrette, some steamed corn, or black beans for a more complete meal.
- Meal Prep: This dish reheats beautifully! Store individual portions in airtight containers in the refrigerator for up to 3-4 days. It makes for an excellent grab-and-go lunch or a quick dinner on subsequent busy evenings. To reheat, simply microwave or warm gently on the stovetop, adding a splash of water or broth if needed to loosen it up.
Frequently Asked Questions About Instant Pot Enchilada Pasta
Here are answers to some common questions you might have about making this delicious and healthy Instant Pot Enchilada Pasta:
- Can I use frozen ground beef?
Yes, you can. If you have a solid block of frozen ground beef, you can pressure cook it for about 15-20 minutes with 1 cup of water, then quick release, drain, and proceed with the recipe from step 1 (browning). However, it’s often easier to thaw the beef first for this specific recipe to allow for proper browning with the vegetables. - Is this recipe spicy?
The spice level is mild to moderate, depending on your chili powder. If you prefer more heat, you can increase the amount of chili powder or add a pinch of cayenne pepper with the other seasonings. The diced tomatoes with green chilies typically add a very subtle kick, not overwhelming. - Can I make this vegetarian?
Absolutely! To make it vegetarian, omit the ground beef and instead use a can of drained and rinsed black beans or kidney beans, or even a cup of cooked lentils. You can also add extra vegetables like zucchini, corn, or mushrooms to bulk it up. Sauté the vegetables first, then add beans/lentils with the spices, and proceed with the pasta and liquids. - What if my pasta isn’t gluten-free? Does the cook time change?
For most standard whole wheat or white pasta varieties (like penne, ziti, or spirals), the 3-minute high-pressure cook time generally works well. The key is to slightly undercook it in the Instant Pot and let the residual heat finish the cooking, as described in Tip #4. Always check your pasta’s package directions and adjust if your pasta type has an unusually long or short recommended cook time. - How do I store leftovers?
Store any leftover enchilada pasta in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for meal prep!
More Instant Pot Pasta Ideas You’ll Love
If you’re as obsessed with easy Instant Pot pasta as I am, you’ll want to check out these other fantastic recipes:
- Instant Pot Sausage Broccoli Pasta (21 Day Fix): A hearty and green-packed meal.
- Healthy Instant Pot Baked Ziti | 21 Day Fix Instant Pot Baked Ziti [Gluten-free]: A classic comfort dish made simple.
- Healthy Instant Pot Chili Mac [21 Day Fix | Gluten-Free | StoveTop Option]: Two favorites combined into one incredible meal.
- Healthy Taco Pasta | The Foodie and The Fix: Another cheesy, Mexican-inspired pasta delight.
Looking for Even More Healthy Instant Pot Recipes? Here’s Enough for a Month!
Never run out of healthy dinner ideas! Explore my extensive collection:
31 Days of Healthy Instant Pot Recipes [21 Day Fix | Weight Watchers Freestyle]: A treasure trove of delicious and diet-friendly Instant Pot meals.
Instant Pot Enchilada Pasta
Pin Recipe
Ingredients
- 1 lb lean grass-fed ground beef or substitute ground turkey or ground chicken
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons chili powder or more to taste
- Sprinkle salt
- 1/2 red onion diced
- 2 bell peppers any color, diced
- 2 garlic cloves minced
- 1 can tomato sauce 8 or 10 oz
- 15 oz diced tomatoes with green chilies, undrained 1 can
- ¼ cup water
- 1 ½ cups gluten-free brown rice pasta penne, ziti, spirals all work well
- ⅔- 1 ⅓ cup freshly shredded sharp cheddar cheese I used a full cup and then added more on top
- Fresh cilantro for garnish
Instructions
Instant Pot Method
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Set your Instant Pot to ‘Saute’ mode and allow it to heat up. Add the ground beef and brown it until it’s almost cooked through, breaking it up with a wooden spoon as it cooks.
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Once the beef is mostly browned, add the diced red onion and bell peppers to the pot. Cook for an additional 2-3 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and all the dry seasonings (oregano, cumin, garlic powder, onion powder, chili powder, and salt), cooking for another minute until fragrant. Make sure to scrape the bottom of the pot to prevent any sticking.
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Carefully layer the gluten-free brown rice pasta evenly on top of the meat and veggie mixture. Do not stir. Next, pour the diced tomatoes with green chilies (undrained), water, and tomato sauce evenly over the pasta. Gently spread the liquids to mostly cover the noodles, adding a tiny splash more water if necessary to ensure sufficient liquid.
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Secure the Instant Pot lid and set the valve to the ‘Sealing’ position. Cook on ‘Manual’ (or ‘Pressure Cook’) High Pressure for 3 minutes. Once the cooking cycle is complete, perform a Quick Release (carefully move the valve to ‘Venting’ to release pressure).
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Open the lid and give everything a good stir. If the pasta seems slightly underdone, stir in 2/3 to 1 1/3 cup of freshly shredded sharp cheddar cheese. Place the lid back on the pot (no need to seal) for a few minutes to allow the residual heat to melt the cheese and finish cooking the pasta. Garnish generously with fresh cilantro and serve hot. Enjoy your flavorful and quick enchilada pasta!
Stovetop Method
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Begin by cooking your chosen pasta according to the package instructions. Cook until al dente, then drain well and set aside.
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While the pasta cooks, heat a large pan or Dutch oven over medium-high heat. Add the ground beef and brown it until almost cooked through, breaking it up as it cooks. Drain any excess fat. Add the diced red onion and bell pepper to the pan and cook until tender, about 5-7 minutes. Stir in the minced garlic and all the seasonings (oregano, cumin, garlic powder, onion powder, chili powder, and salt), and cook for another minute until fragrant.
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Pour in the diced tomatoes with green chilies (undrained), water, and tomato sauce. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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Once the pasta is cooked and drained, add it directly to the meat and veggie mixture in the pan. Stir in the shredded sharp cheddar cheese until it’s completely melted and coats all the pasta evenly.
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Remove from heat, garnish with fresh cilantro, and serve immediately. Enjoy this comforting stovetop version!
Video
Notes
Weight Watchers (WW) Points: Each serving is approximately 13 PersonalPoints. This calculation is based on using 95% lean ground beef, brown rice and quinoa pasta, and reduced-fat cheddar cheese. Points may vary slightly based on specific brands and ingredients used.