14oz/400g Ground Beef
14oz/400g Penne Pasta
2 cups Tomato Sauce
2 tbsp Olive Oil
1/2 cup Onion (diced)
2 cups Mushroom (sliced)
2 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Oregano
1 cup Heavy Cream
4 cups Water
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Set the Instant Pot to Sauté-High
Add olive oil to the hot Instant Pot
Sauté the onions and mushrooms together until soft
Add in the ground beef and season with 1 tsp of salt and pepper, garlic powder, basil and oregano
Stir the ingredients together and sauté until the beef is browned
Add the dry penne pasta and 1 tsp of salt
Add 4 cups of water and apply the pressure cook lid
Pressure Cook on High for 6 Minutes
Allow the pressure to release naturally for 8 minutes and then manually release any remaining pressure
Set the Instant Pot to Sauté-High
Add the tomato sauce to the pasta and stir together
Cover the pot with a lid and bring the sauce to a simmer
Stir in the cream and cover the pot with a lid until the sauce comes to a gentle simmer
Simmer the sauce until it thickens and reaches desired consistency
Instant Pot Beef and Mushroom Penne Rosé
This delicious and creamy Beef and Mushroom Rosé Pasta recipe is sure to be a big hit with your family and friends. Made with savory sautéed beef, onions and mushrooms, penne pasta is pressure cooked to perfection and then coated in a rich and creamy tomato rosé sauce. This simple One-Pot recipe is ready in less than 25 minutes using the Instant Pot and is a great option for meals during the week or for large family gatherings.
What is Rosé Pasta Sauce?
Rosé pasta sauce is also known as tomato cream or pink pasta sauce. It's essentially a blend of tomato or marinara red sauce with cream, bechamel, or alfredo white sauce. The simplest tomato cream rosé sauce is a mixture of marinara sauce and cream however there are many other sauce variations including the addition of white or rosé wine and even vodka to make a vodka rosé sauce.
Tips to make the best Beef and Mushroom Rosé Pasta
- Sauté the vegetables and brown the ground beef well as this will develop most of the flavor in the dish
- Layer the dry pasta on top of the beef and mushrooms to prevent it from getting stuck to the bottom of the pot and burning
- When pressure dry cooking pasta, always use a ratio of 1 cup of water for every 3.5oz/100g of pasta to ensure the pasta is perfectly cooked
- Make sure to Quick Release the pressure after the 8-minute Natural Release or else the pasta will over-cook and get soggy
- Add the tomato sauce and cream after pressure cooking to avoid splattering during the Quick Release
- Use heavy cream as milk or lighter creams may curdle when added to the tomato sauce
Can you make Beef and Mushroom Rosé Pasta ahead of time?
This One-Pot recipe makes a large portion and is an excellent make-ahead recipe for meal prep lunches or dinners. It will last for 3-4 days in the fridge and is easy to reheat in your Instant Pot, on your stove, or in the microwave. This rosé pasta can also be stored in the freezer however the cream may separate from the sauce when frozen. If you plan to freeze this dish, it's best to thaw in the fridge the day before or for a few hours at room temperature and add a bit more cream to the sauce when reheating.
What if I don't have an Instant Pot?
We used an Instant Pot to make this Beef and Mushroom Rosé Pasta recipe as this One-Pot device is multi-functional allowing us to sauté the beef and mushrooms, pressure cook the pasta, and simmer the rosé sauce all in One-Pot. Using the Instant Pot for this dish is quick and easy and makes for simple clean-up.
If you don't have a multi-functional pressure cooker, you can make this recipe on your stovetop using a Dutch Oven.
- Sauté the mushrooms and onions
- Add the seasoning and brown the beef
- Add the dry pasta and water and bring to a boil
- Cover and reduce the heat to a gentle simmer for 8-10 minutes or until the pasta is soft and tender
- Stir in the tomato sauce and cream and simmer until the rosé sauce reaches desired consistency
- You can use a lighter cream however we recommend using heavy cream as it will help prevent curdling when mixed with the tomato sauce and give a better overall texture and flavor to the dish.
- This recipe was made using an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice.
- If you don't have a pressure cooker you can also make this recipe on your stovetop using a Dutch Oven. Sauté the vegetables and brown the beef as directed and then add the dry pasta and water. Bring to a boil, cover and reduce heat to a gentle simmer for 8-10 minutes or until the pasta is soft and tender. Stir in the tomato sauce and cream and simmer until the rosé sauce reaches desired consistency.