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Ashlee

Instant Pot Taco Pasta

This pasta is cheesy, creamy and it’s packed with taco flavors. Top it with fresh cilantro, pico de gallo and sour cream. It’s so easy, quick, and easy cleanup. Add this one to your Taco Tuesday dinner rotation. Winner, winner taco dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Instant Pot, Main Dishes
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 3 cups beef broth
  • 1 (8 oz) can tomato sauce
  • 1 cup chunky mild salsa
  • 1 1/2 cups medium pasta shells
  • Kosher salt and ground pepper, to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup heavy cream
  • fresh cilantro leaves, chopped, for garnish
  • pico de gallo, for garnish
  • sour cream, for garnish

Method
 

  1. Set a 6-qt pressure cooker to “Sauté” on “high”. Heat olive oil. Add ground beef and cook until browned, about 3-5 minutes.
  2. Add onion and green bell pepper, cook until tender about 3 minutes. Combine garlic, chili powder, oregano and ground cumin, cook until fragrant about 1 minute.
  3. Add beef broth, tomato sauce, salsa and pasta shells. Season with kosher salt and ground pepper, to taste.
  4. Put on pressure cooker lid. Select the “manual” setting, adjust pressure to “high”. Set spout to “sealing” not “venting”. Set time for 5 minutes. After done cooking, do a “quick-release”. Remove lid. Add sharp cheddar cheese and heavy cream until cheese has melted.
  5. Serve immediately. Garnish with cilantro, pico de gallo and sour cream, if desired.

Notes

Suggested Sides:
  • Tortilla chips
  • Salsa or other dip