Instant Pot Cheesy Taco Pasta
Taco Tuesday in the Instant Pot has never been so easy!
Like I said on Monday’s post, school is starting back very soon and I am looking for quick meals. I’m turning to my trusty Instant Pot especially. I’m so bummed that I didn’t get one earlier. It is such a fantastic tool to have in your kitchen arsenal and I truly believe as long as you are following the directions of use, it’s not a scary thing to use. This recipe is a pretty basic taco pasta recipe and great for a busy night!
What You Need:
For the Pasta:
1 Tbsp. vegetable oil
1 lb. ground beef
1 medium yellow onion, diced
1 small poblano pepper, minced
3 cloves minced garlic
2 to 3 Tbsp. taco seasoning
1/2 tsp. salt
1/2 tsp. oregano
1 box (16 oz.) medium shell pasta
1 can (8 oz.) tomato sauce
1 can (8 oz.) salsa (any heat level)
4 cups beef broth
2/3 cup heavy cream
1 1/2 cup shredded Mexican cheese
For Garnish:
Minced fresh cilantro
Black pepper
Diced tomatoes
Additional shredded Mexican cheese
Any of your favorite taco toppings
Directions:
On your Instant Pot, select the saute setting. Once hot, add oil and then ground beef.
Cook for 4 to 5 minutes, crumbling as you go. Drain and set aside.
To empty Instant Pot, add onion and poblano. Cook for 3 to 4 minutes, stirring occasionally.
Add garlic and stir well to combine. Cook for an additional 30 seconds.
Add drained beef back to the Instant Pot and add taco seasoning, salt, and oregano. Stir well to combine.
Turn off Instant Pot and add medium shells. Do not stir.
Add tomato sauce, salsa, and beef broth. Do not stir.
Press shells down under the liquid if needed.
Close Instant Pot with lid and set the valve to sealing. Pressure cook on HIGH for 4 minutes.
Release pressure by setting valve to venting. Remove lid when pin has dropped.
Stir in heavy cream and shredded cheese until smooth and combined. Let sit for a few minutes to thicken up.
Serve topped with cilantro, black pepper, tomatoes, additional cheese, etc.
Recipe from The Chunky Chef