Instant Pot Taco Pasta
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound ground beef (85-90% lean)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon taco seasoning
- salt and ground black pepper (to taste)
- 1 8-ounce can tomato sauce
- 1 cup mild salsa (homemade or store-bought)
- 3 cups beef stock
- 12 ounces uncooked medium pasta shells
- 6 ounces cheddar cheese (about 1 ยฝ cups, shredded)
- ยฝ cup heavy cream
- 2 tablespoons fresh cilantro leaves (chopped)
Method
- Press on the SAUTE button, and brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes).
- Add the diced onion, and garlic and cook for 2 minutes. Switch off the SAUTE setting.
- Season with taco seasoning, salt, and pepper. Then add tomato sauce, salsa, and pour in the stock.
- Add the pasta over the ground beef, and with a spatula push it in the liquid so it's all covered. If necessary add a little bit of water to cover it.
- Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 4 minutes.
- Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.
- Give the pasta a quick stir, then stir in the heavy cream and cheese until the cheese has melted. Serve warm.