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Instant Pot Taco Pasta

This Instant Pot taco pasta is a welcome change from boring meals. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and Mom loves how quick and easy it comes together. To lighten things up, use ground turkey. —Christine Hadden, Whitman, Massachusetts
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 envelope taco seasoning
  • 2 cups beef broth
  • 1 can (8 ounces) tomato sauce
  • 8 ounces uncooked medium pasta shells
  • 1-1/2 cups shredded Mexican cheese blend
  • Optional: Sour cream, cilantro, chopped tomatoes and black olives

Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; cook beef until no longer pink, 6-8 minutes; crumble meat; drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta. Press cancel.
  • Lock lid; close pressure-release valve. Adjust to pressure cook on high for 5 minutes. Quick-release pressure. Stir; top with cheese. Let stand until cheese melts, about 1 minute. If desired, serve with toppings.
Nutrition Facts
2 cups: 598 calories, 25g fat (11g saturated fat), 108mg cholesterol, 1845mg sodium, 53g carbohydrate (3g sugars, 3g fiber), 40g protein.

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