This dish is a welcome change from boring taco Tuesday. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and I love how quick and easy it is to put together in the electric pressure cooker. To lighten things up, use ground turkey instead of the beef. — Christine Hadden, Whitman, Massachusetts
Instant Pot Taco Pasta
Instant Pot Taco Pasta
Prep Time
10 min
Cook Time
15 min
Yield
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, breaking it into crumbles; 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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