Cooked - Pressure Cooker Taco Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pressure Cooker Taco Pasta

10.0

1 tablespoon olive oil

1 pound lean ground beef

1 teaspoon sea salt (or use taco seasoning instead of spices)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried minced onions

½ teaspoon ground black pepper

1 1-pound box medium pasta shells, uncooked

4 cups water (or beef broth)

1 ½ cups chunky tomato salsa

¼ cup sour cream (use ½ cup for extra creaminess)

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

Hit SAUTE on the Instant Pot, and when it reads hot, add the olive oil. When it reads hot again, add the ground beef, and break up meat with a flat spatula
When meat is no longer pink, add the sea salt, cumin, smoked paprika, garlic powder, onions and pepper, and stir until well coated.
Hit CANCEL, then add the pasta shells, water and salsa. Do not stir. Cover, then turn valve to sealing position
Hit PRESSURE COOK for 4 minutes, and when pot beeps, hit CANCEL, and do a gradual quick release
When pin drops, carefully remove lid, and gently stir pasta. Stir in sour cream and cheeses until well combined and serve immediately

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 75 weeks ago

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