Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- 1 cup salsa
- 2 cups beef broth
- 8 oz uncooked pasta (penne, rotini, or elbow macaroni)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
Instructions
- Sauté the Beef:
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and bell pepper (if using) and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
- Add Seasoning and Sauce:
- Stir in the taco seasoning mix, salsa, and beef broth. Mix well to combine.
- Add Pasta:
- Add the uncooked pasta to the Instant Pot. Gently push the pasta down into the liquid, but do not stir.
- Cook Under Pressure:
- Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” mode and cook on high pressure for 6 minutes.
- Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Add Cheese and Cream:
- Open the lid and stir the pasta. Mix in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Stir in the sour cream until creamy and smooth. Adjust seasoning with salt and pepper if needed.
- Serve:
- Garnish with chopped fresh cilantro if desired. Serve hot and enjoy!
- Prep Time: 10 minutes for prepping and browning the beef.
- Cook Time: 6 minutes for pressure cooking.
Nutrition
- Calories: 500 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 26g