Creamy Taco with Instant Pot Pasta Recipe

Information : Course: Main, Cuisine: Mexican, Prep Time: 5 minutes, Cook Time: 20 minutes, Total Time: 25 minutes, Servings for : 10, Calories: 189kcal, Author: Dee (https://www.meatloafandmelodrama.com/instant-pot-creamy-taco-pasta/)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon ground black pepper
  • 1 1-pound box medium pasta shells, uncooked
  • 4 cups water
  • 1 1/2 cups chunky tomato salsa
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese

Cooking Instructions

  1. 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
  2. When meat is no longer pink, add the sea salt, cumin, smoked paprika, garlic powder, onions and pepper, and stir until well coated.  
  3. Hit CANCEL, then add the pasta shells, water and salsa. Do not stir. Cover, then turn valve to sealing position 
  4. Hit PRESSURE COOK for 4 minutes, and when pot beeps, hit CANCEL, and do a gradual quick release
  5. When pin drops, carefully remove lid, and gently stir pasta. Stir in sour cream and cheeses until well combined and serve immediately