Taco Pasta

Instant Pot taco pasta in a bowl topped with sour cream, cilantro, and shredded cheddar cheese
Ingredients
1 tablespoon Olive or Avocado
1 medium Onion, diced (about 1 cup)
1 pound Ground Beef
2 tablespoons Taco Seasoning, or a 1-ounce packet
8 ounces Uncooked Pasta (225 g), medium shells, macaroni, or rotini
1 (15-ounce can) Diced Tomatoes (don't drain),
1 (15-ounce can) Black Beans, drained and rinsed
1 cup Corn, fresh or frozen
1 small can Black Olives
2 cups Chicken Broth
4 ounces Cheddar Cheese, shredded (1 cup)
1 teaspoon Salt, or more to taste
½ teaspoon Black Pepper
▢ Sour cream, salsa, green onions, cilantro, jalapenos, or lime. (optional)
Instructions
  1. 1
    Press Sauté on a 6-quart pressure cooker. When HOT, add olive or avocado oil, cook onion and ground beef until browned and cooked through. Drain excess fat if needed.
  2. 2
    Stir in the taco seasoning and cook for 1–2 minutes, until fragrant.
  3. 3
    Add a splash of chicken broth to deglaze bottom of pot, then press Cancel.
  4. 4
    Add uncooked pasta, diced tomatoes, black beans, corn, black olives and remaining chicken broth. Press the pasta down so it’s mostly submerged, but do not stir!
  5. 5
    Secure the lid, set the valve to Sealing, and pressure cook for 0 minutes (shells) or 1 minute (macaroni or rotini).
  6. 6
    Allow a 10-minute natural release.
  7. 7
    Once the pin drops, open lid and stir well.
Notes:

I prefer Brami Protein Pasta for the added protein.

Rotel Mexican Style Lime & Cilantro is really good in this recipe.

Wanna spice it up, use Rotel Hot.

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