Description
A delicious and creamy beef pasta dish made in the Instant Pot.
Ingredients
Scale
- 1 pound ground beef (85-90% lean)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon taco seasoning
- to taste salt and ground black pepper
- 1 8-ounce can tomato sauce
- 1 cup mild salsa (homemade or store-bought)
- 3 cups beef stock
- 12 ounces uncooked medium pasta shells
- 6 ounces cheddar cheese (about 1 ½ cups, shredded)
- ½ cup heavy cream
- 2 tablespoons fresh cilantro leaves (chopped)
Instructions
- Press on the SAUTE button, and brown the beef breaking it up as you go until it’s all brown and no longer pink (about 3 minutes).
- Add the diced onion and garlic and cook for 2 minutes. Switch off the SAUTE setting.
- Season with taco seasoning, salt, and pepper. Then add tomato sauce, salsa, and pour in the stock.
- Add the pasta over the ground beef, and with a spatula push it in the liquid so it’s all covered. If necessary add a little bit of water to cover it.
- Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 4 minutes.
- Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.
- Give the pasta a quick stir, then stir in the heavy cream and cheese until the cheese has melted. Serve warm.
Notes
- This recipe can be customized with your favorite vegetables.
- For a spicier kick, add jalapeños or hot salsa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg