1 pound lean ground beef (90% lean)
1 envelope taco seasoning
2 cups beef broth
1 can (8 ounces) tomato sauce
8 ounces uncooked medium pasta shells
1-1/2 cups shredded Mexican cheese blend
Optional: Sour cream, cilantro, chopped tomatoes and black olives
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; cook beef until no longer pink, 6 to 8 minutes; crumble meat; drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta. Press cancel.
2. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 5 minutes. Quick-release pressure. Stir; top with cheese. Let stand until cheese melts, about 1 minute. If desired, serve with toppings.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
You may also use Ground Turkey in place of Beef.
Nutrition Facts
2 cups: 598 calories, 25g fat (11g saturated fat), 108mg cholesterol, 1845mg sodium, 53g carbohydrate (3g sugars, 3g fiber), 40g protein.Instant Pot Taco Pasta