This Instant Pot Cheesy Taco Pasta has only 6 ingredients, is ready in under 30 minutes, and is delicious!
Add the salsa and broth. Stir. Put on a glass lid (or any lid that fits. If you use the pressure cooker lid, make sure it is on Venting). Let the broth heat up and start to simmer.
Add the pasta and stir.
Put the pressure cooker lid on and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button and use the + or - button to select 5 minutes for softer pasta, 4 minutes for more al dente (or half the time on the pasta package directions).
When cooking cycle ends, turn off the pressure cooker.
Do a controlled Quick Release of the pressure/steam. I like to start it in smaller bursts until I am sure no sauce will be spewing from the steam release knob. Then I turn the knob all the way to Venting, and let it release the remaining steam/pressure.
Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro
*If using 12 oz of pasta shells, reduce broth to 3 cups.
Calories are approximate and based on using 93% lean ground turkey and fat free chicken broth, and cheddar cheese. -------- Recipe adapted from Mother Thyme - One-Pot Cheesy Taco Pasta