For serving: Diced avocado, diced tomato, minced cilantro, etc
Instructions
Turn the Instant Pot to the saute feature, add the oil, and let heat for 1-2 minutes. Once the instant pot has heated, add in the ground beef. Saute the beef, breaking it up as it cooks, until it is fully browned. Turn off the saute function, and if needed, drain off any fat from the beef. Return the inner pot to the Instant Pot.
Add in 2 cups of beef broth and scrape up all the browned bits off the bottom of the Instant Pot. Add in the water and taco seasoning and stir to combine. Add in the elbow noodles and gently push down into the liquid to submerge. Top with salsa and tomato sauce.
Place the lid on the Instant Pot. Set to cook on high pressure for 3 minutes (hit manual and adjust time by using +/_ buttons until the timer reads 3).
Once the cooking time has elapsed, let the pressure release naturally for 5 minutes. After 5 minutes, do a quick release of any remaining pressure.
Stir in cheese and sour cream. Place the lid back on the inner pot and let sit for 5 minutes to warm through.
Serve with diced tomato, avocado, additional cheese, cilantro, and sour cream as desired.
Video
Notes
Ground Beef: Feel free to use ground turkey or chicken or omit the meat altogether.Broth: Use low-sodium beef broth or low-sodium vegetable broth, if you want this dish to remain vegetarian-friendly.Optional Additions: If desired, add up to 2 cups of defrosted corn kernels and 32 ounces of rinsed and drained canned pinto or black beans to the pasta AFTER pressure cooking.Storage: Leftover taco pasta can be stored in an airtight container in the refrigerator for up to 3 days or frozen in a freezer-safe container for up to 3 months. You may want to add a splash of water or broth to the pasta before reheating, as pasta can dry out as it sits.Vegetarian Modification: Omit the meat from this recipe and use vegetable broth in place of the beef broth. Layer the broth, water, taco seasoning, and noodles in the inner pot. Top with salsa and tomato sauce and pressure cook as directed. After the pressure has been released add 16-32 ounces of canned, rinsed beans, along with the cheese and sour cream. Dairy-Free Modification: Simply omit the cheese and sour cream from the recipe, or use dairy-free alternatives.VeganModification: Omit the meat, cheese, and sour cream from the recipe ]and use vegetable broth in place of the beef broth. Layer the broth, water, taco seasoning, and noodles in the inner pot. Top with salsa and tomato sauce and pressure cook as directed. After the pressure has been released add 16-32 ounces of canned, rinsed beans and serve with guacamole or diced avocado.