• Robyn Wagner

Pressure Cooker Taco Pasta

Updated: Mar 28, 2019

Take taco night to the next level with pasta. With minimal prep this dish with come together in no time and thanks to your pressure cooker it's virtually hands-off.


Ingredients:

  • 1 T olive oil

  • 1 cup yellow onion diced

  • 2 plump garlic cloves, minced

  • 1 lb. ground meat

  • 1 cup bell pepper or poblano pepper, diced any extra used as garnish

  • 1/2 lb. medium shell pasta about 2 1/2 cups

  • 12 oz bottle Insta-Meal Taco Taco Sauce

  • 2 cups plus

  • 2 T water, divided

  • 1 1/2 tsp chili powder

  • 1 tsp kosher salt

  • 1 cup frozen corn

  • 1 cup black beans, drained and rinsed

  • 1/4 cup cilantro, chopped extra used as garnish

  • 1 1/2 cup shredded cheese, can use cheddar, Monterrey jack, Colby jack, or pepper jack extra used for garnish

  • 1 fresh Roma tomato, diced for garnish **Optional

Directions:

  1. Turn the pressure cooker onto saute mode, once it reads HOT soften the onions and garlic in the oil for a few minutes. Add the ground meat and crumble while cooking, about 5 minutes. 

  2. Turn off saute mode and drain any extra grease from the pot.

  3. Stir in the peppers, pasta, Taco-Taco Sauce, chili powder, salt, and 2 cups water. 

  4. Pour 2T of water into the now empty sauce bottle, swirl it around and pour it into the pot, you want to make sure you get all the sauce out of the bottle.

  5. Stir all the ingredients together and very lightly press the pasta so that it is at least touching the liquid.

  6. Place the lid on the pot, lock the pressure valve to "seal", and set the pot to pressure mode, on high, for 4 minutes.

  7. Do a quick release of pressure. 

  8. Stir in the black beans, corn, cilantro, and cheese. Let the pasta sit for 5 minutes before serving. 

  9. Garnish with additional cilantro, diced bell peppers, diced tomatoes, jalapenos, avocado, extra cheese, sour cream, or plain Greek yogurt.


Note: This can easily be made vegetarian by skipping the ground meat.

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