Instant Pot
Easy Peasy Instant Pot Mexican Pasta
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Sometimes, you have that beyond crazy day and need to get dinner on the table – pronto! This Instant Pot Mexican Pasta dish is just the ticket and is very quick from start to finish. I think I fell in love with my Instant Pot all over again! Only 12 Smart Points
You will need:
1 lb Ground Turkey
2 1/2 TBSP Taco Seasoning ( or 1 package )
2 tsp minced garlic
1 jar salsa (16oz)
4 C chicken broth
4 peppers any color seeded and de-veined (chopped)
2 Roma tomatoes (chopped)
1 onion (peeled and chopped)
2 C Shredded Cheese- Colby jack
16 oz pasta shells, medium
1 tsp. Olive oil
Directions:
Turn setting to Sauté.
When the setting goes to Hot
Add meat (little olive oil)
Cook until almost done.
Add the taco seasoning
Stir
Finish cooking the meat.
Add the salsa and broth.
Add your garlic, peppers and onions.
Stir.
Put on the lid, the setting should be on Venting.
Allow the broth to heat up and start to simmer.
Cancel the sauté mode.
Add your pasta
Stir to combine
Put the lid on.
Set the steam release knob to the Sealing position.
Pressure Cook.
When cooking cycle ends, turn off the Instant Pot.
Do a controlled Quick Release of the pressure/steam.
Turn the knob all the way to Venting.
Release the remaining steam/pressure.
When the pin in the lid drops, open it.
Add your shredded cheese
Stir to combine
Garnish if desired:
Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro
Easy Peasy Instant Pot Mexican Pasta
Ingredients
- 1 lb Ground Turkey
- 2 1/2 TBSP Taco Seasoning ( or 1 package )
- 2 tsp minced garlic
- 1 jar salsa (16oz)
- 4 C chicken broth
- 4 peppers any color seeded and de-veined (chopped)
- 2 Roma tomatoes (chopped)
- 1 onion (peeled and chopped)
- 2 C Shredded Cheese- Colby jack
- 16 oz pasta shells, medium
- 1 tsp. Olive oil
Instructions
- Turn setting to Sauté.
- When the setting goes to Hot
- Add meat (little olive oil)
- Cook until almost done.
- Add the taco seasoning
- Stir
- Finish cooking the meat.
- Add the salsa and broth.
- Add your garlic, peppers and onions.
- Stir.
- Put on the lid, the setting should be on Venting.
- Allow the broth to heat up and start to simmer.
- Cancel the sauté mode.
- Add your pasta
- Stir to combine
- Put the lid on.
- Set the steam release knob to the Sealing position.
- Pressure Cook.
- When cooking cycle ends, turn off the Instant Pot.
- Do a controlled Quick Release of the pressure/steam.
- Turn the knob all the way to Venting.
- Release the remaining steam/pressure.
- When the pin in the lid drops, open it.
- Add your shredded cheese
- Stir to combine
- Garnish if desired:
- Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro
Don’t have an Instant Pot yet? Why? They take the place of 7 different appliances! Get one here:
I want an Instant Pot Now
and maybe some Instant Pot accessories to be able to do more with it!
Dannelle Gay
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