Instant Pot Cheesy Taco Pasta for Weeknight Dinners

• 1 tablespoon olive oil
• 1/2 small onion, finely diced
• 1/2 cup assorted bell peppers, finely diced
• 1 lb lean ground beef
• 2 1/2 tablespoons taco seasoning (see notes for homemade version)
• 1 (16 oz) jar salsa
• 1 lb pasta shells (uncooked)
• 4 cups low-sodium beef broth
• 1 cup shredded cheese (Mexican blend, mozzarella, Monterey Jack, or cheddar)
• Tortilla chips, for serving
• Fresh lime wedges
• Sour cream (optional)
• Fresh parsley or cilantro, diced, for garnish

1. Turn the Instant Pot to “Sauté” and let it heat. Add the olive oil, diced onion, and bell peppers. Sauté a few minutes until softened, then add the ground beef and cook until browned.
2. Turn off the Instant Pot. Sprinkle the taco seasoning over the cooked beef and stir to coat evenly. Pour in the salsa, add the uncooked pasta shells, and pour the beef broth over everything. Stir gently so the beef and sauce are evenly distributed and the pasta is mostly covered. Add a bit more broth if necessary to just cover the pasta.
3. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 4 minutes. When cooking finishes, manually release the pressure according to your cooker’s instructions and remove the lid.
4. Stir in the shredded cheese until melted and combined. Taste and adjust seasoning if needed. Serve topped with tortilla chips for crunch, a dollop of sour cream if desired, chopped parsley or cilantro, and a squeeze of fresh lime juice.

*Use any cheese combination you prefer. You can increase to 2 cups of cheese for an extra creamy result. If you have a pressure cooker with a quick-release switch, follow the manufacturer’s guidance for manual release.

Tip: For a lighter version, substitute ground turkey and use reduced-fat cheese. Add corn or black beans for extra fiber and color. If you prefer spicier flavors, choose a hot salsa or add a pinch of cayenne.