InstantPot easy cheesy taco shells

Hello! I love my InstantPot. It is so handy for so many things. Seriously, the 5-5-5 method for hard boiled eggs changed my life! Tonight was one of those nights that I just wanted something quick, easy and filling. I hit the jackpot thanks to my trusty InstantPot!

When The Girl Child approves of a new recipe I know it’s good. She said, “this is fire”, which is a good thing. She even went back for seconds. My Man loved it too. He said, “it’s another good one babe.” He’s going to be on orders working full time for the Oklahoma National Guard soon and will be staying there part of the week. He suggested I make this for him to take to eat when he’s staying there.

If you’re in need of a quick, easy, tasty and filling meal, this fits the bill.

Here’s what you’ll need:

1 TBSP oil (I use canola)

1 lb lean ground beef

2 cups beef broth

1 cup water

1 package taco seasoning

1 can Rotel tomatoes (undrained)

1 medium onion (diced)

1 tsp minced garlic

1 cup red enchilada sauce

16 oz medium shell pasta (uncooked)

2 cups cheddar cheese (shredded)

Ok, let’s do this!

Spray the pot with nonstick cooking spray and add 1/2 TBSP oil.

Set your InstantPot to saute.

Cook beef and onions in InstantPot until beef is browned and onions are soft.

Add beef broth, water, taco seasoning, garlic and enchilada sauce. Stir to combine.

Add uncooked pasta. Give it another stir to combine.

Place cover on pot and seal the lid.

Change your InstantPot setting to manual. Adjust time to 5 minutes.

When time is up, do a quick release.

Turn off InstantPot. Add cheese. Replace cover and allow to sit for a couple of minutes to melt the cheese.

Serve with chopped cilantro, sour cream, extra cheese or any other toppings you desire.

Store leftovers in an airtight container and keep in refrigerator for up to 3 days.

I hope you enjoy this as much as we did!

Thanks for stopping by!

Print Recipe

InstantPot Easy Cheesy Taco Shells

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: Mexican, southwest, tex-mex

Keyword: 30 minute meals, easy recipe, instant pot, pasta, pressure cooker, taco

Servings: 4 people

Author: Country Girl

Cost: $10

Ingredients

• 1 TBSP oil I use canola
• 1 lb lean ground beef
• 2 cups beef broth
• 1 cup water
• 1 package taco seasoning
• 1 can Rotel tomatoes undrained
• 1 medium onion diced
• 1 tsp minced garlic
• 1 cup red enchilada sauce
• 16 oz medium shell pasta uncooked
• 2 cups cheddar cheese shredded

Instructions

• Spray the pot with nonstick cooking spray and add 1/2 TBSP oil.
• Set your InstantPot to saute.
• Cook beef and onions in InstantPot until beef is browned and onions are soft.
• Add beef broth, water, taco seasoning, garlic and enchilada sauce. Stir to combine.
• Add uncooked pasta. Give it another stir to combine.
• Place cover on pot and seal the lid.
• Change your InstantPot setting to manual. Adjust time to 5 minutes.
• When time is up, do a quick release.
• Turn off InstantPot. Add cheese. Replace cover and allow to sit for a couple of minutes to melt the cheese.
• Serve with chopped cilantro, sour cream, extra cheese or any other toppings you desire.
• Store leftovers in an airtight container and keep in refrigerator for up to 3 days.