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InstantPot Easy Cheesy Taco Shells

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
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.