Taco Pasta (IP)

This was quick and tasty... along the same lines as Cheeseburger Macaroni.  Definitely a go to recipe on a busy night.

Instant Pot Taco Pasta

2 Tbsp. canola oil

1 pound ground beef

1 yellow onion, diced

1 Tbsp. minced garlic

1 Tbsp. worcestershire sauce

1-2 Tbsp. Taco seasoning (to your taste)

1 tsp. red pepper flakes (optional)

1 cup chunky salsa, medium

2 cups beef broth (I use Better Than Bouillon Beef with water)

8 oz. pasta, shell or rotini work well

2 cups shredded cheddar cheese or Mexican Blend

Set Instant Pot on Saute.  Add the oil and wait for it to simmer.  Add beef and brown, breaking it up as it cooks.  I drained the grease from the pot after the beef was browned.  Then put the pan back into the IP.  Add the onion and garlic; stir to cook for 1-2 minutes.  Add the Worcestershire sauce, taco seasoning, and red pepper flakes.  Add the salsa and beef broth and stir to combine.  Make sure to scrape up any of the browned bits on the bottom of the instant pot pan.  Add pasta and stir to combine.  Secure the lid on the pot and set vent to seal.  Cook at Manual High Pressure for 5 minutes.  Allow about 5 minutes natural pressure release then release any remaining pressure manually.  Remove lid and stir.  Add the 2 cups shredded cheese and stir to blend and melt the cheese.  You can lay the lid loosely over the top again to keep some heat in and help the cheese to melt.  You may serve this with your favorite taco toppings like sour cream, salsa, avocado, fresh cilantro... or just serve it as is.