Instant Pot Taco Casserole With Pasta
This taco casserole is comfort food at it's best and it's gluten free! The whole family will love it.
Servings: 6 people
Equipment
- Instant Pot
Ingredients
Ingredients:
- 1 tablespoon olive oil
- ½ yellow onion diced
- ½ green pepper diced
- 1 lb lean ground beef
- 3 tablespoons gluten free taco seasoning
- 16 oz jar salsa
- 2 cups gluten free chicken broth low sodium
- 8 oz small shell pasta we used jovial gluten free
- 2 cups shredded cheese we used dairy free cheddar
Instructions
- Turn Instant Pot to sauté. This recipe has been made in both the 6-quart and 8-quart Instant Pot.
- Once the display reads HOT, add the olive oil and onions and peppers. Sauté for 3-4 minutes.
- Add the ground beef and cook until browned.
- Turn the Instant Pot Off/Cancel and stir in taco seasoning and broth.
- Pour the salsa in the center of the pot. Do not stir
- Add pasta to the top, do not stir. Be sure to press the pasta down into the liquid so that they are submerged.
- Place the cover on the pot in the locked and sealed position. Pressure cook/manual on high for 5 minutes.
- Once the time expires perform a slow quick release to prevent splattering. Once the valve drops, remove the lid and stir.
- Top the mixture with cheese and place the lid on in the venting position for 2-3 minutes so the cheese can melt.
- Stir and serve with additional toppings as desired.