GLUTEN-FREE TACO MAC IN THE INSTANT POT®

Gluten-Free Taco Mac in the Instant Pot® image

Made this alteration to chili mac and my whole family of picky eaters enjoyed it!

Provided by Angela Miedema

Time 45m

Yield 10

Number Of Ingredients 18

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Ingredients

1 tablespoon olive oil
1 pound extra lean ground beef
4 stalks celery, chopped
1 medium yellow onion, diced
½ medium green bell pepper, diced
½ medium red bell pepper, diced
4 cloves garlic, minced
3 ½ tablespoons gluten-free taco seasoning mix
½ teaspoon salt
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup water
2 cups beef broth
2 (8 ounce) packages quinoa elbow pasta
2 cups grated Cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add ground beef to the hot oil and saute until browned and crumbly, 5 to 7 minutes. Add celery, onion, bell peppers, and garlic; saute for 2 more minutes.
Add, in this order, taco seasoning mix, salt, pepper, black beans, diced tomatoes, tomato sauce, water, beef broth, and pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Cheddar cheese and garnish with parsley.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 48.7 g, Cholesterol 54.9 mg, Fat 16.3 g, Fiber 6.7 g, Protein 24.3 g, SaturatedFat 7.5 g, Sodium 1030.1 mg, Sugar 3.7 g