INSTANT POT® TACO PASTA

Instant Pot® Taco Pasta image

Move over Hamburger Helper™, there's a new player in town and it is just as quick as a boxed meal, but better! I use tomato powder (it's not as messy as tomato paste, but feel free to use tomato paste). I do not recommend regular sour cream as it tends to curdle. Garnish with additional cheese and crema.

Provided by thedailygourmet

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

½ pound 93% lean ground turkey
1 ½ cups uncooked large elbow macaroni
1 ¼ cups water
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
2 tablespoons tomato powder
1 ½ cups shredded sharp Cheddar cheese
¼ cup Mexican crema (such as Cacique(R) Crema Mexicana Agria)
2 tablespoons taco seasoning mix, or more to taste
1 teaspoon onion powder
1 medium fresh jalapeno pepper, sliced
2 tablespoons sliced black olives

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
Serve immediately, garnished with jalapeno and black olive slices.

Nutrition Facts : Calories 537.8 calories, Carbohydrate 40.3 g, Cholesterol 116.5 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31 g, SaturatedFat 15.7 g, Sodium 741.9 mg, Sugar 2.9 g