Instant Pot® Taco Pasta

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.

Step 5

Serve immediately, garnished with jalapeno and black olive slices.

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