Instant Pot® Taco Pasta


  • 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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