Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 teaspoon sea salt (or use taco seasoning instead of spices)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • ½ teaspoon ground black pepper
  • 1 1-pound box medium pasta shells, uncooked
  • 4 cups water (or beef broth)
  • 1 ½ cups chunky tomato salsa
  • ¼ cup sour cream (use 1/2 cup for extra creaminess)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese

Instruction

  • Hit SAUTE on the Instant Pot, and when it reads hot, add the olive oil. When it reads hot again, add the ground beef, and break up meat with a flat spatula
  • When meat is no longer pink, add the sea salt, cumin, smoked paprika, garlic powder, onions and pepper, and stir until well coated.  
  • Hit CANCEL, then add the pasta shells, water and salsa. Do not stir. Cover, then turn valve to sealing position 
  • Hit PRESSURE COOK for 4 minutes, and when pot beeps, hit CANCEL, and do a gradual quick release
  • When pin drops, carefully remove lid, and gently stir pasta. Stir in sour cream and cheeses until well combined and serve immediately