Instant Pot Cheesy Taco Shells
ONE POT DINNER! So creamy, cheesy and full of taco flavors using ground beef. Quick, simple + so bomb for the whole family!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ medium sweet onion, diced
- 1 small poblano pepper, diced
- 3 cloves garlic, minced
- 2 ½ teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 cups beef stock
- 1 8-ounce can tomato sauce
- 1 cup mild salsa, homemade or store-bought
- 12 ounces medium pasta shells
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
- ½ cup heavy cream
- ¼ cup chopped fresh cilantro leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, oregano and cumin until fragrant, about 1 minute.
- Stir in beef stock, tomato sauce, salsa and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes. Stir in cilantro.
- Serve immediately.