Gluten-Free Taco Mac in the Instant Pot®

Your Instant Pot® quickly combines two favorite dishes, tacos and mac and cheese, into one delicious taco mac meal using gluten-free pasta, black beans, and lean ground beef.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 448 Calories

Ingredients

• ½ teaspoon salt
• 1 cup water
• ½ teaspoon ground black pepper
• 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 4 stalks celery, chopped
• 1 tablespoon chopped fresh parsley
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups beef broth
• 1 pound extra lean ground beef
• 1 medium yellow onion, diced
• ½ medium green bell pepper, diced
• 2 cups grated Cheddar cheese
• ½ medium red bell pepper, diced
• 3 ½ tablespoons gluten-free taco seasoning mix
• 2 (8 ounce) packages quinoa elbow pasta

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add ground beef to the hot oil and saute until browned and crumbly, 5 to 7 minutes. Add celery, onion, bell peppers, and garlic; saute for 2 more minutes.

Step 2

Add, in this order, taco seasoning mix, salt, pepper, black beans, diced tomatoes, tomato sauce, water, beef broth, and pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Cheddar cheese and garnish with parsley.