Instant Pot® Taco Pasta

Move over Hamburger Helper™, there's a new player in town and it is just as quick as a boxed meal, but better! I use tomato powder (it's not as messy as tomato paste, but feel free to use tomato paste). I do not recommend regular sour cream as it tends to curdle. Garnish with additional cheese and crema.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 538 Calories

Ingredients

• 1 ¼ cups water
• 1 ½ cups shredded sharp Cheddar cheese
• 1 teaspoon onion powder
• 2 tablespoons sliced black olives
• ½ pound 93% lean ground turkey
• 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
• 2 tablespoons taco seasoning mix, or more to taste
• 1 ½ cups uncooked large elbow macaroni
• 2 tablespoons tomato powder
• ¼ cup Mexican crema (such as Cacique(R) Crema Mexicana Agria)
• 1 medium fresh jalapeno pepper, sliced

Recipe Instructions

Step 1

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 2

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 3

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 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.