Instant Pot Cheesy Taco Shells

As seen on

Damn Delicious

Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(42)

Ingredients

6 servings

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

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Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes. Stir in cilantro.

Step 5

Serve immediately.

Chef’s notes

This dish is a great one-pot dinner, ideal for busy weeknights.

Adjust the level of spiciness by using a hotter salsa or adding more chili powder.

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Ingredients

Seasonal Recipes

Skill Level

other

Instant Pot Cheesy Taco Shells

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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