Instant Pot Cheesy Taco Shells
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.98 out of 5 stars
(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
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.
Step 6
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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.
