Instant Pot Taco Spaghetti
Ingredients
The base
-
2
Tablespoons
Olive Oil
-
1
small
Onion, diced
-
1
lb
Lean Ground Beef (or ground turkey)
-
1
(1.25 oz) packet
Taco Seasoning (or 3 Tablespoons homemade)
-
2
cups
Low Sodium Chicken Broth (or beef broth, or water)
-
8
oz
Spaghetti Noodles, dry (broken in half)
-
1
(10 oz) can
Diced Tomatoes with Green Chiles (such as Ro*Tel®)
-
2
Tablespoons
Tomato Paste
The cheese
-
¾
cup
Mexican Cheese Blend, shredded
-
½
cup
Mozzarella Cheese, shredded
Instructions
- 1. Turn on the Sauté setting and heat the oil.
- 2. Add the onion and cook until translucent.
- 3. Add the ground beef or turkey and cook until no pink remains.
- 4. Stir in the taco seasoning.
- 5. Pour in the broth or water and stir.
- 6. Add the spaghetti noodles without stirring.
- 7. Pour the diced tomatoes over the noodles without stirring.
- 8. Add the tomato paste on top without stirring.
- 9. Close the lid and set the steam release knob to Sealing.
- 10. Cook on High Pressure for 7 minutes.
- 11. Quick Release the steam when cooking is finished.
- 12. Let sit for 2 minutes, then open the lid.
- 13. Stir the spaghetti and let it sit for an additional 2-3 minutes.
- 14. Add the cheese and stir until melted.
- 15. Serve with garnishes like cilantro, sour cream, or avocado.
Nutrition Facts (estimated)
Servings
6
Calories
378
Total fat
15g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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