Instant Pot Taco Pasta (Gluten Free)
This Instant Pot Taco Pasta is a quick and delicious dinner the entire family will love! Gluten free, dairy free, and uses minimal ingredients.
Servings: 6 people
Equipment
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb ground beef
- ½ onion diced
- 4.5 oz can diced green chiles
- 1 tbsp tomato paste
- 15 oz can diced tomatoes with juices
- 1 tsp sea salt
- 1 tsp chili powder reduce to ½ tsp for less heat!
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp oregano
- 1 box Jovial Foods Gluten Free Fusilli pasta *any pasta will work - see directions below*
- 2 ¼ cups chicken broth
- 4 oz Kite Hill Cream Cheese OR ½ cup shredded cheese, OR ½ cup cashew queso
Toppings
- Cilantro
- Diced tomato
- Avocado
Instructions
- Turn the Instant Pot to Saute and heat the olive oil. Add in the ground beef and diced onion and stir for 4-5 minutes until the meat is mostly browned. Hit "keep warm/cancel".
- Add in the diced green chiles, tomato paste, diced tomatoes with juices, and the spices. Stir well.
- Add in the pasta and the broth. Stir again.
- Lock the lid and turn the vent to "sealing". Cook on manual high pressure for 4 minutes. Quick release the steam.
- Stir in the Kite Hill cream cheese (or shredded cheese or cashew queso). Serve topped with toppings of choice. Enjoy!
Notes
*To cook pasta in the instant pot, the rule of thumb is to look at the cook time on the package, and divide it by 2. Then subtract 2. For example, the cook time for fusilli is normally 12 minutes. Divided by 2 = 6 - 2 = 4 minutes. You can use this equation for any pasta! I have not tested this with any other type of paleo pasta (only brown rice).
Nutrition
Calories: 678kcal | Carbohydrates: 102g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 2635mg | Potassium: 2360mg | Fiber: 14g | Sugar: 25g | Vitamin A: 1468IU | Vitamin C: 133mg | Calcium: 377mg | Iron: 14mg