5 from 129 votes
Instant Pot Cheesy Taco Shells
Instant Pot Cheesy Taco Shells combine seasoned ground beef, poblano peppers, and pasta shells cooked together in a flavorful tomato-based sauce with chili spices. The addition of cheddar cheese, heavy cream, and fresh cilantro creates a creamy, hearty one-pot taco-inspired dish with tender pasta and cheesy sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- ½ onion diced, medium sweet
- 1 poblano pepper diced, small
- 3 cloves garlic minced
- 2 ½ teaspoons chili powder
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 3 cups beef stock
- 1 tomato sauce 8-ounce can
- 1 cup mild salsa homemade or store-bought
- 12 ounces pasta shells medium
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 ounces cheddar cheese about 1 1/2 cups, shredded, extra-sharp
- ½ cup heavy cream
- ¼ cup cilantro fresh, chopped leaves
Instructions
- 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.
- 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.
- 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.
- Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes. Stir in cilantro.
- Serve immediately.
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