Instant Pot Cheesy Taco Shells

Yield: 6 servings

Prep: 20

Cook: 20

Total: 40

ONE POT DINNER! So creamy, cheesy and full of taco flavors using ground beef. Quick, simple + so bomb for the whole family!

5 stars (43 ratings)

Ingredients

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

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.

This Instant Pot Cheesy Taco Shells recipe is brought to you by DAMN DELICIOUS

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