Instant Pot Mexican/Taco Pasta

thekitchengirl.com

NMcL

2 Tbsp Olive Oil, or preferred oil

½ large Onion, diced

1 lb. Lean Ground Beef

1 15 oz can Diced Tomatoes (drained), or 1 cup salsa picante

1 15 oz can Black Beans (or whole pinto beans), rinsed and drained

1 cup Corn, fresh, frozen, or canned

8 oz Uncooked Medium Shell Pasta (225g), or preferred pasta type

2 Tbsp Taco Seasoning, same as 1-oz packet * See footnote

2 ¼ cups Chicken Broth, add more for stove version (see note)

8 oz Cheddar Cheese, same as 2 cups shredded

Sea Salt, to taste

Directions at thekitchengirl.com

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