• 8 oz pasta
  • ½ lb ground beef or ground turkey
  • 1 C. shredded cheese
  • 10 oz enchilada sauce
  • 2 C. beef broth
  • 2 Tbsp seasoning (taco)
  • Salt & pepper (to taste)


  • ½ C. sour cream
  • Black olives
  • 1 ½ C. frozen corn
  • 1 can whole pinto beans
  • 1 yellow onion


  1. Brown the meat with the seasoning in your instant pot using the saute function. If you are adding an onion, then saute it with the meat at this step.
  2. Add the broth, pasta and enchilada sauce to the pot. You want the liquid to just barely cover the pasta - if it doesn’t, add a little more broth.
  3. Place the lid on the pressure cooker, close the valve and set the pasta on high pressure for 4 minutes.
  4. After it beeps, let it release naturally for 3-4 minutes, then quick release the instant pot.
  5. Stir in the cheese (corn and pinto beans if desired) and salt and pepper to taste.
  6. Optional: Top with Mexican queso or black olives. You can also stir in ½ C. sour cream if you want to make it more creamy.