Cooking Time: 20 Minutes


1 tablespoon extra-virgin olive oil

1 small onion, diced

1 pound ground beef

1 packet taco seasoning

1 can diced tomatoes

1 can diced green chiles

1 box dry elbow pasta

4 cups beef broth

2 ounces cream cheese, cut into pieces

3 cups shredded Mexican blend cheese, divided

Optional toppings:

Sour cream, for garnish

Red onion, for garnish

Chopped cilantro, for garnish


1- Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Let preheat for 5 minutes.

2- Place the oil, onion, and beef in the pot and cook for about 5 minutes, using a wooden spoon to break apart the beef as it cooks. Add the taco seasoning and mix until the beef is coated.

3- Add the tomatoes, green chiles, pasta, and beef broth. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

4- Select PRESSURE and set to LO. Set time to 0 minutes. Select START/STOP to begin.

5- When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

6- Add the cream cheese and 2 cups of cheese. Stir well to melt cheese and ensure all ingredients are
combined. Cover the pasta evenly with the remaining 1 cup of cheese. Close crisping lid.

7- Select BROIL and set time to 5 minutes. Select START/STOP to begin.

8- When cooking is complete, serve immediately.


InfoCalories: 633

Total Fat: 40g

Sodium: 1154mg

Carbohydrates: 36g

Protein: 37g.