Pressure Cooker Taco Mac and Cheese
Pressure Cooker Taco Mac and Cheese is an easy 20 minute recipe made in your Instant Pot. This taco seasoned macaroni and cheese is a family friendly dish that is sure to be a hit for a weeknight dinner.
Servings: 4
Calories: 852kcal
Ingredients
- 2 Tbsp. butter
- 1 lb. lean ground beef
- 1 small onion diced
- 1 pkt. taco seasoning
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 8 oz. Cavatappi pasta 1/2 box
- 14.5 oz can diced tomatoes
- 2 c. water
- 1/2 c. half and half or milk
- 12 oz. sharp cheddar shredded
- 4 oz. jar jalapenos chopped OPTIONAL
Instructions
- Turn the pressure cooker to saute and add the butter to the pot.
- Once melted, add the diced onions and cook for 2 minutes.
- Add the hamburger and saute in the pot for 3 minutes.
- Add the water, taco seasoning, garlic powder, pasta and diced tomatoes. Stir and push the pasta down so it is covered by water.
- Place the lid on the pressure cooker and turn the knob to seal. Cook on high pressure for 2 minutes.
- When the cooking time is complete, do a quick release of pressure by turning the knob to vent. Be very careful as pasta can some times cause liquid or foam to come out of the knob while venting.
- Stir in cream and cheese until smooth and melted.
- Serve topped with extra shredded cheddar and jalapenos.
Nutrition
Serving: 1g | Calories: 852kcal | Carbohydrates: 33g | Protein: 60g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 216mg | Sodium: 1269mg | Fiber: 4g | Sugar: 7g