Dairy-Free Instant Pot Taco Pasta

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5 from 5 reviews

Author: Danielle Walker
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Dinner
Method: InstantPot
Cuisine: American

Ingredients

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12-ounces dried gluten free pasta (brown rice, cassava, or chickpea)
3 cups Skillet Queso (Healthy in a Hurry pg. 226)*
2 cups beef bone broth
1/2 cup store-bought salsa of choice
1 teaspoon Healthy in a Hurry Taco Seasoning
Optional toppings: avocado, shredded lettuce, diced tomatoes, pickled jalapeños, cilantro

*Queso can be added fresh or defrosted, or added as frozen “pucks” from silicone muffin molds. The cook time will not change.

If using store-bought dairy-free queso, brown 1/2 pound ground meat of choice, and mix with 2 teaspoons tomato paste + 2 tablespoons Taco Seasoning. Stir it into the store-bought queso before adding to the pot.

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Instructions

Add the pasta to the insert of the InstantPot. Add the broth, the salsa, then the queso. Sprinkle Taco Seasoning on top. Do not stir.
Secure the lid and set the valve to sealing. Select manual pressure on high and set the timer for 5 minutes.
When the timer is finished, immediately release (or “quick release”) the pressure. Remove the lid and stir the pasta well. Serve hot with desired toppings.

Find it online: https://daniellewalker.com/instant-pot-taco-pasta-gluten-free-dairy-free/