Instant Pot Turkey Taco Pasta

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

Freshly chopped cilantro

Freshly chopped green onion

Sour cream

Chopped red onion

Extra cheese

Fresh salsa

Shredded lettuce

2 Tablespoons olive oil

1 pound ground turkey {you can use ground beef or pork-drain any fat after sautéing }

2 Tablespoons taco seasoning

1 cup frozen sweet corn

2 cups chicken broth

1 - 14.5 oz. can of fired roasted diced tomatoes

8 ounces pasta of your choice, uncooked {smaller pasta works best, half of a 16 ounce box}

1 1/2 cups sharp cheddar, shredded {or cheese of your choice}

Directions

Set your Instant Pot or your pressure cooker to sauté and wait until it shows HOT. Add the olive oil and after 30 seconds add the ground turkey. Cook until the turkey is browned. Add the taco seasoning and stir until combined.

Add the frozen corn, chicken broth, diced tomatoes and pasta and stir well making sure to get any browned bits off of the bottom of the instant pot. Cancel the sauté mode.

Put the pressure cooker lid on and set the steam release knob to the sealed position.

Change the Instant Pot to MANUAL HIGH and set the time to 4 minutes for al dente pasta or 5 minutes for a softer, more cooked pasta {I do 4 minutes}.

When the Instant Pot beeps showing that it is done, do a quick release. Once all of the pressure/steam is please turn off the Instant Pot.

Remove the lid keeping the lid pointed away from you and stir the taco pasta together.

Add the cheese to the pasta mixture and let the cheese melt.

Serve the taco pasta in bowls with garnishes.