Description
Ground beef and protein penne pasta with a southwest twist made fast in the Instant Pot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1 green bell pepper, cored, seeded and large diced
- 1 chipotle pepper in adobo sauce, chopped
- 8 ounces Banza penne pasta
- 1/2 of a 15 oz can of fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- 4 ounces cream cheese
- 1/2 cup shredded monterey jack cheese
- Avocado, optional
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion. Brown for 5 minutes. Stir in the garlic powder, salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the green pepper and chipotle pepper.
- Sprinkle in the Banza penne pasta. Dump the tomatoes, tomato sauce and cream cheese on top.
- Cover Instant pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well. Stir in the cheese. Serve and enjoy topped with sliced avocados, if desired.
- Category: Beef
- Method: Instant Pot