Description
A hearty, protein-packed Instant Pot Tex-Mex pasta with ground beef or turkey, black beans, and salsa verde, finished with melty cheese and fresh toppings for a quick and flavorful one-pot meal.
Ingredients
Scale
- 1 pound lean ground beef or ground turkey
- 1/2 cup diced onion
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 1/4 cups beef broth or chicken broth
- 8 ounces Banza protein pasta
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup salsa verde (I use mild)
- 1 cup shredded colby and monterey jack blend cheese
- For topping: diced cilantro, sour cream and diced avocado
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion, chili powder, cumin, garlic powder, salt and pepper. Brown for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the penne. Evenly add in the beans and salsa verde. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese.
- Serve topped with cilantro, sour cream and avocado.
- Category: Beef
- Method: Instant Pot