Gluten-Free Taco Mac in the Instant Pot®
Description
Your Instant Pot® quickly combines two favorite dishes, tacos and mac and cheese, into one delicious taco mac meal using gluten-free pasta, black beans, and lean ground beef.
Ingredients
•
1 tablespoon olive oil
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1 pound extra lean ground beef
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4 stalks celery, chopped
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1 medium yellow onion, diced
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1/2 medium green bell pepper, diced
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1/2 medium red bell pepper, diced
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4 cloves garlic, minced
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3 1/2 tablespoons gluten-free taco seasoning mix
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 (15 ounce) can black beans, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes
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1 (8 ounce) can tomato sauce
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1 cup water
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2 cups beef broth
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2 (8 ounce) packages quinoa elbow pasta
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2 cups grated Cheddar cheese
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1 tablespoon chopped fresh parsley
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add ground beef to the hot oil and saute until browned and crumbly, 5 to 7 minutes. Add celery, onion, bell peppers, and garlic; saute for 2 more minutes.
2
Add, in this order, taco seasoning mix, salt, pepper, black beans, diced tomatoes, tomato sauce, water, beef broth, and pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Cheddar cheese and garnish with parsley.