Instant Pot Cheesy Taco Shells
Ingredients:
1 tablespoon olive oil
1 pound lean ground beef
1/2 medium sweet onion, diced
1 small poblano pepper, diced
3 cloves garlic, minced
2 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
3 cups beef stock
1 (8-ounce) can tomato sauce
1 cup mild salsa, homemade or store-bought
12 ounces medium pasta shells
Kosher salt and freshly ground black pepper, to taste
6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
1/2 cup heavy cream
1/4 cup chopped fresh cilantro leaves
Directions:
Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, oregano and cumin until fragrant, about 1 minute.
Stir in beef stock, tomato sauce, salsa and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes. Stir in cilantro.
Serve immediately.
