Instant Pot Taco Spaghetti
When your family wants the same old favorites, but. you would like to mix things up, literally mix them up! Combine two delicious meals like spaghetti and tacos to make this Instant Pot Taco Spaghetti!
Servings 8
Calories 452kcal
Ingredients
- 1 pound ground beef
- 1 yellow bell pepper
- 2 tablespoons taco seasoning
- 14.5 oz canned salsa style diced tomatoes
- 15 oz canned black beans
- 4 oz whipped cream cheese
- 16 oz thick dried spaghetti noodles
- 15 oz tomato sauce
- 4 cups chicken broth
Instructions
- Heat pressure cooker to saute
- Add ground beef and cook while breaking apart with a spatula until fully cooked
- Remove ribs and seeds from pepper and dice, add to ground beef
- Stir in seasoning, tomatoes, beans and cream cheese
- Break apart spaghetti noodles and add to pot
- Top with sauce and broth and make sure noodles are covered
- Cover and seal and place on manual high pressure for 8 minutes
- Allow 5 minute natural pressure release then perform quick release
- Stir until combined and allow to rest for 10 minutes before serving
Nutrition
Calories: 452kcal | Carbohydrates: 59g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 660mg | Potassium: 897mg | Fiber: 7g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 37.5mg | Calcium: 80mg | Iron: 4.5mg