I’ve written some recipes using the Instant Pot on Christine’s Corner before because the Instant Pot is one of my favourite kitchen tools to use. It’s easy and quick and the fact that the heating elements are on the inside means that there is less chance of harming yourself while cooking. Plus, the timer makes it easy to ensure your food doesn’t get ruined if you need to let it sit for a bit.
This Taco Mac & Cheese is one of my favourite pasta recipes and it’s super easy to make!
Ingredients:
- 1 lb ground turkey (or ground beef)
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 3 cups low sodium chicken broth (or beef)
- 12 oz dry macaroni (1 box)
- 1/2 cup salsa
- 3-4 cups fresh baby spinach leaves
- 1 cup low-fat milk
- 2 cups Mexican shredded cheese
Directions:
- Turn the Instant Pot to the saute function
- Once hot, cook the ground meat until there is no traces of pink.
- Stir in the taco seasoning and salt
- Cook and stir until fragrant, about 1 minute
- Stir in the broth and scrape the bottom to remove any browned bits on the bottom of the pot
- Turn off the Instant Pot.
- Add the uncooked macaroni and top with salsa, but do not stir it in
- Press the pasta down so that it is submerged in the liquid
- Attach the Instant Pot lid and turn the valve to sealing.
- Select the Manual or Pressure Cook setting and cook for 3 minutes
- Once cooked, naturally release the pressure for 4 minutes before quickly releasing any remaining pressure
- Remove the lid and switch to the saute function
- Add the spinach and stir the macaroni to blend
- Then stir in the milk and shredded cheese
- Continue stirring until the cheese is melted and the spinach is wilted and cooked through. Add additional milk if desired.
- Serve and enjoy!
Christine Jamieson is Miss Canada 2019, Miss British Columbia 2018/2019, and a person living with epilepsy who works for the BC Epilepsy Society as an Impact Speaker. Christine believes in impacting the world for the better and is a strong advocate for epilepsy and mental health.