This takes about 1/2 hour from the time you push the start button.
For it to be successful, you have to use the right pasta: Either medium shells or large elbows.
1 Tablespoon oil
1 medium onion diced
1 pound lean ground beef (90/10)
1 15 oz can diced tomatoes, not drained
1 can rotels, not drained (optional)
1 15 oz can black beans, rinsed and drained
1 4 oz can chopped, mild green chiles (optional)
8 oz uncooked MEDIUM SHELL pasta or LARGE ELBOW macaroni
Taco seasoning - enough for 1 pound of ground beef
2 1/4 cups chicken broth
1/2 cup frozen corn (optional)
2 oz (about 4 slices) American cheese (optional)
Cook onion and ground beef in the oil in the instant pot on saute. Saute until cooked through, stirring as needed.
Press Cancel on the pot. Add tomatoes, beans, green chiles, pasta, taco seasoning, and broth.
Press all ingredients under liquid to submerge, then put the lid on.
Cook at high pressure for 1 minute for shells or 2 minutes for elbows.
When cook cycle ends, let the pot sit undisturbed for a 10-minute natural pressure release (NPR). Don't skip this step, the pasta is still cooking.
Carefully press or turn pressure release valve to Venting position to release any remaining steam. Open the lid. Stir in the frozen corn.
Lay the cheese on top and just set the lid back on top without locking it in place.
Wait 2 minutes, then open and stir.
The Johnson Family Cookbook