Instant Pot Taco Spaghetti

Описание: Why did it take me so long to try this? So easy and so full of flavor! This video is not sponsored so pay no attention to brands I’m using – use whatever is already in your pantry or what you can find on sale near you. Also, I’m known for using a lot of heat, but you can choose milder ingredients if you need to tone it down. On the other hand, feel free to turn it up by using jalapeños instead of a bell pepper, maybe a habanero or two, or adding some cayenne. The recipe is completely customizable so long as the liquid to pasta ratio and layering steps are followed.

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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
2 TB olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
1 lb lean ground beef (using 90/10 in the video)
4 garlic cloves, minced
1 packet taco seasoning (3-4 TB if using bulk or homemade)
1 tsp chipotle powder (or chili powder)
½ tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
3 cups chicken broth, divided (1 TB Better than Bouillon + 3 cups water in the video)
1 lb uncooked spaghetti, broken to fit (you can use any pasta shape you like)
2x 10oz cans diced tomatoes (Rotel fire-roasted and hot habanero in the video)
8 oz shredded Mexican cheese blend
salt and pepper to seasoning

Optional Toppings: pico de gallo, salsa, jalapeños, sour cream, tomatoes, onions, avocado, cilantro, anything you like

Instructions:
1. Heat the pot on sauté mode and add the oil when the display reads “HOT.” Add the onion and bell pepper and cook, stirring occasionally, until the veggies are just softened, about 5 minutes or so.
2. Add the ground beef and cook for another 5-7 minutes until the meat is fully browned and no longer pink. Use a spoon or spatula to break up the meat as you stir occasionally.
3. Add the garlic and all of the seasonings/spices. Cook for another minute until fragrant.
4. Add just ½ cup of the chicken broth to deglaze the bottom of the pot. Make sure to scrape up all the stuck on brown bits from the bottom as you stir. This will prevent any burn warning and allow the pot to come to pressure.
5. Add the remaining 2½ cups of broth and stir to evenly distribute the ingredients in the liquid.
6. If needed, break the spaghetti in half to fit and layer the spaghetti into the pot in a crosshatch pattern. This will helping to avoid clumping. It’s okay if the pasta is not fully submerged in the liquid.
7. Layer the diced tomatoes over the top of the pasta. Use a spoon/spatula to spread the tomatoes to cover the entire top. Press down on the pasta a little, but do not stir up the bottom. Don’t worry, the liquid will bubble up and steam to cook all the pasta.
8. Lock the lid and cook on manual/high for 5 minutes followed by a quick pressure release before reopening the lid.
9. Stir to separate the pasta. You can use two forks to separate any large clumps, but the pasta will continue to plump and separate as we let it rest in step 11.
10. Add the shredded cheese and stir for a minute or two until the cheese melts.
11. Taste check and add salt and pepper if needed. Cover the pot loosely for 10 minutes to let the liquid fully absorb.
12. Serve with any toppings of your choice and ENJOY!