Taco Spaghetti - Instant Pot

Prep Time: 15 minutes
Cook Time: 11 minutes
Build Pressure: 5 minutes
Pressure Cook: 9 minutes
Quick Release: 2 minutes (venting)
Total Time: 42 minutes

Servings: 6 - For a 6-qt Instant Pot
Calories: 378 kcal

Author: Sandy Clifton

Ingredients

2 Tbsp Olive Oil
1/2 Onion, diced (or half bag, 5 oz of frozen onion)
1 lb (or 20oz) 93% Lean Ground Turkey
6 cloves of garlic (adjust to taste)
1 (1.25 oz) packet Taco Seasoning (McCormick Original Taco or 4 Tbsp homemade)
3 cups Low Sodium Chicken Broth (or water)
8 oz Spaghetti Noodles, dry (broken in half)
1 (10 oz) can Diced Tomatoes with Green Chiles (Rotel) (or plain diced tomatoes for less spicy) partially drained
2 Tbsp Tomato Paste
3/4 cup Mexican Cheese Blend, shredded
1/2 cup Mozzarella Cheese, shredded (or use 1 1/4 cup of the Mexican blend)

Instructions

1. Turn on the Sauté setting. When hot, add the oil.
2. Add the onion and cook, stirring occasionally, until starting to turn translucent. Part way through add the garlic.
3. Add the turkey, Cook, breaking up the meat, until no pink remains.
4. Temporarily turn off Instant Pot
5. Stir in the taco seasoning. Stir well.
6. Pour in the broth or water (3 cups). Stir.
7. Add the spaghetti noodles, fanning them out in a random pattern (this helps prevent them sticking together). Do not stir.
8. Pour the diced tomatoes and chiles evenly over the pasta, covering as much of it as you can. Do not stir.
9. Add the tomato paste on the top. Do not stir.
10. Close the lid and set the steam release knob to the Sealing position.
11. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 9 minutes. High Pressure. The pot will take several minutes to come to pressure.
12. When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
13. When the pin in the lid drops back down, open the lid.
14. Stir the spaghetti well, breaking up any noodles that may have stuck together. Then let it sit for 2 or 3 minutes while you get the cheese ready (1 1/4 cups).
15. Add the cheese and stir.
16. When the cheese has melted, serve.
17. Garnish with cilantro, sour cream, avocado, or with any of your favorite taco toppings.

Adapted from: https://www.simplyhappyfoodie.com/instant-pot-taco-spaghetti/