Gluten Free Taco Mac In The Instant Pot Recipes

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GLUTEN-FREE TACO MAC IN THE INSTANT POT®



Gluten-Free Taco Mac in the Instant Pot® image

Made this alteration to chili mac and my whole family of picky eaters enjoyed it!

Provided by Angela Miedema

Time 45m

Yield 10

Number Of Ingredients 18

1 tablespoon olive oil
1 pound extra lean ground beef
4 stalks celery, chopped
1 medium yellow onion, diced
½ medium green bell pepper, diced
½ medium red bell pepper, diced
4 cloves garlic, minced
3 ½ tablespoons gluten-free taco seasoning mix
½ teaspoon salt
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup water
2 cups beef broth
2 (8 ounce) packages quinoa elbow pasta
2 cups grated Cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add ground beef to the hot oil and saute until browned and crumbly, 5 to 7 minutes. Add celery, onion, bell peppers, and garlic; saute for 2 more minutes.
  • Add, in this order, taco seasoning mix, salt, pepper, black beans, diced tomatoes, tomato sauce, water, beef broth, and pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Cheddar cheese and garnish with parsley.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 48.7 g, Cholesterol 54.9 mg, Fat 16.3 g, Fiber 6.7 g, Protein 24.3 g, SaturatedFat 7.5 g, Sodium 1030.1 mg, Sugar 3.7 g

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