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Gluten-Free Taco Mac in the Instant Pot®
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Instant Pot® combines gluten-free pasta, black beans, lean ground beef for a delicious taco mac meal.
Ingredients:
  • 1 pound extra lean ground beef
  • 4 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 0.5 medium green bell pepper, diced
  • 0.5 medium red bell pepper, diced
  • 3.5 tablespoons gluten-free taco seasoning mix
  • 0.5 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
Instructions:
  • Preheat Instant Pot on Saute mode, add oil, and brown ground beef until crumbly, about 5-7 minutes. Stir in celery, onion, bell peppers, and garlic; saute for 2 minutes.
  • Add the taco seasoning mix, salt, pepper, black beans, diced tomatoes, tomato sauce, water, beef broth, and pasta into the pot. Seal the lid securely. Choose high pressure following the manufacturer's directions and set the timer for 4 minutes. Wait for 10 to 15 minutes for the pressure to build up.
  • Carefully quick-release pressure as per manufacturer's instructions for 5 minutes. Remove lid, stir in Cheddar cheese, and garnish with parsley.

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