Pasta cremosa con ternera y chiles verdes en Instant Pot

Ingredientes

• 2 lbs lean ground beef
• 1 large onion, (chopped)
• 2- 15 oz cans green enchilada sauce
• 4 cups beef broth
• 10 oz can Rotel®
• 1 tsp Slap Ya Mama® seasoning
• 2 tsp garlic salt
• 1 tsp pepper
• 4 oz cream cheese
• 1 cup sour cream
• 1 cup Monterey cheese, (shredded)
• 1 cup sharp cheddar cheese, (shredded)
• 1 cup Mozzarella cheese, (shredded)
• 2 Tbsp vegetable oil
• 16 oz box small pasta shells

Preparación

1. 1

   Add oil to pot and press "Saute."

2. 2

   Once oil heats up, add ground beef and onions to IP, cook until no longer pink and onions are translucent.

3. 3

   Drain and return to pot.

4. 4

   Sprinkle meat mixture with seasoning, garlic salt and pepper. Stir.

5. 5

   Pour green enchilada sauce, beef broth and Rotel into pot.

6. 6

   Add pasta shells, stir.

7. 7

   Close and lock lid, turn vent to the sealing position, press Manual or Pressure Cook, High Pressure and set the cook time for 1 minute. When pot comes to pressure (about 15-20 minutes), turn off and use quick release. That is enough time for the pasta to cook because the shells are so small.

8. 8

   Open lid once the float valve drops, add cream cheese, sour cream and shredded cheese, stir and serve.