topping options: sliced green onions, sour cream and crushed tortilla chips
Instructions
Turn a 6-quart Instant Pot to the sauté setting on high.
Add the beef, onions and peppers and cook until beef is browned, crumbled and cooked through. When fully cooked, drain any excess grease and add back to the pot.
Turn the pot off and add the water scraping any bits off the bottom. This is super important to do so you don't get a burn message! Any bits remaining will trigger a burn message.
Next add in the tomato sauce, salsa and seasonings and stir well to combine.
Then, add in the uncooked pasta and beans and press down so the pasta is covered with water.
Secure the lid in place and set the vent to sealing. Manual Pressure cook on high for 4 minutes and do a quick release.
Carefully remove lid then stir in the cheese until it is all melted.
Serve all by itself or with a side salad!
Notes
Using lean ground beef (90/10) will mean less work since it doesn't produce enough grease to drain (which saves dirty dishes!)
Make sure to scrape the bottom of your instant pot after browning the ground beef if you don't have a nonstick insert. If you don't, you will get a burn reading.
Use any shape pasta noodle you have on hand. It does not need to be cooked before hand. Just don't use more than a pound or you'll have to add more water to compensate for he additional pasta.
Beans are optional or you can switch out with other beans you enjoy.
My favorite store-bought salsa is the Herdes mild salsa.
You can find the bags of frozen peppers and onions with the other frozen vegetables at your grocery store. It just makes the preparation of this dish so much faster.