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Instant Pot Taco Pasta

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A quick and easy one-pot meal, this Instant Pot Taco Pasta is the perfect solution when you want something delicious but you’re short on time.

Ingredients

Scale

12 ounces Veggie Crumbles (I like the Quorn brand)

1/2 cups Organic Vegetable Broth (low sodium, divided)

4 stalks Green Onion (finely chopped)

2 Garlic (cloves, minced)

1 tsp Cumin (ground)

1 tsp Chili Powder

1 Tomato (large, diced)

1/2 cup Frozen Corn (thawed)

1 cup Black Beans, Rinsed And Drained (low sodium, drained and rinsed)

1 Red Bell Pepper (diced)

1 cup Salsa (low sodium)

2 cups Legume Pasta Shells, (dry, uncooked, ex. Banza)

Instructions

  1. Set Instant Pot to saute, add 1/4 cup veggie broth, onions and garlic. Saute 3 to 5 minutes or until onions are translucent.
  2. Place veggie crumbles in Instant Pot with 1/4 cup vegetable broth. Stir until warm.
  3. Add cumin, chili powder, diced tomato, corn, black beans and bell pepper to the Instant Pot and stir to incorporate with the veggie crumbles. Stir in the remaining of the broth, salsa, and pasta. Cover the Instant Pot with the lid and set the valve on SEALING position.
  4. Press on PRESSURE COOK or MANUAL on high for 4 minutes. Quick release when done cooking.
  5. Divide into bowls. Add your favorite toppings. Enjoy!

Notes

No Instant Pot

Use a large pot or skillet to prepare. Adjust cooking time to 15-20 minutes until pasta is cooked.

Other Vegan Options

Use cooked lentils (1 1/2 cups) or black beans instead of veggie crumbles or TVP- textured vegetable protein (5.5 oz rehydrated with 1 1/2 cup boiling water).

No Legume Pasta

Use any other type of pasta or pasta shell instead like whole wheat penne or chickpea fusilli.

Optional Toppings

Grated cheese, sour cream, avocado, fresh lime, cilantro or extra salsa.

Likes it Spicy

Stir in a chopped jalapeno, a little hot sauce, or a pinch of cayenne with then other vegetables and spices.

Nutrition

Find it online: https://nutritiouslysimple.com/instant-pot-taco-pasta/