The Soup Diva

• 1 lb ground beef
• 1 1/2 cups picante sauce or salsa
• 1 16 oz box small pasta (I prefer shells)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 2 cups Mexican shredded cheese
• 1/4 cup sour cream
• 1 tbsp dried minced onion
• 4 cups water

Cook meat on saute until brown; drain if needed. Stir in taco seasoning and onion until incorporated well; then add pasta, salsa, and water. Cook on high pressure 4 minutes and do quick release. Once pressure has decreased, remove lid and stir in sour cream and cheese and serve immediately.

This recipe is my adaptation of a dish we watched (and ate) at the Instant Pot class I attended right after I received my new toy for Christmas.