Step 1

Turn pot on to Sauté mode.

Step 2

When display reads Hot, add the meat (use a little olive oil if using ground turkey). Cook until mostly done.

Step 3

Add the taco seasoning, stir and finish cooking meat.

Step 4

Add the salsa and broth. Stir with wooden spoon and scrape the bottom of the pot to get up all of the browned bits (deglaze).

Step 5

Put on a glass lid (or any lid that fits. If you use the pressure cooker lid, make sure it is on Venting). Let the broth heat up and start to simmer.

Step 6

Add the pasta and stir.

Step 7

Cancel the sauté mode.

Step 8

Put the pressure cooker lid on and set the steam release knob to the Sealing position.

Step 9

Press the Manual (or Pressure Cook) button and use the +/- button to select 5 minutes for softer pasta, 4 minutes for more al dente (or half the time on the pasta package directions).

Step 10

When cooking cycle ends, turn off the pressure cooker.

Step 11

Do a controlled Quick Release of the pressure/steam. I like to start it in smaller bursts until I am sure no sauce will be spewing from the steam release knob. Then I turn the knob all the way to Venting, and let it release the remaining steam/pressure.

Step 12

When the pin in the lid drops, and it is safe to open it, do so with the lid facing away from your face.

Step 13

Give the pasta a good stir, add the cheese, stir again, and serve.

Step 14

Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro