Step 1

Turn the pot on to the Sauté setting. When display reads Hot, add meat (use a little olive oil if using ground turkey). Cook, breaking up the meat, until mostly done.

Step 2

Add the taco seasoning, onion powder, and garlic powder. Stir and finish cooking the meat.

Step 3

Add the salsa, green chiles if using, and broth. Stir. 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 4

Add the black beans and the pasta. Stir and gently press the pasta down into the liquid..

Step 5

Cancel the sauté setting.

Step 6

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

Step 7

Press the Pressure Cook /Manual button or dial and then the + or - button to select 4 minutes (for medium shells), or half the time on the pasta package directions.

Step 8

When cooking cycle ends, turn off the Instant Pot. Let it sit undisturbed for 1 minute to settle a bit.

Step 9

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 10

When the pin in the lid drops down, open it and gently stir the pasta.

Step 11

Add the corn, and then add the cheese. Stir again. If using frozen corn, let it sit a couple of minutes to heat it through.

Step 12

Serve with any of the garnishes listed, or just as it is!

Step 13

Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro