Step 1

Turn on the Sauté setting. When hot, add the oil.

Step 2

Add the onion and cook, stirring occasionally, until starting to turn translucent.

Step 3

Add the ground beef or turkey, and cook, breaking up the meat, until no pink remains.

Step 4

Stir in the taco seasoning. Stir well.

Step 5

Pour in the broth or water. Stir.

Step 6

Add the spaghetti noodles, fanning them out in a random pattern (this helps prevent them sticking together). Do not stir.

Step 7

Pour the can of diced tomatoes and chiles evenly over the pasta, covering as much of it as you can. Do not stir.

Step 8

Add the tomato paste on the top. Do not stir.

Step 9

Close the lid and set the steam release knob to the Sealing position.

Step 10

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. High Pressure. The pot will take several minutes to come to pressure.

Step 11

When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. The pin in the lid will drop back down when all pressure is released.

Step 12

Let sit for 2 minutes, then open the lid.

Step 13

Stir the spaghetti well, breaking up any noodles that may have stuck together. Then let it sit for 2 or 3 more minutes while you get the cheese ready (Pasta recipes made in the Instant Pot benefit from sitting just a few minutes before adding cheese so they can absorb any leftover liquid and thicken up just a bit).

Step 14

Add the cheese, if using, and stir.

Step 15

When the cheese has melted, serve.

Step 16

Garnish with cilantro, sour cream, avocado, or with any of your favorite taco toppings.