Step 1

Set your Instant Pot to sauté and add oil. Once heated, add the onions and sauté until softened, about 3-4 minutes.

Step 2

Add the vegan meat crumbles and sauté for another minute.

Step 3

Add taco seasoning and stir to coat the onions and crumbles.

Step 4

Add salsa and stir again. Add rotini pasta and broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.

Step 5

Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 3 minutes (timing will vary based on type of noodles you are using, see info above). Pot will take roughly 10 minutes to come to pressure.

Step 6

When the pressure cooking time has ended, press cancel and carefully open the pressure release valve to manually release the pressure.

Step 7

Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.

Step 8

Add vegan cheese shreds and stir to combine. Add cilantro or parsley and stir again. Serve immediately.

Step 9

Over medium high heat and add oil to a large pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.

Step 10

Add the vegan meat crumbles and sauté for another minute.

Step 11

Add taco seasoning and stir to coat the onions and crumbles.

Step 12

Add salsa and stir again. Add rotini and broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.

Step 13

Bring mixture to a boil, stir, lower temperature, cover, and simmer.

Step 14

When pasta has absorbed the liquid and is cooked through, remove the pot from the heat.

Step 15

Add vegan cheese shreds and stir to combine. Add cilantro or parsley and stir again. Serve immediately.