Step 1

Start the instant pot in Saute mode and let it heat. Add olive oil, onions, garlic. Sauté for 2 minutes.

Step 2

Stir in the tomatoes, black beans and taco seasoning.

Step 3

Add pasta shells and broth. Stir well. Deglaze if anything is stuck to the bottom of the pot. Press cancel and close lid with vent in sealing position.

Step 4

Pressure cook at high pressure for 4 minutes. When the cooking time is done, quick release the pressure manually. (Adjust cooking time depending on the pasta used, see notes)

Step 5

Add bell peppers, sour cream and cheese. Stir them well with the cooked pasta.

Step 6

Place back lid and let it sit for 5 minutes. You can also use a glass lid.

Step 7

After 5 minutes, remove lid and garnish with cilantro. Serve topped with avocado and lime.

Step 8

Heat oil in a large pot over medium-high heat. Add garlic and onions. Saute for 3-4 minutes until the onions become translucent.

Step 9

Then stir in the tomatoes, black beans and taco seasoning.

Step 10

Add pasta shells and broth. Cook for about 10-12 minutes until the pasta is almost cooked. Stir at about 4 minute intervals. (Adjust cooking time based on package directions)

Step 11

Turn off heat. Add bell peppers, sour cream and cheese. Stir them well with the pasta.

Step 12

Cover with a lid and let it rest for 5 minutes.

Step 13

After 5 minutes, remove lid and garnish with cilantro. Serve topped with avocado and lime.