Instant Pot Taco Stuffed Pasta Shells - Vegetarian - Dump and Go Dinner
4
Servings
12
Ingredients
2
Comments
These vegetarian Taco Stuffed Pasta Shells for your instant Pot combine classic Mexican flavors with the fun of Italian stuffed pasta in a delicious meal that is sure to please all members of your family.
4
Servings
12
Ingredients
2
Comments
Ingredients
- ⅔ cups Meat Substitute Crumbles
- 1 ounce Taco Seasoning
- 10 ounces Refried Beans
- 10 ounces drain and rinse Black Beans, Canned
- 1 ½ ounces Black Olives, Sliced, Canned
- 2 ⅔ ounces soften Cream Cheese
- 35 individual cook Jumbo/Large Shells
- ⅓ cups Cheddar Cheese, Shredded
- ⅛ cups dice Green Onion (Scallion)
- ⅔ cups Salsa
- ½ cups Sour Cream
- 1 cup peel, pit, and slice Avocado
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl combine meat crumbles, taco seasoning, refried beans, black beans, black olives, and cream cheese.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add 1 cup of water and trivet inside Instant Pot.
- Divide half of indicated amount of salsa among the bottom of pans that will fit inside Instant Pot.
- In a bowl combine meat crumbles, taco seasoning, refried beans, black beans, black olives, and cream cheese.
- Fill pasta shells with mixture and divide among pans then place in pot.
- Top with remaining salsa, cheddar cheese, and green onions. Cover with foil.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 12 minutes.
- Quick release pressure.
- Serve with sour cream and avocado.
2 Comments
Join the discussionDo you cook the shells before freezing? And if so do you cook them completely? I thought pasta did not freeze well.
Hi Tangela, you don’t cook the shells ahead of time. You can freeze pasta – it changes the consistency a small bit – but it isn’t typically a huge deal. Sometimes it can be depending on your taste preference. To freeze pasta it is best to cook it until just al dente.