Ingredients

• 1/2 pound (240 g) smoked bacon, diced
• 2 tablespoons canola oil
• 1 pound (480 g) ground beef
• 1 yelow onion, peeled and diced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• 3 jalapeno peppers, seeded and veins removed, diced
• 2 cups (500 ml) beef broth
• 1 tablespoon unsalted butter
• 1.2 pound (240 ml) cream cheese, cubed and divided
• 1/2 pound (240 g) uncooked large shell pasta
• 2 cups shredded Cheddar cheese

Method

Step 1

Preheat a medium nonstick skillet over medium-high heat. Add bacon and cook until crumbled. Remove cooked bacon from the skillet and set aside.

Step 2

Heat the olive oil over medium heta in an instant pot turned to saute functon. Add ground beef and cook, stirring occasionally, for 1 minute, breaking up, using a wooden spoon.

Step 3

Stir in chopped onion, minced garlic, jalapenos, and seasoning. Cook, stirring occasionally, for further 2 minutes.

Step 4

Add unsalted buuter and cream cheese. Stir well to combine.

Step 5

Add shell pasta and stir again.

Step 6

Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Ser the timer to cook for 5 minutes.

Step 7

Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Stir well the pasta mixture. Add shredded cheese.

Step 8

Put the lid back but do not seal. Cook for 1-2 minutes or until cheese is melted. Serve topped with cooked bacon, diced jalapenos, and chopped fresh parsley.