
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.