Instant Pot Taco Pasta

Name: Instant Pot Taco Pasta
Total time: 50
Yield: 4
Ingredients: ½ pound 93% lean ground turkey; 1 ½ cups uncooked large elbow macaroni; 1 ¼ cups water; 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®); 2 tablespoons tomato powder; 1 ½ cups shredded sharp Cheddar cheese; ¼ cup Mexican crema (such as Cacique(R) Crema Mexicana Agria); 2 tablespoons taco seasoning mix, or more to taste; 1 teaspoon onion powder; 1 medium fresh jalapeno pepper, sliced; 2 tablespoons sliced black olives

Recipe by thedailygourmet from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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½ pound 93% lean ground turkey
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1 ½ cups uncooked large elbow macaroni
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1 ¼ cups water
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1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
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2 tablespoons tomato powder
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1 ½ cups shredded sharp Cheddar cheese

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¼ cup Mexican crema (such as Cacique(R) Crema Mexicana Agria)
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2 tablespoons taco seasoning mix, or more to taste
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1 teaspoon onion powder
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1 medium fresh jalapeno pepper, sliced
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2 tablespoons sliced black olives

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
Serve immediately, garnished with jalapeno and black olive slices.