Instructions

• Heat your olive oil in your pressure cooker pot over medium-high heat. Toss in the diced onion and lean ground beef. Use a spoon to break the meat apart and stir around until onions soften and meat browns, about 5-7 minutes.
• Add the minced garlic, taco spices, and diced red bell peppers. Give everything a good stir so the spices wake up and colors blend. Cook for another couple mins until fragrant.
• Pour in the beef broth, diced tomatoes with juices, and about half cup of water. Toss in the pasta shells and stir gently to mix. Check that your ingredients are mostly covered but don’t overfill the pot.
• Secure the lid on your pressure cooker. Look for the float valve popping up, then set your cooker to cook on manual high pressure for 5 minutes. You’ll soon start seeing steam cues that show it’s working.
• When timer dings, use a quick release to carefully drop the pressure. Open the lid and check the pasta for tender pull. It should be soft, not mushy. Stir gently to make sure nothing is stuck to the bottom.
• Add cottage cheese and shredded three-cheese blend along with your rinsed black beans. Stir until everything’s melty and creamy. Let it sit covered a few mins for cheeses to get gooey, then you’re ready to serve.