Start by turning your Instant Pot to the 'Sauté' mode. Once it's hot, add the lean ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary to keep your dish lean.
Sprinkle the taco seasoning over the browned beef, stirring well to coat the meat evenly. This step infuses the beef with bold flavor!
Next, add the can of Rotel diced tomatoes and green chilies, stirring them into the beef mixture. The vibrant colors and fresh ingredients will brighten up your dish.
Sprinkle the all-purpose flour over the mixture and stir to combine. This will help create a thick, creamy sauce as the pasta cooks.
Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits. Add the penne pasta, and gently press it down to ensure it’s submerged in the liquid.
Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Cook on high pressure for 5 minutes. Once the cooking time is up, carefully perform a quick release of the pressure.
After the pressure has been released, open the lid and stir in the salsa con queso until it’s thoroughly combined. The cheese will melt into the pasta, creating a creamy sauce.
Add the shredded Mexican cheese blend on top of the pasta. If desired, you can put the lid back on for a few minutes to let the cheese melt further. Season with salt and pepper to taste, and it’s ready to serve!
