8ozdry pastaI love to use gluten free and nutritious Banza Chickpea pasta shell or penne shapes, but any dry pasta will work.
2heaping TbMesa de Vida Smoky Latin Gourmet Cooking & Seasoning Sauce
1cupfrozen cornOptional: Add black beans, frozen fajita peppers and onion blend, whatever you like to make this your own!
Salt to tasteOur cooking sauces are extremely low in sodium, so you can salt to your own tastes!
2Tbsour creamTo keep this vegetarian use your favorite creamy dairy-free alternative
2cupsshredded cheeseCheddar, Monterey Jack, and Cotija make a fabulous combo for this! To keep this vegetarian use your favorite vegetarian shredded cheese
1/4cupmilkTo keep this vegetarian use your favorite creamy dairy-free alternative
Optional step: If you'd like to make this with meat, start by sauteeing ground beef or cubed chicken in your Intant Pot until fully cooked, then proceed with the recipe. Or, simply add leftover cooked, shredded/cubed chicken or other protein of your choice.
Place the pasta, water, Mesa de Vida Smoky Latin cooking sauce, corn, and salt to taste into the Instant Pot. Stir to combine. Make sure the lever on top is set to Seal, then set to cook on manual high pressure for 5 minutes.
Once the pasta has cooked for 5 minutes, quick-release the steam. *If you double this recipe you may find that starchy cooking water escapes from the release valve, so you will want to do a controlled, short-spurt quick release method.
Remove the lid on the Instant Pot and stir in the sour cream, shredded cheese, and milk. Put the lid back on and let sit for 5 minutes.