Instant Pot Taco Pasta (WFPBNO)

I saw this recipe online and it sounded delicious. So, I decided to make it WFPBNO.  Use Brand New Vegan or whoever has your favorite WFPBNO cheese sauce. I didn't have the time to make it and cheated and used Daiya shreds. They are no WFPBNO. I used black beans for my protein and used Dr. McDougall's enchilada sauce. They are all online for free. I'm trying to find more instant pot recipes during these hot days of August. This was super simple; you probably have everything in your pantry or freezer to make it. Dinner in less than 30 minutes!!! Flavors were spot on!

• 1 cup diced sweet onion
• 1 tablespoon cheater garlic (the stuff in a jar in the produce isle)
• 1 1/2 cups water
• 2 cups enchilada sauce
• 1 (10 ounce) can Rotel
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 cups medium pasta shells
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans
• a couple of handfuls of cheese shreds or a WFPBNO cheese sauce
• Garnishes: avocado, salsa, jalapenos, lime juice, cilantro

Set the Instant Pot to sauce and add a couple of tablespoons of water. Once the water is bubbling add the diced onions. Saute until tender.

Add the garlic and cook another 30 seconds or so. Turn off.

Add the water, pasta, enchilada sauce, rotel, chili powder and cumin. I also added a few dashes of hot sauce. Stir well. 

Lock the lid and be sure the valve is set to sealed. Set Instant Pot to 3 minutes. Once it beeps, release the pressure by turning the valve to release to let the steam out. Stir well.

Add the corn and black beans and mix well.

Add the cheese or cheese sauce. 

Return the lid to the pot and let it sit for 2-3 minutes. You want the corn and black beans to warm up and the cheese to melt or get warm. 

Plate up with your garnishes and enjoy!!!!