Add the oil, ground meat, onion, and pepper to the Instant Pot. Cook on Sauté for 8 minutes until the meat is browned.
Add the taco seasoning, beans, diced tomatoes. Mix well.
Pour in the chicken broth and add the pasta. Stir so that all of the pasta is submerged in the broth.
Close and lock the Instant Pot. Cook on manual for 6 minutes. It will take about 8 minutes for the Instant Pot to pressurize before it cooks. When it is done cooking, allow the steam to vent out the nozzle. Open when the steam is done venting out.
Stir in the shredded cheddar cheese and mix well. Serve in bowls and garnish with sour cream and cilantro.
To cook stovetop:
Brown the meat, onion, pepper, and oil in a pot for 5 minutes until cooked.
Add the broth, diced tomatoes, taco seasoning, and green chiles and bring to a boil.
Add the pasta and beans. Stir and cook for 8-10 minutes until your pasta is done. (Note different brands of pasta take different times to cook so please check the box instructions.)
Stir in the cheese.
Feel free to use any ground meat. To make this recipe low fat, use ground chicken or turkey.
Most taco seasoning is gluten free but always check the labels. I like Siete, Thrive, Trader Joe's, and McCormick brands.
I highly recommend Jovial gluten free or Tinkyada gluten free pasta brands. They seem to hold up a lot better cooking in the Instant Pot better than other brands.
This gluten free taco pasta will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.