Begin by setting your Instant Pot to the “Sauté” function. Once hot, add the lean ground beef. Cook it until it’s browned, breaking it apart as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the taco seasoning, ensuring the beef is well-coated.
Add the can of Rotel diced tomatoes and green chilies to the pot, followed by the all-purpose flour. Stir everything together.
Pour in the beef broth, and then add the penne pasta. Make sure the pasta is submerged in the liquid.
Close the lid of your Instant Pot, ensuring the valve is set to 'Sealing.' Select the “Manual” or “Pressure Cook” option and set the timer for 4 minutes.
Once the cooking time is up, carefully perform a quick release by moving the valve to 'Venting.'
Once opened, stir in the jar of salsa con queso and the shredded Mexican cheese blend. Mix thoroughly until the cheese is melted.
Taste your Instant Pot Taco Pasta and season with salt and pepper to your liking. Serve hot, garnished with your favorite toppings.
