Instructions

• First, give your pressure cooker pot a quick spray with non-stick or rub some butter all around. This helps everything not stick and makes cleanup easier.
• Next, you brown the ground beef right in the cooker on the sauté setting. Break it apart till there’s no pink then drain the fat if you want it less greasy.
• Sprinkle in the taco seasoning and stir in the salsa. Let that simmer on low heat for about 5 minutes so the flavors blend real good.
• Meanwhile, cook your egg noodles just like the package says on the stove. Drain those noodles and set them aside while beef simmers.
• Now, stir together the cooked noodles, beef and salsa mixture, and the sour cream in a big bowl. Make sure it’s all mixed evenly.
• Put this mix back into the pressure cooker pot. Top with shredded cheddar cheese and pop the lid on tight making sure the sealing ring is in place. Cook under high pressure for 5 minutes.
• Once it’s done, do a quick release to drop the pressure fast. Open the lid and let the cheese melt for a minute or two before sprinkling the green onions on top and serving.
• If you want to add seasonings or extras like garlic powder or cumin, mix them in with the beef and salsa before adding noodles.
• Use non-stick spray or butter to grease your pressure cooker pot before assembling everything to prevent sticking.