First,put your Instant Pot on saute mode (high) and add your ground meat, Nature Seasoning, Tony Chachere’s, and minced garlic. Brown your meat until there is no pink left. If you have too much grease in your pot after browning strain it out. Also, for those of you who want this to be a completely dump and
start recipe you would skip the browning in step one and just add your
pre-browned ground beef, seasoning, and garlic for this step. Then add Frontera Taco Seasoning, spaghetti sauce, and water. Stir all together well. Scrape the bottom of the pot to make sure nothing is stuck to it.
Next, add your bow tie noodles on top and do not stir. Just pat them down under the liquid.
Next, close the lid and turn the steam release valve to “sealing” position.
Then press the “Pressure Cook” button. Next, press “Pressure Level” button until you have selected “High Pressure”. **Please note- If your Instant Pot is still on saute mode you will need to press “Cancel” then “Pressure Cook”.
Turn the timer on for 4 minutes. Once pressure builds up, the timer will start counting down. (Meanwhile, you can place some garlic bread in the oven to start warming up.)
After the timer has completed turn the steam release valve to “Venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Finally, after the steam has all released stir in your 1 cup of cottage cheese.
Now you have two choices. You can either sprinkle your shredded mozzarella on top of the whole pot and serve. Or, you can serve it first and then sprinkle the mozzarella on top of your individual plates.We sprinkle our shredded mozzarella on top of our individual plates and freeze individual portions of the pasta without it. This way when we reheat it later we can sprinkle fresh mozzarella cheese on top later.