Brown the ground beef with the minced onion and garlic powder on Saute mode. (Or brown it in a skillet.) Drain, if needed.
Pour the pasta over the browned ground beef in the insert. Then, pour the tomato sauce, diced tomatoes, taco seasoning and beef broth over the top. Gently stir to combine, and press the pasta so it's all "underwater." If needed, add 1/4 to 1/2 cup water so that the pasta is all underwater.
Set to Sealing.
Pressure cook on High, Manual mode for 6 minutes.
Let naturally release for 10 minutes, then vent and release remaining pressure.
There might be some liquid floating on the top, but give it a good stir through and remove the insert from the base. The sauce will thicken as it cools. (Above is a photo just after opening the lid.)
Spoon into serving bowls and top with a few pinches of shredded cheese.
Serve Instant Pot Taco Pasta with side salad.
Freezer Friendly Skillet Taco Pasta from MyFreezEasy