Instant Pot Cheesy Tex Mex Gnocchi is an easy pressure cooker recipe that is loaded with shredded cheese, ground beef and gluten free gnocchi.

The Southwest Style Salsa adds flavour and a bit of heat to this one pot meal that makes six servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing that I did was to add some olive oil to the Instant Pot and turn it to the Saute Less function for 7 minutes.

Then I added in 2 pounds of lean ground beef.  I broke the meat up while it was browning in the Pot.

When the Instant Pot turned off the ground beef was still slightly pink.

I added in one cup of water and used it to deglaze the bottom of the Pot.  Deglazing is when you scrape any brown bits from the bottom of the Pot.  

This is an important step to avoid the Burn message while the Pot is coming to pressure.

Once I  had finished deglazing I added the remaining water to the Pot.

Now it was time to add the gluten free gnocchi.  I found the following brand on Amazon and use it as an add on item when I place other orders.

I used three bags of this gnocchi and sprinkled them into the Pot.  I Did Not Stir.  I gently pushed them down into the liquid.

The last thing I added before cooking was one cup of Southwest Style Black Bean and Corn Salsa.  I reserved the rest of the salsa to add after cooking.  I Did Not Stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and finished with a Quick Release.

After stirring the contents of the Pot I used a large splatter guard I purchased at the Dollar Store to drain off some of the liquid.

It was not expensive and fit perfectly over the top of the inner Pot.  When experimenting with the Instant Pot it is common to have excess liquid when making pastas and gnocchi because you want them to be submerged in the liquid.

I used oven mitts to remove the inner Pot, holding the splatter guard securely in place, and tipped the Pot to drain as much of the liquid as necessary.

Next I added the remaining salsa to the Pot. 

Then I poured in a corn starch slurry to thicken the remaining liquid.  I turned the Instant Pot back to the Saute Less function for 3 to 4 minutes. 

After the salsa and slurry were stirred in I added in about 2 1/2 cups of shredded Tex Mex cheese blend.  I stirred until the cheese was melted and the sauce bubbled and thickened.

Instant Pot Cheesy Tex Mex Gnocchi is another recipe that can be added to your comfort dish favourites.

Use the remaining shredded cheese to garnish each serving.

Serve up this dish, loaded with ground beef and gnocchi, and enjoy the wonderful blend of flavours created with the addition of salsa and cheese!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Instant Pot Gnocchi recipes you may enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Cheesy Tex Mex Gnocchi:

• 2 tbsp olive oil
• 2 lbs lean ground beef
• 3 cups water
• 750 grams gluten free gnocchi
• 3 cups Southwest Style Black Bean and Corn Salsa (divided)
  After cooking:
• 3 cups shredded Tex Mex Cheese Blend
• 2 tbsp corn starch
• water to make slurry

How to Make Instant Pot Cheesy Tex Mex Gnocchi:

1. Add the olive oil to the Instant Pot and turn it to the Saute Less function for 7 minutes.
2. When the Pot turns off the beef will still be a bit pink.
3. Add one cup of the water to the Pot to deglaze, scraping any brown bits from the bottom.
4. Add the remaining water to the Pot.
5. Add the gluten free gnocchi. Do not stir but push it down into the liquid.
6. Add one cup of the salsa to the Pot. Do not stir.
7. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
8. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a Quick Release.
9. Remove the lid and stir the contents.
10. If you need to drain liquid place a large splatter guard over the Pot and use oven mitts to remove the inner Pot and drain.
11. Replace the inner Pot and add the remaining 2 cups of salsa to the Pot.
12. Use the corn starch and a bit of water to make a slurry. Stir to combine.
13. Turn the Instant Pot back to the Saute Less function for 3 to 4 minutes..
14. Add 2 1/2 cups of the shredded Tex Mex cheese and stir until it starts to bubble and thicken.
15. Serve and garnish each serving with the remaining shredded cheese.
16. Enjoy!