Close Lid and set to Manual (Pressure Cook) High for 3 minutes with a 3 minute Natural Release
Drain excess liquid and rinse under cold water until cool.
Place Noodles in refrigerator for 20 mins
Slice Cherry Tomatoes in half and set aside
Rinse Kidney Beans and set aside
Dice bunch of Green Onions
Mix Sliced Cherry Tomatoes, Kidney Beans, Green Onions and Sliced Avocado into cold Noodles
Add Taco Seasoning and Mix to combine
Add Sour Cream and Salsa and Mix to combine
Store in Refrigerator. Can be served immediately
Cook Pasta with Water or Chicken Broth. I prefer Chicken Broth when using the Instant Pot Pressure Cooker as it infuses flavor into the noodle.Stove Top Directions:Cook pasta according to package direction and omit the water or chicken broth from above. Follow the recipe as above.