Tex Mex Penne Pasta with Ground Beef

Using the sauté setting on your Instant Pot (or any electric pressure cooker), cook and crumble the ground beef with the spices and bell pepper (if using) until fully cooked throughout; drain any beef fats that accumulate.
Next, layer the penne pasta on top of the ground beef in the Instant Pot; top with both cans of soup; pour the tomato sauce, broth, and tomatoes and green chilies over all the ingredients already in the Instant Pot. DO NOT STIR!
Lock the Instant Pot lid into place; choose the High Pressure setting for 5 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a Quick Release to remove all pressure from Instant Pot.
Carefully unlock and remove the Instant Pot lid; give the contents a gentle stir to combine. To serve, top each pasta serving with cheese, cilantro, and tortilla chips. (We also like to add sour cream as a topping, too, but this is completely optional - use your favorite toppings.)

Cook the penne pasta according to package directions; reserve.
In a large skillet over medium high heat, cook and crumble the ground beef with the spices and bell pepper (if using) until fully cooked throughout; drain any fats that accumulate.
Reduce the heat to medium; add the soups, tomato sauce, broth, tomatoes and green chilies, and cooked pasta to skillet with the ground beef, stirring to combine and cooking until the pasta is nicely hot throughout.
To serve, top each bowl of pasta with cheese, cilantro and crushed tortilla chips....and any other favorite toppings, you desire. (We like sour cream!)