Ingredients
8 ounces 100 percent whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
4 ounces Mexican-style chorizo sausage, casings removed
2 tablespoons minced canned chipotle chile in adobo sauce
2 tablespoons tomato paste
3 garlic cloves, minced
1 cup chicken broth
1 cup water
1 (15-ounce) can black beans, rinsed
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into 1-inch pieces
1 ounce cotija cheese, crumbled (¼ cup)
½ cup fresh cilantro leaves
Lime wedge
Directions
1
Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break noodles into 1- to 2-inch lengths; repeat with remaining pasta. Set aside.
2
Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion, bell pepper, and chorizo and cook, breaking up meat with wooden spoon, until vegetables are softened, 3 to 5 minutes.
3
Add spaghetti and cook, stirring frequently, until lightly toasted, about 2 minutes. Add chipotle, tomato paste, and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth and water, scraping up any browned bits, then stir in beans.
4
Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.