Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
Add pasta and broth. Mix well gently pushing the pasta under the liquids. Layer over the salsa but do not mix. This will prevent the BURN error on newer Instant Pots.
Close the Instant Pot with pressure valve to sealing. Pressure cook for 4 mins. Note: Cook time for the pasta shells I used was 9 minutes.
Quick-release and open the Instant Pot. Garnish with cilantro. Stir in half of the cheese. Serve with topped remaining cheese and diced avocados.
Video
Notes
Add enough water/broth/sauce so that most of the pasta is under the liquids
For well-cooked pasta, pressure cook pasta for half the time on the pasta box
For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute. This timing also works for gluten-free pasta
Remember to add the cheese after the pasta is done pressure cooking