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Instant Pot Taco Pasta Recipe

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4.2 from 11 reviews

This Instant Pot Taco Pasta is a quick, flavorful one-pot meal combining ground beef, taco seasonings, pasta, and cheese into a creamy, comforting dish perfect for busy weeknights. Ready in just 23 minutes, it’s a family-friendly dinner option that blends Mexican-inspired flavors with the convenience of pressure cooking.

  • Total Time: 23 minutes
  • Yield: 8 servings

Ingredients

Meat & Vegetables

  • 1 pound lean ground beef
  • 1 cup diced white or yellow onion
  • 3 cloves garlic, minced

Seasonings & Sauces

  • 1 tablespoon taco seasoning
  • Salt and ground black pepper to taste
  • 8 ounce can tomato sauce
  • 1 cup mild tomato salsa

Liquids & Broth

  • 4 cups reduced-sodium beef broth

Pasta & Cheese

  • 16 ounces dry medium shell pasta
  • 1 ½ cups shredded cheddar cheese (divided)

Garnish

  • 2 tablespoons fresh cilantro leaves, chopped

Instructions

  1. Preheat and Brown Meat: Press the sauté button on your Instant Pot. When hot, add the ground beef and cook until no longer pink, about 3 to 4 minutes.
  2. Add Aromatics: Add the diced onion and minced garlic to the pot, stirring continuously, and cook for 1 to 2 minutes until softened and fragrant.
  3. Deglaze the Pot: Pour in the beef broth and scrape up any browned bits stuck to the bottom of the pot to prevent burning during pressure cooking.
  4. Cancel Sauté Mode: Press the cancel button to stop the sauté function.
  5. Add Pasta and Seasonings: Add the dry medium shell pasta on top of the liquid without stirring. Then sprinkle the taco seasoning, salt, and black pepper evenly over the top. Next, pour the tomato sauce and salsa over the pasta, again without stirring.
  6. Seal the Instant Pot: Close and lock the Instant Pot lid. Turn the pressure release valve to the sealing position.
  7. Pressure Cook: Press manual or pressure cook on high and set the timer to 3 minutes.
  8. Quick Release Pressure: After cooking completes, perform a controlled quick release by carefully opening the pressure valve to release steam.
  9. Mix and Add Cheese: Stir the cooked pasta and sauce to evenly combine. Then stir in 1 cup of shredded cheddar cheese until melted and creamy.
  10. Top and Serve: Sprinkle the remaining ½ cup shredded cheddar cheese on top. Serve the pasta garnished with the chopped fresh cilantro leaves for a burst of freshness.

Notes

  • Do not stir the pasta into the broth before pressure cooking to prevent sticking and clumping.
  • You can adjust the spice level by using mild or spicy salsa and taco seasoning according to your preference.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
  • Make sure to perform a controlled quick release to avoid overcooking the pasta and to release pressure safely.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • Author: Olivia
  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican-American

Find it online: https://iamstarved.com/instant-pot-taco-pasta-recipe/