Instant Pot Taco Pasta: The Ultimate One-Pot Family Dinner

Instant pot taco pasta
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Looking for a speedy, hearty meal that pleases everyone at the table? Instant Pot Taco Pasta is the answer. This recipe combines the bold flavors of tacos with the comfort of cheesy pasta; all cooked in one pot for easy cleanup.

Perfect for busy weeknights, this dish is packed with protein, spices, and creamy cheese. Read on to learn how to make this crowd-pleasing dinner and get answers to common questions about the recipe.

Why Choose Instant Pot Taco Pasta?

Instant Pot Taco Pasta is a favorite for several reasons:

  • Quick and easy: Everything cooks right in the Instant Pot, cutting down on cooking time and dirty dishes.
  • Flavor-packed: Taco seasoning, salsa, and melty cheese bring classic Tex-Mex flavors to your table.
  • Customizable: You can switch up the protein, use different pasta shapes, or add your favorite toppings.
  • Family-friendly: Even picky eaters love cheesy taco pasta.

Ingredients for Instant Pot Taco Pasta

Instant pot taco pasta ingredients

Here’s what you’ll need for this delicious meal:

Main Ingredients

  • 1 pound ground beef (or ground turkey/chicken)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
  • 2 cups chicken broth (or beef broth)
  • 1 (16-ounce) box of short pasta (like rotini, penne, or shells)
  • 1 (15-ounce) can diced tomatoes (do not drain)
  • 1 cup salsa (mild, medium, or hot)
  • 1 cup frozen corn (optional)
  • 1 (15-ounce) can black beans, drained and rinsed (optional)
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • Salt and black pepper to taste

Optional Toppings

  • Sour cream
  • Chopped cilantro
  • Sliced green onions
  • Diced avocado
  • Jalapeño slices
  • Crushed tortilla chips

Step-by-Step Instructions

Step 1: Brown the Meat

  1. Set your Instant Pot to the Sauté function.
  2. Add ground beef and diced onion. Cook, stirring frequently, until the meat is browned and the onion is soft.
  3. Drain excess grease if needed.
  4. Add minced garlic and stir for about 1 minute.

Step 2: Add Seasonings

  1. Sprinkle in the taco seasoning. Stir to coat the meat and onions.
  2. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This helps prevent the burn notice during pressure cooking.

Step 3: Layer Pasta and Liquids

  1. Add uncooked pasta on top of the meat mixture. Do not stir.
  2. Pour the diced tomatoes (with their juices) and salsa over the pasta.
  3. If using, add corn and black beans.
  4. Press pasta down gently with a spoon to make sure it’s mostly submerged in liquid. Do not mix.

Step 4: Pressure Cook

  1. Close the lid and set the valve to Sealing.
  2. Cook on Manual/Pressure Cook mode for 4 minutes (for most short pastas).
  3. When the timer is up, do a quick release by carefully turning the valve to Venting.

Step 5: Add Cheese

  1. Open the lid and stir everything well. The pasta will finish absorbing the sauce as you mix.
  2. Sprinkle shredded cheese over the pasta and stir until melted and creamy.
  3. Taste and adjust with salt and pepper if needed.

Step 6: Serve and Top

Spoon the taco pasta into bowls. Add your favorite toppings like sour cream, cilantro, or tortilla chips for extra flavor and texture.

Tips for Perfect Instant Pot Taco Pasta

  • Cheese matters: For the creamiest texture, shred your own cheese. Pre-shredded cheese contains anti-caking agents that may prevent smooth melting.
  • Mind the liquid: Don’t skimp on broth or tomatoes. The pasta needs enough liquid to cook properly in the pressure cooker.
  • No stirring before pressure: To avoid the burn warning, layer ingredients as directed and don’t mix before cooking.
  • Customize the flavor: Adjust the heat level by choosing mild or spicy salsa and adding jalapeños if desired.

Variations and Substitutions

Instant Pot Taco Pasta is easy to adapt to your preferences. Here are some ideas:

  • Protein: Use ground turkey, chicken, or vegetarian crumbles instead of beef.
  • Pasta shapes: Rotini, penne, shells, or elbow macaroni all work well.
  • Beans and veggies: Add kidney beans, bell peppers, or zucchini for extra nutrition.
  • Dairy-free: Skip the cheese or use a plant-based alternative for a dairy-free meal.
  • Gluten-free: Use your favorite gluten-free pasta and double-check that your taco seasoning is gluten-free.

Storage and Reheating

Leftover taco pasta keeps well in the fridge for up to 4 days. Store in an airtight container. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the sauce. This meal also freezes well for up to 2 months.

Instant pot taco pasta served

What to Serve with Instant Pot Taco Pasta

This dish is hearty enough to be a meal on its own, but you can serve it with:

  • A simple green salad
  • Steamed veggies
  • Garlic bread
  • Extra tortilla chips for crunch

Healthier Taco Pasta Tips

  • Swap out ground beef for lean ground turkey or chicken.
  • Use whole wheat or chickpea pasta for added fiber and protein.
  • Add extra vegetables like spinach or bell peppers for more vitamins.
  • Use reduced-fat cheese or less cheese to cut calories.

Frequently Asked Questions

Can I use different types of pasta?

Yes, most short pasta shapes like rotini, penne, shells, or elbows work well. Cooking times may vary slightly. If using whole wheat or gluten-free pasta, check for doneness and adjust the cooking time if needed.

How can I make this recipe vegetarian?

Omit the meat and use black beans or meatless crumbles. Vegetable broth can replace chicken broth for a fully vegetarian meal.

My Instant Pot showed the burn warning. What did I do wrong?

The burn warning often happens if there is not enough liquid or if ingredients are stirred together before pressure cooking. Always layer the ingredients as described and make sure to deglaze the pot after browning the meat.

Can I double this recipe?

Yes, you can double the ingredients as long as you don’t exceed the Instant Pot’s max fill line. Cooking time remains the same.

Can I freeze Instant Pot Taco Pasta?

Yes, this pasta freezes well. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as needed.

Can I make this without an Instant Pot?

Yes, you can make taco pasta on the stovetop. Brown the meat and onion, add seasonings, then stir in pasta, broth, tomatoes, salsa, and beans. Cover and simmer until the pasta is tender, then add cheese.

Instant pot taco pasta

Instant Pot Taco Pasta

Yield: 8
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 25 minutes

This quick and hearty Instant Pot Taco Pasta combines bold Tex-Mex flavors with creamy, cheesy pasta. Perfect for busy weeknights and easily customizable for any crowd.

Ingredients

  • 1 pound ground beef (or ground turkey/chicken)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
  • 2 cups chicken broth (or beef broth)
  • 1 (16-ounce) box short pasta (rotini, penne, or shells)
  • 1 (15-ounce) can diced tomatoes (do not drain)
  • 1 cup salsa (mild, medium, or hot)
  • 1 cup frozen corn (optional)
  • 1 (15-ounce) can black beans, drained and rinsed (optional)
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • Salt and black pepper, to taste

Optional Toppings:

  • Sour cream
  • Chopped cilantro
  • Sliced green onions
  • Diced avocado
  • Jalapeño slices
  • Crushed tortilla chips

Instructions

  1. Set the Instant Pot to Sauté. Add ground beef and diced onion. Cook, stirring frequently, until the meat is browned and onion is soft. Drain excess grease if needed. Add minced garlic and stir for 1 minute.
  2. Sprinkle in taco seasoning and stir to coat the meat and onions. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
  3. Add uncooked pasta on top of the meat mixture (do not stir). Pour diced tomatoes (with juices) and salsa over the pasta. If using, add corn and black beans. Press pasta down gently with a spoon to mostly submerge it in liquid, but do not mix.
  4. Close the lid and set valve to Sealing. Cook on Manual/Pressure Cook for 4 minutes. When done, do a quick release by turning the valve to Venting.
  5. Open the lid and stir everything well. Sprinkle shredded cheese over the pasta and stir until melted and creamy. Taste and adjust with salt and pepper as needed.
  6. Serve taco pasta in bowls. Add your favorite toppings like sour cream, cilantro, or tortilla chips.

Notes

  • For the creamiest texture, shred your own cheese.
  • Do not stir before pressure cooking to avoid the burn warning.
  • Customize with your favorite protein, pasta shape, or toppings.

    • Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving:Calories: 421Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 81mgSodium: 1056mgCarbohydrates: 25gFiber: 6gSugar: 4gProtein: 27g

    The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

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    © Kayden Sanders
    Category: Instant Pot & Slow Cooker Meals
    Instant pot taco pasta served
    Kayden sanders
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