Instant Pot Taco Pasta Recipe

Introduction

Instant Pot Taco Pasta is a quick and flavorful weeknight meal that combines the zest of tacos with comforting pasta. This one-pot dish is perfect for busy cooks who want a tasty, hearty dinner without a lot of fuss.

Ingredients

• 1 pound lean ground beef
• 1 cup diced white or yellow onion
• 3 cloves garlic, minced
• 1 tablespoon taco seasoning
• Salt and ground black pepper to taste
• 8 ounce can tomato sauce
• 1 cup mild tomato salsa
• 4 cups reduced-sodium beef broth
• 16 ounces dry medium shell pasta
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons fresh cilantro leaves, chopped

Instructions

1. Step 1: Press the sauté button on your Instant Pot and heat until hot.
2. Step 2: Add the ground beef and cook, stirring often, until it is no longer pink, about 3-4 minutes.
3. Step 3: Stir in the diced onion and minced garlic, cooking and stirring continuously for 1-2 minutes until fragrant and slightly softened.
4. Step 4: Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
5. Step 5: Press the cancel button to stop sautéing.
6. Step 6: Add the dry pasta to the pot.
7. Step 7: Sprinkle the taco seasoning, salt, and pepper evenly over the pasta. Then add the tomato sauce and salsa on top.
8. Step 8: Close and lock the Instant Pot lid securely.
9. Step 9: Turn the pressure release valve to the sealing position.
10. Step 10: Select manual high pressure and set the timer to 3 minutes.
11. Step 11: When cooking is complete, perform a controlled quick release of the pressure.
12. Step 12: Carefully open the lid and stir the pasta well to combine all ingredients.
13. Step 13: Stir in 1 cup of the shredded cheddar cheese until melted.
14. Step 14: Sprinkle the remaining ½ cup cheese over the top.
15. Step 15: Serve hot, garnished with fresh chopped cilantro.

Tips & Variations

• Use ground turkey or chicken instead of beef for a lighter version.
• Add a pinch of crushed red pepper flakes for extra heat.
• Swap the cheddar for pepper jack cheese for a spicy twist.
• If you prefer a thicker sauce, reduce the broth to 3 ½ cups.
• Mix in black beans or corn after cooking for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, most short pasta shapes like penne, rotini, or elbow macaroni work well with this recipe. Adjust cooking times slightly if needed.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free pasta and ensure your taco seasoning does not contain gluten ingredients to make this dish suitable for gluten-free diets.

Instant Pot Taco Pasta Recipe

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★★★★★

4.6 from 98 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This Instant Pot Taco Pasta is a quick and flavorful one-pot meal combining seasoned ground beef, pasta, and a zesty tomato sauce. Perfect for busy weeknights, it delivers classic taco flavors with the convenience of pressure cooking, topped with melted cheddar cheese and fresh cilantro for a delicious finish.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

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

Seasonings and Sauces

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

Liquids and Pasta

• 4 cups reduced-sodium beef broth
• 16 ounces dry medium shell pasta

Toppings

• 1 ½ cups shredded cheddar cheese (divided)
• 2 tablespoons fresh cilantro leaves, chopped

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Instructions

1. Start the Instant Pot: Press the sauté button on your Instant Pot to preheat the pot.
2. Cook the beef: When the pot is hot, add the ground beef and cook until no longer pink, about 3-4 minutes, breaking it up as it cooks.
3. Add aromatics: Stir in the diced onion and minced garlic, cooking while stirring constantly for 1-2 minutes until fragrant and softened.
4. Deglaze the pot: Pour in the beef broth and use a spoon to scrape up all browned bits from the bottom to prevent burning and add flavor.
5. Stop sauté mode: Press the cancel button to turn off the sauté function.
6. Add pasta: Add the dry pasta to the pot, spreading it evenly over the broth.
7. Add seasonings and sauce: Sprinkle the taco seasoning, salt, and pepper over the pasta, then pour the tomato sauce and salsa on top without stirring.
8. Seal the Instant Pot: Close and lock the lid, ensuring the pressure release valve is set to sealing.
9. Pressure cook pasta: Select manual high pressure cooking and set the time to 3 minutes.
10. Release pressure carefully: After cooking finishes, perform a controlled quick release to release the steam safely.
11. Mix the pasta: Open the lid and stir the pasta to combine all ingredients thoroughly.
12. Add cheese and stir: Add 1 cup of shredded cheddar cheese and stir it into the hot pasta until melted and creamy.
13. Top with cheese: Sprinkle the remaining 1/2 cup shredded cheese on top of the pasta.
14. Garnish and serve: Serve the taco pasta topped with fresh chopped cilantro for a bright, fresh finish.

Notes

• Use reduced-sodium beef broth to control the salt level in the dish.
• Do not stir after adding the pasta and seasonings before pressure cooking to avoid the burn notice on Instant Pot.
• For a vegetarian version, substitute ground beef with plant-based meat alternatives or beans.
• Adjust the amount of taco seasoning to your preferred spice level.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Mexican-American Fusion

Keywords: Instant Pot, Taco Pasta, Ground Beef, Quick Dinner, One-Pot Meal, Weeknight Dinner