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Instant Pot Taco Pasta Recipe

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3.9 from 8 reviews

This Instant Pot Taco Pasta is a quick and flavorful one-pot meal combining the best of Tex-Mex and Italian comfort food. Ground beef seasoned with classic taco spices is cooked and pressure-cooked with pasta, tomato sauce, salsa, and broth to create a hearty, cheesy dish ready in just 23 minutes. It's perfect for busy weeknights when you crave a delicious twist on traditional taco night.

Ingredients

Meat 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

Broth and Pasta

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

Dairy and Garnish

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

Instructions

  1. Prepare the Instant Pot: Press the sauté button on your Instant Pot to heat the inner pot before cooking the meat.
  2. Brown the Ground Beef: When hot, add the lean ground beef and cook it until it is no longer pink, approximately 3-4 minutes, breaking it apart as it cooks.
  3. Sauté Aromatics: Add the diced onion and minced garlic to the pot. Cook while stirring continuously for 1-2 minutes until softened and fragrant.
  4. Add Broth and Deglaze: Pour in the reduced-sodium beef broth, scraping the bottom of the pot to release any browned bits stuck to the surface to avoid the burn message during pressure cooking.
  5. Stop Sauté Mode: Press the cancel button to turn off the sauté function before pressure cooking.
  6. Add Pasta: Add the dry medium shell pasta evenly over the broth in the pot.
  7. Add Seasonings and Sauces: Sprinkle the taco seasoning, salt, and ground black pepper over the pasta. Pour in the tomato sauce and mild tomato salsa evenly on top.
  8. Seal the Instant Pot: Close and lock the lid securely. Make sure the pressure release valve is set to the sealing position.
  9. Pressure Cook: Press manual or pressure cook on high and set the timer to 3 minutes for perfectly cooked pasta.
  10. Release Pressure: Once cooking is finished, perform a controlled quick release by carefully moving the valve to venting to release all the steam.
  11. Stir the Pasta: Open the lid and stir the taco pasta to combine all ingredients thoroughly.
  12. Add Cheese: Stir in 1 cup of the shredded cheddar cheese until melted and well incorporated.
  13. Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the pasta while still warm to melt slightly.
  14. Garnish and Serve: Serve the taco pasta hot topped with freshly chopped cilantro for a fresh herbal finish.

Notes

  • Use mild salsa if you prefer a less spicy version; medium or hot salsa can be substituted for more heat.
  • Be sure to deglaze the Instant Pot well after sautéing to prevent the burn warning during pressure cooking.
  • You can substitute ground turkey or chicken for ground beef for a lighter version.
  • For a vegetarian option, omit the meat and use vegetable broth, adding beans or a plant-based protein.
  • This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.

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