Instant Pot Taco Pasta
This Instant Pot Cheesy Taco Pasta can be made in minutes! No need to even boil the pasta first! A filling taco-inspired pasta meal!
A SUPER SIMPLE INSTANT POT MEAL
If you have tried my recipes for Slow Cooker Taco Pasta or my famous Taco Macaroni & Cheese, then you are going to adore this recipe. It’s an Instant Pot version of Cheesy Taco Pasta! It’s a cinch to whip up and dinner can be on the table in 30 minutes. It’s a whole meal in one!
TIPS FOR MAKING INSTANT POT TACO PASTA:
- Using lean ground beef (90/10) will mean less work since it doesn’t produce enough grease to drain (which saves dirty dishes!)
- Use any shape pasta noodle you have on hand. It does not need to be cooked before hand. Just don’t use more than a pound or you’ll have to add more water to compensate for he additional pasta.
- Herdez brand mild salsa (not affiliated) is my favorite brand of salsa but use whatever is your favorite jarred salsa.
- Beans are optional or you can switch out with other beans you enjoy.
- You can find the bags of frozen peppers and onions with the other frozen vegetables at your grocery store. It just makes the preparation of this dish so much faster. If you can’t find them, just chop up some fresh ones.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lean ground beef (90/10)
- frozen peppers and onions
- water
- tomato sauce
- salsa
- taco seasoning
- garlic salt
- black pepper
- shell pasta
- light red kidney beans (optional)
- shredded cheddar cheese
HOW TO MAKE INSTANT POT TACO PASTA:
Turn a 6-quart Instant Pot to the sauté setting on high. Add the beef, onions and peppers and cook until beef is browned, crumbled and cooked through. When fully cooked, drain any excess grease and add back to the pot.
Turn the pot off and add the water scraping any bits off the bottom. Next add in the tomato sauce, salsa and seasonings and stir well to combine. Then, add in the uncooked pasta and beans and press down so the pasta is covered with water.
Secure the lid in place and set the vent to sealing. Manual Pressure cook on high for 4 minutes and do a quick release. Carefully remove lid then stir in the cheese until it is all melted.
Serve all by itself or with a side salad!
CRAVING MORE RECIPES?
Instant Pot Taco Pasta
Ingredients
- 1 pound lean ground beef (90/10)
- 1 cup frozen peppers and onions
- 3 cups water
- 15 ounce can tomato sauce
- 1 cup salsa
- 1 packet taco seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 pound shell pasta
- 2 (15 ounce) cans light red kidney beans, drained (optional)
- 2 cups shredded cheddar cheese
- topping options: sliced green onions, sour cream and crushed tortilla chips
Instructions
- Turn a 6-quart Instant Pot to the sauté setting on high.
- Turn the pot off and add the water scraping any bits off the bottom. This is super important to do so you don't get a burn message! Any bits remaining will trigger a burn message.
- Next add in the tomato sauce, salsa and seasonings and stir well to combine.
- Secure the lid in place and set the vent to sealing. Manual Pressure cook on high for 4 minutes and do a quick release.
- Serve all by itself or with a side salad!
Notes
- Using lean ground beef (90/10) will mean less work since it doesn’t produce enough grease to drain (which saves dirty dishes!)
- Make sure to scrape the bottom of your instant pot after browning the ground beef if you don’t have a nonstick insert. If you don’t, you will get a burn reading.
- Use any shape pasta noodle you have on hand. It does not need to be cooked before hand. Just don’t use more than a pound or you’ll have to add more water to compensate for he additional pasta.
- Beans are optional or you can switch out with other beans you enjoy.
- My favorite store-bought salsa is the Herdes mild salsa.
- You can find the bags of frozen peppers and onions with the other frozen vegetables at your grocery store. It just makes the preparation of this dish so much faster.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This recipe was delicious and so quick and easy to make. I am brand new to using an Instant Pot and ran into my only problem when it came to pressure cooking the thing. I didn’t know which setting to use—first I tried Soup and that didn’t seem right, then I tried Meat/Stew and that didn’t look right either. So I looked at a few other Instant Pot recipes with pasta in them and realized I should use the Manual setting. Once I did that the actual cooking went smoothly. It took under an hour to make with prep, preheating, and cooling down. Very, very spicy and delicious! I’ll definitely make it again.
Made this tonight. Before my Instapot could even seal it indicated “burn”.
Hey Julie! Did you scrape the bottom of any bits off the bottom? I’m not sure if you have a nonstick insert or not. If you don’t, the Instant Pot will sense any little bits stuck at the bottom and read it as burn message even though it’s not burning. 3 cups of water is plenty for this small amount of pasta. So just make sure the bottom of your insert is clear of any brown bits when you stir water in. Just scrape the bottom really well. Hope that helps!
Can you use fresh peppers and onions?. What adjustment is needed
No adjustment needed. That’s an easy substitution. Just chop and cook with the ground beef as usual.
How much of each ingredient?????
If you scroll down to the bottom of the post (as I mention above) you’ll see a printable copy of the full ingredient list and directions. 🙂