Instant Pot Taco Pasta Recipe

Weeknights can get hectic, and finding a recipe that’s quick, hearty, and loved by everyone is no small feat. Enter this Instant Pot taco pasta—a warm, cheesy, and spicy pasta dish that’s equal parts taco and pasta, marrying the best of two worlds into one satisfying bowl. The beauty of this recipe is how easy it is to throw together, thanks to the Instant Pot. In under 30 minutes, you’re rewarded with a flavorful, comforting meal that’s perfect for busy nights or even a cozy weekend dinner. With tender pasta, a savory taco-spiced ground beef, and plenty of melty cheese, it’s a dish that’ll bring everyone to the table in no time.

this RECIPE

🌮 A little backstory (or, how I fell in love with taco pasta)

I’ll never forget the first time I combined pasta night and taco Tuesday. I was staring at a pound of ground beef and some pasta shells, feeling uninspired, when I thought, “Why not combine the two?” After a bit of experimenting, I ended up with this rich, zesty, taco-flavored pasta that made my family swoon. I refined it over time, and when I started using the Instant Pot, it became even easier and faster to whip up. Now, it’s a regular in our rotation, and it’s one of those dishes that always delivers maximum flavor with minimal effort. Plus, who doesn’t love the convenience of a one-pot meal?

Let’s talk ingredients: The magic mix behind taco pasta

This dish uses a handful of simple ingredients that come together beautifully:

• Ground beef: Lean ground beef is ideal here because it’s flavorful but doesn’t leave excess grease. If you want a lighter version, ground turkey works well, too. For the best flavor, go for at least 80% lean.
• Diced onion and garlic: These two add a savory base that complements the taco seasoning. White or yellow onion works best, but if you’re out, you could substitute green onions for a milder flavor.
• Taco seasoning: This is where all the classic taco flavors come from! You can use store-bought or homemade; just make sure it’s a blend you love. If you like a little kick, add an extra pinch of chili powder.
• Tomato sauce and salsa: Tomato sauce brings a rich, smooth base to the dish, while salsa adds texture and extra depth of flavor. Mild salsa is recommended to keep it family-friendly, but feel free to go spicier if you like some heat!
• Beef broth: This adds flavor to the pasta as it cooks and keeps the dish saucy without needing to drain. Reduced-sodium broth is best so you can control the saltiness of the final dish.
• Dry pasta shells: Medium shells are perfect because they trap the sauce and bits of ground beef inside, creating flavor explosions in every bite. Other short pastas like rotini or penne also work if you don’t have shells on hand.
• Cheddar cheese: Shredded cheddar adds a creamy, tangy finish to the pasta. If you want a little extra sharpness, try a mix of cheddar and Monterey Jack.
• Cilantro: Fresh cilantro sprinkled on top brings a pop of color and a fresh flavor that complements the spices. If cilantro’s not your thing, chopped green onions or even parsley make a good substitute.

Essential kitchen tools to make taco pasta a breeze

For this recipe, you really don’t need much in the way of kitchen equipment—just your trusty Instant Pot and a few basics:

• Instant Pot: The Instant Pot is the star here, making this recipe quick and mess-free. If you’re new to pressure cooking, don’t worry; this recipe walks you through each step.
• Wooden spoon or spatula: For stirring the beef and scraping up all those browned bits. I find that a wooden spoon works best because it’s gentle on the Instant Pot’s non-stick surface.
• Cheese grater: If you’re shredding your own cheese (which I highly recommend for the best melting!), a box grater works well. Pre-shredded cheese is also fine, but it doesn’t melt as smoothly.

Step-by-step: My foolproof Instant Pot taco pasta

Ready to cook? Here’s how to make this delicious taco pasta, step-by-step.

1. Sauté the beef
   Set your Instant Pot to the sauté function. Once it’s hot, add the ground beef and cook, breaking it up with a wooden spoon, until it’s no longer pink—about 3-4 minutes. Don’t worry if it sticks a little; those browned bits add flavor!
2. Add onion and garlic
   Throw in the diced onion and minced garlic. Cook, stirring frequently, for another 1-2 minutes until the onions are soft and the garlic is fragrant. This step adds depth and a hint of sweetness to balance the spices.
3. Deglaze with broth
   Pour in the beef broth and use your spoon to scrape up any browned bits from the bottom of the pot. This step prevents anything from burning during pressure cooking and adds a deeper flavor to the sauce.
4. Cancel sauté, layer in pasta and sauces
   Hit the “Cancel” button to turn off sauté mode. Add the dry pasta, spreading it out evenly. Then, sprinkle the taco seasoning, salt, and pepper over the top. Pour in the tomato sauce and salsa without stirring—you want to keep the pasta submerged so it cooks evenly.
5. Pressure cook
   Close and lock the lid, making sure the pressure release valve is set to “sealing.” Set the Instant Pot to manual high pressure and adjust the cooking time to 3 minutes. It’ll take a few minutes to come to pressure, so be patient.
6. Quick release and stir in cheese
   Once the timer beeps, carefully do a controlled quick release to release the steam. Open the lid and give the pasta a good stir. Add in 1 cup of shredded cheddar cheese and stir until it melts into the pasta, making it creamy and delicious.
7. Garnish and serve
   Top the pasta with the remaining ½ cup of cheddar cheese and sprinkle with fresh cilantro. Serve right away, and watch it disappear!

Variations to make it your own

• Make it vegetarian: Swap out the ground beef for a can of black beans or plant-based crumbles. You’ll get the same hearty texture and flavor without the meat.
• Spice it up: Use a hot salsa instead of mild, or add a pinch of cayenne pepper with the taco seasoning for an extra kick.
• Low-carb option: Substitute the pasta with zucchini noodles or cauliflower florets, adjusting the broth to about 1 cup so the dish doesn’t get too watery.
• Add veggies: Bell peppers, corn, or even diced tomatoes can be added after sautéing the onion and garlic. They’ll add texture and nutrients, and the flavors meld beautifully with the taco spices.
• Cheese swap: Try a Mexican cheese blend, Monterey Jack, or even a sprinkle of Cotija on top for a fun twist!

How to serve it up with flair

For a perfect presentation, spoon the taco pasta into shallow bowls and top each serving with a little extra cheese and cilantro. You could even add a dollop of sour cream, a few crushed tortilla chips, or some diced avocado on top for a true Tex-Mex feel. Serve with a simple side salad or some cornbread, and you’re all set!

drink pairings

This dish is bold and flavorful, so you’ll want drinks that balance the richness and spice:

• Sparkling lime water: A refreshing, bubbly option that pairs perfectly with the taco flavors. Add a few mint leaves for extra freshness.
• Agua fresca: Try a homemade watermelon or cucumber agua fresca for a lightly sweet, cooling beverage that complements the pasta’s spice.
• Horchata: The creamy, cinnamon-flavored Mexican rice drink adds a soothing sweetness that’s fantastic with the dish’s savory kick.
• Iced hibiscus tea: Tart and slightly floral, this tea brings a bright contrast to the rich, cheesy pasta.

Storing and reheating tips

If you have leftovers (lucky you!), store the pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for 1-2 minutes, stirring halfway through. If the pasta has thickened a lot, add a splash of beef broth or water before reheating to bring it back to its saucy self. Unfortunately, this dish doesn’t freeze well because the pasta can get mushy, but it’s so tasty that leftovers rarely last long anyway!

Scaling up or down

This recipe is pretty flexible. If you want to make a smaller batch, just cut all the ingredients in half. When doubling, make sure your Instant Pot is large enough, as pasta expands quite a bit during cooking. Adjust the seasoning to taste, as more broth and pasta can dilute the flavors slightly.

Common questions about Instant Pot taco pasta

1. Can I use a different type of pasta?
Yes! Short pasta like penne or rotini works well. Avoid long pasta, as it might clump.

2. What if I don’t have an Instant Pot?
You can make this on the stovetop! Just brown the beef, add all ingredients except the cheese, and simmer until the pasta is tender. Then stir in the cheese.

3. Can I make this dairy-free?
Absolutely. Substitute dairy-free cheese shreds, or skip the cheese altogether and top with avocado for creaminess.

4. Is there a gluten-free option?
Yes, just use your favorite gluten-free pasta. Be sure to adjust the cooking time based on the pasta package instructions.

5. How can I make it spicier?
Add a diced jalapeño along with the onion and garlic, or use hot salsa. You can also add a pinch of cayenne pepper or chili flakes.

Enjoy your cozy bowl of Instant Pot taco pasta, and don’t be afraid to make it your own! This is a forgiving, family-friendly recipe that you’ll want to add to your regular rotation. Happy cooking!

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