Instant Pot Taco Pasta Recipe

Let me tell you, this Instant Pot taco pasta is one of those recipes that combines two classic dishes we all love: tacos and pasta. It’s creamy, cheesy, a little spicy, and bursting with Tex-Mex flavors, all in one cozy bowl. Plus, because it’s made in the Instant Pot, it’s super quick and doesn’t create a pile of dishes. If you’re looking for a hearty meal that’s easy enough for a weeknight but delicious enough to serve guests, this is it.

I remember the first time I made this dish; I was craving something warm and filling but didn’t want to spend hours in the kitchen. I happened to have all the ingredients on hand, and after a little experimenting, this taco pasta was born. The whole family devoured it, and it’s been a regular request ever since!

this RECIPE

A little background on taco pasta 🍝

While taco pasta may sound like a modern fusion, the idea of combining pasta with Tex-Mex flavors has been around for a while, especially in home kitchens where busy people need quick, satisfying meals. It takes inspiration from classic American dishes like Hamburger Helper, but with the bold, zesty flavors of Mexican-inspired seasonings. This version skips the powdered cheese and artificial flavors, focusing on real ingredients that bring a comforting, homemade taste.

By cooking it in the Instant Pot, we cut down on time without sacrificing flavor, making this an ideal recipe for busy nights. Just a few minutes of prep, and your dinner practically cooks itself.

Let’s talk ingredients: the key players

For this taco pasta, you’ll need a few simple ingredients, but each one adds something special:

• Ground beef: This gives the dish its hearty, savory base. I recommend using lean ground beef so it doesn’t get greasy, but you can also use ground turkey for a lighter option.
• Onion and garlic: These aromatics add depth of flavor. Diced white or yellow onion works best, and don’t skip the garlic! If you’re in a pinch, garlic powder could substitute, but fresh garlic gives the best flavor.
• Taco seasoning: This is where the Tex-Mex magic happens. You can use a store-bought packet, but if you have the spices, homemade taco seasoning is easy to whip up and has a fresher taste.
• Tomato sauce and salsa: The tomato sauce adds richness, while the salsa brings tang, spice, and texture. Go for a mild salsa if you’re cooking for kids or people sensitive to heat.
• Beef broth: This not only helps cook the pasta but also enhances the meaty flavor. I like to use reduced-sodium broth to keep it from getting too salty.
• Cheddar cheese: Cheddar melts beautifully and gives the dish that gooey, creamy texture. Feel free to experiment with a blend of cheeses if you like things extra cheesy!
• Cilantro: This is the finishing touch, adding a bit of fresh brightness to the dish. If you’re not a cilantro fan, feel free to leave it out or substitute with fresh parsley.

Essential tools for Instant Pot success

Here’s what you’ll need for this recipe, and some substitutions in case you don’t have everything on hand:

• Instant Pot: This recipe is designed for an Instant Pot or any similar pressure cooker. The high pressure cooks the pasta to perfection in just a few minutes.
• Wooden spoon or spatula: This will help you scrape up the browned bits after sautéing the beef. Those bits are full of flavor, so don’t skip this step!
• Cheese grater: Freshly grated cheese melts better than pre-shredded cheese, which can be a bit chalky. But if you’re short on time, pre-shredded will work just fine.

If you don’t have an Instant Pot, you could adapt this recipe for stovetop cooking, but it’ll take a bit longer, and you’ll need to cook the pasta separately.

Step-by-step: Making Instant Pot taco pasta

Here’s how to make this delicious taco pasta, step by step. Just follow along, and you’ll have a comforting, flavorful meal ready in no time.

1. Sauté the beef
   Press the sauté button on your Instant Pot and wait for it to heat up (this usually takes a couple of minutes). Add the ground beef and cook it, breaking it up with a spatula, until it’s no longer pink. This should take around 3-4 minutes. If there’s any excess grease, drain it off.
2. Add onions and garlic
   Next, toss in the diced onion and garlic. Stir everything together and cook for another 1-2 minutes until the onion softens a bit and the garlic is fragrant. This is where your kitchen will start to smell amazing!
3. Deglaze with beef broth
   Pour in the beef broth and use your spatula to scrape up any browned bits stuck to the bottom of the pot. This adds a ton of flavor and helps prevent a burn warning from the Instant Pot.
4. Add pasta and seasonings
   Cancel the sauté function, then add the dry pasta right into the pot. Don’t stir it yet! Just sprinkle the taco seasoning, salt, and pepper over the top, then pour in the tomato sauce and salsa. The pasta will cook perfectly under the liquid without sticking.
5. Cook on high pressure
   Close and lock the lid, then turn the pressure release valve to sealing. Press the “manual” or “pressure cook” button, set to high, and adjust the time to 3 minutes. The Instant Pot will take a few minutes to come up to pressure, then it’ll start cooking.
6. Quick release and stir in cheese
   Once the timer goes off, carefully perform a controlled quick release (go slowly to avoid splattering). Open the lid, give everything a good stir, then add 1 cup of shredded cheese. Stir until the cheese is melted and creamy.
7. Serve and garnish
   Spoon the pasta into bowls, then sprinkle the remaining ½ cup of cheese on top. Garnish with fresh cilantro, and you’re ready to dig in!

Variations to try: Make it your own!

One of the best things about this recipe is how easy it is to customize. Here are some variations I’ve tried that turned out delicious:

• Vegetarian version: Swap the ground beef for black beans or kidney beans, and use vegetable broth instead of beef broth. It’s just as hearty and flavorful!
• Low-carb option: For a low-carb twist, use cauliflower florets instead of pasta and reduce the broth to 2 cups. Cook on high pressure for just 2 minutes.
• Spicy kick: Add a chopped jalapeño with the onion and garlic, or use a spicy salsa for an extra kick.
• Mexican cheese blend: Try using a blend of Monterey Jack, cheddar, and queso fresco for a richer flavor.
• Southwest style: Add a cup of corn and a can of black beans when you add the pasta. This adds extra texture and makes the dish even heartier.

Serving ideas: Presentation matters!

To make this dish extra special, serve it in shallow bowls with an extra sprinkle of cheese and cilantro on top. For a pop of color, add a few diced cherry tomatoes and some sliced green onions as garnish. It’s also lovely with a side of tortilla chips for a bit of crunch!

Pair this pasta with a crisp green salad or a simple side of steamed vegetables to balance out the richness of the dish. It’s also great with a scoop of guacamole or a dollop of sour cream on the side.

Suggested drinks

This cheesy, savory pasta pairs perfectly with a few refreshing beverages:

• Horchata: A creamy, cinnamon-flavored rice milk drink that’s popular in Mexican cuisine. Its sweetness balances the spices in the pasta nicely.
• Limeade: A fresh, tangy limeade cuts through the richness of the cheese and beef, adding a refreshing twist to each bite.
• Iced tea with lemon: For something classic and easy, iced tea is a great choice. Add a lemon wedge for a bit of brightness.
• Sparkling water with a hint of lime: If you want something simple and light, sparkling water with a splash of lime juice is perfect.

Storing and reheating tips

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop a portion in the microwave for 1-2 minutes, stirring halfway through. Add a splash of beef broth or water before reheating to keep it from drying out.

If you want to freeze this pasta, you can, but keep in mind that pasta can sometimes become a little softer once frozen and reheated. Store in a freezer-safe container for up to 2 months, then thaw in the fridge before reheating.

Adjusting for different serving sizes

This recipe makes about 6 servings, but you can easily scale it up or down. If you’re cooking for a crowd, just double the ingredients. For smaller portions, cut everything in half. Just make sure the pasta and liquid ratios stay about the same to ensure even cooking.

Troubleshooting tips (in case things get sticky!)

If your Instant Pot shows a “burn” warning, it usually means there’s something stuck to the bottom. Just release the pressure, open the lid, and scrape the bottom of the pot before resuming cooking.

If your pasta turns out too soft, next time try reducing the cook time by 1 minute. Every Instant Pot model is a little different, so you may need to adjust based on your preferences.

Ready to dig in?

This Instant Pot taco pasta is one of those recipes that brings everyone to the table with a smile. It’s warm, comforting, and full of bold flavors that make it feel like a treat. Plus, it’s quick enough for a busy weeknight but satisfying enough for the weekend. Give it a try, and feel free to make it your own with any of the variations!

FAQs

1. Can I make this with ground turkey instead of beef?
Absolutely! Ground turkey works well as a leaner alternative to beef. The flavors will still be delicious.

2. How spicy is this dish?
Using mild salsa keeps the spice level low, but you can adjust with medium or hot salsa if you prefer more heat.

3. Can I make this dairy-free?
Yes, simply skip the cheese or use a dairy-free shredded cheese alternative. It’ll still be flavorful, just a bit less creamy.

4. What’s the best pasta shape to use?
Medium shells work great because they catch the sauce well, but you can use penne or elbow macaroni if that’s what you have.

5. How do I avoid the “burn” notice on my Instant Pot?
Be sure to scrape up any browned bits when you add the broth, as these can sometimes trigger the burn warning. Adding the liquids on top of the pasta without stirring can also help.

Print