If you’re looking for a quick, flavorful, and satisfying meal, then Instant Pot Taco Pasta is the dish for you. With its rich, cheesy texture and a delightful mix of taco flavors, this dish is a crowd-pleaser for family dinners or even a fun weeknight meal. Using the Instant Pot, you can have this hearty meal ready in under 30 minutes, making it perfect for busy nights when you crave comfort food with minimal effort.
Why Choose Instant Pot Taco Pasta?
The Instant Pot is a game-changer when it comes to cooking pasta dishes. The pressure cooking feature ensures that the pasta is cooked evenly and perfectly, while the rich sauce comes together in no time. Instant Pot Taco Pasta is a complete meal made in one pot, which means less cleanup and more time spent enjoying your meal.
In this recipe, taco seasoning and cheese meld together with pasta to create a comforting, flavorful dish that mimics the beloved taco taste. It’s easy to adjust the spice level by adding or omitting ingredients, and you can make this dish with a variety of meats, or even vegetarian options, to suit your preferences.
Ingredients for Instant Pot Taco Pasta
To make Instant Pot Taco Pasta, gather these simple ingredients:
- Ground Meat: You can use beef, turkey, chicken, or pork. Lean ground beef is commonly used, but feel free to choose the meat you prefer.
- Onion and Garlic: These aromatics form the base of the flavor.
- Taco Seasoning: Homemade or store-bought taco seasoning works well in this recipe. You can also substitute with fajita seasoning for a slight variation.
- Tomato Sauce and Salsa: A combination of both adds depth to the flavor and creates a savory sauce.
- Broth: You can use beef, chicken, or vegetable broth, or even water if needed.
- Pasta: Use uncooked medium pasta shells or any pasta shape you prefer. It’s important to layer the pasta properly to avoid burning and ensure everything cooks evenly.
- Cheese: Shredded cheddar cheese is the base, but you can add mozzarella, Monterey Jack, or sharp cheddar for different flavors.
- Heavy Cream: This adds a creamy texture to the sauce, making it rich and indulgent.
- Cilantro: Freshly chopped cilantro for garnish adds a fresh, aromatic touch.
How to Make Instant Pot Taco Pasta
Making this Instant Pot Taco Pasta is quick and simple. Just follow these steps:
Step 1: Sauté the Meat and Aromatics
Start by setting your Instant Pot to the Sauté mode. Add 1 tablespoon of olive oil (or cook without oil if you prefer) and brown 1 pound of ground beef (or your preferred meat). Break the meat into small pieces as it cooks. Once browned and no longer pink, add 1 diced yellow onion and 2 minced garlic cloves. Sauté until the onion becomes tender and fragrant, about 2 minutes.
Step 2: Add Seasonings and Liquids
Next, season the meat mixture with 1 tablespoon of taco seasoning, salt, and black pepper to taste. Stir well to combine. Pour in 1 can (8 oz) tomato sauce, 1 cup mild salsa, and 3 cups beef broth (or any other broth of your choice). Stir to incorporate the flavors and deglaze the bottom of the pot with a spatula to ensure nothing sticks to the bottom, which can cause the BURN message.
Step 3: Layer the Pasta
Add 12 ounces of uncooked pasta shells on top of the mixture, making sure the pasta is fully submerged in the liquid. If needed, use a spatula to gently push the pasta down, ensuring it’s covered in liquid. This step is crucial to prevent the pasta from burning or not cooking evenly.
Step 4: Pressure Cook
Seal the Instant Pot with the lid and set the valve to “Sealing.” Cook on high pressure for 4 minutes. Once the timer goes off, perform a quick release to release the pressure immediately.
Step 5: Stir in Cream and Cheese
Once you remove the lid, the pasta will look a bit liquidy. Don’t worry—stir in ½ cup of heavy cream and 6 ounces of shredded cheddar cheese. Continue stirring until the cheese is melted and the sauce thickens. This will give the dish its creamy texture. Taste and adjust the seasoning, adding more salt or taco seasoning if desired.
Step 6: Serve and Garnish
Ladle the creamy taco pasta into bowls. Garnish with freshly chopped cilantro for added freshness and color. Serve immediately, and enjoy the comforting flavors of taco-inspired pasta.
Tips for Making the Best Instant Pot Taco Pasta
To ensure your Instant Pot Taco Pasta turns out perfectly, consider these helpful tips:
- Avoid the Burn Message: Make sure there’s enough liquid in the Instant Pot, as this is key to preventing the burn warning. Stir the ingredients well, and don’t skimp on the broth.
- Choose the Right Pasta: Make sure your pasta is fully covered by the liquid before pressure cooking. This ensures that the pasta cooks evenly without sticking to the bottom.
- Customize the Spiciness: Adjust the spiciness of the taco pasta by adding more chili powder, jalapeños, or hot salsa. For a milder dish, use a milder salsa and reduce the taco seasoning.
- Make it Creamier: If you prefer a creamier dish, you can add more heavy cream or substitute with sour cream for a tangy flavor.
- Use Fresh Ingredients: For the best flavor, use freshly grated cheese instead of pre-shredded cheese, as it melts more smoothly and has a better texture.
Nutritional Information for Instant Pot Taco Pasta
This Instant Pot Taco Pasta is a deliciously hearty meal that’s satisfying and easy to prepare. Below is a breakdown of the approximate nutritional values per serving (based on 4 servings):
Nutrition Facts (Per Serving):
- Calories: 474 kcal
- Protein: 24g
- Carbohydrates: 39g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 83mg
- Sodium: 760mg
- Potassium: 653mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 747 IU
- Vitamin C: 4 mg
- Calcium: 207mg
- Iron: 2 mg
The combination of ground beef, cheese, and heavy cream makes this dish a bit indulgent, so it’s ideal for a comforting meal every now and then. The pasta provides a good amount of carbohydrates to fuel you, while the protein helps to keep you full longer. You can make this dish a bit lighter by using ground turkey or chicken and substituting the heavy cream with sour cream or Greek yogurt.
Storing and Reheating Leftovers
If you happen to have leftovers, don’t worry—Instant Pot Taco Pasta stores well and is great for meal prep. Here’s how to store and reheat your delicious leftovers:
Storing Leftovers:
- Refrigerate: Place the leftovers in an airtight container and refrigerate for up to 3 days. This makes it a great option for quick lunches or dinners later in the week.
- Freeze: You can also freeze the taco pasta for up to 3 months. Divide the leftovers into individual portions for easier thawing and reheating. Be sure to let it cool before freezing.
Reheating:
- Stovetop: Reheat the pasta in a Dutch oven or saucepan on medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth to loosen the sauce if it has thickened too much.
- Microwave: To reheat in the microwave, place the pasta in a microwave-safe bowl, cover, and heat in 30-second intervals until warm. Stir occasionally and add a bit of liquid if needed to get the desired consistency.
Variations to Try
While this Instant Pot Taco Pasta is delicious as is, there are a few easy variations to switch things up and customize it to your taste:
1. Vegetarian Taco Pasta
For a vegetarian version, simply substitute the ground meat with black beans, lentils, or tofu. You can even use a combination of these to create a hearty meatless meal. Make sure to adjust the seasonings to enhance the flavors of the plant-based protein.
2. Spicy Taco Pasta
If you enjoy a bit of heat, consider adding some jalapeños, chili flakes, or hot salsa to the dish. You can also increase the amount of taco seasoning or use a spicier blend to add more kick.
3. Creamy Taco Pasta
For extra creaminess, add cream cheese or use more heavy cream. You can also mix in sour cream or Greek yogurt after cooking for a tangy twist. For an even richer dish, top with some avocado slices or a dollop of sour cream before serving.
Serving Ideas
While Instant Pot Taco Pasta is already a satisfying dish on its own, it pairs wonderfully with a few side dishes for a complete meal:
1. Side Salad
Pair the taco pasta with a light, fresh side salad. A simple arugula salad with lemon vinaigrette or a Caesar salad with crispy chickpea croutons would balance out the richness of the pasta.
2. Cornbread or Garlic Bread
For a more comforting meal, serve the pasta with a side of warm cornbread or garlic bread. Both options will complement the cheesy, savory flavors of the taco pasta.
3. Sautéed Vegetables
If you want to add more vegetables to the meal, try serving the taco pasta with a side of sautéed bell peppers, zucchini, or corn. These veggies will add color and freshness to the meal.
Instant Pot Taco Pasta Recipe Card
Ingredients:
- 1 pound (450g) ground beef (or turkey, chicken, or pork)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (homemade or store-bought)
- Salt and ground black pepper, to taste
- 1 can (8 oz) tomato sauce
- 1 cup mild salsa (homemade or store-bought)
- 3 cups beef or chicken stock (or vegetable broth)
- 12 ounces (340g) uncooked medium pasta shells
- 6 ounces (170g) cheddar cheese, shredded
- ½ cup heavy cream
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions:
- Sauté the Meat and Aromatics: Set the Instant Pot to Sauté mode. Add the ground beef, breaking it up as it cooks until browned and no longer pink (about 3 minutes). Add the diced onion and minced garlic and sauté for another 2 minutes until the onion is tender.
- Season and Add Liquids: Season the meat with taco seasoning, salt, and black pepper. Stir to combine. Then add tomato sauce, salsa, and broth. Stir well and scrape any bits from the bottom of the pot to avoid the BURN message.
- Add the Pasta: Layer the uncooked pasta shells on top of the beef mixture. Use a spatula to push the pasta down so that it’s covered with liquid.
- Pressure Cook: Close the Instant Pot lid and set the valve to Sealing. Cook on high pressure for 4 minutes. Once the cooking time is done, quickly release the pressure.
- Stir in Cream and Cheese: After releasing the pressure, open the lid and stir the pasta. Add heavy cream and shredded cheddar cheese. Stir until the cheese is fully melted and the sauce becomes creamy.
- Garnish and Serve: Serve the pasta in bowls and garnish with fresh cilantro. Enjoy!
Notes:
- Choosing the Meat: You can use any ground meat for this dish, including turkey, chicken, or pork. For a healthier option, lean beef or turkey is a great choice.
- Adjusting Spice Level: If you like your taco pasta spicy, consider adding chopped jalapeños or using a spicier salsa.
- Creamy Version: For a richer dish, feel free to add more heavy cream or substitute with sour cream for a tangy flavor.
- Cheese Tips: Freshly grated cheese melts better than pre-shredded cheese, giving the dish a creamier texture.
Nutritional Facts (Per Serving – 1/4 Recipe):
- Calories: 474 kcal
- Protein: 24g
- Carbohydrates: 39g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 83mg
- Sodium: 760mg
- Potassium: 653mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 747 IU
- Vitamin C: 4mg
- Calcium: 207mg
- Iron: 2mg
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Method: Instant Pot (Pressure Cooking)
Cuisine: Mexican-American
