Instant Pot Taco Pasta Recipe

There’s something magical about fusion recipes that combine the best of two worlds. Take this Instant Pot taco pasta, for instance. It’s got all the bold, comforting flavors of tacos—spiced ground beef, salsa, and melty cheese—all mixed into creamy pasta that practically melts in your mouth. If you’re craving tacos and pasta but can’t decide, this recipe is the perfect answer. Plus, it’s all made in one pot, meaning fewer dishes to deal with (hello, lazy cleanup!).

I first tried this recipe on a hectic Tuesday night when I was absolutely craving something cheesy but didn’t have the time to put together a whole casserole. Enter the Instant Pot. I threw in a mix of ingredients I’d usually use for taco night, added pasta, and hoped for the best. The result was even better than I expected—saucy, cheesy, and just the right amount of spice. It quickly became a family favorite, and now I make it at least once a month, adding little tweaks and toppings to keep it fresh.

Instant Pot Taco Pasta Recipe

The origin story: tacos meet pasta night!

Mexican-Italian fusion isn’t a new concept, but it’s definitely a popular one. There’s something about the mix of Italian pasta with spicy Mexican flavors that just works. This combination is a twist on traditional beefy pasta dishes, like American goulash or spaghetti with meat sauce, but with an extra kick thanks to the taco seasoning and salsa. It’s also a fantastic example of how the Instant Pot has made cooking fast and easy without sacrificing flavor. Who knew that these classic flavors could be such a winning team?

Ingredients rundown: what makes this taco pasta so good?

Each ingredient in this recipe brings something essential to the dish. Here’s how it all comes together:

  • Lean ground beef: The heart of this dish. You get that juicy, savory flavor without too much extra grease. You could also use ground turkey for a lighter version, or even plant-based crumbles if you’re going meat-free.
  • Onion and garlic: These aromatics add depth to the flavor. White or yellow onions work best here because they have just the right amount of sweetness.
  • Taco seasoning: The spice blend is where the taco flavor shines through. You can use a store-bought mix or make your own with chili powder, cumin, paprika, and a dash of cayenne for heat.
  • Tomato sauce and salsa: These ingredients bring in both the rich, thick base and the fresh, tangy flavors. I love using mild salsa, but if you’re into spicy, go ahead and use medium or hot!
  • Beef broth: Adds a rich depth to the pasta while cooking. I recommend reduced-sodium so you can control the salt better.
  • Dry shell pasta: The pasta soaks up all that beefy, tomato-y goodness. Shell pasta works great because it catches the sauce perfectly, but you could also try rotini or penne.
  • Cheddar cheese: Melty, cheesy goodness that brings it all together. Shredded cheddar melts easily, but feel free to experiment with other cheeses like Monterey Jack or a Mexican blend.
  • Fresh cilantro: This gives a burst of freshness that lightens up the rich flavors. If you’re not a cilantro fan, swap it for green onions or parsley.
Instant Pot Taco Pasta Recipe

Essential kitchen gear: keeping it simple

For this recipe, all you need is an Instant Pot (or any pressure cooker) and a wooden spoon or spatula for stirring. If you’re new to the Instant Pot, don’t worry! It’s actually one of the easiest tools to get the hang of, especially for recipes like this that don’t require a lot of steps or fancy settings.

I also like to keep a cheese grater handy to freshly grate the cheddar. Pre-shredded cheese is fine, but freshly grated melts a little better since it doesn’t have any added anti-caking agents. Lastly, have a cutting board and knife on hand for chopping the onions, garlic, and cilantro.

Step-by-step: let’s make taco pasta!

Ready to dive in? Here’s how to make this easy, satisfying dish in just a few simple steps.

  1. Sauté the beef: Set your Instant Pot to “sauté” mode. When it’s hot, add the ground beef and cook it until it’s no longer pink—about 3-4 minutes. I like to break it up with a spatula as it cooks. You don’t need any oil since the beef has enough fat to keep it from sticking.
  2. Add onion and garlic: Toss in the diced onion and minced garlic and cook, stirring constantly, for another 1-2 minutes. This releases the onion’s sweetness and the garlic’s aroma, creating the base for the dish.
  3. Deglaze with broth: Pour in the beef broth and use your spatula to scrape up any browned bits from the bottom of the pot. This is crucial to avoid the dreaded “burn” message that sometimes appears with Instant Pots.
  4. Layer in the pasta and seasonings: Turn off the sauté function by pressing “cancel.” Add the dry pasta right into the broth. Then, sprinkle the taco seasoning, salt, and pepper evenly over the top. Pour in the tomato sauce and salsa but don’t stir—this helps prevent the pasta from sticking to the bottom.
  5. Pressure cook: Lock the Instant Pot lid in place and turn the pressure release valve to sealing. Select “manual” or “pressure cook” on high pressure, and set the timer for 3 minutes. (Yes, just 3 minutes! The pasta cooks quickly in the Instant Pot.)
  6. Quick release and stir in cheese: Once the timer goes off, carefully do a quick release of the pressure (watch out for the steam!). Open the lid, stir the pasta, and add 1 cup of the shredded cheese, stirring until it melts into the pasta and creates a creamy sauce.
  7. Garnish and serve: Sprinkle the remaining cheese over the top and add a handful of fresh cilantro. Serve right away and get ready to watch it disappear!
Instant Pot Taco Pasta Recipe

Variations and adaptations: make it your own

Want to put your own twist on this taco pasta? Here are some fun ways to switch it up:

  • Make it spicy: Use a hot salsa or add a diced jalapeño with the onions and garlic for an extra kick.
  • Gluten-free option: Swap in your favorite gluten-free pasta. Just keep an eye on cooking times, as gluten-free pasta can sometimes turn mushy.
  • Vegetarian version: Use a plant-based ground meat or simply replace the beef with more vegetables like bell peppers and zucchini. Vegetable broth works well here, too.
  • Mexican-inspired twist: Add a can of black beans and a handful of corn after cooking for a little more texture and flavor.
  • Creamy version: Stir in a couple of tablespoons of cream cheese at the end along with the cheddar for a richer, creamier sauce.

Serving suggestions: make it a fiesta!

For serving, I like to keep it casual, family-style, straight from the pot. But if you want to get a bit fancier, scoop the pasta into bowls and garnish with extra cilantro and maybe a dollop of sour cream. A sprinkle of green onions or even a few crushed tortilla chips on top adds a nice crunch and extra flavor.

Pair this pasta with a simple side salad or some steamed veggies. If you’re feeling indulgent, cheesy garlic bread is always a hit (yes, double the carbs!).

Drink pairings: something refreshing

Since this taco pasta has a bit of spice, I love pairing it with a chilled margarita or even a light beer like a Mexican lager. If you’re looking for a non-alcoholic option, a sparkling limeade or a cold glass of horchata makes a fun pairing and helps balance the flavors.

Storage and reheating tips

Got leftovers? Lucky you! This pasta keeps well in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or beef broth to keep it from drying out, and heat in the microwave or on the stovetop until warmed through. This dish also freezes well—just let it cool completely and transfer it to a freezer-safe container. Freeze for up to 2 months, and thaw in the fridge before reheating.

Adjusting for different serving sizes

This recipe makes enough for about 6 servings, but if you need to scale up, keep the Instant Pot’s capacity in mind. If you’re doubling, you might need to cook in two batches. For smaller batches, halve the ingredients and cook as directed—just be cautious with the quick release to avoid splattering.

Instant Pot Taco Pasta Recipe

FAQs

1. Can I use chicken instead of beef?
Yes! Ground chicken or turkey works great in this recipe. Just add a little extra oil during sautéing since these meats are leaner.

2. Can I make this on the stovetop?
Absolutely! Brown the meat in a large pot, then add the other ingredients and simmer until the pasta is tender, about 15-20 minutes.

3. What’s the best pasta shape for this dish?
Medium shells are perfect because they hold the sauce well, but elbow macaroni or rotini would work too.

4. How can I make this dairy-free?
Omit the cheese or use a dairy-free shredded cheese. You may also want to stir in a little nutritional yeast for extra flavor.

5. Is there a way to make it low-carb?
Try substituting the pasta with a low-carb option like shirataki noodles or even zucchini noodles (add those after pressure cooking).

Print
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Instant Pot Taco Pasta Recipe

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Give this Instant Pot taco pasta a try on your next busy weeknight, and don’t be surprised if it becomes a regular in your meal rotation. With its cheesy, taco-flavored goodness and easy one-pot cleanup, it’s a win-win. Enjoy!

  • Total Time: 25 minutes
  • Yield: 8

Ingredients

  • 1 pound lean ground beef
  • 1 cup diced white or yellow onion
  • 3 cloves garlic minced
  • 1 tablespoon taco seasoning
  • salt and ground black pepper to taste
  • 8 ounce can tomato sauce
  • 1 cup mild tomato salsa
  • 4 cups reduced-sodium beef broth
  • 16 ounces dry medium shell pasta
  • 1 ½ cups shredded cheddar cheese
  • 2 tablespoons fresh cilantro leaves chopped

Instructions

  • Sauté the beef: Set your Instant Pot to “sauté” mode. When it’s hot, add the ground beef and cook it until it’s no longer pink—about 3-4 minutes. I like to break it up with a spatula as it cooks. You don’t need any oil since the beef has enough fat to keep it from sticking.
  • Add onion and garlic: Toss in the diced onion and minced garlic and cook, stirring constantly, for another 1-2 minutes. This releases the onion’s sweetness and the garlic’s aroma, creating the base for the dish.
  • Deglaze with broth: Pour in the beef broth and use your spatula to scrape up any browned bits from the bottom of the pot. This is crucial to avoid the dreaded “burn” message that sometimes appears with Instant Pots.
  • Layer in the pasta and seasonings: Turn off the sauté function by pressing “cancel.” Add the dry pasta right into the broth. Then, sprinkle the taco seasoning, salt, and pepper evenly over the top. Pour in the tomato sauce and salsa but don’t stir—this helps prevent the pasta from sticking to the bottom.
  • Pressure cook: Lock the Instant Pot lid in place and turn the pressure release valve to sealing. Select “manual” or “pressure cook” on high pressure, and set the timer for 3 minutes. (Yes, just 3 minutes! The pasta cooks quickly in the Instant Pot.)
  • Quick release and stir in cheese: Once the timer goes off, carefully do a quick release of the pressure (watch out for the steam!). Open the lid, stir the pasta, and add 1 cup of the shredded cheese, stirring until it melts into the pasta and creates a creamy sauce.
  • Garnish and serve: Sprinkle the remaining cheese over the top and add a handful of fresh cilantro. Serve right away and get ready to watch it disappear!

Notes

Serving suggestions: make it a fiesta!

For serving, I like to keep it casual, family-style, straight from the pot. But if you want to get a bit fancier, scoop the pasta into bowls and garnish with extra cilantro and maybe a dollop of sour cream. A sprinkle of green onions or even a few crushed tortilla chips on top adds a nice crunch and extra flavor.

Pair this pasta with a simple side salad or some steamed veggies. If you’re feeling indulgent, cheesy garlic bread is always a hit (yes, double the carbs!).

  • Author: Soraya
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Dinner

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