Instant Pot taco pasta is a quick and delicious dinner that's packed with flavor. This easy dinner recipe can be made in less than 30 minutes.
Instant Pot taco pasta is a quick and easy dinner recipe that's made entirely in the Instant Pot. This recipe takes a few pantry-staple ingredients and turns them into a flavorful pasta dish.
Not only is this recipe delicious, but it's also easy to change up to suit your tastes. It's also a great way to stretch a pound of ground beef. Also, taco pasta makes a great weeknight dinner because it can be made in less than 30 minutes!
Ingredients
- Lean ground beef: I use beef that's 88% lean. It's lean enough that I don't need to drain the beef, but it isn't so lean that it dries out as it cooks.
- Onion
- Garlic
- Taco seasoning: You can use reduced-sodium taco seasoning, hot taco seasoning, or make your own homemade taco seasoning.
- Salt and pepper
- Tomato sauce
- Tomato salsa: Feel free to use medium or hot salsa if you prefer.
- Beef broth: I like to use reduced-sodium beef broth to better control the sodium level.
- Shell pasta
- Cheese: Use whatever type of cheese you prefer.
How to make Instant Pot taco pasta
Step 1: Press the sauté button.
Step 2: When hot, add the ground beef and cook until no longer pink, about 3-4 minutes.
Step 3: Add the diced onion and garlic and cook, stirring the entire time, for 1-2 minutes.
Step 4: Pour in the broth. Scrape up all of the browned bits from the bottom of the pot. Press cancel.
Step 5: Add the dry pasta.
Step 6: Top the pasta with the taco seasoning, salt, pepper, tomato sauce, salsa.
Step 7: Close and lock the lid. Turn the pressure release valve to sealing. Press manual high pressure and adjust the time to 3 minutes.
Step 8: Once the cooking has finished, do a controlled quick release.
Step 9: Stir the pasta. Add 1 cup of shredded cheese, and stir in.
Step 10: Top with remaining ½ cup cheese. Serve topped with fresh cilantro.
Storage
Store any leftover taco pasta in an airtight container in the refrigerator. The pasta will keep for up to 4 days when properly stored.
Instant Pot Taco Pasta
Equipment
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
- Press the sauté button.
- When hot, add the ground beef and cook until no longer pink, about 3-4 minutes.
- Add the diced onion and garlic and cook, stirring the entire time, for 1-2 minutes.
- Pour in the broth. Scrape up all of the browned bits from the bottom of the pot.
- Press cancel.
- Add the dry pasta.
- Top the pasta with the taco seasoning, salt, pepper, tomato sauce, salsa.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure and adjust the time to 3 minutes.
- Once the cooking has finished, do a controlled quick release.
- Stir the pasta.
- Add 1 cup of shredded cheese, and stir in.
- Top with remaining ½ cup cheese.
- Serve topped with fresh cilantro.
Notes
- Ground beef: I use 88% lean ground beef. There's no need to drain the beef, but it isn't so lean that it dries out as it cooks.
- Taco seasoning: You can use reduced-sodium taco seasoning, hot taco seasoning, or make your own homemade taco seasoning.
- Tomato salsa: Feel free to use medium or hot salsa if you prefer.
- Beef broth: I like to use reduced-sodium beef broth to better control the sodium level.
- Nutrition values are estimates.
Leave a Reply