Cheesy Instant Pot Taco Pasta
My easy recipe for instant pot taco pasta will quickly become a family favorite, and the best part is that it is also kid-approved! This delicious dinner made with simple ingredients is budget-friendly and ready in just 30 minutes!
I have been making taco pasta for years, but I finally had to try it in the Instant Pot to see how it would turn out. And I was very pleasantly surprised with the results. The noodles are not too soggy or chewy, and the sauce is meaty, flavorful, and with the perfect amount of cheese.
Table of contents
One of the best things about this recipe is how fast and easy it is. And it is so delicious, kids and adults love it. This is one of those fantastic dinners that, once you try it, will quickly become a favorite. I serve this amazing meal with our favorite toppings. I love mine, with sour cream, avocado, salsa, and fresh cilantro.
Why you will love this recipe
- Just one pot: You will not have to clean much afterward since you only use one pot.
- It cooks fast: In just 10 minutes, you can have this cooked and on the table for dinner.
- Everyone loves it: You do not have to worry about making the kids finish their dinner because they will probably ask for seconds. Make extra.
- It’s easy and cheap: With just a handful of inexpensive ingredients, you can serve the whole family for under $20!
What you will need
I make this recipe with pretty basic ingredients; the most essential part is to use the right pasta and not skip the Worcestershire sauce; it’s that secret ingredient that goes perfectly with beef.
- Ground beef—I recommend lean ground beef, preferably 80/20 or 85/15, to keep the grease to a minimum.
- Pasta – I used medium-sized shells, but you can use whatever size you like.
- Shredded cheese – Mexican blend shredded cheese is perfect for this dish.
- Beef broth – Low-sodium organic beef broth with less salt and no additives.
- Garlic and onion – Freshly chopped, give this dish the best flavor.
- Salsa – Make it as mild or hot as you like it, but I usually use chunky salsa with medium heat.
- Taco seasoning – Try my easy recipe for the perfect homemade taco seasoning.
- Worcestershire sauce – The tangy and rich salty umami flavor is just perfect. It is the secret ingredient.
- Red pepper flakes – For just a tiny bit of heat without too much spiciness.
How to make it
This is one of the easiest recipes that I make for my family. I love my instant pot, especially since I can cook everything in one pot in a fraction of the time! This is such a time saver, especially during busy weeknights.
- Sauté setting: First, I select the saute setting and add oil to the bottom of the pot. Next, I dd the beef and cooked it until it was browned. Also, I drain the grease, leaving in just 1-2 tablespoons.
- Veggies and Seasoning: After that, I add onion, garlic, and stir.
- Seasoning: Next, I add Worcestershire sauce, Taco seasoning, and red pepper flakes. Stir and cook for a few more minutes.
- Salsa and broth: Finally, I add the salsa and the beef broth. Using a wooden spoon, I scrape the brown bits stuck to the bottom of the pot to avoid the burn message.
- Pasta: I add the pasta and stir to combine.
- Pressure cook function: Finally, I cover everything with the lid, lock it, and point the valve to sealing. I pressure cook on high pressure setting for 5 minutes.
- Quick Release: Once done cooking, I immediately do a Quick Pressure Release and, after that, carefully open the pot.
- Add cheese: Afterward, I sprinkle the cheese on top, cover the pot with the lid for the cheese to melt from the residual heat, and stir the cheesy pasta one more time before serving.
- Serve: I top the dish with my favorite taco toppings before serving.
Expert tip
Pressure cooking pasta
Although some cooks say it is a good idea to soak pasta before cooking, I do not do this myself. There is no good reason to do it, and it may make your pasta soggy if it absorbs more liquid. Also, I never use freshly made, refrigerated pasta in the instant pot, it will cook too quickly and it will be soggy.
I specifically recommend medium shells, as they are the perfect size to hold the cheesy taco sauce and keep their shape pretty good. I also do not recommend just placing the pasta on top of the sauce; it may stick together. Just stir it gently to coat it in the sauce before pressure cooking.
More tips to consider
- Use high-quality meat. I prefer organic beef because it has no additives.
- Also, use lean beef for this, or you will get too much grease. If you are using anything below 80/20, you should drain the grease from the pot before you start cooking it.
- Do not skip the browning process. This will keep the juices and seasonings inside where they belong.
- Do not pre-cook your pasta, or you may end up with soggy noodles.
- To keep the pasta from sticking, scrape any beef off the bottom of the pot.
- Also to keep it from sticking, add the pasta last and do not stir. Just push it down slightly so it is in the liquid.
Recipe variations and add-ins:
- Different meat: Instead of ground beef, I also use ground chicken, turkey, or pork.
- Vegetarian taco pasta: Leave the beef and use vegetable broth for a vegetarian meal.
- Add more vegetables: You can add as many veggies as you like. I sometimes add bell peppers and chopped green onions, but you could also add tomatoes and olives.
- To make it spicy: I enjoy spicy food, so when I make this just for my husband and me, I toss in chopped poblano peppers or chopped jalapenos and cayenne pepper.
- Different cheese: Instead of Mexican blend cheese, try it with mozzarella, pepper jack, or cheddar.
- Add beans: To make this an even heartier meal, I like to add some black beans or pinto beans—or both!
- Whole wheat: As an alternative, make this recipe with whole wheat pasta.
- Gluten-free: Just make sure you use gluten-free pasta to make this great recipe. Remember that it will not hold its shape very well after pressure cooking.
Serving suggestions:
There are a lot of fun ways to serve this taco pasta. I prepare a platter with toppings like guacamole, salsa, chopped jalapenos, avocado, cilantro, cotija cheese, and sour cream so everyone can choose their favorites.
I also like it with my delicious chopped Mexican salad on the side, and while we wait for the pasta to cook, we snack on my easy pico de gallo with corn chips. I have strawberry margaritas for the adults and Mexican horchata for the kids.
How to store leftovers:
- Refrigerate: First, let the leftovers cool and after that transfer the pressure cooker taco pasta to an airtight container and store in the fridge for 3-4 days.
- Freeze: To freeze, again, let the meal cool first and after that either add it to a freezer-safe container or to a freezer bag. Next, freeze for up to 3 months.
- Thaw: Finally, plan in advance when ready to serve and that the meal in the fridge overnight.
- Reheat: Best is to reheat the instant pot taco pasta on the stove in a sauce pan and if needed adjust for salt and pepper. In addition, if the sauce is too thick, add a bit of broth.
Frequently Asked Questions
I like making mine with shells because they contain so much cheese and sauce. Every bite you take is packed full of flavors. Another good choice would be elbow macaroni because it also holds a bunch of cheesy sauce. Penne and ziti are also great ideas since they are hollow. Rigatoni and cavatappi are ridged on the outside, so they hold the sauce inside and out.
One thing to remember is that you should not cook your pasta first. It will cook to a perfect tenderness in the sauce with the rest of the food. If you precook it, you will likely end up with soggy pasta. Another reason may be that they are overcooked. If you use a thinner or smaller pasta shape, you may need to check it after four minutes to ensure it does not get overcooked.
If your instant pot shuts off and has a burn warning on it, that means the safety sensors indicate the inner pot is too hot and may be burning. It is a safety feature to prevent fires or explosions. The best way to avoid this is to ensure it has enough liquid and scrape the bottom of the pot after searing the meat or veggies. Also, you can try to not stir your pasta; it will settle at the bottom and may burn.
More Instant Pot pasta recipes:
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Instant Pot Taco Pasta
Ingredients
- 2 tablespoons canola oil
- 1 pound ground beef
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons Taco seasoning depends how much you like it
- 1 teaspoon red pepper flakes
- 1 cup chunky salsa medium spice
- 2 cups beef broth
- 8 oz shell pasta I used medium shells
- 2 cups shredded cheddar cheese or Mexican blend cheese
Instructions
- Set Instant Pot to Saute. Once the IP is hot, add the oil and wait for it to start simmering.
- Add the ground beef and let it cook without moving for about 1 minute to get a nice sear. After that, break it up using a wooden spoon as it cooks.
- Once the ground beef has browned, add chopped onion and minced garlic, stir, and cook for 1-2 minutes.
- Add Worcestershire sauce, taco seasoning, and red pepper flakes. Stir and cook for another 1-2 minutes.
- Add the salsa and stir. Add the beef broth and stir to combine, scraping the bottom of the pot to remove any bits that stuck to it to avoid burning.
- Add pasta and stir to combine.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4-5 minutes on High Pressure.
- Once the Instant Pot beeps to show that it's done, do a quick release by changing the position of the valve to Vent. Carefully remove the cover and stir.
- Turn off the Instant Pot.
- Top with shredded cheese. Put the lid back on, but don't seal. Allow a minute or two for the cheese to start to melt. Stir to combine.
- Serve with favorite toppings: sour cream, fresh salsa, jalapeños, avocado, and cilantro.