Cheesy Instant Pot Taco Pasta [VIDEO]

Catalina Castravet
By Catalina Castravet
5 from 6 reviews

Instant Pot Taco Pasta is creamy, hearty and extra cheesy, easily made in the Pressure Cooker without pre-cooking the pasta. Serve it with your favorite toppings.

Instant Pot Pasta recipes are a staple around here. Among our most popular once are  Tuscan Chicken PastaChicken Pot Pie Pasta, and the cheesy Cheeseburger Macaroni.

Instant pot taco casserole

Best Instant Pot Taco Pasta

Instant Pot Taco Pasta is one of those amazing dinners that once you try it will quickly become a favorite. After I made this for my husband, he asked me to add it to our rotation menu.

The recipe is so delightfully easy, you add all the ingredients to the pot and cook them together. You read that right, you don’t have to pre-cook the pasta. This homemade pasta recipe also requires minimal prep work.

A delicious combination of beef cooked with chunky and spicy salsa, taco seasoning, pasta and lots of cheese.

The pasta shells end up covered in the most amazing, cheesy sauce, you will basically lick your plate clean. Serve this amazing meal with your favorite toppings, I love mine with lots of sour cream, avocado, salsa, and fresh cilantro.

You can also add crushed tortilla chips and some chopped fresh jalapenos for a spicy kick.

Pressure cooker taco pasta

Recipe Tips:

  • I always say this, but a good meat-centered meal starts with quality meat, preferably use organic beef for this meal.
  • Also, look for fresh meat, that has a bright color, and that has a 15-20% fat content to get great flavor and tenderness.
  • Browning the beef is essential, it will lock in the flavor and the beef juices and also elevate the meat flavor.
  • Also, you don’t have to pre-cook the pasta for this recipe, you add the uncooked pasta to the pot and 5 minutes on HP will give you al-dente pasta, and 6 minutes will result in more well-cooked pasta.
  • Red pepper flakes can be added for the dish to be spicier and well as freshly chopped jalapeño peppers.
  • I added cheddar cheese, you can also use a Mexican blend cheese mix.
  • You can use your favorite salsa in this recipe. I like to use medium chunky salsa as it adds more texture and a spicy kick.
  • To store leftovers, simply transfer the dish to an airtight container, and store in the refrigerator for up to 5 days.

Beef taco pasta garnished with sliced avocado and sour cream

How long do you cook pasta in the Pressure Cooker?

Pasta is cooked in the pressure cooker, usually between 4-6 minutes, depending on the recipe and type of pasta. Most of the time followed by a Quick Pressure Release.

What Kind of Beef Is Best?

We love cooking this dish with ground beef that is 85/15 lean. However, you might go with 80/20 or 90/10 depending on your preference. If using higher fat content meat, you might want to drain the grease after browning it in the pressure cooker. 

Topping suggestions for Instant Pot Taco Pasta:

This dish is already delicious on its own. However, if you want to enhance the flavors, we suggest topping the pasta with Mexican cheeses mix, avocado, cilantro, and sour cream. 

Also, try topping it with Homemade Pico de Gallo, or even some Chipotle Sauce

Picture of pressure cooker taco pasta

Can I make Instant Pot Taco Pasta with other meats?

This dish can be made with any ground meats, such as chicken, turkey or pork. Also, the cooking time will still be the same if you use the same amount of ingredients.

Tools/ingredients that I used to make the Best Instant Pot Taco Pasta Recipe:

  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.

Save Recipe
5 from 6 reviews

Instant Pot Taco Pasta

Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 10 minutes Total time: 30 mins



Nutrition information

0 Calories: 524 Carbohydrates: 43 Protein: 21 Fat: 28 Saturated Fat: 9 Cholesterol: 53 Sodium: 1097 Potassium: 511 Fiber: 3 Sugar: 3 Vitamin A: 345 Vitamin C: 3.1 Calcium: 76 Iron: 3
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Instant pot cheesy taco pasta

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Made this for dinner tonight. Used ground chx and chx broth. Definitely a Keeper (according to my husband). Delish!!  


Anna T

Made this for dinner last night using leftover chicken meatloaf (cubed) and chicken broth. This was a huge hit - even with my slightly picky healthy eater. Will definitely be making this again!



Can you double the recipe and if so what would the cook time be?


Same time :)


Christan Jackson

Do you drain the grease off the meat once you brown it?


Yes, sure


Karly Duquette

When doubling this recipe do you double the broth?





Could you use gluten free pasta with this recipe? If so, would the cooking time change?


yes, you can and the cooking time doesn't change.


Tracy Dakin

I cooked this followed it exactly and loved it however my pasta was still a bit hard and ideas why ?


Add next time one more minute of cooking, sometimes it depends on what brand of pasta you use.


Monique Henderson

I made this for dinner tonite . It was easy and quick most of all it is delicious!!


Chris M.

Made this recipe today. Pretty darn tasty!! Will definitely make it again. Extremely easy and fast. Total time was like a half hour including prep time.


Glad you enjoyed it Chris.



This was super good. I used a box of 16 oz elbow, so I added one more cup beef stock. It worked perfectly and it fed a family of 5 just fine. (I have big eaters). Thanks for a new recipe to add to our rotation.


Glad you enjoyed it Diane! Thank you for your feedback!



Made this for dinner last night, So good! - what is the Serving size for the Nutrition Facts provided?. Thank you! :)


Hi Kylie, glad you liked it. The nutrition facts are provided in the recipe card.



I made this as our first meal in our new IP—pretty much everything went wrong. It flipped the breaker on the outlet, but I thought it just turned off because it was done... then we got it going again and it was steaming around the whole lid (apparently I forgot to put the sealing ring back on the lid after cleaning it!) then I got the burn notice... YET, it magically still turned out pretty good! The pasta was thoroughly cooked and it had great flavor! I imagine it gets even better if you know what you’re doing! 😉 Also, we’re vegetarian, so we subbed veggie crumbles and veggie stock—worked well, in case anyone was wondering about vegetarian options/substitutions!


haha :) well, it gets better, you can find more IP recipes on the blog that you will love!



I don't have an instant pot. Have you, or anyone else, tried this by just cooking it on the stove?


Here is the stove version



Made this tonight. A little oily. I would eliminate the canola oil and just brown the beef next time. Otherwise it was very tasty!



We love this recipe and it's in our normal dinner rotation after the first time I made it. It's super easy, quick, tasty, and great left over! We usually just add the cheese as a topping with tortilla strips or over a bed of tortilla chips and pico once its cooked and don't mix it into the pasta.


Yum love the topping suggestions!



Made this for the first time tonight and the results were delicious. I used ground turkey and chicken broth instead of the beef. Also I had penne and therefore used it, I think it may be a little more dense and would have benefited from an extra minute under pressure. For me the two tablespoons of taco seasoning is the way to go. Next time I think I will try adding in additional vegetables, some combination of diced tomatoes, corn and black beans is what I am thinking. Thank you for posting a wonderful recipe.



I made this with whatever I had leftover. I didn’t feel like thawing or using frozen ground beef, so instead I chopped up leftover rotisserie chicken. I thought that since I making this with chicken, to use chicken broth, but guess what, I was out, so I used beef broth. I also made this with penne pasta. With a few extra spices (I like my stuff spicy), it turned out soo good!


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