Instant Pot Cheesy Taco Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
8 servings
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Calories
532 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Cheesy Taco Pasta
Description
The recipe starts by using the Instant Pot’s sauté function to brown ground beef until no pink remains, then cooking diced onion and minced poblano or jalapeño peppers followed by garlic. Taco seasoning and salt, plus optional Mexican oregano, are added to season the mixture. Medium shell pasta is layered on top without stirring, then tomato sauce, picante sauce, and beef broth are added carefully to ensure the pasta is mostly submerged.
Sealed and cooked under high pressure for 4 minutes followed by a quick release, the pasta absorbs the flavorful liquids. Heavy cream and shredded Mexican cheese blend are stirred in after cooking, making the sauce creamy and rich while the cheese melts into the pasta and meat mixture.
Served hot and garnished with fresh cilantro, black pepper, or favorite taco toppings, this dish merges the convenience of pressure cooking with the flavors of Tex-Mex comfort food, providing a satisfying main course that combines pasta and seasoned beef in a cheesy sauce.
Notes include stovetop instructions as an alternative, with cooked pasta combined with sauteed beef, peppers, sauces, and cheese in a skillet.
Ingredients
- 1 Tbsp vegetable oil or avocado oil
- 1 lb ground beef I like to use 85-90%
- 1 medium yellow onion diced
- 1 small poblano pepper minced, or jalapeño
- 3 cloves garlic minced
- 2 - 3 Tbsp taco seasoning (one standard packet is around 2 1/2 Tbsp)
- 1/2 tsp kosher salt
- 1/2 tsp Mexican oregano optional
- 16 oz box pasta dried medium shells
- 8 oz tomato sauce
- 8 oz picante sauce use any heat level you like, or salsa
- 4 cups beef broth reduced sodium
- 2/3 cup heavy whipping cream
- 1 1/2 cups Mexican cheese blend shredded
Garnish
- cilantro fresh, minced
- black pepper sprinkle
- Taco toppings your favorite
Instructions
Saute
- Select “saute” and if you have an option to select “high” select that. When hot, add oil, then beef. Cook the beef, crumbling as it cooks, for 4-5 minutes, or until fully crumbled and no pink remains. Drain.
- To the now empty pot, add onion and poblano (or jalapeño) and cook, stirring occasionally, for 3-4 minutes, scraping the bottom of the pot with a wooden spoon to release any browned beef bits.
- Add garlic, stirring well to combine and cook about 30 seconds.
- Return drained beef to the pot, then taco seasoning, salt and oregano (if using). Stir well to combine.
Layer and add liquids
- Press “cancel”. Add medium shells to pot, do not stir.
- Pour in tomato sauce and picante sauce, then top with beef broth. Do not stir, just press shells down into the liquid, if needed.
Pressure cook
- Secure lid and make sure the valve is on “sealing”. Press “manual” or “pressure cook” and pressure cook on high pressure for 4 minutes.
Quick pressure release
- When the time is up, move the valve to “venting” to perform a quick release. When the pin has dropped, remove the lid.
Add cheese and thicken
- Stir in heavy cream and shredded cheese.
- Stir until smooth and combined, then let sit for a couple of minutes to thicken up.
Serve
- Serve hot, sprinkled with minced cilantro, a pinch of black pepper, and your favorite taco toppings.
Notes
- Stovetop alternative: Cook pasta separately, then sauté beef and peppers, add sauces, cream, and cheese, and mix pasta in before serving.
- Pressure cooking time does not include the time needed for the pot to come to pressure, which varies by model.
- The layering method (pasta under sauces) can be flexible; ensure pasta is submerged but avoid stirring before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 987mg | 41% |
| Potassium | 756mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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