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Instant Pot Cheesy Taco Pasta

This taco pasta is a super simple one pot dinner that's hearty, cheesy, and made easily in the Instant Pot!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 8 servings
Calories: 532 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 Tbsp vegetable or avocado oil
  • 1 lb ground beef I like to use 85-90%
  • 1 medium yellow onion diced
  • 1 small poblano pepper (or jalapeño) minced
  • 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 dried medium shells pasta
  • 8 oz tomato sauce
  • 8 oz picante sauce or salsa use any heat level you like
  • 4 cups reduced sodium beef broth
  • 2/3 cup heavy whipping cream
  • 1 1/2 cups shredded Mexican cheese blend
Garnish
  • minced fresh cilantro
  • sprinkle of black pepper
  • your favorite taco toppings

Instructions

Saute
    Cup of Yum
  1. 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.
  2. 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.  
  3. Add garlic, stirring well to combine and cook about 30 seconds.
  4. Return drained beef to the pot, then taco seasoning, salt and oregano (if using).  Stir well to combine.
Layer and add liquids
  1. Press “cancel”.  Add medium shells to pot, do not stir.
  2. 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
  1. 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
  1. 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
  1. Stir in heavy cream and shredded cheese.
  2. Stir until smooth and combined, then let sit for a couple of minutes to thicken up.
Serve
  1. Serve hot, sprinkled with minced cilantro, a pinch of black pepper, and your favorite taco toppings.

Notes

  • Stovetop Directions:
  • Prep and cook time does not include the time for the pot to come up to pressure, since this will vary from pot to pot and individual to individual. For reference, my pot usually takes 10-15 minutes to come up to pressure.
  • The dried pasta can be added on top of the meat (as written here - with the sauces and liquids poured over the top of it), or added after the liquid (and just push the shells under the liquid if needed). Usually the order matters, but I have great results either way for this recipe. 
  • You won't need nearly as much beef broth for this version, since the pasta will be cooked separately. 
  • Cook the pasta, according to package directions, in a large pot of salted boiling water. Drain and set aside. You can toss it with a bit of oil to prevent it from sticking together too much.
  • Heat a large skillet over MED HIGH heat until hot. Add oil, then beef, and cook for 4-5 minutes, crumbling as it cooks, until no longer pink. Drain and set aside.
  • To the empty skillet, add onion and poblano and cook 3-4 minutes, until soft. Add garlic and cook another 30 seconds or so.
  • Return beef to the skillet, then season with taco seasoning, salt, and oregano (if using).
  • Stir in tomato sauce, picante sauce, and 1/2 cup of beef broth.
  • Add heavy cream and cheese, stirring to combine.
  • Add drained pasta and toss to combine well.
  • Serve hot, with desired garnishes.

Nutrition Information

Calories 532kcal (27%) Carbohydrates 50g (17%) Protein 26g (52%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 83mg (28%) Sodium 987mg (41%) Potassium 756mg (22%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 872IU (17%) Vitamin C 12mg (13%) Calcium 194mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 532

% 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.