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Instant Pot Taco Pasta

Instant Pot Taco Pasta is a meaty, hearty, and extra-cheesy one-pot meal. It can be easily made in the pressure cooker without pre-cooking the pasta. Ready in 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 524 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Set Instant Pot to Saute. Once the IP is hot, add the oil and wait for it to start simmering.
  2. 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.
  3. Once the ground beef has browned, add chopped onion and minced garlic, stir, and cook for 1-2 minutes.
  4. Add Worcestershire sauce, taco seasoning, and red pepper flakes. Stir and cook for another 1-2 minutes.
  5. 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.
  6. Add pasta and stir to combine.
  7. 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.
  8. 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.
  9. Turn off the Instant Pot.
  10. 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.
  11. Serve with favorite toppings: sour cream, fresh salsa, jalapeños, avocado, and cilantro.

Notes

  • 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.
  • 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.

Nutrition Information

Serving 0g Calories 524kcal (26%) Carbohydrates 43g (14%) Protein 21g (42%) Fat 28g (43%) Saturated Fat 9g (45%) Cholesterol 53mg (18%) Sodium 1097mg (46%) Potassium 511mg (15%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 345IU (7%) Vitamin C 3.1mg (3%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 524

% Daily Value*

Serving 0g
Calories 524kcal 26%
Carbohydrates 43g 14%
Protein 21g 42%
Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 53mg 18%
Sodium 1097mg 46%
Potassium 511mg 11%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 345IU 7%
Vitamin C 3.1mg 3%
Calcium 76mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.