Instant Pot Taco Pasta
User Reviews
4.8
72 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Instant Pot Taco Pasta
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This Instant Pot Taco Pasta makes a quick and easy weeknight dinner that's sure to be a hit with the entire family! I love having this easy cheesy vegetarian pasta dish in our weekly dinner rotation!I used a 6 quart Instant Pot for this recipe.
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Ingredients
- 1 TBSP avocado oil (or equivalent)
- 1 cup diced yellow onion
- 2 cloves garlic (minced)
- 1.5 cups water (do not skip)
- 2 cups enchilada sauce
- 10 oz canned diced tomatoes with green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 3 cups medium pasta shells
- 1/2-1 cup canned corn*
- ½ cup canned/cooked black beans (drained and rinsed)
- salt and pepper to taste
- 2 cups grated cheese**
TASTY TOPPING OPTIONS
- greek yogurt or sour cream
- fresh chopped cilantro
- Pico de Gallo
- chopped tomato
- salsa
- Sliced Jalapenos
- salsa verde
- guacamole
- Lime wedges (squeeze on top for a tasty burst of citrus)
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Instructions
- Set your Instant Pot to SAUTE function and add your oil.
- Test for readiness by adding in a piece of onion and, once sizzling, add your onion and sauté until tender. Next add your garlic and cook for an additional 30 seconds until fragrant.
- Press the off button then add your water, enchilada sauce, diced tomatoes, chili powder and cumin. If desired you could use a bit of taco seasoning here to replace the individual spices. For a bit of heat, feel free to add cayenne pepper or your favorite hot sauce.
- Lastly add your pasta and pat down into the liquid without stirring, so noodles are covered. Lock the lid, ensuring valve is in sealed position. Set Instant Pot to 3 minutes at HIGH pressure.
- Once the IP beeps, quickly release the pressure by turning the valve to vent and releasing the steam/pressure. Once the pin has dropped you may safely remove the lid. The pasta will seem a bit watery at first. Add your corn and black beans and mix well. Season with salt and pepper, to taste and sprinkle with cheese. Return the lid to the pot and allow the cheese to melt and the beans to warm through, approx. 1-2 minutes. I like my pasta slightly al-dente so if you'd like it a bit softer simply let it sit a little longer in the pot with the lid on and you're good to go!
- Time to dig in! Plate with all your favorite taco night toppings and get ready to faceplant! I added tomatoes, jalapenos, and cilantro to mine with a dollop of sour cream - yum!
Notes
- * If using fresh or frozen corn, simply steam/thaw first before adding to pasta.
- ** For the cheese feel free to use freshly grated cheddar or pepper jack cheese (I used a tasty combination of both!) or even a bag of shredded Mexican cheese blend.
- As with all Instant Pot recipes, be sure to stick with the liquid-to-pasta ratio in the recipe below and follow the instructions as written to prevent the pasta from sticking to the bottom of the pot and activating the auto-shutoff feature. If you have a question about substitutions or swaps shoot me a comment or email and I'll help you figure out if it will work or not. xoxo
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! Recipe yields 6 standard servings or 4 larger portions, based on preference.
Nutrition Information
Show Details
Calories
444kcal
(22%)
Carbohydrates
56g
(19%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
40mg
(13%)
Sodium
948mg
(40%)
Potassium
370mg
(11%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1133IU
(23%)
Vitamin C
9mg
(10%)
Calcium
314mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 948mg | 40% |
| Potassium | 370mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 9mg | 10% |
| Calcium | 314mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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