Instant Pot Taco Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
524 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Taco Pasta
Description
The recipe begins by sautéing ground beef in canola oil inside the Instant Pot to develop brown, flavorful bits. Chopped yellow onion and minced garlic are added and cooked briefly. Worcestershire sauce, taco seasoning, and red pepper flakes season the meat mixture before chunky medium-spiced salsa and beef broth are stirred in.
Uncooked medium shell pasta is stirred into the sauce so it is slightly submerged; the lid is sealed and pressure cooking is set for a few minutes. After quick release, the pasta is tender and infused with the taco-flavored sauce. Turning off the pot, shredded cheddar or a Mexican cheese blend is folded in to create a rich, melty finish.
This dish is a practical, filling meal that brings taco flavors to a pasta format, suitable for weeknight dinners. Using medium shell pasta helps hold the sauce well and cooking pasta directly in the sauce simplifies preparation by avoiding boiling or draining pasta separately.
Ingredients
- 2 tablespoons canola oil
- 1 pound ground beef
- 1 onion yellow, diced
- 1 tablespoon garlic minced
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons taco seasoning depends how much you like it
- 1 teaspoon red pepper flakes
- 1 cup salsa medium spice, chunky
- 2 cups beef broth
- 8 oz shell pasta I used medium shells
- 2 cups cheddar cheese shredded, or Mexican blend cheese
Instructions
- Set Instant Pot to Saute. Once the IP is hot, add the oil and wait for it to start simmering.
- 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.
- Once the ground beef has browned, add chopped onion and minced garlic, stir, and cook for 1-2 minutes.
- Add Worcestershire sauce, taco seasoning, and red pepper flakes. Stir and cook for another 1-2 minutes.
- 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.
- Add pasta and stir to combine.
- 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.
- 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.
- Turn off the Instant Pot.
- 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.
- Serve with favorite toppings: sour cream, fresh salsa, jalapeños, avocado, and cilantro.
Notes
- Do not soak pasta before cooking; it can become soggy in the Instant Pot.
- Avoid freshly made refrigerated pasta, which cooks too quickly and can turn mushy.
- Use medium shells for ideal size and sauce retention.
- Brown the ground beef well to retain juices and flavors before pressure cooking.
- Drain excess grease if using fatty beef before continuing the recipe.
- Scrape any beef bits off the pot bottom to prevent burning and sticking.
- Stir pasta gently into sauce just before cooking rather than layering it on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 524 kcal
% 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.
User Reviews
Overall Rating
5
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