Instant Pot Taco Pasta
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
444 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Instant Pot Taco Pasta
Description
The Instant Pot Taco Pasta uses pasta shells cooked directly in a combination of enchilada sauce, diced tomatoes, and spices for a saucy, tangy dish infused with chili powder and cumin. Sautéed onions and garlic add an aromatic base before pressure cooking. After cooking, corn and black beans are stirred in to add texture and additional savory notes. Melted cheese finishes the dish, giving a creamy contrast to the tomato-based sauce.
The pressure cooking method softens the pasta while locking in flavors, and the topping options like Greek yogurt, cilantro, pico de gallo, and lime wedges provide fresh accents to complement the rich base. This recipe yields six servings, making it practical for families or leftovers.
Notes emphasize using correct liquid ratios to prevent sticking or premature shutoff in the Instant Pot. Corn can be canned or properly thawed fresh/frozen, and cheese variations like cheddar or pepper jack allow for customization. Leftovers can be stored and reheated, maintaining convenience for meal prep.
Ingredients
- 1 TBSP avocado oil (or equivalent)
- 1 cup yellow onion diced
- 2 cloves garlic (minced)
- 1.5 cups water (do not skip)
- 2 cups enchilada sauce
- 10 oz diced tomatoes with green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 3 cups pasta shells medium
- 1/2-1 cup corn canned
- ½ cup black beans drained and rinsed, canned or cooked
- salt to taste
- black pepper to taste
- 2 cups cheese grated
TASTY TOPPING OPTIONS
- Greek yogurt or sour cream
- cilantro fresh, chopped
- Pico de Gallo
- tomato chopped
- salsa
- jalapeño sliced
- salsa verde
- guacamole
- lime squeeze on top for a tasty burst of citrus, wedges
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
- Ensure proper liquid-to-pasta ratios and follow steps closely to avoid sticking or Instant Pot auto-shutoff.
- Steam or thaw fresh/frozen corn before adding, or use canned corn directly.
- Cheese can be cheddar, pepper jack, or Mexican blend depending on preferred flavor.
- Recipe yields about 6 servings; adjust ingredients accordingly for different portions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
