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Instant Pot Taco Pasta
4.8 from 72 votes

Instant Pot Taco Pasta

Instant Pot Taco Pasta mixes pasta shells with enchilada sauce, diced tomatoes with green chilies, and spices like chili powder and cumin, creating a flavorful one-pot meal enriched with corn, black beans, and grated cheese. The recipe uses the sauté function for aromatics before pressure cooking, producing a saucy, seasoned pasta dish with a Southwestern flair, suitable for casual dinners or meal prepping.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 444 kcal
Course: Main Course
Cuisine: Tex-Mex

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

    Cup of Yum
  1. Set your Instant Pot to SAUTE function and add your oil.
  2. 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. 
  3. 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.
  4. 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.
  5. 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!
  6. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 444

% 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.