Instant Pot Vegetarian Taco Pasta
User Reviews
4.7
Instant Pot Vegetarian Taco Pasta
Description
The Instant Pot Vegetarian Taco Pasta brings together diced onions, jalapeño, black beans, mushrooms, red bell pepper, and optional corn sautéed in oil, then layered with pasta, vegetable broth, taco seasoning, and salsa before pressure cooking. This technique allows the pasta to cook fully while absorbing the savory, mildly spicy taco seasoning and salsa flavors. The finishing touch of fresh cilantro and pepper jack cheese adds bright aroma and a creamy texture, while avocado provides optional richness. This one-pot dish offers a layered texture with tender pasta shells intermixed with beans and vegetables, ideal for a filling vegetarian meal.
Serving this pasta warm highlights the mingling of spicy and fresh flavors. The recipe's notes advise adjusting liquid amounts to keep most pasta submerged and timing pressure cooking according to the pasta type for preferred doneness. Adding cheese after cooking prevents overcooking and ensures a smooth texture.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 large yellow onion diced
- 1 jalapeño diced
- 1 can black beans rinsed and drained
- 1 cup mushrooms diced
- ½ cup red bell pepper diced
- 1 cup corn optional, fresh or frozen
- 1 pound pasta shells
- 2 tablespoons taco seasoning mix ** love trader joes or Primal Palate
- 2 cups salsa
- 4 cups vegetable broth low sodium
Garnish
- ½ cup cilantro chopped
- 1 cup pepper jack cheese grated
- 1 avocado optional, diced
Instructions
- Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
- Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
- Add pasta and broth. Mix well gently pushing the pasta under the liquids. Layer over the salsa but do not mix. This will prevent the BURN error on newer Instant Pots.
- Close the Instant Pot with pressure valve to sealing. Pressure cook for 4 mins. Note: Cook time for the pasta shells I used was 9 minutes.
- Quick-release and open the Instant Pot. Garnish with cilantro. Stir in half of the cheese. Serve with topped remaining cheese and diced avocados.
Notes
- Ensure most of the pasta is submerged under liquid for even cooking.
- For well-cooked pasta, pressure cook for half the time recommended on the pasta package.
- For al dente pasta, pressure cook for one minute less than half the package time; this timing also works for gluten-free pasta.
- Add cheese only after pressure cooking is complete to avoid curdling and to get a creamy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 787mg | 33% |
| Potassium | 761mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 25mg | 28% |
| Calcium | 203mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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