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Instant Pot Vegetarian Taco Pasta
4.7 from 57 votes

Instant Pot Vegetarian Taco Pasta

Instant Pot Vegetarian Taco Pasta combines sautéed vegetables, black beans, and pasta shells cooked together under pressure with taco seasoning and salsa. This method infuses the pasta with bold taco flavors while the beans and veggies add texture and heartiness. The dish is finished with cilantro, pepper jack cheese, and optional avocado, balancing freshness and creaminess.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Calories: 506 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
  2. Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 506

% 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.