Instant Pot Taco Pasta Recipe

If you love tacos and pasta, get ready for your new obsession: Instant Pot taco pasta. This dish combines all the best flavors of taco night—savory ground beef, tangy salsa, and zesty spices—with a creamy, cheesy pasta twist that’ll have everyone coming back for seconds (and thirds!). What makes this recipe especially great is that it all cooks up in the Instant Pot, so it’s a one-pot wonder that’s easy on the cleanup.

I remember the first time I whipped this up on a busy weeknight; I was skeptical about mixing pasta and taco seasoning. But as soon as I lifted the lid and caught that incredible aroma, I was sold. And when I saw my family digging in with big smiles, I knew it was going straight into our dinner rotation. If you’re looking for something quick, comforting, and kid-approved, this recipe is definitely worth a try.

this RECIPE

My taco pasta story (and why I love it)

So, true story: I stumbled across taco pasta on one of those nights when I just couldn’t decide between tacos and pasta. I thought, why not combine them? Enter the Instant Pot, my trusty weeknight lifesaver. I threw in all the usual taco suspects—ground beef, taco seasoning, salsa—along with pasta and cheese. About 15 minutes later, dinner was done, and it was even better than I imagined.

There’s something about the way the Instant Pot locks in all the flavors, making everything taste like it simmered for hours. And the best part? No extra pots and pans! This recipe has since become my go-to whenever we need a quick dinner that doesn’t skimp on flavor. The kids love it, and it’s great for leftovers, too!

The origins of taco pasta: a fusion worth celebrating

Taco pasta might sound like a recent foodie experiment, but this kind of fusion cooking has been around for a while. Combining Italian pasta with Mexican-inspired flavors is just one way people have been blending cultures to create new comfort foods. As foodies look for fun ways to spice up weeknight meals, recipes like taco pasta have gained popularity—and for good reason. It’s the best of both worlds, bringing together the heartiness of pasta with the zesty flavors of Mexican cuisine.

The key ingredients and why they matter

Ground beef

The beef brings that classic taco flavor to the dish. Lean ground beef is best because it doesn’t produce too much grease. If you’re out, ground turkey works well too and keeps it a bit lighter.

Onion and garlic

These aromatics form the flavor base. A white or yellow onion works best for a bit of sweetness, but you can swap in red onion for a sharper flavor. Fresh garlic is a must—skip the garlic powder if you can.

Taco seasoning

This is where the magic happens. Taco seasoning gives the dish its signature “taco” taste. I use a mild seasoning for family-friendly spice levels, but feel free to add a pinch of cayenne or red pepper flakes if you like heat.

Tomato sauce and salsa

These two ingredients add acidity and depth to the dish. The tomato sauce makes it rich and smooth, while the salsa adds a chunky texture and a bit of spice. You can use a spicier salsa if you like, or even swap it for a green salsa for a fun twist.

Beef broth

Beef broth is the base liquid that cooks the pasta and infuses it with a rich, savory flavor. Reduced-sodium broth is a good choice to keep the salt level manageable, but you can use regular broth if that’s what you have.

Pasta

Medium shell pasta works perfectly here because it catches all the cheesy, saucy goodness. But if you’re out of shells, rotini or penne will work in a pinch.

Cheddar cheese

Cheese is the finishing touch that takes this from good to “wow!” Shredded cheddar melts into the pasta, making it creamy and delicious. You could also try a Mexican cheese blend if you want a bit of variety.

Fresh cilantro

A sprinkle of cilantro at the end adds freshness and color. If you’re not a cilantro fan, chopped green onions or parsley make good substitutes.

Kitchen tools you’ll need

For this recipe, you really only need your Instant Pot and a few basic utensils. Here’s what I recommend:

• Instant Pot or other electric pressure cooker – This is the hero of the recipe, making everything cook quickly and keeping it all in one pot.
• Wooden spoon or spatula – Great for breaking up the ground beef and stirring the pasta. I find that wooden spoons work best for scraping up the tasty browned bits.
• Measuring cups and spoons – You’ll need these for the broth and seasonings. The measurements don’t have to be exact, but it helps to keep things balanced.
• Cheese grater – If you’re grating your own cheese, this is a must. Freshly grated cheese melts better than pre-shredded!

Step-by-step: Making Instant Pot taco pasta

1. Start with the sauté function
   Press the sauté button on your Instant Pot and let it heat up. Add the ground beef and cook until it’s no longer pink, about 3-4 minutes. As it cooks, break it up with your spoon so you get nice, even pieces.
2. Add the aromatics
   Toss in the diced onion and minced garlic, and cook for another minute or two. Stir continuously to prevent the garlic from burning (nothing worse than burnt garlic!).
3. Add the broth and deglaze
   Pour in the beef broth, scraping up any browned bits from the bottom. This not only adds flavor but also prevents the Instant Pot from giving you that dreaded “burn” notice.
4. Cancel and layer the ingredients
   Press the “Cancel” button to turn off the sauté function. Then, add the dry pasta, followed by the taco seasoning, salt, pepper, tomato sauce, and salsa. Don’t stir—just let everything sit on top of the pasta.
5. Set it and forget it
   Close and lock the lid, turning the pressure release valve to “sealing.” Select high pressure and set the timer for 3 minutes. It’ll take a few minutes for the pressure to build up, but once it starts, you’re only three minutes away from dinner!
6. Quick release and stir
   When the timer goes off, do a controlled quick release (watch out for steam!). Open the lid, give everything a good stir, and get ready to add the cheese.
7. Cheese it up!
   Add one cup of shredded cheddar and stir until it melts into the pasta. Sprinkle the remaining half-cup on top for an extra cheesy finish.
8. Top with cilantro and serve
   Garnish with fresh cilantro for a pop of color and flavor. And that’s it—dinner is ready!

Variations and adaptations: make it your own

• Vegetarian version: Swap the ground beef for black beans or crumbled tofu for a plant-based option. Use vegetable broth instead of beef broth.
• Low-carb twist: Substitute the pasta with low-carb alternatives like chickpea pasta, or even spiralized zucchini (just add these at the end, as they don’t need much cooking).
• Extra veggies: Toss in some bell peppers, corn, or diced tomatoes for added color and nutrition.
• Spicy version: Use hot salsa and add some chopped jalapeños or a sprinkle of cayenne.
• Cheese swap: Try a Mexican cheese blend or pepper jack for a bit more spice.

Serving suggestions and presentation

Serve your taco pasta straight from the pot or transfer it to a big, colorful bowl for family-style dining. Garnish with a few extra sprigs of cilantro or a sprinkle of chopped green onions. Want to go all out? Add a dollop of sour cream, a few sliced black olives, or even a sprinkle of crumbled tortilla chips on top for some crunch.

Drink pairings

This hearty, cheesy dish pairs well with something light and refreshing. A cold beer, like a Mexican lager, is a classic choice. If you prefer wine, try a zesty Sauvignon Blanc or a light, fruity red like Grenache. For a non-alcoholic option, a citrusy sparkling water or a glass of iced tea with a squeeze of lime works perfectly.

Storage and reheating tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of beef broth or water to loosen it up, and microwave or heat on the stovetop until warmed through. Freezing isn’t recommended, as the pasta can get mushy, but it’s usually gone by day two anyway!

Scaling the recipe up or down

This recipe makes about 6 servings, but you can easily halve it for a smaller crowd. Just reduce all the ingredients by half and cook for the same amount of time. For a larger batch, make sure you don’t exceed your Instant Pot’s fill line.

Troubleshooting: common issues

• Burn warning: This can happen if there’s not enough liquid or if bits are stuck to the bottom. Make sure to deglaze the pot thoroughly after cooking the beef.
• Too watery: If it seems too liquidy, let it sit for a few minutes after cooking. The pasta will absorb the extra liquid as it cools.

Give it a try!

I hope this Instant Pot taco pasta becomes as much of a hit in your home as it is in mine. It’s a recipe that invites creativity, so don’t be afraid to mix it up with your favorite ingredients. Whether you’re feeding a hungry family or just craving something cozy and comforting, this dish is sure to satisfy.

FAQ

1. Can I make this without an Instant Pot?
   Yes! Just cook the pasta separately and simmer the other ingredients in a large skillet, then combine everything at the end.
2. Can I use a different type of pasta?
   Absolutely. Short pasta shapes like penne or rotini work best.
3. Is this dish spicy?
   Not really. Using mild salsa and taco seasoning keeps it family-friendly, but you can add heat if you like.
4. Can I make this with chicken instead of beef?
   Sure! Ground chicken or turkey both work well.
5. How can I make this gluten-free?
   Use gluten-free pasta and double-check that your taco seasoning is gluten-free

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