Description
This Instant Pot Taco Pasta is a quick and flavorful one-pot meal combining the zest of taco seasoning with tender pasta and ground beef. Perfect for busy weeknights, this recipe delivers cheesy, savory goodness with minimal effort, using the pressure cooker to create a delicious Tex-Mex-inspired comfort dish in just 23 minutes.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup diced white or yellow onion
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 tablespoon taco seasoning
- Salt and ground black pepper to taste
- 8 ounce can tomato sauce
- 1 cup mild tomato salsa
Liquids and Pasta
- 4 cups reduced-sodium beef broth
- 16 ounces dry medium shell pasta
Cheese and Garnish
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Preheat Instant Pot: Press the sauté button to heat the pot.
- Cook Ground Beef: Add the lean ground beef and cook until no longer pink, about 3-4 minutes.
- Add Aromatics: Stir in the diced onion and minced garlic, cooking for 1-2 minutes while stirring continuously to soften and release flavors.
- Deglaze Pot: Pour in the beef broth and scrape up all browned bits from the bottom of the pot to prevent sticking and add rich flavor.
- Turn off Sauté: Press cancel to stop the sauté function.
- Add Pasta: Add the dry medium shell pasta into the pot.
- Season and Add Sauces: Sprinkle the taco seasoning, salt, and pepper on top, then add the tomato sauce and mild salsa evenly over the pasta.
- Seal Instant Pot: Close and lock the lid securely.
- Set Pressure Valve: Turn the pressure release valve to sealing.
- Pressure Cook: Select manual high pressure and set the time to 3 minutes for perfectly cooked pasta.
- Release Pressure: Once cooking is finished, perform a controlled quick release by carefully turning the valve to venting.
- Stir Pasta: Open the lid and stir the pasta mixture to combine all ingredients evenly.
- Add Cheese: Stir in 1 cup of shredded cheddar cheese until melted and creamy.
- Top with Cheese: Sprinkle the remaining ½ cup of cheddar cheese on top.
- Serve: Garnish with fresh chopped cilantro and serve hot.
Notes
- For extra heat, add chopped jalapeños or hot salsa instead of mild.
- You can substitute ground turkey or chicken for a leaner protein option.
- Make sure to scrape the bottom of the Instant Pot thoroughly after adding broth to avoid burn notices.
- If preferred, swap cheddar cheese for pepper jack for a spicier flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
