This Cheesy Instant Pot Taco Pasta is the ultimate quick, creamy, and flavor-packed meal that combines the bold flavors of tacos with the comforting, cheesy goodness of pasta. With perfectly seasoned ground beef, tender pasta, melted cheese, and a rich, taco-spiced sauce, this one-pot dish is ready in under 30 minutes, making it perfect for busy weeknights.
This recipe is kid-friendly, super easy to customize, and requires minimal cleanup—everything cooks right in the Instant Pot!
Kitchen Equipment Needed
- Instant Pot (6-quart or larger)
- Wooden spoon
- Measuring cups and spoons
Ingredients Overview
- Ground Beef: The base of the dish, seasoned with taco spices.
- Pasta: Short pasta like rotini, penne, or shells works best.
- Diced Tomatoes & Salsa: Adds richness and acidity.
- Taco Seasoning: A flavorful spice mix that brings the dish together.
- Cheese: A mix of cheddar and Monterey Jack for the perfect melt.
- Sour Cream: Adds creaminess to the sauce.
Ingredients (Serves 6)
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10-oz) can diced tomatoes with green chilies (Rotel)
- 1 cup salsa (mild, medium, or hot)
- 1 (15-oz) can tomato sauce
- 2 cups beef broth (or water)
- 1 (1-oz) packet taco seasoning (or 2 tablespoons homemade)
- 12 oz short pasta (rotini, penne, or shells)
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh cilantro, diced avocado, or sliced jalapeños (for garnish, optional)
Directions
Step 1: Sauté the Beef & Aromatics
- Set the Instant Pot to “Sauté” mode and add a little oil.
- Add ground beef and diced onion, cooking until beef is browned (about 5 minutes). Drain excess fat.
- Stir in garlic and taco seasoning, cooking for 1 minute until fragrant.
Step 2: Add the Liquids & Pasta
- Pour in diced tomatoes, salsa, tomato sauce, beef broth, salt, and pepper. Stir to combine.
- Add uncooked pasta, pressing it down into the liquid (do not stir).
Step 3: Pressure Cook
- Secure the Instant Pot lid and set the valve to Sealing.
- Select “Pressure Cook” or “Manual” mode and set to 4 minutes on HIGH pressure.
- Once done, do a quick release by carefully turning the valve to Venting.
Step 4: Add the Cheese & Finish
- Stir in shredded cheese and sour cream until melted and creamy.
- Taste and adjust seasoning if needed.
Step 5: Serve & Enjoy
- Garnish with cilantro, avocado, or jalapeños if desired.
- Serve warm with tortilla chips, garlic bread, or a side salad.
Prep Time
10 minutes
Cook Time
4 minutes (plus pressure build-up & release)
Total Time
25 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~450
- Fat: ~18g
- Carbohydrates: ~50g
- Protein: ~25g
Expert Tips
- For Extra Creaminess: Add 2 oz cream cheese when stirring in the cheese.
- Prevent a Burn Notice: Layer the pasta over the meat and do not stir before pressure cooking.
- Make It Healthier: Use whole wheat pasta, ground turkey, or Greek yogurt instead of sour cream.
FAQs
Can I use a different type of pasta?
Yes! Use any short pasta like fusilli, macaroni, or cavatappi, but avoid long noodles.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze taco pasta?
Yes! Freeze for up to 2 months, then reheat with a splash of broth or milk.
Storing & Freezing
- Storing: Keep in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 2 months. Thaw and reheat with extra liquid.
Substitutions & Variations
- Spicy Version: Add chopped jalapeños or extra hot sauce.
- Vegetarian: Swap beef for black beans or meatless crumbles.
- Low-Carb: Use zucchini noodles or spaghetti squash instead of pasta.
Cheesy Instant Pot Taco Pasta
This **Cheesy Instant Pot Taco Pasta** is the ultimate **quick, creamy, and flavor-packed meal** that combines the **bold flavors of tacos** with the comforting, cheesy goodness of pasta. With **perfectly seasoned ground beef, tender pasta, melted cheese, and a rich, taco-spiced sauce**, this one-pot dish is ready in **under 30 minutes**, making it **perfect for busy weeknights**.
Equipment
- - Instant Pot (6-quart or larger)
- - Wooden spoon
- Measuring cups and spoons
Ingredients
- - 1 lb ground beef or ground turkey
- - 1 small onion diced
- - 2 cloves garlic minced
- - 1 10-oz can diced tomatoes with green chilies (Rotel)
- - 1 cup salsa mild, medium, or hot
- - 1 15-oz can tomato sauce
- - 2 cups beef broth or water
- - 1 1-oz packet taco seasoning (or 2 tablespoons homemade)
- - 12 oz short pasta rotini, penne, or shells
- - 2 cups shredded cheddar or Mexican blend cheese
- - 1/2 cup sour cream
- - 1/2 teaspoon salt adjust to taste
- - 1/4 teaspoon black pepper
- - 1/2 teaspoon red pepper flakes optional, for heat
- - Fresh cilantro diced avocado, or sliced jalapeños (for garnish, optional)
Instructions
- #### **Step 1: Sauté the Beef & Aromatics**
- Set the **Instant Pot to "Sauté" mode** and add a little oil.
- Add **ground beef and diced onion**, cooking until beef is browned (**about 5 minutes**). Drain excess fat.
- Stir in **garlic and taco seasoning**, cooking for **1 minute** until fragrant.
- #### **Step 2: Add the Liquids & Pasta**
- Pour in **diced tomatoes, salsa, tomato sauce, beef broth, salt, and pepper**. Stir to combine.
- Add **uncooked pasta**, pressing it down into the liquid (do not stir).
- #### **Step 3: Pressure Cook**
- Secure the **Instant Pot lid** and set the valve to **Sealing**.
- Select **"Pressure Cook" or "Manual" mode** and set to **4 minutes** on HIGH pressure.
- Once done, do a **quick release** by carefully turning the valve to **Venting**.
- #### **Step 4: Add the Cheese & Finish**
- Stir in **shredded cheese and sour cream** until melted and creamy.
- Taste and adjust seasoning if needed.
- #### **Step 5: Serve & Enjoy**
- Garnish with **cilantro, avocado, or jalapeños** if desired.
- Serve warm with **tortilla chips, garlic bread, or a side salad**.
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