Instant Pot taco pasta is an easy one pot meal full of the classic Tex Mex flavors. This cheesy pasta will be a hit anytime you make it- which will be often because it’s so easy!
At the end of a busy day nothing is worse than fussing over a complicated meal with an involved clean up.
Nope, not gonna do it.
That’s why I love meals like this Instant Pot taco pasta.
It’s so easy to make, super delicious, and with only one pot involved, a snap to clean up.
This is a meal I can get behind!
Ingredients
To make this you’ll need:
- Ground beef– Use around 90/10. You want it lean so the pasta isn’t too greasy. If you prefer, you could use ground chicken or turkey.
- Onion– Diced white onion
- Pasta– I recommend a short, smaller pasta like macaroni.
- Diced tomatoes– 2 undrained cans of diced tomatoes with green chiles
- Corn– A can of drained corn
- Taco seasoning– Your favorite kind
- Water
- Cheese– Cubed cream cheese and shredded Mexican or fiesta blend cheese
How to Make
This Instant Pot taco pasta is the reason I love my Instant Pot so much!
To make this easy Instant Pot pasta, just add the liner to your Instant Pot and press the saute button.
Then, add the ground beef to the pot liner.
Cook the ground beef, breaking apart as it cooks.
When it’s halfway done, stir in the onions and keep cooking until the ground beef is brown and crumbled and the onions have softened.
Then, hit the CANCEL button.
Carefully drain off excess grease, keeping in mind the liner will be hot.
Return the beef to the pot along with all the remaining ingredients except for the cheeses.
Give everything a stir and then secure the lid on the pot, making sure the vent valve is set to the sealed position.
Pressure cook for 5 minutes on normal/manual pressure.
When the pot beeps, open the vent valve to quickly release the hot steam.
Then open the lid, and stir in the cheeses until everything is melted and smooth.
Serve and enjoy!
Topping Ideas
Just like with tacos, you can load the toppings onto this pasta!
Our favorites are:
- sour cream
- thinly sliced green onions
- pickled jalapenos
- diced avocado
- chopped tomatoes
- cilantro
- and of course extra cheese!
Storing Leftovers
Store leftover taco pasta in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- Be very careful to avoid the hot steam during the quick release and when stirring the hot pasta. Steam can burn you quickly!
- You can make this in a 6 or 8 quart Instant Pot.
- Want to make this taco pasta vegetarian? Skip the saute process and stir in a can of drained and rinsed black beans when you add the cheese.
Other Instant Pot Pasta Recipes
Instant Pot taco pasta is an easy, cheesy meal that will be the mvp of any busy day!
Make it and enjoy!
Looking for other Instant Pot pasta recipes?
Try these:
If you’ve tried this INSTANT POT TACO PASTA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Cheesy Taco Pasta
Ingredients
- 1 lb lean ground beef
- 1 white onion diced
- 1 lb pasta
- 2 10 oz cans diced tomatoes with green chiles undrained
- 1 15 oz can corn kernels drained
- 1/4 cup taco seasoning
- 3 cups water
- 2 oz cream cheese cubed
- 2 cups shredded Mexican/Fiesta blend cheese
Instructions
- Add the liner to your Instant Pot and press the SAUTE button. Add the ground beef to the pot.
- Cook the ground beef, breaking apart as it cooks, stirring often. When it's halfway done, stir in the onions. Continue cooking until the ground beef's cooked through & crumbled, and the onions have softened.
- Hit the CANCEL button, and carefully drain off excess grease- the liner will be hot. Return the beef to the pot.
- Add in the remaining ingredients, EXCEPT the cheeses. Stir to combine.
- Add the lid, turning to close, and set the vent valve to the sealed position. Pressure cook for 5 minutes on normal/manual pressure.
- Carefully open the vent valve to quickly release the hot steam. Open the lid, and stir the pasta- again careful of the remaining hot steam.
- Add the cheeses to the pot, stirring just until melted and smooth.
- Serve & enjoy!
Notes
- Be very careful to avoid the hot steam during the quick release and when stirring the hot pasta. Steam can burn you quickly!
- You can make this in a 6 or 8 quart Instant Pot.
- Want to make this taco pasta vegetarian? Skip the saute process and stir in a can of drained and rinsed black beans when you add the cheese.
Nutrition
This is so delicious and easy to make!! Loved it!! It will be a regular dinner!!
Made this tonight and even my picky kids liked it!