This Instant Pot Cheesy Taco Pasta has only 6 ingredients, cooks in under 30 minutes, and is delicious! This pressure cooker cheesy taco pasta is one of my most popular Instant Pot pasta recipes!

Originally Published 9/1/2017

Instant Pot Cheesy Taco Pasta

Today has been a day of speed related events. My blog was running very slow, and people were telling me that they couldn’t get on! Yikes! I had to switch hosts, and hire a guy to dig in and figure out why it was so slow.

I had already decided to post this Instant Pot Cheesy Taco Pasta today, and it is a fast meal, so it was fitting! Every time I cook pasta in my Instant Pot electric pressure cooker, I am grateful that this wonderful appliance exists! It is great to cook the pasta in broth and have it soak up all of that flavor. It is even better that you don’t have to drain it!

The flavor for this pasta dish comes from salsa and my homemade Easy Taco Seasoning (or use the packet from the store). So simple, and so much flavor! Garnish with chili fixin’s, or serve as is (which Paul prefers), and it will be a hit with the family!

I just got a message that my website is fixed! Yay, that was FAST!

Watch the video for this recipe

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Enjoy Instant Pot Taco Pasta on its own, or with your favorite garnish. Some of my favorite garnishes are avocado, sour cream, cilantro, and hot sauce.

5 from 21 votes

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Instant Pot Cheesy Taco Pasta

Prep Time

5 mins

Cook Time

20 mins

Total Time

30 mins

 

This Instant Pot Cheesy Taco Pasta has only 6 ingredients, is ready in under 30 minutes, and is delicious!

Course: Dinner

Cuisine: Mexican

Keyword: instant pot taco pasta recipe

Servings: 8 servings

Calories: 494 kcal

Author: Sandy Clifton

Ingredients

• 1 lb Lean Ground Beef or Lean Ground Turkey (80%-93% lean)
• 2 1/2 Tbsp Taco Seasoning (see my recipe for homemade, or use 1 packet of store bought)
• 1 (16 oz) Container of Salsa
• 16 oz Pasta Shells, medium (or use 16 oz rotini)
• 4 cups Broth low sodium (I prefer chicken broth)
• 2 cups Shredded Cheese (I use 1 cup Monterey Jack and 1 cup sharp Cheddar)

Instructions

Brown the Meat

1. Turn pot on to Sauté mode.
2. When display reads Hot, add meat (use a little olive oil if using ground turkey). Cook until mostly done.
3. Add the taco seasoning, stir and finish cooking meat.

4. Add the salsa and broth. Stir. Put on a glass lid (or any lid that fits. If you use the pressure cooker lid, make sure it is on Venting). Let the broth heat up and start to simmer.

5. Add the pasta and stir.

6. Cancel the sauté mode.

7. Put the pressure cooker lid on and set the steam release knob to the Sealing position.

Pressure Cook

1. Press the Manual (or Pressure Cook) button and use the + or - button to select 5 minutes for softer pasta, 4 minutes for more al dente (or half the time on the pasta package directions).

2. When cooking cycle ends, turn off the Instant Pot.

3. Do a controlled Quick Release of the pressure/steam. I like to start it in smaller bursts until I am sure no sauce will be spewing from the steam release knob. Then I turn the knob all the way to Venting, and let it release the remaining steam/pressure.

4. When the pin in the lid drops, and it is safe to open it, do so with the lid facing away from your face.
5. Give the pasta a good stir, add the cheese, stir again, and serve.

Garnish with any of these, if desired:

1. Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro

Recipe Notes

Calories are approximate and based on using 97% lean ground turkey and fat free chicken broth, and cheddar cheese. -------- Recipe adapted from Mother Thyme - One-Pot Cheesy Taco Pasta