This Instant Pot Cheesy Taco Pasta has only 6 ingredients, cooks in under 30 minutes, and is delicious! One of my most popular Instant Pot pasta recipes!
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! Same goes for mashed potatoes in the IP, and beans from dry to tender in under an hour! Fast!
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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This Instant Pot Cheesy Taco Pasta has only 6 ingredients, is ready in under 30 minutes, and is delicious!
- 1 lb Lean Ground Beef or Lean Ground Turkey (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)
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Turn pot on to Sauté mode.
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When display reads Hot, add meat (use a little olive oil if using ground turkey). Cook until mostly done.
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Add the taco seasoning, stir and finish cooking meat.
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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.
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Add the pasta and stir.
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Cancel the sauté mode.
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Put the pressure cooker lid on and set the steam release knob to the Sealing position.
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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).
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When cooking cycle ends, turn off the Instant Pot.
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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.
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When the pin in the lid drops, and it is safe to open it, do so with the lid facing away from your face.
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Give the pasta a good stir, add the cheese, stir again, and serve.
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Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro
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
Resources to Make This Recipe and More
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My Favorite 6 quart Instant Pot:
Instant Pot Ultra 6 Qt 10-in-1 Multi-Use Programmable Pressure Cooker
This is the 8 Quart Instant Pot Electric Pressure Cooker.
This is the Duo Plus 6 Quart Instant Pot pressure cooker
I cannot am happy with these measuring spoons! They FIT IN MY SPICE JARS! And, they are high quality stainless.
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6
This came out perfect for tonight’s dinner! My husband was raving about how delicious it is and had 2 bowls. This would also be great for potlucks. This recipe is definitely a keeper!
Yay! So glad you all like this recipe! Thank you for the nice comment!
My family loved the recipe and for this Instapot newbie, it was very easy to make. Super tasty and a meal all ages can enjoy. It will definitely be part of my meal rotation.
That’s great, Amy! Isn’t it nice to make something the whole family will eat! Lol, I have a picky eater, so it’s not always easy. Thank you for taking the time to let me know! 🙂
We love this and I’ve made it several times with various shapes. Every time the pasta is too soft though. I reduced the pressure time to 4 and still too mushy! Would reducing the amount of liquid help make firm pasta?
Hi Kristin, it depends on the type of pasta you are using. The shells I use normally are perfectly done at 5 minutes, but a more delicate pasta might only need 3 to 4 minutes. The rule of thumb is half of the time the package directions calls for. And a quick release of the pressure. I’m glad you like this recipe. Maybe play with a few different pastas if the one you have used isn’t working out. 🙂 Did you use 12 ounces of pasta or 16? If you aren’t using the shells, maybe use 16 ounces of another type, and yes, you could reduce the liquid. Just keep enough to bring the pot to pressure.
Do you know long for gluten free penne?
Thanks!
Hi Catherine! A general rule of thumb for pasta in the IP is half of the time the directions on the package says. I cook 1 minute under, just in case. That way if the pasta comes out al sente, I can let it sit a few minutes to soften up, then know to add that minute back the next time. If it comes out mushy, I know to subtract a minute for next time, etc. You always have to make it that first time to get your baseline!
Thanks for the question & the response! I’m making this recipe this weekend (It’s Instant Pot Friday! LOL!) & I bought GF pasta made from chickpeas. I can’t wait to make this one! It looks easy & super yummy! I kind of cheated as I thought I had to rate & I gave it a 5 before I actually made it. But how can it not be – it’s in the IP, it’s cheesy taco!
Awesome Recipe. Thank you for sharing.
Hi Sandy! Thank you. I’m glad you like it!
Can you substitute tomato sauce instead of the salsa? Thoughts?
Hi Darren, you can, but the flavor will be less intense. Add the tomato sauce very last and don’t stir it in. Then close the lid and cook as directed. Tomato sauce is often the cause of the dreaded burn message, so by leaving the liquid as thin as possible, you can hopefully avoid that. I hope it works for you!
New to using the instant pot….When you sauté the ground beef, do you have to drain the grease?
Hi Krista, yes, if using less that 93% lean. It’s kind of a personal preference, and I would leave in some of the fat if I was going to add onions to sauté. But I wouldn’t like much grease in this recipe.
This recipe is delicious! It’s perfect for someone new to the instant pot as well a a seasoned professional. My kids love this meal and it’s a great go to for busy nights.
Hi Emilie! I’m so glad you and your kids like this recipe! Thank you for your review!
Mine ended up on burn. Not sure what I did wrong. 🙁
Oh no Jennifer! Here are the typical reasons you might get the burn message: 1) Was the ratio of pasta to water/broth correct? It’s important to get this right as the pasta absorbs the liquid, and we don’t drain it. I weigh my pasta as that is the most accurate way to measure it. I try to give cups, too, so you can measure that way. It works when using the same pasta I did. 2) Did you scrape the bottom of the pot (deglaze) after cooking the meat? You don’t want to leave any browned bits on the bottom of the pot. 3) Was your silicone seal properly in place, as well as the steam release knob? Once in a while this is the culprit and the liquid evaporates. I hope this helps. I also have a video of me making this recipe, it’s above the recipe card. I hope it works out next time, it really is good.