Instant Pot Loaded Taco Pasta is full of flavorful ingredients like salsa, corn, black beans, and cheese. This is a delicious Instant Pot pasta recipe. Kids really like this pressure cooker loaded taco pasta!
Instant Pot Loaded Taco Pasta
If you like taco flavored food, and you like pasta, chances are pretty high that you will like my Instant Pot Loaded Taco Pasta recipe!
My son has been walking around eating a bowl of it going “Mmmmm, this is good, Mom.” So cute. Why isn’t he sitting down?!
Today I was thinking about My original Cheesy Taco Pasta recipe, and how I could make a different version of it. One with a little more added in, hence loaded. That and a little different balance between the pasta and the add-ins. It came out perfect!
This Instant Pot pasta recipe doesn’t fall under a certain category, except for comfort food! This would be perfect at your Cinco de Mayo gathering or a Taco Tuesday!
With the Instant Pot® becoming so popular, many people with varying diets and tastes are making their meals in them.
I often tell people with kids that this is a great meal to make for them. It’s not too spicy, has fun shell noodles, and the cheesiness adds to that comfort food feeling.
Where/When did you come up with this Instant Pot Loaded Taco Pasta idea?
About two years ago I blogged my Instant Pot Cheesy Taco Pasta recipe. I was the first Instant Pot blogger to make that recipe and blog it. It became a viral post and now it seems everyone is copying it.
Well, I knew it was good! So this is another version of that one.
If you make this Instant Pot Taco Pasta recipe, please leave a comment below with a star rating. Let others know how you liked it, and if you did anything different. Thank you!
Instant Pot Loaded Taco Pasta is full of flavorful ingredients like salsa, corn, black beans, and cheese. Kids really like this pressure cooker loaded taco pasta!
- 1 lb Lean Ground Beef (or 97% lean ground turkey)
- 2 1/2 Tbsp Homemade Taco Seasoning (or 1 (1 oz) packet store bought)
- 1/2 tsp Onion Powder
- 1 tsp Garlic Powder
- 16 oz Salsa
- 1 (4 oz) can Mild Diced Green Chiles (optional)
- 3 cups Water (or low sodium broth)
- 1 (15 oz) can Black Beans, drained and rinsed
- 12 oz Medium Shells (or 12 oz other shape pasta)
- 1 (15 oz) can Corn Kernels (or 2 cups frozen kernels)
- 2 cups Cheddar Cheese, shredded
Turn the pot on to the Sauté setting. When display reads Hot, add meat (use a little olive oil if using ground turkey). Cook, breaking up the meat, until mostly done.
Add the taco seasoning, onion powder, and garlic powder. Stir and finish cooking the meat.
Add the salsa, green chiles if using, 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.
Add the black beans and the pasta. Stir and gently press the pasta down into the liquid..
Cancel the sauté setting.
Put the pressure cooker lid on and set the steam release knob to the Sealing position.
Press the Pressure Cook /Manual button or dial and then the + or - button to select 4 minutes (for medium shells), or half the time on the pasta package directions.
When cooking cycle ends, turn off the Instant Pot. Let it sit undisturbed for 1 minute to settle a bit.
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.
When the pin in the lid drops down, open it and gently stir the pasta.
Add the corn, and then add the cheese. Stir again. If using frozen corn, let it sit a couple of minutes to heat it through.
Serve with any of the garnishes listed, or just as it is!
Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro
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