Instant Pot Taco Spaghetti

Instant Pot Taco Spaghetti is a delicious one-pot pasta meal. What we love about this recipe is that it is very tasty and done in under an hour. This pressure cooker Taco Spaghetti recipe is a perfect quick weeknight dinner recipe.

I show you step-by-step how to make Taco Spaghetti in the Instant Pot.

Instant Pot Taco Spaghetti

I’m a big fan of recipes that seem like they should be one thing, but turn out to be something deliciously unexpected!

This recipe looks like an innocent spaghetti, but is really a spicy, cheesy, taco flavored pasta! Why not?!

I love the one-pot aspect of it, and not having to boil a separate pot of water for the noodles is pretty awesome!

What’s Great About This Taco Spaghetti Recipe

• It is a one-pot meal.
• Lots of flavor.
• Make it as spicy as you want.
• Ready in under an hour.

Making This Taco Spaghetti Recipe is Easy

Here are the steps to make this pressure cooker taco spaghetti recipe:

How Spicy is Taco Spaghetti?

This taco spaghetti is as spicy as the ingredients you choose to use in it.

What I mean is, if your taco seasoning is spicy, and you use a spicy version of the tomatoes and green chiles (The Ro*Tel® brand has different varieties), it will have a nice kick to it.

If you use plain diced tomatoes or the less spicy version of the tomatoes with green chiles, it will have much less of a kick.

It’s nice to be able to dial in your level of spiciness! You can add more spice by using some chopped jalapeños!

Which Cheese is Best for Taco Spaghetti?

• I like to use a mix of Mexican cheese blend and Mozzarella.
• You can omit the cheese if you don’t want any. It does add a creaminess to the sauce, but it’s not absolutely necessary (well, for ME it is, haha!).
• If you want to experiment with some other options, you can try cream cheese, or just a little heavy cream at the end.

Taco Seasoning Recipe

I use my own recipe for Easy Taco Seasoning. It has less salt and no weird ingredients. Feel free to use a store-bought taco seasoning packet, they are a great convenience.

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If you make this yummy pressure cooker Taco Spaghetti recipe, please let me know! Leave a comment with a star rating below. I’d love to know how you liked it!

4.95 from 17 votes

Instant Pot Taco Spaghetti

By Sandy Clifton

Instant Pot Taco Spaghetti is a delicious one-past pasta meal. This pressure cooker Taco Spaghetti recipe is a perfect quick weeknight dinner recipe.

Prep: 15 minutes mins

Cook: 20 minutes mins

Build Pressure: 5 minutes mins

Total: 40 minutes mins

Servings: 6

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Equipment

• 6 qt or 8 qt Electric Pressure Cooker

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Ingredients 

1x2x3x

• ▢ 2 Tablespoons Olive Oil
• ▢ 1 small Onion, diced
• ▢ 1 lb Lean Ground Beef (or ground turkey)
• ▢ 1 (1.25 oz) packet Taco Seasoning (or 3 Tablespoons homemade)
• ▢ 2 cups Low Sodium Chicken Broth (or beef broth, or water)
• ▢ 8 oz Spaghetti Noodles**, dry (broken in half)
• ▢ 1 (10 oz) can Diced Tomatoes with Green Chiles such as Ro*Tel® (or plain diced tomatoes for less spicy)
• ▢ 2 Tablespoons Tomato Paste
• ▢ ¾ cup Mexican Cheese Blend, shredded
• ▢ ½ cup Mozzarella Cheese, shredded (or use more of the Mexican blend)

Instructions 

• Turn on the Sauté setting. When hot, add the oil.
• Add the onion and cook, stirring occasionally, until starting to turn translucent.
• Add the ground beef or turkey, and cook, breaking up the meat, until no pink remains.
• Stir in the taco seasoning. Stir well.
• Pour in the broth or water. Stir.
• Add the spaghetti noodles, fanning them out in a random pattern (this helps prevent them sticking together). Do not stir.
• Pour the can of diced tomatoes and chiles evenly over the pasta, covering as much of it as you can. Do not stir.
• Add the tomato paste on the top. Do not stir.
• Close the lid and set the steam release knob to the Sealing position.
• Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. High Pressure. The pot will take several minutes to come to pressure.
• When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. The pin in the lid will drop back down when all pressure is released.
• Let sit for 2 minutes, then open the lid.
• Stir the spaghetti well, breaking up any noodles that may have stuck together. Then let it sit for 2 or 3 more minutes while you get the cheese ready (Pasta recipes made in the Instant Pot benefit from sitting just a few minutes before adding cheese so they can absorb any leftover liquid and thicken up just a bit).
• Add the cheese, if using, and stir.
• When the cheese has melted, serve.
• Garnish with cilantro, sour cream, avocado, or with any of your favorite taco toppings.

Notes

**If you want more servings, you can use 12 ounces of pasta and 3 cups of broth, keeping everything else, including the cook time, the same.

Nutrition

Calories: 378kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: American

Tried this recipe?Mention @simply_happy_foodie

Resources to Make this Instant Pot Taco Spaghetti Recipe

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