Instant Pot Taco Spaghetti is a delicious one-past pasta meal. This pressure cooker Taco Spaghetti recipe is a perfect quick weeknight dinner recipe.
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?!
What’s Great About This Recipe
• It is a one-pot meal.
• Lots of flavor.
• Make it as spicy as you want.
• Ready in about 30-40 minutes.
Making This Taco Spaghetti Recipe is Easy
Here are the steps to make this pressure cooker taco spaghetti recipe:
How Spicy is This?
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! Woo hoo!
About the Cheese
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.
There’s not much else to say about this recipe. It is tasty and pretty quick.
I love the one-pot aspect of it, and not having to boil a separate pot of water for the noodles is pretty awesome!
Easy Taco Seasoning
Instant Pot Fettuccine Alfredo
Instant Pot Spaghetti and Meatballs
Instant Pot Spaghetti with Meat Sauce
Instant Pot Cajun Pasta
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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!
Instant Pot Taco Spaghetti is a delicious one-past pasta meal. This pressure cooker Taco Spaghetti recipe is a perfect quick weeknight dinner recipe.
- 2 Tbsp Olive Oil
- 1/2 Onion, diced
- 1 lb Lean Ground Beef (or turkey)
- 1 (1.25 oz) packet Taco Seasoning (or 4 Tbsp homemade)
- 3 cups Low Sodium Chicken Broth (or water)
- 8 oz Spaghetti Noodles, dry (broken in half)
- 1 (10 oz) can Diced Tomatoes with Green Chiles (or plain diced tomatoes for less spicy) partially drained
- 2 Tbsp Tomato Paste
- 3/4 cup Mexican Cheese Blend, shredded
- 1/2 cup Mozzarella Cheese, shredded (or use more of the Mexican blend)
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, 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 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 9 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.
When the pin in the lid drops back down, open the lid.
Stir the spaghetti well, breaking up any noodles that may have stuck together. Then let it sit for 2 or 3 minutes while you get the cheese ready.
Add the cheese and stir.
When the cheese has melted, serve.
Garnish with cilantro, sour cream, avocado, or with any of your favorite taco toppings.
Resources to Make this Recipe and More
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We do not own a pressure cooker & during this time of pandemic, must make do with our slow cooker! Can this be made in a slow cooker please?
I haven’t tested it. You can make it on the stovetop.
Hi Sandy,
Delicious!! Made with Rotel tomatoes and your taco seasoning. Perfect amount of heat for me. I usually don’t like leftovers but ate this dish 3 days in a row.
Very tasty but 3 cups of liquid was way too much. This was more of a taco spaghetti soup. Think 2 cups, like most insta pot recipes, would have been perfect.
Interesting, it always comes out thick for me. The main reason it would come out soupy is not using the correct amount of pasta. It must be the full amount, weighing helps a lot. Also, most IP pasta recipes are as I do mine, 4 oz of pasta to 1 cup of thin liquid.