Instant Pot Taco Spaghetti is a delicious one-past pasta meal. This pressure cooker Taco Spaghetti recipe is a perfect quick weeknight dinner recipe.
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 6 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.
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.
This recipe can be doubled, though it works better in the 8 quart pot.
Or you can use 12 ounces of pasta and 3 cups of broth, keeping everything else, including the cook time, the same.