Instant Pot Cheesy Taco Pasta

This Instant Pot Cheesy Taco Pasta is the perfect quick weeknight dinner that combines bold taco flavors with comforting pasta, all made in one pot without pre-boiling the noodles. It’s a filling and flavorful meal that comes together effortlessly, saving you time and cleanup.

I first made this dish on a busy weeknight when I was short on time, and now it’s a go-to for when I want something tasty with minimal effort. My family loves how cheesy and flavorful it turns out every time.

Ingredients

• One pound lean ground beef (ninety ten): for a good balance of flavor and less grease
• One cup frozen peppers and onions: to add sweetness and convenience without extra chopping
• Three cups water: which replaces broth and helps cook the pasta right in the pot
• Fifteen ounce can tomato sauce: for rich tomato flavor that’s smooth and slightly sweet
• One cup salsa: to boost seasoning and add a bit of tang and spice – a mild option is great if you want less heat
• One packet taco seasoning: to bring in the classic Mexican spices essential for that authentic taco taste
• Half teaspoon garlic salt: for a quick savory note without needing fresh garlic
• Half teaspoon black pepper: for mild heat and depth
• One pound shell pasta or any small pasta shape you like: no need to pre-cook
• Two cans light red kidney beans drained: optional for extra fiber and protein
• Two cups shredded cheddar cheese: for that creamy, melty finish that everyone loves
• Topping options such as sliced green onions sour cream and crushed tortilla chips: to add texture and freshness

Step-by-Step Instructions

Sauté the Beef and Veggies:

Turn your 6-quart Instant Pot to the sauté setting on high heat. Add the ground beef along with the frozen peppers and onions. Cook until the beef is fully browned and crumbled which should take about 5 to 7 minutes. Drain off any excess grease for a less oily dish then add the meat mixture back to the pot.

Deglaze the Pot:

Turn the pot off and carefully pour in the water. Use a wooden spoon to scrape the bottom of the pot well to lift any browned bits. This step is crucial because it prevents the infamous burn message on your Instant Pot during pressure cooking.

Add Sauces and Seasonings:

Stir in the tomato sauce salsa taco seasoning garlic salt and black pepper until well combined. This mixture forms your flavorful cooking liquid that will season the pasta nicely.

Add Pasta and Beans:

Next add the uncooked shell pasta and kidney beans if using. Press everything down so the pasta is completely submerged in the liquid which ensures even cooking.

Pressure Cook the Pasta:

Secure the lid and set the valve to sealing. Pressure cook on high for 4 minutes then quick release the steam carefully to avoid overcooking.

Finish with Cheese:

Open the lid and immediately stir in the shredded cheddar cheese until melted and creamy. The cheese binds everything together for a rich finish.

Serve and Enjoy:

Scooping this taco pasta into bowls and add your favorite toppings for extra texture and flavor. A side salad is a perfect light complement to balance the dish.

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My favorite part is how the cheese melts smoothly creating a creamy sauce without needing heavy cream. This recipe quickly became one of my family’s favorites because it brings together the comfort of pasta with the vibrant flavors of tacos all in under 40 minutes.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave adding a splash of water if needed to loosen the sauce.

Ingredient Substitutions

Ground turkey or chicken can be used instead of beef for a lighter version. You can swap out frozen peppers and onions with fresh diced veggies but adjust cooking times accordingly. Any small pasta shapes like rotini or macaroni work well as long as you keep the pasta amount to about one pound.

Serving Suggestions

Serve with sour cream crushed tortilla chips and sliced green onions on top for extra flavor and crunch. A crisp green salad or steamed corn makes a great side to round out this hearty meal.

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Cultural Context

This recipe blends American taco night flavors with a pasta dish giving it a fun Tex-Mex twist. Using the Instant Pot simplifies the cooking process and makes this recipe accessible for home cooks wanting bold tastes without much fuss.

Frequently Asked Questions

→ Can I use different pasta shapes?

Yes, feel free to use any pasta shape you prefer. Just ensure you adjust the water slightly if using more than a pound to cook evenly.

→ Are beans necessary in this dish?

Beans are optional and can be omitted or swapped with your preferred variety to add texture and protein.

→ How do I avoid a burn signal in the Instant Pot?

Scrape the bottom thoroughly after browning beef to remove any stuck bits which could trigger a burn warning.

→ Can I prepare this without frozen peppers and onions?

Fresh or canned peppers and onions can be used, though frozen options save prep time and blend well into the dish.

→ What are good topping options for this pasta?

Sliced green onions, sour cream, and crushed tortilla chips add texture and fresh contrast to the creamy cheesy pasta.