Instant Pot Cheesy Taco Pasta (Printer-Friendly)
Quick cheesy taco pasta with ground beef, salsa, and cheddar, cooked effortlessly in one pot.
# The Ingredients You'll Need:
→ Proteins
01 -
1 lb lean ground beef (90/10)
02 -
2 (15 oz) cans light red kidney beans, drained (optional)
→ Vegetables
03 -
1 cup frozen mixed peppers and onions
→ Liquids & Sauces
04 -
3 cups water
05 -
15 oz can tomato sauce
06 -
1 cup salsa
→ Seasonings
07 -
1 packet taco seasoning
08 -
½ tsp garlic salt
09 -
½ tsp black pepper
→ Pasta
10 -
1 lb shell pasta, uncooked
→ Dairy
11 -
2 cups shredded cheddar cheese
→ Toppings (optional)
12 -
Sliced green onions
13 -
Sour cream
14 -
Crushed tortilla chips
# Step-by-Step Instructions:
01 -
Set a 6-quart Instant Pot to sauté on high. Add ground beef, frozen peppers, and onions. Cook, stirring occasionally, until beef is browned and cooked through. Drain excess grease and return contents to the pot.
02 -
Turn off the sauté setting. Pour in water and scrape the bottom of the pot to loosen any browned bits, preventing burn errors during pressure cooking.
03 -
Stir in tomato sauce, salsa, taco seasoning, garlic salt, and black pepper until fully combined.
04 -
Add uncooked shell pasta and drained kidney beans, pressing down to ensure pasta is submerged under liquid.
05 -
Secure the lid, set the valve to sealing, and cook on manual high pressure for 4 minutes. Perform a quick pressure release once done.
06 -
Carefully open the lid and stir in shredded cheddar until melted and evenly distributed. Serve immediately, optionally topped with green onions, sour cream, and crushed tortilla chips.
# Extra Tips:
01 -
Lean ground beef (90/10) reduces grease needing to be drained, minimizing cleanup.
02 -
Scraping the pot bottom after sautéing prevents burn warnings.
03 -
Any pasta shape up to 1 lb can be used uncooked; adjust water accordingly for larger amounts.
04 -
Kidney beans are optional and interchangeable with other beans.
05 -
Frozen pepper and onion mix expedites preparation.