Description
This Instant Pot Taco Pasta is a creamy, cheesy, and flavor-packed dish that combines the best of taco night and pasta night—all in one pot! Made in under 30 minutes, it’s the perfect quick and comforting meal for busy weeknights.
Ingredients
Units
Scale
- 1 lb ground beef (or turkey)
- 2 cups uncooked pasta (rotini, penne, or shells)
- 1 packet (2 tbsp) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups beef or chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional toppings: chopped cilantro, jalapeños, diced avocado, crushed tortilla chips
Instructions
-
Sauté the Meat:
- Set the Instant Pot to Sauté mode. Add olive oil and brown the ground beef. Drain excess grease if necessary.
-
Add Seasonings and Liquids:
- Stir in taco seasoning, diced tomatoes with green chilies, and broth. Mix well.
-
Add Pasta and Pressure Cook:
- Add pasta, pressing it slightly into the liquid without stirring.
- Seal the lid and cook on high pressure for 4 minutes.
- Let the pressure release naturally for 5 minutes, then do a quick release.
-
Stir in Cheese and Sour Cream:
- Open the lid and stir in shredded cheddar and sour cream until melted and creamy.
-
Serve and Enjoy:
- Garnish with optional toppings like cilantro, jalapeños, or crushed tortilla chips.
Notes
- For extra spice: Add hot sauce or chili powder.
- For a vegetarian option: Substitute meat with black beans or lentils.
- For a dairy-free version: Use dairy-free cheese and swap sour cream for coconut cream or a plant-based yogurt.
Nutrition
- Calories: 450 kcal
- Sodium: 750 mg
- Fat: 20g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 30 g