Instant Pot Taco Pasta

After many requests, I took my recipe for Taco Pasta which combines the flavors of classic beef tacos with perfectly cooked pasta, and converted it to an easy Instant Pot recipe!

And let me just say, I am SO happy you asked me to create this recipe, because it is a keeper! Boldy flavored with taco seasoning and salsa, and finished with cheese and sour cream, Instant Pot Taco Pasta is downright delicious.

Put this Instant Pot Taco Pasta on your menu STAT! It will quickly become an easy weeknight family-favorite dinner.

How to Make Instant Pot Taco Pasta

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Brown Beef. Turn the Instant Pot to sauté, add in a bit of oil, and let heat briefly. Once heated, add in the ground beef and fully brown the meat, breaking it up into bite-sized pieces as it cooks. Once fully cooked, hit cancel to turn off the Instant Pot.
2. Deglaze Inner Pot. Add in a bit of broth and use a spatula to scrape up the browned bits off the bottom of the inner pot. This will prevent a burn notice and those little bits also add flavor to your final dish.
3. Layer Ingredients. Add the remaining broth and seasonings to the inner pot and stir to combine. Add in the elbow noodles and gently push down the noodles into the liquid to submerge. Then top noodles with both the salsa and tomato sauce. You don't want to stir the tomato sauce or salsa into the noodles, just leave it right on the top of the noodles-that will also help prevent a burn notice.
4. Pressure Cook. Seal the lid on the Instant Pot and cook on high pressure for 3 minutes.
5. Let Pressure Release Naturally. Once the cooking time has elapsed, let the pressure release naturally for exactly 5 minutes. This will ensure your noodles are PERFECTLY cooked. After 5 minutes, you want to release the pressure by using a long wooden spoon, or a pot holder, and knock the vent knob from the sealed to the venting position. And stand back, so you don't get burned.
6. Add Cheese and Sour Cream. Open up the Instant Pot and add in the cheese and sour cream. Give everything a good stir to incorporate and then place the lid back on the Instant Pot, just to allow everything to warm through.
7. Serve. Serve this cheesy Instant Pot taco pasta plain or top as you would tacos, with tomato, avocado, additional cheese, cilantro, olives, sour cream, etc.

Instant Pot Taco Pasta Video

Learn better watching someone cook? Join me in the video below and follow along with me as I make Instant Pot Taco Pasta.

Storage Instructions

• Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: I don't recommend freezing this dish due to the added sour cream. While safe to eat, the sour cream can separate once defrosted.
• Reheat: Place the leftovers into a heat-safe bowl and microwave in 1-minute intervals until warmed through, adding 1-2 tablespoons broth or water if needed to add moisture to the pasta.