Instant Pot Taco Pasta
Made with inexpensive ingredients and ready in less than 30 minutes, this easy, cheesy, Instant Pot Taco pasta is sure to become a family favorite.
Servings: 6
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound lean ground beef or ground turkey or ground chicken
- 2 cups low-sodium beef broth or vegetable broth
- 2 cups water
- 2 tablespoons taco seasoning
- 16 ounces elbow noodles
- 1 cup salsa
- 8 ounces tomato sauce
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- diced avocado, diced tomato, minced cilantro, etc. for serving
Instructions
- Turn the Instant Pot to sauté, add 1 teaspoon extra virgin olive oil to the inner pot, and let heat briefly ~60 seconds. Once heated, add in 1 pound lean ground beef and cook until fully browned, breaking it up into small pieces as it cooks. Once the meat is cooked, turn off the pressure cooker. If needed, remove the inner pot, drain off any fat from meat, and return the inner pot to the Instant Pot.
- Add in 2 cups low-sodium beef broth and scrape up all the browned bits off the bottom of the Instant Pot. Add in 2 cups water and 2 tablespoons taco seasoning and stir to combine. Add 16 ounces elbow noodles and gently push down into the liquid to submerge. Top with 1 cup salsa and 8 ounces tomato sauce. DO NOT STIR!
- Place the lid on the Instant Pot. Set to cook on high pressure for 3 minutes by hitting manual/pressure cook and using +/- buttons to adjust until timer reads 3.
- Once the cooking time has elapsed, let the pressure release naturally for exactly 5 minutes. Then do a quick release of any remaining pressure, being sure to stand away from the vent knob when releasing pressure.
- Remove the lid and stir in ½ cup sour cream and 2 cups shredded cheddar cheese . Place the lid back on the inner pot and let sit for 5 minutes to warm through.
- Serve with diced tomato, avocado, additional cheese, cilantro, and sour cream as desired.
Video
Notes
Taco Seasoning: In place of a prepared blend use: 1 tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon salt, ¾ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon oregano and ⅛ teaspoon crushed red pepper flakes.
Vegetarian Option: Omit the meat, use vegetable broth and simply layer as recipe directs. After the pressure has been released add 1 or 2 (15-ounce) cans of rinsed and drained beans, along with the cheese and sour cream.
Dairy-Free: Simply omit the cheese and sour cream from the recipe, or use dairy-free alternatives.
Gluten-Free : Use Barilla gluten-free elbow noodles and ensure your taco seasoning and broth are gluten-free.
Storage: Leftover taco pasta can be stored in an airtight container in the refrigerator for up to 3 days. You may want to add a splash of water or broth to the pasta before reheating, as pasta can dry out as it sits.
Nutrition
Calories: 592kcal | Carbohydrates: 64g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 731mg | Potassium: 884mg | Fiber: 4g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 4mg | Calcium: 336mg | Iron: 3mg
