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A table setting with a bowl of taco pasta and the instant pot beside it with the pasta inside.
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5 from 3 votes

Instant Pot Ground Beef Taco Pasta

This Instant Pot cheesy taco pasta comes together fast because the salsa and taco seasoning do all the heavy lifting. The salsa brings tomatoes, onions, and peppers right into the pot, so you get layers of flavor without any extra chopping or work. It is a one pot meal that is ready in under 30 minutes and tastes like you put in a lot more effort than you did.
Author: Nikki Lee
Servings: 6
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes

Ingredients 

  • 1.5 pounds lean ground beef
  • 1 packet taco seasoning
  • 4 cups beef broth can use chicken broth or water
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper
  • 1 pound pasta shells medium, uncooked
  • 15.5 ounces salsa I use Tostitos brand chunky
  • 2 cups Mexican or Taco Blend Cheese shredded - I use Sargento's brand
  • ½ cup sour cream optional

Instructions

  • Cook the ground beef: Set the {6 Quart} Instant Pot to SAUTE. Cook ground beef until no longer pink.  Break up with a wooden spatula. Once cooked, add taco seasoning, salt, pepper, and mix well.
  • Deglaze: Add a small amount of broth and deglaze the bottom of the insert (using a flat-bottomed spatula, scrape up any brown bits that are stuck). Deglazing helps to prevent a burn warning.
  • Layer the remaining ingredients: Pour in the remaining broth. Add the uncooked pasta evenly over the ground beef layer. Then pour the salsa over the pasta. Do not stir or mix up.
  • Pressure cook: Close the lid and make sure the vent is closed. Cook on Manual High pressure for 4 minutes. It will take about 10 minutes to come to pressure.
  • Release pressure and add cheese: Once cooking finishes, manually do a quick release. (You can let pressure out a bit at a time to reduce splattering.) Remove the lid and pour in the cheese, mixing until well distributed throughout the pasta.
    For An Extra Creamy Version: Stir in a half cup of sour cream with the cheese.
    Set to warm and partially place on the lid for 5-10 minutes. Let the cheese melt completely.
  • Serve. Scoop into bowls and garnish with your favorite taco toppings if desired.

Notes

STOVE TOP INSTRUCTIONS: Cook pasta in salted water according to package instructions and drain. In a deep skillet or pot, cook the ground beef until cooked through and no longer pink. Add in taco seasoning, salt, and pepper. Add in pasta, salsa, and enough broth to combine (about 1 cup) if needed.  Pour in cheese and mix until combined and melted. Serve.
Store any leftovers in a sealed container in the refrigerator for up to 4 days.

Nutrition

Serving: 1 1 serving | Calories: 572 kcal | Carbohydrates: 42 g | Protein: 45 g | Fat: 23 g | Saturated Fat: 10 g | Polyunsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 124 mg | Sodium: 1326 mg | Fiber: 4 g | Sugar: 2 g

Find it online:

www.soulfullymade.com/instant-pot-cheesy-taco-pasta/