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Instant Pot Taco Pasta

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Instant Pot Taco Pasta is a creamy dish bursting with flavor as it combines ground beef, onion, tomatoes, taco seasoning, cheese, salsa, and pasta to create an easy weeknight dish that is ready in minutes! 

Instant Pot Taco Pasta

In our home, we live for taco Tuesday! As long as it has Taco in the title then we are eating it! Some of our classic favorites are layered taco salad, Dorito taco salad, taco pizza, and of course this Instant Pot Taco Pasta! Taco pasta is a favorite in our home as it combines our love for pasta and tacos all in one dish. This recipe is bursting with so much delicious flavor and it is so simple to make! It will become a weeknight favorite on the first bite! 

Instant Pot Taco Spaghetti

How to Make Instant Pot Taco Pasta

  • Program the electric pressure cooker to use the sauté function. When the display reads hot, add the ground beef and onions. Cook the ground beef until browned, crumbling as it cooks. Drain well and return the beef to the electric pressure cooker.
  • Stir in the taco seasoning and water. Top the beef mixture with the broken spaghetti, laying the pasta in a random pattern to avoid clumping. On top of the spaghetti pour the tomatoes, salsa, and tomato paste. Do not stir.

  • Put the lid on the electric pressure cooker and seal the valve. Program to cook, using the manual or pressure cooking mode, for 7 minutes. Perform a quick release of the pressure.
  • Stir in one cup of cheese. Top the pasta with the remaining cheese. Replace the lid and allow the spaghetti to rest for 5 minutes prior to serving.

Instant Pot Taco pasta
  • Serve topped with chopped cilantro if desired.
Instant Pot Taco pasta

Tips Tricks and FAQs

  • When making this dish I don’t add any oil to the bottom of my Instant Pot when browning the meat. You may find that the meat sticks at first, but as you scrape the bottom as it browns it comes off. 
  • Before setting your Instant Pot to come to pressure you need to make sure that the pasta is completely under the liquid so it cooks properly. If after pushing it down it still is not fully submerged you can add a little bit of spaghetti sauce or salsa.  

Instant Pot Taco pasta
  • If you want this dish to be even more creamy, you can mix in about ½ cup of cream with this dish. 
  • Feel free to use any type of noodle that you prefer, just make sure that they are bite-sized noodles or broken into bite-sized pieces. 
  • Feel free to add in other ingredients if you prefer. Corn is a great addition. 

Storage

You will want to store your Instant Pot Taco Pasta in the fridge in an airtight container for up to 3 days. 

Instant Pot Taco pasta

Can you freeze Instant Pot Taco Pasta?

Yes, you can freeze this dish. You will want to let it completely cool and then place it in portioned size freezer containers. This will store for up to 3 months. When you are ready to enjoy, remove overnight and reheat. 

instant pot taco pasta pin

How do you reheat Taco Pasta?

To reheat your Taco Pata you will want to do this on the stove or in the microwave. Reheat to your desired temperature.

Instant Pot Taco Spaghetti

Instant Pot Taco Pasta

Prep Time: 15 minutes
Total Time: 15 minutes

Instant Pot Taco Pasta is a creamy dish bursting with flavor as it combines ground beef, onion, tomatoes, taco seasoning, cheese, salsa, and pasta to create an easy weeknight dish that is ready in minutes!

Ingredients

  • 2.25 pounds ground chuck
  • 1 onion, diced
  • 2 packages (about ½ cup) taco seasoning
  • 6 cups water
  • 1 (16 ounces) package spaghetti, broken in half or thirds
  • 1 (10 ounces) can diced tomatoes with green chiles
  • 1 cup salsa
  • 1 tablespoon tomato paste
  • 2 cups fiesta blend cheese

Instructions

  1. Program the electric pressure cooker to use the sauté function. When the display reads hot, add the ground beef and onions. Cook the ground beef until browned, crumbling as it cooks. Drain well and return the beef to the electric pressure cooker.
  2. Stir in the taco seasoning and water. Top the beef mixture with the broken spaghetti, laying the pasta in a random pattern to avoid clumping. On top of the spaghetti pour the tomatoes, salsa, and tomato paste. Do not stir.
  3. Put the lid on the electric pressure cooker and seal the valve. Program to cook, using the manual or pressure cooking mode, for 7 minutes. Perform a quick release of the pressure.
  4. Stir in one cup of cheese. Top the pasta with the remaining cheese. Replace the lid and allow the spaghetti to rest for 5 minutes prior to serving.
  5. Serve topped with chopped cilantro if desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 508Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 144mgSodium: 857mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 43g

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