instant pot creamy taco pasta on plate with radishes, peppers and tomatoes
Print Pin
5 from 16 votes

Instant Pot Creamy Taco Pasta

Instant Pot creamy taco pasta is an easy ground beef dinner that's loaded with shells, beef, cheese and salsa and takes less than 30 minutes to make in the pressure cooker.
Course Main
Cuisine Mexican
Keyword Instant Pot Creamy Taco Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10
Calories 189kcal
Author Dee


  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon ground black pepper
  • 1 1-pound box medium pasta shells, uncooked
  • 4 cups water
  • 1 1/2 cups chunky tomato salsa
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese


  • Hit SAUTE on the Instant Pot, and when it reads hot, add the olive oil. When it reads hot again, add the ground beef, and break up meat with a flat spatula
  • When meat is no longer pink, add the sea salt, cumin, smoked paprika, garlic powder, onions and pepper, and stir until well coated.  
  • Hit CANCEL, then add the pasta shells, water and salsa. Do not stir. Cover, then turn valve to sealing position 
  • Hit PRESSURE COOK for 4 minutes, and when pot beeps, hit CANCEL, and do a gradual quick release
  • When pin drops, carefully remove lid, and gently stir pasta. Stir in sour cream and cheeses until well combined and serve immediately 



Recipe was made in 8-quart Instant Pot with Barilla pasta and On the Border mild chunky salsa.
Can substitute 1 packet of taco seasoning for the spices


Calories: 189kcal | Carbohydrates: 3g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 678mg | Potassium: 316mg | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 1.1mg | Calcium: 194mg | Iron: 1.6mg