Instant Pot Taco Pasta
Instant Pot Creamy Taco Pasta is a creamy, cheesy, delicious dinner ready in about 30 minutes. It's like a beefy Mexican Mac and Cheese.
Servings: 10
Cost: $5
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon sea salt or use taco seasoning instead of spices
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- ½ teaspoon ground black pepper
- 1 1-pound box medium pasta shells, uncooked
- 4 cups water or beef broth
- 1 ½ cups chunky tomato salsa
- ¼ cup sour cream use 1/2 cup for extra creaminess
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
Instructions
- 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
Video
Notes
Recipe was made in 8-quart Instant Pot with Barilla pasta and On the Border mild chunky salsa. Can be made in 6 quart without changing anything.
Can substitute 1 packet of taco seasoning for the spices.
For frozen beef, cook 1 pound for 10 minutes with 1 cup water or broth for 8 quart and 1/2 cup for 6 quart. Meat should be thawed enough to break up and proceed with recipe.
Nutrition
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