Instant Pot Taco Pasta
Ingredients
- 1 Pound Lean Ground Beef
- 1 Can Diced Tomatoes
28 OZ
- 2 Teaspoons Taco Seasoning
- 1 1/2 Cups Jarred Red Salsa
- 3 Cups Medium Shell Pasta
- 2 Cups Chicken Stock
- 1 Cup Cheddar Cheese
Shredded
- Avocado
Diced
- Greek Yogurt or Sour Cream
- Cilantro
Torn
- Pickled Jalapeño
- Extra Cheddar Cheese
Shredded
Directions
- 1
1. Turn the Instant Pot on sauté mode. Brown the ground beef, breaking it up with a spatula until meat is cooked and browned.
2. Add the diced tomatoes, taco seasoning, salsa, pasta, and chicken stock (great job for kids). Place the lid on the Instant Pot and turn the vent to "sealing". Cook on manual for 3 minutes.
3. Manually release pressure by turning the valve to venting. Remove lid when pressure has release and stir in cheddar cheese.
4. Serve in serving bowls and add toppings of choice.
STOVETOP:
1. Brown the ground beef in a large, cast iron skillet. Add the tomatoes, taco seasoning, and salsa.
2. Cook pasta to package directions. Drain and combine with meat mixture. Add cheese and toss to combine. Add optional toppings.
Instant Pot Taco Pasta
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About this Recipe
Craving a hearty, flavorful meal that comes together almost instantly? This Instant Pot Taco Pasta delivers all the beloved tastes of tacos in a comforting, quick-cooking pasta dish, perfect for busy weeknights.
What makes this pasta truly special is the magic of the Instant Pot, transforming simple pantry staples into a delicious meal with minimal effort. The pressurized cooking method ensures the medium shell pasta absorbs every ounce of savory liquid, infusing it with rich taco flavors from the ground beef, diced tomatoes, and vibrant salsa, ensuring every bite is deeply satisfying and consistently delicious.
Prepare for a remarkably rich and savory dish, bursting with the familiar zest of taco seasoning and the bright, tangy notes of red salsa. The medium shell pasta cooks to a perfect tender-chewy bite, becoming beautifully coated in a creamy, luscious sauce, thanks to the ample shredded cheddar cheese melted right in. You'll find a delightful textural contrast from the lean ground beef, which marries perfectly with the softened diced tomatoes. This is a dish that feels both comforting and exciting, delivering a full-bodied taco experience without the need for multiple pots and pans. It's a truly satisfying meal that will quickly become a weeknight staple.
This recipe is wonderfully adaptable to your pantry and preferences. While calling for lean ground beef, you could easily substitute ground turkey or even plant-based crumble for a vegetarian option. Don't have medium shell pasta? Any similarly sized short pasta like elbow macaroni or penne would work well. For toppings, feel free to get creative; a sprinkle of crushed tortilla chips could add crunch, or a squeeze of fresh lime juice would brighten everything up.
This Instant Pot Taco Pasta is an ideal centerpiece for a casual family dinner or a cozy night in, needing nothing more than its vibrant toppings. Serve it hot, garnished generously with the extra shredded cheddar cheese, fresh diced avocado, a dollop of cooling Greek yogurt or sour cream, bright torn cilantro, and a few zesty pickled jalapeño slices for a pop of color and flavor.