Ah, let me tell you about one of my all-time favorite weeknight dinners—Instant Pot Taco Pasta! This dish is like a hug in a bowl, combining all the flavors of taco night with the comforting, creamy goodness of pasta. I first stumbled upon this recipe during a crazy, busy week when I had zero time to whip up anything fancy. As I flipped through my recipes, the thought of a hearty, all-in-one meal that cooks so quickly was nothing short of a culinary lifesaver!
What I love about this recipe is not just how yummy it is but also how ridiculously easy it is to throw together. The smell of sautéing onions and garlic brings me back to my mom’s kitchen, where she made dinner magic happen in no time flat. Plus, you can customize it with your favorite toppings, making it perfect for everyone at the table. So, let’s dive in and whip up this delicious Instant Pot Taco Pasta together!
What’s in Instant Pot Taco Pasta?
Ground Beef (or Turkey): The star protein of this dish. I usually opt for lean ground beef because it adds a nice richness, but turkey can be a lighter alternative!
Small Onion: Adds a sweet and savory base. I love a good sweet onion, but any onion you have on hand will do just fine.
Garlic: Because whom are we kidding? Garlic makes everything better! Fresh is preferred, but minced garlic from a jar works too when life gets busy.
Taco Seasoning: The magic spice mix that gives this dish its taco flair. I often use store-bought, but you can definitely make your own blend if you’re feeling adventurous.
Diced Tomatoes with Green Chiles: This gives the pasta a kick of flavor. Choose a brand that uses quality veggies; there’s nothing like the real deal!
Beef Broth (or Water): Broth adds richness and depth. If I have homemade stock, I use that, but store-bought can get the job done splendidly.
Medium Shell Pasta: These little shells are perfect for trapping all the creamy goodness and taco flavors in each bite!
Shredded Cheddar Cheese: A creamy, melty topping that makes the dish rich and comforting. I love a sharp cheddar for a more robust flavor.
Black Beans (optional): For those who want an extra boost of protein and fiber. If you’re me, you’ll toss them in without a second thought!
Salt and Pepper: Always to taste. These little seasonings can make a world of difference.
Fresh Cilantro (optional): A fresh, bright garnish adding a pop of color and flavor. It’s a love-it or hate-it herb—just make sure to ask your guests!
Is Instant Pot Taco Pasta Good for You?
Absolutely! This one-pot meal is not just delicious, but it can also be nutritious.
Ground Beef: Packed with protein and essential vitamins, you might choose a leaner cut to keep the fat content lower.
Black Beans: If you add them, you’ll get an extra dose of fiber and plant-based protein, supporting digestive health and keeping you full longer.
Whole-Grain Pasta: If you’re looking to up the nutrition factor, consider whole-grain or legume-based pasta. It adds fiber and nutrients that white pasta lacks.
Now, as with any dish, moderation is key. This is a hearty meal rich with cheese and carbs, so it’s perfect for a satisfying dinner after a long day, but I wouldn’t eat it every night—at least not until I can exhaust my taco-related cravings!
Ingredients
– 1 lb ground beef (or turkey)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning (about 1 oz)
– 1 can diced tomatoes with green chiles (10 oz)
– 1 cup beef broth (or water)
– 8 oz medium shell pasta
– 1 cup shredded cheddar cheese
– 1 cup black beans, drained and rinsed (optional)
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
*Serves 4*
How to Make Instant Pot Taco Pasta?
1. Turn the Instant Pot to the sauté function. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
2. Add the ground beef to the pot. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if necessary.
3. Stir in the taco seasoning, canned diced tomatoes, and beef broth, mixing until combined.
4. Add the medium shell pasta and stir to ensure the pasta is submerged in the liquid.
5. Seal the Instant Pot lid and set the pressure valve to the sealing position. Select Manual or Pressure Cook and set the cook time for 4 minutes.
6. Once done, perform a quick release by carefully turning the pressure valve to release steam.
7. Stir the pasta and add in shredded cheddar cheese and black beans (if using). Stir until the cheese has melted and the dish is creamy.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Serve hot, garnished with fresh cilantro if desired.
Delicious Tips and Variation Ideas!
– Craving a little spice? Feel free to add jalapeños or a splash of hot sauce for an extra kick.
– Top your pasta with a dollop of sour cream and some sliced avocados to elevate it to the next level. You might want to set aside a spot for these toppings—trust me!
– Leftovers? No problem! Store any extra in an airtight container in the fridge for up to 3-4 days. Just reheat with a splash of water to loosen things back up.
I can’t wait for you to try this Instant Pot Taco Pasta! It’s comfort food at its finest and a guaranteed crowd-pleaser. If you give it a shot, let me know how it turns out! I love hearing about your culinary adventures. Happy cooking!
