• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!

Join the Little Sunny Kitchen email family!

Get our FREE dinners ebook!

  • About
  • Favorite Products
  • Videos
  • Learn to Cook
  • Visit my other site: Fun Cookie Recipes

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Sides
    • Main Dishes
    • Salads
    • Pasta
    • Soups & Chilis
    • Desserts
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Christmas
    • Valentine’s
    • Easter
    • Summer
    • Fall
    • Thanksgiving
    • Halloween
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Stovetop
    • Grill
  • Easy Meals
  • Appetizers
  • Drinks
  • Slow Cooker
  • Air Fryer
  • Restaurant Copycats
  • Summer Faves
Home Method Instant Pot

Instant Pot Taco Pasta

5
/5 –
Rate Recipe 52 Comments
Jump to Recipe
  • Share
By: Diana Posted: 12/15/20 Updated: 3/25/21

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot Taco Pasta pinnable image

This Instant Pot taco pasta is perfect for an easy dinner to be made any day! It’s mild, cheesy, creamy, and family-friendly. You can’t go wrong with this taco pasta, everyone will ask for seconds!

Close up of cheesy taco pasta in the Instant Pot

If you love tacos and you love hamburger helper, then you’re going to love this! This will remind you of hamburger helper that you used to eat as a child, but it’s even better than that! It’s so flavorful, cheesy, and creamy. Real comfort food served in a bowl!

Join our Facebook Group

We have a new Facebook Instant Pot Group where we share new recipes, tips and tricks on how to use the Instant Pot. Make sure to join us! Click here to join.

The Ingredients

Here’s what you’ll need to make this easy taco pasta:

Ingredients needed to make taco pasta

Complete list of ingredients and amounts can be found in the recipe card below.

  • Ground meat – beef, turkey, chicken, or pork. I used lean beef for this recipe, but you can use whatever you like.
  • Onion, garlic, salt, and black pepper.
  • Taco seasoning – I always make my own homemade taco seasoning, it’s much cheaper, healthier, and tastes better than store-bought. You can also use fajita seasoning here if you like.
  • Tomato sauce and mild salsa – I like to use a combination of both, but if you only have one of these, then that works too.
  • Stock – use beef, chicken, or vegetable stock or broth or even water.
  • Heavy cream and cheese – I used mild cheddar, but you can use a mixture of cheddar and mozzarella, Monetary Jack, sharp cheddar, etc.
  • Cilantro leaves – fresh and chopped for garnish.

How to Make Instant Pot Taco Pasta

It’s so simple, here’s what you need to do (scroll down for a detailed recipe card):

A collage of 6 images how to make taco pasta
  • Saute the beef and aromatics.
  • Add tomato sauce, salsa, and seasoning followed by the stock.
  • Add the pasta on top of everything, and make sure it’s all covered in liquid.
  • Pressure cook on high for 4 minutes + quick release.
  • Stir in cream and cheese!

Top Tips

  • I don’t add any oil when I saute the ground beef, it sticks to the bottom at the first minute but once it releases its liquids/fats, I scrape off anything that’s stuck to the bottom of the pot. This is important not to get a BURN message (or just use a little bit of oil!).
  • The pasta needs to be fully covered in liquid, with a spatula just push it down a little. I like to keep the ground meat at the bottom so that the pasta sits on top and doesn’t stick to the pot.
  • I like my pasta al dente, so I cook it for 4 minutes. If you want softer pasta, then pressure cook for 5 minutes as I did for my Instant Pot chicken mac and cheese.
  • When you remove the lid after pressure cooking, you may think that you ended up with too much liquid, but once you mix in the cream and cheese you will get the right consistency. Also, keep in mind when it cools down a little, it will thicken up even more.
  • Heavy cream can be substituted with sour cream or plain yogurt.
  • Buy a block of cheese and grate it yourself, it tastes and melts much better than the pre-shredded stuff.
Cooked taco pasta in the Instant Pot with a serving spoon

Storing Tips

  • To store – store in the fridge in an airtight container for up to 3 days.
  • To freeze – freeze in an airtight container for up to 3 months (preferably in individual portions). Thaw in the fridge overnight before reheating.
  • To reheat – reheat over the stovetop on medium heat until it’s warmed through, or in the microwave. Add a splash of water to loosen the sauce before reheating.
Taco pasta served in a white speckled bowl

More Easy Instant Pot Dinner Ideas

  • Chicken Parmesan
  • Chicken Florentine Pasta
  • Creamy Chicken with Mushrooms
  • Firecracker Chicken
  • Creamy Mustard Chicken
  • Broccoli Mac and Cheese

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.99 from 63 votes
(Click stars to rate!)

Instant Pot Taco Pasta

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Author: Diana
Print Rate Recipe Email Recipe
This Instant Pot taco pasta is perfect for an easy dinner to be made any day! It's mild, cheesy, creamy, and family-friendly. You can't go wrong with this taco pasta, everyone will ask for seconds!
8 servings
This Instant Pot taco pasta is perfect for an easy dinner to be made any day! It's mild, cheesy, creamy, and family-friendly. You can't go wrong with this taco pasta, everyone will ask for seconds!

Ingredients

  • 1 pound (450g) ground beef 85-90% lean
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon taco seasoning
  • salt and ground black pepper to taste
  • 1 8-ounce can (225g) tomato sauce
  • 1 cup mild salsa homemade or store-bought
  • 3 cups (700ml) beef stock
  • 12 ounces (340g) uncooked medium pasta shells
  • 6 ounces (170g) cheddar cheese about 1 ½ cups, shredded
  • ½ cup heavy cream
  • 2 tablespoons fresh cilantro leaves chopped

Equipment

  • Instant Pot

Instructions

  • Press on the SAUTE button, and brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes).
  • Add the diced onion, and garlic and cook for 2 minutes. Switch off the SAUTE setting.
  • Season with taco seasoning, salt, and pepper. Then add tomato sauce, salsa, and pour in the stock.
  • Add the pasta over the ground beef, and with a spatula push it in the liquid so it's all covered. If necessary add a little bit of water to cover it.
  • Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 4 minutes.
  • Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.
  • Give the pasta a quick stir, then stir in the heavy cream and cheese until the cheese has melted. Serve warm.

Notes:

  • I don’t add any oil when I saute the ground beef, it sticks to the bottom at the first minute but once it releases its liquids/fats, I scrape off anything that’s stuck to the bottom of the pot. This is important not to get the BURN message (or just use a little bit of oil!).
  • However, if anything is stuck to the bottom of the pot make sure that you deglaze with any liquid (water or stock) to avoid getting the BURN message.
  • The pasta needs to be fully covered in liquid, with a spatula just push it down a little. I like to keep the ground meat at the bottom so that the pasta sits on top and doesn’t stick to the pot.
  • I like my pasta al dente, so I cook it for 4 minutes. If you want softer pasta, then pressure cook for 5 minutes as I did for my Instant Pot chicken mac and cheese.
  • When you remove the lid after pressure cooking, you may think that you ended up with too much liquid, but once you mix in the cream and cheese you will get the right consistency. Also, keep in mind when it cools down a little, it will thicken up even more.
  • Heavy cream can be substituted with sour cream or plain yogurt.
  • Buy a block of cheese and grate it yourself, it tastes and melts much better than the pre-shredded stuff.
  • To store – Store in the fridge in an airtight container for up to 3 days.
  • To freeze – freeze in an airtight container for up to 3 months (preferably in individual portions). Thaw in the fridge overnight before reheating.
  • To reheat – reheat over the stovetop on medium heat until it’s warmed through, or in the microwave. Add a splash of water to loosen the sauce before reheating.

Video

Nutrition Information

Calories: 474kcal, Carbohydrates: 39g, Protein: 24g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 83mg, Sodium: 760mg, Potassium: 653mg, Fiber: 3g, Sugar: 5g, Vitamin A: 747IU, Vitamin C: 4mg, Calcium: 207mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

You may also like...

  • Instant Pot Chicken Florentine With Pasta
  • Instant Pot Rasta Pasta
  • Instant Pot Chicken Parmesan
  • Instant Pot Creamy Chicken With Mushrooms
Previous Post
Kale Salad with Lemon Vinaigrette
Next Post
Instant Pot Chicken Alfredo Tortellini Soup

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




  1. Erin says

    Posted on 7/2/22 at 01:32

    5 stars
    I have made this twice now and my family has loved it every time! It is so easy to make and consistently delicious. We are remodeling our kitchen and cooking with the Instant Pot is the only thing keeping me sane, thank you for the great recipe!

    Reply
Older Comments 1 … 8 9 10

Primary Sidebar

Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Dinner Tonight

Teriyaki Chicken Stir Fry in a skillet

Teriyaki Chicken Stir Fry

Garlic Butter Chicken Tenders

Holding a Chick-Fil-A homemade Sandwich, and waffle fries

Homemade Chick-Fil-A Chicken Sandwich

Creamy Garlic Shrimp Pasta

Most Popular

Chocolate Macarons

Penne Arrabbiata

French Fry Seasoning

Alfredo Sauce Recipe

Crispy Oven Baked Chicken Tenders

Chicken Caesar Wrap

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Download My Free Dinner eBook!

Join us and receive new recipes every week! Download our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Shop

Cooking Guides

Follow Along on Social:

Join My Free Instant Pot & Air Fryer Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2022 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled