Instant Pot Taco Pasta
This creamy and flavorful taco pasta is a family-friendly dish that combines ground beef, pasta, and cheese in a quick and easy pressure-cooked meal.
Equipment
- Instant Pot
Ingredients
- 1 pound ground beef 85-90% lean (450 g)
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- salt to taste
- ground black pepper to taste
- 1 8-ounce can tomato sauce (225 g)
- 1 cup mild salsa (225 g)
- 3 cups beef stock (700 ml)
- 12 ounces uncooked medium pasta shells (340 g)
- 6 ounces cheddar cheese shredded
- ½ cup heavy cream (120 ml)
- 2 tablespoons fresh cilantro leaves chopped
Instructions
- Start by browning the ground beef in your Instant Pot until it’s nicely caramelized, which should take just a few minutes. You want a beautiful brown color on the meat, so keep an eye on it to avoid burning.
- Once the beef is browned, add in the diced onion and minced garlic. Stir them around until the onion becomes translucent and fragrant, about a couple of minutes. This step adds depth of flavor.
- Sprinkle in the taco seasoning, salt, and black pepper. Stir everything together until the meat is well-coated and the spices are fragrant. Allow it a moment for the flavors to develop.
- Add the tomato sauce and salsa to the pot. Stir well to combine, and be sure to scrape the bottom to prevent any sticking.
- Stir in the beef stock thoroughly, creating a broth-like base. Ensure there is enough liquid to cook the pasta without the mixture becoming too dry.
- Add the uncooked pasta shells, ensuring they are fully submerged in the liquid. This is essential for even cooking, so do not leave them on top.
- Secure the lid on your Instant Pot and set it to cook on high pressure. The cooking should take around 20 minutes. Timing is crucial; overcooking can lead to mushy pasta.
- After cooking, release the pressure carefully and remove the lid. Add the shredded cheddar cheese and heavy cream. Stir until fully melted and creamy, ensuring there are no clumps of cheese.
- Finish by topping your pasta with the chopped cilantro for added freshness and color. Taste and adjust any seasoning as needed. Enjoy your creamy, flavorful taco pasta!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in an airtight container for up to 3 months, ideally in individual portions.
If pasta sticks to the bottom, ensure you deglaze the pot thoroughly after browning the meat.
In case the dish appears too watery, let it rest for a few minutes; it thickens as it cools down.
If cheese does not melt smoothly, consider grating your own cheese instead of using pre-shredded for better texture.
Reheat in the microwave or on the stovetop until warm throughout. If too thick, add a little beef stock or water to achieve desired consistency.
Serve with a side of fresh guacamole, and garnish with additional shredded cheese and cilantro. Pair with tortilla chips for a crunchy side.
Add black beans for extra protein or mix in bell peppers for added veggies. Consider using different pasta shapes like penne or rotini to switch things up.
Use fresh ingredients for optimal flavor in your dish. If needing substitutes, heavy cream can be swapped with sour cream or plain yogurt for a slightly different texture.