Instant Pot Cheesy Taco Pasta Recipe

Introduction

Let me tell you, weeknight dinners in our house can sometimes feel like a culinary tightrope walk. Between school pickups, homework battles, and the general end-of-day chaos, finding time to whip up a meal that’s both satisfying and relatively quick can be a real challenge. That’s why discovering the Instant Pot Cheesy Taco Pasta recipe felt like striking gold! From the moment I saw “one-pot” and “taco” in the same sentence, I was intrigued. My family are huge fans of taco nights, and the idea of transforming those beloved flavors into a creamy, cheesy pasta dish, cooked in a fraction of the time thanks to the magic of the Instant Pot, was simply irresistible. And let me tell you, it did not disappoint! The aroma that filled the kitchen while it was cooking was heavenly, a tantalizing mix of savory beef, warm spices, and cheesy goodness. When we finally sat down to eat, the silence at the table spoke volumes. Each bite was packed with flavor – the perfectly cooked pasta, the seasoned ground beef, the creamy cheese sauce with just the right amount of taco spice. Even my pickiest eater went back for seconds, and that, in my book, is the ultimate seal of approval. This Instant Pot Cheesy Taco Pasta has officially become a regular in our dinner rotation, and I’m so excited to share this incredibly easy and delicious recipe with you. Get ready to say goodbye to dinnertime stress and hello to a new family favorite!

Ingredients You’ll Need to Make Instant Pot Cheesy Taco Pasta

This recipe uses simple, readily available ingredients that you might already have in your pantry and refrigerator. Here’s everything you’ll need to create this flavorful and satisfying dish:

• 1 Tbsp Vegetable or Avocado Oil: Oil is essential for sautéing the beef and vegetables at the beginning. Vegetable or avocado oil are great neutral options that won’t impart unwanted flavors. You can also use olive oil if you prefer, though it has a slightly lower smoke point.
• 1 lb Ground Beef (85-90% lean): Ground beef forms the hearty base of our taco pasta. Using 85-90% lean ground beef strikes a good balance between flavor and less grease. If you prefer a leaner option, you can use ground turkey or chicken, just be mindful that they might cook slightly faster.
• 1 Medium Yellow Onion (diced): Onion adds a foundational savory flavor to the dish. Yellow onions are versatile and become sweet and mellow when cooked. White or red onions can also be used, each offering a slightly different flavor profile.
• 1 Small Poblano Pepper (or Jalapeño, minced): Poblano pepper provides a mild heat and subtle smoky flavor. If you want a spicier kick, jalapeño is an excellent substitute. Remember to remove the seeds and membranes from the jalapeño for less heat, or leave them in for a more intense spice level. For those very sensitive to spice, you can omit the pepper altogether and still have a delicious dish, or use a bell pepper for added sweetness without the heat.
• 3 Cloves Garlic (minced): Garlic is a flavor powerhouse and essential in taco-inspired dishes. Freshly minced garlic is always best for flavor, but pre-minced garlic from a jar can be a convenient time-saver.
• 2-3 Tbsp Taco Seasoning (one standard packet is around 2 1/2 Tbsp): Taco seasoning is the key to that authentic taco flavor. You can use store-bought taco seasoning packets for convenience, or make your own homemade taco seasoning to control the ingredients and spice level. Adjust the amount to your preference – start with 2 tablespoons and add more to taste if you like a stronger taco flavor.
• 1/2 tsp Kosher Salt: Salt is crucial for enhancing all the flavors in the dish. Kosher salt is preferred by many chefs for its clean taste and ease of use. If using table salt, you may need to use slightly less as it is more concentrated.
• 1/2 tsp Mexican Oregano (optional): Mexican oregano adds a distinct earthy and citrusy note that is characteristic of authentic Mexican cuisine. While optional, it significantly enhances the taco flavor. If you can’t find Mexican oregano, regular oregano can be used as a substitute, but it will have a slightly different flavor profile.
• 16 oz Box Dried Medium Shells Pasta: Medium shells pasta are perfect for this dish because their shape holds the cheesy taco sauce beautifully. You can also use other medium-sized pasta shapes like rotini, penne, or cavatappi. Avoid using very small pasta shapes like ditalini or orzo, as they might become mushy in the Instant Pot.
• 8 oz Tomato Sauce: Tomato sauce provides a rich, tomatoey base for the sauce. Plain tomato sauce is ideal. Avoid using marinara or pasta sauce, as they often contain additional seasonings that might clash with the taco flavors.
• 8 oz Picante Sauce or Salsa (use any heat level you like): Picante sauce or salsa adds another layer of tomato flavor, along with a touch of heat and texture. Choose your preferred heat level, from mild to hot, depending on your spice tolerance. For a milder dish, use a mild salsa or picante sauce. For a spicier kick, opt for medium or hot. You can even use chunky salsa for added texture.
• 4 Cups Reduced Sodium Beef Broth: Beef broth is the cooking liquid for the pasta and adds depth of flavor to the sauce. Reduced sodium broth is recommended to control the saltiness of the final dish, especially since taco seasoning and cheese also contain salt. Chicken or vegetable broth can be used as substitutes, but beef broth complements the ground beef and taco flavors best.
• 2/3 Cup Heavy Whipping Cream: Heavy whipping cream adds richness and creaminess to the sauce, making it luxuriously smooth. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and creamy. For a dairy-free alternative, full-fat coconut milk (from a can, not the beverage aisle) can be used, but it will impart a slight coconut flavor.
• 1 1/2 Cups Shredded Mexican Cheese Blend: Mexican cheese blend is the perfect combination of cheeses for taco pasta, typically including cheddar, Monterey Jack, and sometimes other cheeses like queso quesadilla or Oaxaca. It melts beautifully and provides a cheesy, flavorful finish. You can also use a cheddar and Monterey Jack blend, or experiment with other cheeses like pepper jack for added spice, or Colby Jack for a milder flavor. Pre-shredded cheese is convenient, but freshly shredded cheese melts more smoothly and often contains less cellulose.

For Garnish:

• Minced Fresh Cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that perfectly complements the taco flavors.
• Sprinkle of Black Pepper: Freshly ground black pepper adds a subtle warmth and enhances the overall flavor.
• Your Favorite Taco Toppings: This is where you can customize your taco pasta to your liking! Consider options like sour cream, guacamole, diced tomatoes, shredded lettuce, sliced black olives, pickled jalapeños, or extra salsa.

Step-by-Step Instructions for Instant Pot Cheesy Taco Pasta

This recipe is incredibly easy to follow, thanks to the convenience of the Instant Pot. Here’s a detailed guide to making your own delicious Instant Pot Cheesy Taco Pasta:

1. Sauté the Beef:
   • Turn on your Instant Pot and select the “Sauté” function. If your Instant Pot has temperature settings for sauté, choose “High” for optimal browning.
   • Once the Instant Pot pot is hot (this will take a minute or two), add 1 tablespoon of vegetable or avocado oil. The oil should shimmer slightly when it’s hot enough.
   • Add 1 pound of ground beef to the pot. Break it apart with a spoon or spatula as it cooks.
   • Cook the beef, crumbling it as it cooks, for about 4-5 minutes, or until it is fully browned and no pink remains. Make sure to break up any large clumps of beef to ensure even cooking.
   • Once the beef is cooked through, drain off any excess grease. This step is important to prevent the final dish from being too greasy. You can drain the beef directly in the Instant Pot if you are careful, or transfer it to a colander placed over a bowl.
2. Sauté Aromatics:
   • Return the Instant Pot pot to the “Sauté” setting (if it turned off automatically).
   • Add the diced medium yellow onion and minced small poblano pepper (or jalapeño) to the now empty pot.
   • Cook, stirring occasionally, for 3-4 minutes, until the onion becomes softened and translucent. While sautéing the vegetables, use a wooden spoon or spatula to scrape the bottom of the pot to release any browned beef bits that may have stuck to the bottom. These browned bits, called fond, are packed with flavor and will enhance the overall taste of the dish.
   • Add the minced garlic to the pot and stir well to combine with the onions and peppers. Cook for about 30 seconds, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
3. Season the Beef Mixture:
   • Return the drained ground beef back to the Instant Pot pot with the sautéed vegetables and garlic.
   • Add 2-3 tablespoons of taco seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of Mexican oregano (if using).
   • Stir everything well to combine, ensuring that the ground beef and vegetables are evenly coated with the taco seasoning and spices. This step infuses the beef mixture with all those delicious taco flavors.
4. Layer Ingredients and Add Liquids:
   • Press the “Cancel” button on your Instant Pot to turn off the “Sauté” function.
   • Add the 16 oz box of dried medium shells pasta to the pot. Do not stir the pasta into the beef mixture at this point. Layering the ingredients helps prevent the pasta from sticking to the bottom of the pot and triggering the “Burn” notice.
   • Pour in 8 oz of tomato sauce and 8 oz of picante sauce (or salsa) over the pasta. Again, do not stir.
   • Finally, pour 4 cups of reduced sodium beef broth over the sauces and pasta.
   • Gently press the pasta shells down into the liquid with a spoon or spatula, if needed, to ensure they are mostly submerged. It’s okay if some pasta is still peeking out of the liquid. Do not stir at this stage; layering is key for successful Instant Pot pasta cooking.
5. Pressure Cook:
   • Secure the Instant Pot lid and make sure the valve is set to the “Sealing” position.
   • Press the “Manual” or “Pressure Cook” button on your Instant Pot. Set the cooking time to 4 minutes on high pressure. The Instant Pot will now begin to pressurize, which will take a few minutes before the cooking time starts counting down.
6. Quick Pressure Release:
   • Once the pressure cooking time of 4 minutes is complete, immediately perform a quick pressure release. Carefully move the valve from the “Sealing” to the “Venting” position to release the pressure rapidly. Be cautious of the steam that will be released; use a kitchen towel or utensil to move the valve and keep your hands and face away from the steam.
   • Wait until the pressure pin drops completely, indicating that all the pressure has been released and it is safe to open the lid.
7. Add Cheese and Thicken:
   • Carefully remove the Instant Pot lid.
   • Stir in 2/3 cup of heavy whipping cream and 1 1/2 cups of shredded Mexican cheese blend into the pasta mixture.
   • Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
   • Let the taco pasta sit for a couple of minutes to thicken up. The sauce will continue to thicken as it cools slightly. If you prefer a thicker sauce, you can let it sit for a few minutes longer, stirring occasionally.
8. Serve and Garnish:
   • Serve the Instant Pot Cheesy Taco Pasta hot.
   • Garnish each serving with minced fresh cilantro and a sprinkle of black pepper.
   • Offer your favorite taco toppings on the side, such as sour cream, guacamole, diced tomatoes, shredded lettuce, or extra salsa, so everyone can customize their dish to their liking.

Nutrition Facts

This recipe provides a hearty and satisfying meal. Here are the approximate nutritional values per serving:

• Servings: 8
• Calories: 532 calories per serving

Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes. For more precise nutritional information, you can use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time

This Instant Pot Cheesy Taco Pasta is not only delicious but also quick to prepare, making it perfect for busy weeknights:

• Prep Time: 15 minutes
• Cook Time: 12 minutes (includes sauté time and pressure cooking time, excluding Instant Pot pressurization and depressurization time)
• Total Time: 27 minutes

This total time is a significant advantage, especially compared to traditional stovetop pasta dishes that can take much longer to cook.

How to Serve Your Instant Pot Cheesy Taco Pasta

This versatile dish is delicious on its own, but you can elevate your meal with these serving suggestions:

• Classic Taco Toppings Bar: Set up a toppings bar with a variety of taco favorites. This allows everyone to customize their pasta bowl to their preferences. Consider including:
  • Sour cream or Greek yogurt
  • Guacamole or diced avocado
  • Salsa (various heat levels)
  • Diced tomatoes
  • Shredded lettuce
  • Sliced black olives
  • Pickled jalapeños
  • Chopped red onion
  • Extra shredded cheese
• Side Salad: Pair the rich and cheesy taco pasta with a refreshing side salad to balance the meal. A simple green salad with a light vinaigrette or a Mexican-inspired salad with corn, black beans, and a lime dressing would be excellent choices.
• Cornbread or Garlic Bread: Serve alongside warm cornbread or garlic bread for a comforting and complete meal. The sweetness of cornbread or the savory garlic bread complements the taco pasta beautifully.
• Tortilla Chips and Dip: Start your meal with tortilla chips and salsa, guacamole, or queso dip for a true taco night experience.
• Make it a Bowl: Transform this pasta into a taco bowl by adding a base of rice or quinoa to your bowl and topping it with the taco pasta and your favorite toppings. This adds another layer of texture and heartiness.

Additional Tips for Perfect Instant Pot Cheesy Taco Pasta

Here are five helpful tips to ensure your Instant Pot Cheesy Taco Pasta is a resounding success every time:

1. Don’t Overcook the Pasta: Four minutes of pressure cooking is the sweet spot for medium shells in this recipe. Overcooking will result in mushy pasta. If you are using a different type of pasta, you may need to adjust the cooking time. Always consult an Instant Pot pasta cooking chart for guidance, and remember that quick pressure release is crucial to stop the cooking process promptly.
2. Layer Ingredients Correctly: Resist the urge to stir the ingredients before pressure cooking. Layering the pasta on top of the beef and sauces, and then pouring the broth over everything, helps prevent the pasta from sticking to the bottom of the pot and potentially triggering the “Burn” notice.
3. Adjust Spice Level to Your Preference: Taco seasoning and picante sauce/salsa come in varying heat levels. Choose mild, medium, or hot based on your family’s spice tolerance. You can also control the heat by adjusting the amount of jalapeño or poblano pepper used, or by adding a pinch of cayenne pepper for extra heat. Taste and adjust seasoning after cooking, if needed.
4. Customize Your Cheese: While Mexican cheese blend is recommended, feel free to experiment with other cheeses. Pepper jack will add a spicy kick, while Monterey Jack or Colby Jack offer milder, creamy flavors. A combination of cheddar and mozzarella is also a classic and delicious option. For a richer flavor, try using a sharp cheddar.
5. Prevent the “Burn” Notice: To minimize the risk of getting the dreaded “Burn” notice on your Instant Pot, ensure there is enough liquid in the pot (at least 4 cups of broth in this recipe) and avoid thickening the sauce before pressure cooking. Scraping the bottom of the pot after sautéing the beef and vegetables to remove any stuck-on bits also helps prevent burning. If you do get a “Burn” notice, immediately release pressure, check if there is enough liquid, add a bit more broth if needed, and restart the cooking process for a shorter time.

Frequently Asked Questions (FAQ) – Ingredients

Here are some common questions related to the ingredients used in this Instant Pot Cheesy Taco Pasta recipe:

Q1: Can I use a different type of ground meat instead of beef?

A: Yes, absolutely! Ground turkey or ground chicken are excellent substitutes for ground beef. They are leaner options and will still work wonderfully in this recipe. You might need to adjust the sauté time slightly as ground turkey and chicken can cook a bit faster than beef. You can also use ground pork or even plant-based ground meat alternatives for a vegetarian or vegan version.

Q2: I don’t have poblano pepper, what else can I use?

A: If you don’t have poblano pepper, jalapeño is the recommended substitute for a bit of heat. If you prefer a milder flavor without heat, you can use a bell pepper (any color will work) or simply omit the pepper altogether. The poblano adds a mild smoky flavor, but the dish will still be delicious without it.

Q3: Can I make my own taco seasoning?

A: Definitely! Homemade taco seasoning is easy to make and allows you to control the ingredients and spice level. A basic homemade taco seasoning typically includes chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. There are many recipes available online – simply search for “homemade taco seasoning recipe” and choose one that suits your taste. Making your own seasoning can also be a healthier option as you can control the sodium content.

Q4: Can I use fresh tomatoes instead of tomato sauce and picante sauce?

A: While you could use fresh tomatoes, tomato sauce and picante sauce provide a more concentrated tomato flavor and the right consistency for this recipe. Fresh tomatoes would add more liquid and might require adjusting the amount of broth. If you want to use fresh tomatoes, you could use about 2 cups of diced fresh tomatoes, but you might need to reduce the beef broth slightly to maintain the desired sauce thickness. For best results and ease, sticking with tomato sauce and picante sauce is recommended.

Q5: Can I use milk instead of heavy cream?

A: You can use milk or half-and-half instead of heavy cream, but the sauce will be significantly less creamy and rich. Heavy cream provides a luxurious texture and thickness to the sauce that milk or half-and-half cannot replicate. If you are looking for a lighter option, half-and-half will be closer to the texture of heavy cream than milk. For the best creamy taco pasta experience, heavy cream is highly recommended. For dairy-free options, consider full-fat coconut milk (from a can) or a cashew cream sauce, although these will alter the flavor profile slightly.

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