Instant Pot Cheesy Beef Taco Pasta Recipe

Looking for an easy family-friendly Instant Pot recipe? This Instant Pot Cheesy Beef Taco Pasta is one of our favorites!

I have only owned my Instant Pot for a short amount of time and this is the second recipe that I am sharing on our blog that is for the Instant Pot (even though my sisters have been sharing tons of Instant Pot recipes!).

You can check out the first Instant Pot recipe that I shared HERE.

Up until this point, I have been the slow cooker queen (that is a self-given title) and have posted over 150 slow cooker recipes on our blog personally.

I LOVE my slow cooker.

However, this Instant Pot has earned a spot on my kitchen counter – I am LOVING how quickly it cooks my meals, which means I can have dinner on the table in a matter of minutes!

Today’s recipe for Cheesy Taco Pasta is no different – this is such an easy recipe and it’s ready in 30 minutes flat.

If you love this instant pot cheesy beef taco pasta, you’ll want to try our Instant Pot Dr. Pepper Pulled Pork!

Ingredients needed for Instant Pot Cheesy Beef Taco Pasta:

• 1 pound lean ground beef
• 1 onion
• 1 (1 ounce) packet low-sodium taco seasoning
• 1 (16 ounce) package rotini pasta
• 1 (16 ounce) jar chunky salsa
• 1 (4 ounce) can green chilies
• 4 cups low-sodium chicken broth
• 2 cups Mexican-blend shredded cheese
• Salt and pepper

What Instant Pot do I use?

I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker.

It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.

How to make Cheesy Beef Taco Pasta in your Instant Pot:

1. Plug in your Instant Pot and push “saute” button. Add in ground beef and onion and brown until fully cooked.
2. Add in taco seasoning, pasta, salsa, chilies, and chicken broth. Stir to combine.
3. Place lid on Instant Pot and seal. Make sure that your valve is in the “seal” position and not the “vent” position.
4. Push the “manual” button and then set for 5 minutes. The Instant Pot will take about 10 minutes to pressurize and then it will start the 5 minute cooking time.
5. Once the 5 minutes are up, do a quick release (move the valve from “seal” to “vent”) and let all the pressure out. Once the steam has stopped coming out of the vent and the pin in the lid has dropped, remove the lid.
6. Stir the pasta, add in the cheese and stir until completely combined, add salt and pepper as needed, and serve.
   If desired, top with your favorite taco toppings.

Our favorite toppings for taco pasta:

• shredded lettuce
• sliced tomatoes
• avocados
• sliced green onions
• sour cream
• jalapenos
• guacamole
• fresh cilantro
• crushed tortilla chips

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Check out our other favorite Instant Pot recipes:

• Instant Pot Mashed Potatoes
• Instant Pot 7 Can Tortilla Soup
• Instant Pot Chicken Chile Verde
• Instant Pot Potato Soup
• Instant Pot Mac and Cheese

Serves: 8

Instant Pot Cheesy Beef Taco Pasta

Cheesy ground beef and pasta come together to make a dish everyone in your family will like.

Prep Time 5 mins

Cook Time 15 mins

Pressurize Time 10 mins

Total Time 30 mins

Print Pin

Ingredients

• 1 pound lean ground beef
• 1 onion diced
• 1 ounce low-sodium taco seasoning (1 packet)
• 16 ounces rotini pasta
• 16 ounces chunky salsa
• 4 ounces diced green chilies
• 4 cups low-sodium chicken broth
• 2 cups Mexican-blend shredded cheese
• salt and pepper

Instructions

• Plug in your Instant Pot and push "saute" button. Add in ground beef and onion and brown until fully cooked.
• Add in taco seasoning, pasta, salsa, chilis, and chicken broth. Stir to combine. Place lid on Instant Pot and seal. Make sure that your valve is in the "seal" position and not the "vent" position.
• Push the "manual" button and then set for 5 minutes. The Instant Pot will take about 10 minutes to pressurize and then it will start the 5 minute cooking time.
• Once the 5 minutes are up, do a quick release (move the valve from "seal" to "vent") and let all the pressure out. Once the steam has stopped coming out of the vent and the pin in the lid has dropped, remove the lid.
• Stir the pasta, add in the cheese and stir until completely combined and cheese is melted. Add salt and pepper as needed and serve.
• If desired, top with your favorite taco toppings.

Notes

• If desired, top with your favorite taco toppings (I chopped up some tomatoes and then added some fresh cilantro). Pico de gallo would also be delicious on top!

Nutrition

Calories: 438 kcal · Carbohydrates: 52 g · Protein: 30 g · Fat: 13 g · Saturated Fat: 6 g · Cholesterol: 62 mg · Sodium: 959 mg · Potassium: 656 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 806 IU · Vitamin C: 5 mg · Calcium: 231 mg · Iron: 3 mg

Equipment

• Instant Pot (or Pressure Cooker)

Recipe Details

Course: Main Course

Cuisine: American

Author: Camille Beckstrand

Recipe adapted from Simply Happy Foodie

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