Cheesy Instant Pot Taco Pasta
A quick Instant Pot one-pot pasta with ground beef, chunky salsa, taco seasoning, and melted cheddar or Mexican blend cheese.
Servings: 6 servings
Ingredients
Ingredients
- 2 tablespoonscanola oil
- 1 poundground beef
- 1 yellow onion diced
- 1 tablespoonminced garlic
- 1 tablespoonWorcestershire sauce
- 1-2 tablespoonsTaco seasoningdepends how much you like it
- 1 teaspoonred pepper flakes
- 1 cupchunky salsamedium spice
- 2 cupsbeef broth
- 8 ozshell pastaI used medium shells
- 2 cupsshredded cheddar cheese or Mexican blend cheese
Instructions
Instructions
- Set the Instant Pot to Sauté. When it’s hot, add 2 tablespoons canola oil and heat until shimmering.
- Add 1 pound ground beef. Let it cook undisturbed about 1 minute to sear, then break it up and continue cooking until browned.
- Add 1 yellow onion (diced) and 1 tablespoon minced garlic. Stir and cook 1–2 minutes, until the onion begins to soften.
- Stir in 1 tablespoon Worcestershire sauce, 1–2 tablespoons taco seasoning (use 1 for milder, 2 for stronger), and 1 teaspoon red pepper flakes. Cook 1–2 minutes to bloom the spices.
- Add 1 cup chunky salsa (medium spice) and 2 cups beef broth. Stir, scraping the bottom of the pot to loosen any browned bits.
- Add 8 oz shell pasta and stir to combine, making sure the pasta is mostly submerged and not packed into a single clump.
- Close the lid and set the valve to Sealing. Select Manual/Pressure Cook on High and set the time for 4–5 minutes (4 minutes for firmer pasta, 5 minutes for softer).
- When the cook time finishes, perform a quick release by carefully turning the valve to Vent. Once the float valve drops, open the lid and stir.
- Turn the Instant Pot off (Cancel). Sprinkle 2 cups shredded cheddar or Mexican blend cheese over the pasta, replace the lid (do not seal), and let sit 1–2 minutes for the cheese to soften and melt.
- Stir the pasta until the cheese is fully incorporated and serve immediately.
Equipment
- Instant Pot
Notes
Use high-quality meat. I prefer organic beef because it has no additives.
Also, use lean beef for this, or you will get too much grease. If you are using anything below 80/20, you should drain the grease from the pot before you start cooking it.
Do not skip the browning process. This will keep the juices and seasonings inside where they belong.
Do not pre-cook your pasta, or you may end up with soggy noodles.
To keep the pasta from sticking, scrape any beef off the bottom of the pot.
Also to keep it from sticking, add the pasta last and do not stir. Just push it down slightly so it is in the liquid.
Also, use lean beef for this, or you will get too much grease. If you are using anything below 80/20, you should drain the grease from the pot before you start cooking it.
Do not skip the browning process. This will keep the juices and seasonings inside where they belong.
Do not pre-cook your pasta, or you may end up with soggy noodles.
To keep the pasta from sticking, scrape any beef off the bottom of the pot.
Also to keep it from sticking, add the pasta last and do not stir. Just push it down slightly so it is in the liquid.