Instant Pot Taco Pasta
If you’re looking for a dinner that combines the bold…
Servings: 8 servings
Ingredients
Ingredients
- ?1 pound 450 gground beef85-90% lean
- ?1 yellow oniondiced
- ?2 clovesgarlicminced
- ?1 tablespoontaco seasoning
- ?salt and ground black pepperto taste
- ?18-ounce can 225 gtomato sauce
- ?1 cupmild salsahomemade or store-bought
- ?3 cups 700 mlbeef stock
- ?12 ounces 340 guncooked medium pasta shells
- ?6 ounces 170 gcheddar cheeseabout 1 1/2 cups, shredded
- ?1/2 cupheavy cream
- ?2 tablespoonsfresh cilantro leaveschopped
Instructions
Instructions
- Press the SAUTE button on the Instant Pot. Add 1 pound (450 g) ground beef and brown, breaking it up with a spatula, until no longer pink (about 3–5 minutes).
- Add 1 diced yellow onion and 2 cloves minced garlic; cook and stir for 2 minutes. Press CANCEL or switch off SAUTE.
- Add 1 tablespoon taco seasoning and salt and ground black pepper to taste; stir to combine.
- Pour in the 18‑ounce (225 g) can tomato sauce, 1 cup mild salsa, and 3 cups (700 ml) beef stock. Stir once to distribute the seasoning.
- Add 12 ounces (340 g) uncooked medium pasta shells in an even layer on top of the meat and liquid. Use a spatula to gently press the pasta down so it is submerged in the liquid; do not vigorously stir.
- Close the Instant Pot lid and set the steam release valve to SEALING. Press PRESSURE COOK or MANUAL and set to HIGH pressure for 4 minutes.
- Allow the Instant Pot to come to pressure and complete the cooking cycle. When the 4 minutes are finished, perform a quick release by carefully moving the valve to VENTING until the steam is fully released.
- Open the lid, stir the pasta and meat to combine and separate any stuck-together shells. Stir in ½ cup heavy cream and 6 ounces (170 g) shredded cheddar cheese until the cheese is melted and the sauce is creamy.
- Taste and adjust salt and pepper if needed. Sprinkle with 2 tablespoons chopped fresh cilantro and serve warm.
Equipment
- Instant Pot
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 myInstant 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.
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 myInstant 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.