This Instant Pot Taco Pasta is what happens when taco night meets pasta night—and it’s absolute perfection. Think tender pasta, a creamy, cheesy sauce, and all those bold taco flavors, all coming together in one pot for the ultimate comfort meal. And the best part? It’s done in under 30 minutes with minimal effort.

Why You’ll Love This Recipe

One-pot wonder: Everything cooks in the Instant Pot, making cleanup a breeze.
Quick and easy: Dinner is ready in about 25 minutes—perfect for busy nights.
Full of flavor: A deliciously creamy, cheesy, and slightly spicy dish that the whole family will love.

Ingredients

Here’s what you’ll need to get started. Find the full list of ingredients below:

Ground beef or turkey
Onion and garlic
Taco seasoning
Diced tomatoes with green chilies
Beef or chicken broth
Short pasta (like rotini or penne)
Cream cheese and shredded cheese

Directions

Brown the Meat

Set your Instant Pot to sauté mode and cook the ground beef (or turkey) with diced onions and garlic until browned. Drain any excess grease.

Add the Seasonings

Sprinkle in taco seasoning, stirring well to coat the meat. This step helps deepen the flavor.

Pour in the Liquids

Add the diced tomatoes with green chilies and broth. Stir everything together to evenly distribute the flavors.

Add the Pasta

Pour in the uncooked pasta and press it down so it’s just submerged in the liquid. Do not stir at this point—this prevents the dreaded burn warning!

Pressure Cook

Seal the Instant Pot lid and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes before doing a quick release.

Make It Creamy

Stir in the cream cheese and shredded cheese until melted and creamy. Let it sit for a few minutes to thicken before serving.

Expert Tips and Tricks

Use different proteins: Try ground turkey, chicken, or even plant-based crumbles for a variation.
Don’t stir the pasta before cooking: Just press it down into the liquid to prevent burning.
Adjust the spice level: Use mild or spicy diced tomatoes with green chilies to suit your heat preference.

Recipe Variations and Substitutions

Swap the cheese: Use Monterey Jack, Pepper Jack, or a Mexican cheese blend for different flavors.
Make it extra creamy: Stir in a little sour cream at the end for even more richness.
Add veggies: Toss in bell peppers, corn, or black beans for extra texture and flavor.

Serving and Pairing Suggestions

Top with fresh toppings: Try avocado slices, chopped cilantro, diced tomatoes, or a dollop of sour cream.
Pair with a side salad: A simple green salad with lime dressing balances the richness.
Serve with tortilla chips: Crush some chips over the top for a fun crunch.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm in the microwave with a splash of broth or milk to bring back the creamy texture.

FAQs

Can I use a different type of pasta? Yes! Just use a short pasta like shells, elbow macaroni, or fusilli for the best results.

Can I make this ahead of time? Absolutely! Just store it in the fridge and reheat before serving.

What if I don’t have an Instant Pot? You can make this on the stovetop by cooking the pasta separately and mixing everything together in a skillet.

How do I make this less spicy? Use mild taco seasoning and plain diced tomatoes instead of the version with green chilies.

Conclusion

This Instant Pot Taco Pasta is the kind of recipe you’ll come back to again and again—it’s quick, easy, cheesy, and packed with flavor. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Enjoy!

Instant Pot Taco Pasta: The Easy Weeknight Dinner You’ll Crave

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This Instant Pot Taco Pasta is what happens when taco night meets pasta night—a perfect fusion of tender pasta, a creamy, cheesy sauce, and bold taco flavors. It’s a one-pot meal that’s ready in under 30 minutes, making it an ideal choice for busy weeknights.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: Mexican-American

Instructions

Brown the Meat: Set the Instant Pot to sauté mode. Cook the ground beef or turkey with diced onions and garlic until browned. Drain excess grease if necessary.
Add the Seasonings: Stir in the taco seasoning, coating the meat evenly.
Pour in the Liquids: Add the diced tomatoes with green chilies and broth. Stir well to distribute flavors.
Add the Pasta: Pour in the uncooked pasta, pressing it down so it’s just submerged in the liquid. Do not stir.
Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then do a quick release.
Make It Creamy: Stir in the cream cheese and shredded cheese until melted and creamy. Let sit for a few minutes to thicken before serving.

Notes

Use different proteins: Swap ground beef for turkey, chicken, or plant-based crumbles.
Adjust the spice level: Use mild or spicy diced tomatoes with green chilies based on your preference.
Enhance the flavor: Stir in a little sour cream or extra cheese at the end for extra creaminess.