Instant Pot Taco Pasta

This Instant Pot Taco Pasta is the best kind of weeknight dinner! It comes together in under 30 minutes, it’s delicious, and it’s super satisfying. Creamy, cheesy, and packed with Tex-Mex flavor.

5 from 2 votes

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Prep: 10

Cook: 13

Total: 23

Course: Main Course

Cuisine: American

Servings: servings

Calories: 663kcal

Ingredients

non-stick cooking spray
1 pound of lean ground beef
1 medium onion diced
4 cups beef broth
1 pound farfalle pasta
1 (15-ounce) can fire roasted tomatoes
1 (15-ounce) can black beans rinsed and drained
1 (4-ounce) can diced green chiles
3 Tablespoons taco seasoning
2 ounces cream cheese room temperature
2 cups taco blend shredded cheese
Salt and pepper, to taste
Salsa, sour cream, cilantro, green onions (optional for serving)

Instructions

Spray bottom of instant pot with cooking spray. Set to sauté mode and add onions and ground beef. Sauté until beef is fully cooked and onions are tender, approximately 6-8 minutes. Cancel the sauté mode.
Add in beef broth and deglaze the bottom of the pot, removing any of the stuck pieces from the bottom with a wooden spoon. Add in pasta, tomatoes, beans, green chiles and taco seasoning. Stir to combine. Using your wooden spoon, push the pasta down into the broth to be sure it is covered before you seal the lid.
Close the lid and set the pressure release valve to sealing. Cook on manual pressure for 5 minutes. Your instant pot may take up to 20 minutes to reach pressure and start cooking.
Once cooking is complete, use the quick release to vent the pressure and remove the lid.
Add in your cream cheese and taco blend cheese, stir until melted. Taste and see if you need to add any salt or pepper.
Transfer to a serving dish and top with your favorite garnishes.

Notes

Store bought taco seasoning has salt in the ingredients. Taste your finished Taco Pasta to see if it requires additional salt before serving.
You can use other cheese for this pasta dish. Consider Monterrey Jack for a bit of a kick.
Leftover Instant Pot Taco Pasta can be stored in an airtight container in the fridge for 3-4 days, or frozen for up to 3 months. Thaw in the refrigerator, then microwave until warmed through.

Nutrition

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