Instant Pot Taco Pasta
If you’ve ever found yourself craving the bold, zesty flavors of tacos but wishing for something a little heartier and quicker, this Instant Pot Taco Pasta recipe is going to become your new weeknight hero. Combining the spicy goodness of taco seasoning with tender pasta and melty cheese, it’s an irresistible one-pot meal that’s both comforting and exciting. Plus, the Instant Pot does all the heavy lifting, making dinner effortless and quick.
Whether you’re feeding a busy family or just want a fuss-free meal with a punch of flavor, this dish has you covered. It’s perfect for those nights when you want something filling without spending hours in the kitchen. Let’s dive into why this recipe is a must-try and how you can make it your own!
Why You’ll Love This Recipe
This Instant Pot Taco Pasta is the ultimate weeknight dinner because it’s easy, fast, and packed with flavor. The combination of lean ground beef, taco seasoning, and Rotel diced tomatoes creates a flavorful base, while the salsa con queso adds a creamy, cheesy touch that ties everything together beautifully. Using penne pasta means you get perfect pasta every time — no mushy noodles here!
Another reason to love this recipe is the simplicity. With just one pot and a handful of ingredients, it’s a minimal cleanup meal that’s great for beginners and busy cooks alike. Plus, it’s versatile enough to customize with your favorite add-ins or toppings. The Instant Pot’s pressure cooking ensures that the pasta cooks perfectly in just minutes, making this dish a time-saver you’ll turn to again and again.
What to Buy
- 1 lb lean ground beef: Choose a lean option for less grease and more healthy protein.
- 1 (1-oz) package taco seasoning: Use your favorite brand or homemade blend for that classic taco flavor.
- 1 (10-oz) can Rotel diced tomatoes and green chilies: Adds a nice kick and moisture to the dish.
- 2 Tbsp all-purpose flour: Helps thicken the sauce for a creamy texture.
- 4 cups beef broth: Provides rich flavor and cooks the pasta perfectly.
- 1 (16-oz) box penne pasta: Holds sauce wonderfully and cooks evenly in the Instant Pot.
- Salt and pepper, to taste: Essential seasonings to brighten the dish.
- 1 (15-oz) jar salsa con queso: Creamy, cheesy salsa that adds the perfect finishing touch.
- 1 cup shredded Mexican cheese blend: For that melty, cheesy goodness on top.
Kitchen Gear Checklist
- Instant Pot or electric pressure cooker: The star of the show for fast, hands-off cooking.
- Spoon or spatula: For stirring and breaking up ground beef.
- Measuring cups and spoons: To get your ingredients just right.
- Can opener: For opening canned tomatoes and salsa con queso.
- Colander (optional): To drain any excess liquid if needed.
Instant Pot Taco Pasta in Steps
Step 1: Brown the Ground Beef
Turn your Instant Pot to the sauté setting and add the lean ground beef. Cook it until nicely browned, breaking it up with your spoon as it cooks. Once browned, drain any excess fat if needed.
Step 2: Add Taco Seasoning and Flour
Sprinkle the taco seasoning and all-purpose flour over the cooked beef. Stir well to coat the meat evenly and let it cook for about a minute to toast the seasoning and flour slightly.
Step 3: Stir in Tomatoes, Broth, and Pasta
Add the entire can of Rotel diced tomatoes with green chilies, the beef broth, and the penne pasta. Stir everything together, making sure the pasta is submerged in the liquid to prevent burning.
Step 4: Pressure Cook
Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once the cooking time is up, perform a quick release carefully to release the steam.
Step 5: Add Salsa Con Queso and Cheese
Open the lid and stir in the jar of salsa con queso and half of the shredded Mexican cheese blend. The residual heat will melt the cheese into a luscious, creamy sauce.
Step 6: Season and Serve
Taste and season with salt and pepper as needed. Sprinkle the remaining cheese on top, garnish with fresh cilantro or sliced green onions if you like, and serve hot. Enjoy your comforting, cheesy taco pasta!
Ingredient Flex Options
- Protein: Swap ground beef for ground turkey, chicken, or even a plant-based crumble to suit your preferences.
- Cheese: Use sharp cheddar or a Monterey Jack blend if you want a different cheese flavor.
- Spice Level: Adjust the amount of taco seasoning or add a pinch of cayenne pepper for extra heat.
- Vegetables: Toss in diced bell peppers, corn, or black beans for added texture and nutrition.
- Broth: Beef broth can be substituted with chicken or vegetable broth for a lighter taste.
Slip-Ups to Skip
- Don’t skip browning the beef first — it adds depth of flavor that makes all the difference.
- Make sure the pasta is fully submerged in liquid before sealing the Instant Pot to avoid burning errors.
- Avoid overcooking the pasta by sticking to the 5-minute pressure cook time; pasta cooks quickly under pressure.
- Don’t forget to do a quick release immediately after cooking to prevent mushy noodles.
- Be cautious with the amount of salt since both the taco seasoning and salsa con queso add saltiness.
Prep Ahead & Store
You can brown the ground beef and mix in the seasoning up to a day ahead, storing it covered in the fridge. When ready, simply add the remaining ingredients to the Instant Pot and cook as directed. Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth to loosen the sauce if it gets too thick. This recipe also freezes beautifully—freeze cooled portions in freezer-safe containers for up to 3 months.
Handy Q&A
Can I use a different type of pasta?
Absolutely! While penne is ideal for holding the sauce, other pasta shapes like rotini, shells, or elbow macaroni can work well too. Just be sure to adjust the cooking time slightly if needed, but 5 minutes under pressure usually works for most small pasta shapes.
What if I don’t have salsa con queso?
If salsa con queso isn’t available, you can substitute with a combination of your favorite salsa and a creamy cheese sauce or cream cheese melted in. This will still give you a rich, cheesy flavor with a touch of spice.
Is this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Double-check that your taco seasoning and broth are gluten-free as well.
Can I make this recipe in a slow cooker?
Yes! For a slow cooker version, brown the beef and mix with the remaining ingredients (except cheese) and cook on low for 3-4 hours or on high for 1.5-2 hours until pasta is tender. Stir in salsa con queso and cheese before serving. For more slow cooker inspiration, check out this Slow Cooker Beef And Gravy recipe.
More Recipes You’ll Love
- Cheesy Ground Beef Pasta Skillet – Another cheesy and comforting pasta dish with a twist.
- Slow Cooker Beef And Gravy – A hearty, slow-cooked meal perfect for cozy nights.
Make It Tonight
There’s something so satisfying about a meal that comes together in one pot, especially when it’s bursting with familiar, crave-worthy flavors like this Instant Pot Taco Pasta. Whether you’re cooking for your family or meal prepping for the week, this recipe is a total winner. The quick cook time and minimal cleanup mean you’ll have more time to relax and less time stressing about dinner. Grab those ingredients, fire up your Instant Pot, and get ready to enjoy a deliciously cheesy, spicy pasta that’s sure to become a new favorite!
This recipe is perfect for those busy weeknights when you want something that tastes like a treat but is ready in no time. It’s also a great base to experiment with — add your favorite veggies, swap proteins, or pile on fresh toppings like avocado, cilantro, or a squeeze of lime for extra freshness. Happy cooking!
Instant Pot Taco Pasta
Ingredients
Equipment
Method
- Turn your Instant Pot to the sauté setting and add the lean ground beef. Cook it until nicely browned, breaking it up with your spoon as it cooks. Once browned, drain any excess fat if needed.
- Sprinkle the taco seasoning and all-purpose flour over the cooked beef. Stir well to coat the meat evenly and let it cook for about a minute to toast the seasoning and flour slightly.
- Add the entire can of Rotel diced tomatoes with green chilies, the beef broth, and the penne pasta. Stir everything together, making sure the pasta is submerged in the liquid to prevent burning.
- Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once the cooking time is up, perform a quick release carefully to release the steam.
- Open the lid and stir in the jar of salsa con queso and half of the shredded Mexican cheese blend. The residual heat will melt the cheese into a luscious, creamy sauce.
- Taste and season with salt and pepper as needed. Sprinkle the remaining cheese on top, garnish with fresh cilantro or sliced green onions if you like, and serve hot. Enjoy your comforting, cheesy taco pasta!
Notes
- Brown the beef first to develop deep, rich flavors for the best taste.
- Ensure pasta is fully submerged in broth before cooking to avoid burning.
- Use quick release immediately after cooking to prevent mushy pasta.
- Customize with your favorite protein, cheese, or veggies for variation.
- Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months.
