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Cheesy Instant Pot Taco Pasta

This Cheesy Instant Pot Taco Pasta is a family favorite! Quick, comforting, and loaded with cheesy goodness, it’s a weeknight win!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Easy, One-Pot, Quick
Servings: 4 servings

Ingredients

  • 2 tablespoons canola oil for sautéing the meat and vegetables
  • 1 pound ground beef for a hearty protein base
  • 1 yellow onion, diced adds sweetness and depth of flavor
  • 1 tablespoon minced garlic for a fragrant kick
  • 1 tablespoon Worcestershire sauce enhances the savory taste
  • 1-2 tablespoons taco seasoning depending on how much spice you enjoy
  • 1 teaspoon red pepper flakes for extra heat
  • 1 cup chunky salsa (medium spice)
  • 2 cups beef broth provides moisture and richness to the pasta
  • 8 oz shell pasta I used medium shells for the perfect bite
  • 2 cups shredded cheddar cheese or Mexican blend cheese for that irresistible cheesy layer

Instructions

  • Begin by turning your Instant Pot to the sauté mode. Add the canola oil to the pot, allowing it to heat up. Once hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the ground beef to the pot, breaking it apart with your spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
  • Stir in the Worcestershire sauce, taco seasoning, and red pepper flakes. Mix well to coat the beef evenly in the spices.
  • Pour in the chunky salsa and beef broth. Stir everything together, scraping any bits off the bottom of the pot to prevent burning.
  • Add the shell pasta to the pot, ensuring it is submerged in the liquid. Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 4 minutes.
  • Once the cooking time is up, do a quick release of the pressure by carefully turning the valve to venting. Be cautious of the steam!
  • Open the lid, and stir the pasta mixture. Gradually add the shredded cheese, stirring until melted and creamy.
  • Spoon the Cheesy Instant Pot Taco Pasta into bowls and enjoy! You can garnish with additional cheese, sour cream, or fresh cilantro for extra flavor.

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Grater

Notes

  • Allow the pasta to cool completely before transferring to an airtight container for freezing.
  • Store in the freezer for up to 3 months.
  • To reheat, thaw in the refrigerator overnight, then warm in the microwave or on the stovetop, adding a splash of broth to loosen the pasta.