Instant Pot Taco Pasta
If you’re looking for a dish that combines the comforting essence of pasta with the bold flavors of tacos, then look no further than this Instant Pot Taco Pasta. This recipe is the ultimate weeknight meal, packed with protein, hearty goodness, and a fiesta of flavors. Get ready for a one-pot wonder that will not only satisfy your taste buds but also cut down on cleanup time. Let’s dive into this deliciously creamy and zesty dish that will become a staple in your household.
Why It’s Crowd-Pleasing
Instant Pot Taco Pasta is a dish that appeals to everyone. Its creamy texture and vibrant flavors make it a hit with both kids and adults. The combination of seasoned ground beef, cheesy goodness, and the fun twist of pasta allows you to enjoy taco night in a whole new way. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights or unexpected guests. You can easily customize it by topping with your favorite garnishes, ensuring it’s a dish everyone will love!
What You’ll Gather
- 1 lb lean ground beef
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- 2 Tbsp all-purpose flour
- 4 cups beef broth
- 1 (16-oz) box penne pasta
- Salt and pepper, to taste
- 1 (15-oz) jar salsa con queso
- 1 cup shredded Mexican cheese blend
Gear Checklist
- Instant Pot – The star of the show, allowing for quick cooking and easy cleanup.
- Measuring cups and spoons – Essential for accuracy in your recipe.
- Wooden spoon – Perfect for stirring and breaking up the ground beef.
- Cutting board and knife – For any chopping or prep needed.
- Serving bowls – Great for family-style serving or individual portions.
Instant Pot Taco Pasta: Step-by-Step Guide
Step 1: Sauté the Beef
Begin by setting your Instant Pot to the “Sauté” function. Once hot, add the lean ground beef. Cook it until it’s browned, breaking it apart as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Add Taco Seasoning
Stir in the taco seasoning, ensuring the beef is well-coated. This will infuse your meat with that classic taco flavor that makes this dish so irresistible.
Step 3: Incorporate Tomatoes and Flour
Add the can of Rotel diced tomatoes and green chilies to the pot, followed by the all-purpose flour. Stir everything together, allowing the flour to absorb some of the moisture and thicken the mixture.
Step 4: Add Broth and Pasta
Pour in the beef broth, and then add the penne pasta. Make sure the pasta is submerged in the liquid, as this will ensure even cooking and prevent it from sticking.
Step 5: Pressure Cook
Close the lid of your Instant Pot, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” option and set the timer for 4 minutes. The pot will take a few moments to come to pressure before the cooking countdown begins.
Step 6: Quick Release
Once the cooking time is up, carefully perform a quick release by moving the valve to “Venting.” Allow the steam to escape completely before opening the lid.
Step 7: Stir in Cheese and Salsa
Once opened, stir in the jar of salsa con queso and the shredded Mexican cheese blend. Mix thoroughly until the cheese is melted and everything is creamy and well combined.
Step 8: Season and Serve
Taste your Instant Pot Taco Pasta and season with salt and pepper to your liking. Serve hot, garnished with your favorite toppings like sour cream, jalapeños, or fresh cilantro if desired.
Season-by-Season Upgrades
- Spring: Add fresh diced bell peppers or sweet corn for a pop of color and sweetness.
- Summer: Toss in some diced zucchini or summer squash to get your veggies in.
- Fall: Spice it up with some pumpkin puree mixed in for a seasonal twist.
- Winter: Serve with a side of warm tortillas or cornbread for a cozy meal.
Pro Tips & Notes
- For a vegetarian version, substitute the ground beef with black beans or lentils and use vegetable broth.
- Feel free to adjust the spice level by choosing a mild or spicy taco seasoning.
- If you prefer a thicker sauce, let the pasta sit for a few minutes after cooking before serving.
- This recipe can easily be doubled; just make sure to adjust the cooking time if using a larger Instant Pot.
Save for Later: Storage Tips
Instant Pot Taco Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm it on the stove, adding a splash of broth if it seems dry. This dish also freezes well; just make sure to cool it completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer.
Instant Pot Taco Pasta Q&A
Can I make this dish without an Instant Pot?
Yes! You can cook this Taco Pasta on the stovetop in a large pot, adjusting the cooking times accordingly. Just simmer until the pasta is cooked through.
Can I use a different type of pasta?
Absolutely! While penne works great, you can substitute with any short pasta shape like rotini or fusilli. Just be mindful of cooking times as they may vary.
Is it possible to make this dairy-free?
Yes! Use a dairy-free cheese alternative and swap the salsa con queso for a dairy-free cheese sauce or omit it altogether.
What toppings do you recommend for Instant Pot Taco Pasta?
Some delicious toppings include chopped green onions, fresh cilantro, avocado slices, or even crushed tortilla chips for added crunch!
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Ready to Cook?
With this Instant Pot Taco Pasta recipe, you’re just moments away from a delicious meal that combines the beloved flavors of tacos and pasta. This dish is not only simple to prepare but also incredibly satisfying, making it a go-to choice for any occasion. Don’t hesitate to get creative with your toppings and variations, and enjoy each comforting bite. Happy cooking!
Instant Pot Taco Pasta
Ingredients
Equipment
Method
- Begin by setting your Instant Pot to the “Sauté” function. Once hot, add the lean ground beef. Cook it until it’s browned, breaking it apart as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the taco seasoning, ensuring the beef is well-coated.
- Add the can of Rotel diced tomatoes and green chilies to the pot, followed by the all-purpose flour. Stir everything together.
- Pour in the beef broth, and then add the penne pasta. Make sure the pasta is submerged in the liquid.
- Close the lid of your Instant Pot, ensuring the valve is set to 'Sealing.' Select the “Manual” or “Pressure Cook” option and set the timer for 4 minutes.
- Once the cooking time is up, carefully perform a quick release by moving the valve to 'Venting.'
- Once opened, stir in the jar of salsa con queso and the shredded Mexican cheese blend. Mix thoroughly until the cheese is melted.
- Taste your Instant Pot Taco Pasta and season with salt and pepper to your liking. Serve hot, garnished with your favorite toppings.
Notes
- For a vegetarian version, substitute the ground beef with black beans or lentils and use vegetable broth.
- Feel free to adjust the spice level by choosing a mild or spicy taco seasoning.
- If you prefer a thicker sauce, let the pasta sit for a few minutes after cooking before serving.
