Cheesy Instant Pot Taco Pasta Recipe checks every box when you want comfort food without a sink full of dishes. I pack it with seasoned meat, tender pasta, and lots of melty cheese for a bowl that wins over kids and grown-ups. The Instant Pot locks in flavor while you binge-wash exactly zero pans. I call that a weeknight victory lap.
Easy Cheesy Instant Pot Taco Pasta Recipe
I’ve cooked this on busy nights, game nights, and “oops, it’s 7 pm” nights. The dish tastes bold, creamy, and saucy with a little kick, and you can tweak the heat to match your crowd. I keep pantry staples on hand so I can pull this off any time. The leftovers taste even better the next day, which always feels like a gift from Past You.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 2 tablespoons taco seasoning (homemade or store-bought)
- 12 ounces short pasta (rotini, shells, or penne)
- 3 cups low-sodium beef or chicken broth
- 1 cup salsa (mild, medium, or hot)
- 1 can (10 ounces) diced tomatoes with green chiles, drained, or 1 cup tomato sauce
- 1 cup corn kernels (frozen or canned, drained)
- 1 cup black beans, drained and rinsed (optional)
- 2 cups shredded cheddar or Mexican blend cheese
- 2 ounces cream cheese or 1/2 cup sour cream (optional, for extra creaminess)
- Salt and pepper, to taste
- Toppings: chopped cilantro, sliced green onions, diced tomato, jalapeño, lime wedges, extra sour cream
How to Make Cheesy Instant Pot Taco Pasta
- Turn on Sauté and heat the oil. Add the beef or turkey and onion. Break up the meat and cook until browned. Stir in the garlic and taco seasoning for 30 seconds.
- Pour in 1/2 cup broth and scrape the bottom with a wooden spoon to lift every browned bit. Turn off Sauté.
- Add the dry pasta, corn, and beans. Pour in the remaining broth. Press the pasta down so liquid barely covers it.
- Pour the salsa and tomato sauce (or drained tomatoes with chiles) over the top. Do not stir.
- Seal the lid. Pressure cook on High for 5 minutes. Quick release the pressure. Stir well.
- Add the shredded cheese and cream cheese or sour cream. Stir until the sauce turns silky and coats the pasta. Taste and season with salt and pepper.
- Rest the pasta for 3–5 minutes to thicken. Serve with your favorite toppings.
Variations To Try
- Protein swaps: use chorizo, ground chicken, leftover rotisserie chicken, or plant-based crumbles.
- Pasta picks: use shells for saucy pockets, rotini for extra cling, or elbow macaroni for a chili mac vibe.
- Heat control: pick mild salsa for a gentle finish or add chipotle powder, jalapeño, or hot sauce for extra fire.
- Veggie boost: fold in diced bell peppers, zucchini, or spinach after pressure cooking and let the heat wilt them.
- Extra creamy: stir in 1/4 cup heavy cream or evaporated milk with the cheese for an ultra-rich sauce.
- Low-carb-ish twist: swap half the pasta for extra veg like riced cauliflower and bell peppers, then reduce the broth slightly.
Pro Tips
- Use low-sodium broth so you control the salt level once the sauce thickens.
- Keep tomatoes and salsa on top before cooking to avoid a burn alert.
- Stir in cheese a handful at a time for a smooth melt.
- Hold the lid ajar after cooking and rest the pasta so the sauce grips every noodle.
- Keep extra broth nearby; add a splash after cooking if the pasta needs more loosening.
What to Serve with Cheesy Instant Pot Taco Pasta
- Crisp sides: romaine salad with avocado, corn, and lime vinaigrette.
- Crunch factor: warm tortillas chips with guacamole or pico de gallo.
- Bright finish: quick pickled red onions or a squeeze of lime over each bowl.
- Cool contrast: a dollop of sour cream or a spoon of Greek yogurt.
Make-Ahead and Storage Tips
This cheesy Instant Pot taco pasta reheats like a dream, so I pack it for lunches and low-stress dinners.
Make-Ahead: Cook the recipe, cool it, and portion it for quick meals all week. For a freezer kit, brown and season the meat and onion, cool it, then pack it with the dry pasta and a spice packet. Freeze the meat packet for up to 3 months. Thaw overnight, then add broth and tomato products fresh on cook day.
To Refrigerate: Store cooled pasta in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in meal-size portions for up to 3 months. Thaw in the fridge overnight.
To Reheat: Loosen with a splash of broth or milk. Warm on the stovetop over medium heat, in the microwave in 45-second bursts, or in a 325°F oven until hot and creamy. Stir halfway through so the sauce turns smooth again.
Cheesy Instant Pot Taco Pasta
Ingredients
Instructions
- Set the Instant Pot to sauté mode. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion and cook for 2–3 minutes, until softened. Stir in garlic and cook for another 30 seconds.
- Stir in taco seasoning, then add beef broth, diced tomatoes, and pasta shells.
- Close the lid, set valve to sealing, and cook on manual high pressure for 5 minutes.
- When finished, carefully quick release the pressure. Stir in shredded cheddar, Monterey Jack, and sour cream until melted and creamy.
- Season with salt and pepper to taste. Garnish with chopped cilantro, if desired, and serve immediately.