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Home » Recipes by Course » Instant Pot Taco Pasta

Posted February 19, 2019 Last Updated April 17, 2020 by Jennifer // 1 Comment**This post may contain affiliate links**

Instant Pot Taco Pasta

Filed Under: Beef Recipes, Instant Pot, Main Dish Recipes, Recipes by Course, Recipes by Ingredient, Recipes by Method

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Take your Taco Tuesday to a whole new level by combining it with pasta night! Instant Pot Taco Pasta has all of your favorite flavors paired with comforting creamy pasta!

instant pot taco pasta on gray and white plate

Can’t decide between tacos and pasta for dinner? Don’t! This creative meal combines all of your favorite foods into one hearty and satisfying meal that your family will love.  Add on top of that how quick and easy it is to make in the Instant Pot and you’ve got a dinner that you will be happy to make upon request any night of the week.  

taco pasta in instant pot

Why make pasta in the Instant Pot?

There are so many reasons, but here are a few of my favorites…

  • everything in one pot from browning hamburger to cooking the pasta means less dishes
  • Add everything to the pot and walk away leaving you more time
  • cooks perfectly every time!

instant pot taco pasta on gray and white plate

Customize to your liking if you prefer to leave out the beans or add extra veggies! So many options!  Not to mention picking your favorite pasta shape!!

taco pasta in instant pot

Instant Pot Taco Pasta

Take your Taco Tuesday to a whole new level by combining it with pasta night! Instant Pot Taco Pasta has all of your favorite flavors paired with comforting creamy pasta!
4 from 1 vote
Print Pin Rate Add to Menu Plan Go to Menu Plan
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 551kcal
Author: Jennifer Draper

Ingredients

  • 1 pound ground beef
  • 1 cup frozen corn
  • 14.5 oz diced tomatoes
  • 15 oz canned black beans drained and rinsed
  • 8 oz tomato sauce
  • 2 tablespoons taco seasoning
  • 4 oz whipped cream cheese
  • 16 oz pasta noodles
  • 4 cups chicken broth
  • 4 oz shredded cheddar cheese

Instructions

  • Heat pressure cooker to saute
  • Add ground beef and cook while breaking apart with spatula until fully cooked
  • Turn of pressure cooker then add corn, tomatoes, beans, sauce, taco seasoning, cream cheese, noodles and broth
  • Cover, seal and set to high pressure for 6 minutes
  • Allow 5 minute natural pressure release then perform quick release
  • Add cheese and stir gently until combined and allow to rest for about 5 minutes before serving

Nutrition

Calories: 551kcal | Carbohydrates: 61g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 1014mg | Potassium: 821mg | Fiber: 7g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 18.2mg | Calcium: 183mg | Iron: 4.2mg
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Garnished Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Previous Post: « The Easiest Pressure Cooker Brisket
Next Post: Instant Pot Mashed Cauliflower »

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Comments

  1. P britton says

    June 19, 2020 at 6:16 pm

    4 stars
    Flavor was good but only used 8 oz of pasta + it made a large amount. Also think it would be better to quick release when done bc pasta was mushy.

    Reply

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Welcome to Garnished Plate! I'm Jennifer and I share simple and quick to make family recipes utilizing fresh ingredients and your favorite kitchen ...
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