Cheesy Instant Pot Taco Pasta
The ultimate comfort food, Cheesy Instant Pot Taco Pasta combines cheesy goodness with zesty taco flavors. This easy weeknight dinner will satisfy your cravings in no time. Dive into a bowl of this creamy delight—it’s the perfect dish to whip up tonight!
Equipment
- Wooden Spoon
- Chef's Knife
- Saucepan
- Cutting Board
- Blender
- Instant Pot
Ingredients
- 2 tablespoons canola oil
- 1 pound ground beef
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons Taco seasoning depends how much you like it
- 1 teaspoon red pepper flakes
- 1 cup chunky salsa medium spice
- 2 cups beef broth
- 8 oz shell pasta I used medium shells
- 2 cups shredded cheddar cheese or Mexican blend cheese
Instructions
- Set your Instant Pot to the Saute setting. When it’s hot, add the canola oil and wait until it starts to shimmer. This indicates that the oil is ready for cooking.
- Add the ground beef to the pot. Let it cook without moving it for about one minute, ensuring it gets a nice sear. After that, break it up using a wooden spoon, continuing to cook until it’s browned all over. This step is crucial for developing flavor.
- Once the beef is nicely browned, toss in the diced onion and minced garlic. Stir them into the meat and allow them to cook for one to two minutes until they become fragrant and translucent.
- Next, pour in the Worcestershire sauce, Taco seasoning, and red pepper flakes. Stir everything together and let it cook for another one to two minutes. This allows the spices to bloom and infuse the beef with flavor.
- Now, add the chunky salsa to the mix and stir well. Follow this by adding the beef broth, scraping the bottom of the pot to release any flavorful bits that may be stuck. This prevents burning and maximizes flavor.
- Next, add the shell pasta into the pot. Gently push it down into the liquid without stirring it too much, allowing the pasta to absorb the flavors but not creating excess foam.
- Close and seal the lid of your Instant Pot, making sure the valve is set to Sealed. Change the setting to Manual and adjust the time to four to five minutes on high pressure.
- Once the Instant Pot beeps to indicate it’s finished, carefully perform a quick release by switching the valve to Vent. Be cautious of the steam! Carefully remove the lid and give everything a good stir.
- Turn off the Instant Pot and top your pasta with the shredded cheese. Place the lid back on, but don’t seal it. Allow it to sit for a minute or two so the cheese can melt beautifully into the pasta.
- Finally, serve your Cheesy Instant Pot Taco Pasta with your favorite toppings like sour cream, fresh salsa, jalapeños, avocado, and cilantro. Enjoy!
Notes
- Use high-quality meat: I prefer organic beef because it has no additives.
- Drain excess grease: Use lean beef for this, or you will get too much grease. If you are using anything below 80/20, you should drain the grease from the pot before you start cooking it.
- Don’t skip browning: This will keep the juices and seasonings inside where they belong.
- Don’t pre-cook pasta: If you pre-cook your pasta, you may end up with soggy noodles.
- Prevent sticking: To keep the pasta from sticking, scrape any beef off the bottom of the pot. Also to keep it from sticking, add the pasta last and do not stir. Just push it down slightly so it is in the liquid.