A delicious and easy pasta recipe for a busy weeknight, this Instant Pot Taco Pasta has tons of flavor – plus veggies and protein, for a quick meal you can feel great about serving to your family!
Instant Pot Taco Pasta Recipe
On busy days, a sinking feeling sets in.
Usually around 5pm.
As I’ve been running around – doing errands, cleaning the house, or getting caught up in an unexpectedly harried work situation, I’ve completely neglected preparing supper.
And now – we’re hungry.
Before my instant pot, that would mean we would have to have a quick snack as I prepared something last-minute (which then would have the undesirable effect of making us less hungry once the food was actually served…)
But now, I can have a delicious supper on the table within 15-20 minutes of that first hunger pang, and still manage to have a few minutes to wash dishes and wrap up the things that delayed supper in the first place.
Honestly, I didn’t get the hype before but the Instant Pot is truly life-changing. (And if you’re on this recipe now, you probably already have one so you know exactly what I’m talking about – and if you don’t, what are you waiting for?)
(Plus, my instant pot allows me to cook frozen meat to perfection – which is great on weeks where I end up with less leftovers than I had planned, or a meal out gets cancelled. No wasted meat = one happy mama.)
This taco pasta recipe is super flavorful and packed with veggies and protein.
I actually brown and cook the beef right in the Instant Pot on the sauté setting before adding the other ingredients and securing the lid for the final cook. 12-13 minutes later, quick release and reveal your perfectly cooked taco pasta!
(While you could cook the whole thing together as a stew, that would take a lot longer for your taco pasta to be finished and the vegetables and pasta would be cooked to mush, so I highly recommend cooking the beef on the sauté setting first even if it is slightly more effort than just throwing it in uncooked with all of the other ingredients.)
My daughter loves this instant pot pasta and its a fun alternative to tacos – especially if Taco Tuesday usually results in a mess of taco toppings all over your floor! It makes for great leftovers, too – just send it to school in a thermos the next day.
I’ve made this recipe so many times now, I actually shot a how-to video the last time so you can see just how easy it is to make this delicious Instant Pot Taco Pasta – and after you’re done watching, don’t forget to scroll down and grab your free recipe printable!
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Ingredients for Instant Pot Pasta
Chile-style tomatoes, with juice
Water or broth
Cheese, optional for serving
Sour cream, optional for serving
Tip: if you prefer your pasta el dente, you can instead cook it separately and reduce the water or broth in the instant pot to 1/2 cup. The pasta in this recipe does not come out mushy but it is soft.
Kitchen Tools You May Find Helpful
- Instant Pot
- Measuring spoons and cups
- Can opener
- Sharp kitchen knife <– these are on crazy sale right now
How to Make Instant Pot Mexican Pasta
Turn the Instant Pot on the saute setting and add the garlic, onions and ground beef.
Cook until the ground beef is fully browned, stirring constantly, and being thorough with breaking up any lumps of the beef sticking together.
Add in the black beans, corn, tomatoes, sauce, pasta, broth and taco seasoning. Stir to combine, making sure that you allow the liquid to get to the bottom of the Instant Pot.
Place the lid on the Instant Pot and turn off the saute setting.
Select the soup/stew setting for 10 minutes, then quick or natural release when it is done cooking.
Taste and adjust the seasoning, as needed.
Serve with a sprinkle of cheese and dollop of sour cream, as desired.
Grab your free printable for Instant Pot Mexican Pasta:
If you prefer your pasta el dente, you can instead cook it separately and reduce the water or broth in the instant pot to 1/2 cup. The pasta in this recipe does not come out mushy but it is soft. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 478mgCarbohydrates: 33gFiber: 5gSugar: 11gProtein: 23g
If you prefer your pasta el dente, you can instead cook it separately and reduce the water or broth in the instant pot to 1/2 cup. The pasta in this recipe does not come out mushy but it is soft.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This Mexican-inspired Instant Pot Taco Pasta recipe is flavorful, filling and full of veggies for a healthy instant pot recipe your family will love. It’s the perfect easy option for a busy weeknight, or just a low-key meal that lets you get the most out of your weekend.