Instant Pot Cheesy Taco Pasta

Introduction:
Dive into a delicious blend of flavors with Instant Pot Cheesy Taco Pasta! This one-pot wonder combines tender pasta with seasoned ground beef, zesty taco seasoning, and a creamy cheese sauce for a meal that’s both comforting and quick. Ideal for busy weeknights or casual gatherings, this dish brings the best of tacos and pasta together in a satisfying and effortless meal.

Why You’ll Love This Recipe:

• Quick and easy: Cooked entirely in the Instant Pot for a convenient, hands-off meal.
• Cheesy and comforting: Rich and creamy with loads of melted cheese.
• Family-friendly: A hit with kids and adults alike, perfect for a family dinner.
• One-pot meal: Minimal cleanup with everything cooked in one pot.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning mix
• 1 cup salsa
• 2 cups beef broth
• 8 oz uncooked pasta (penne, rotini, or elbow macaroni)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

Instructions:

1. Sauté the Beef:

• Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and bell pepper (if using) and cook until softened, about 3-4 minutes.
• Add the minced garlic and cook for another 1 minute until fragrant.
• Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.

1. Add Seasoning and Sauce:

• Stir in the taco seasoning mix, salsa, and beef broth. Mix well to combine.

1. Add Pasta:

• Add the uncooked pasta to the Instant Pot. Gently push the pasta down into the liquid, but do not stir.

1. Cook Under Pressure:

• Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” mode and cook on high pressure for 6 minutes.
• Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.

1. Add Cheese and Cream:

• Open the lid and stir the pasta. Mix in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
• Stir in the sour cream until creamy and smooth. Adjust seasoning with salt and pepper if needed.

1. Serve:

• Garnish with chopped fresh cilantro if desired. Serve hot and enjoy!

Tips for Success:

• Pasta: Use a sturdy pasta shape that holds up well under pressure cooking, like penne or rotini.
• Cheese: For extra creaminess, consider adding a bit more cheese or a splash of milk if needed.
• Mix-ins: Feel free to add cooked beans, corn, or chopped tomatoes for extra flavor and texture.

Recipe Variations:

• Vegetarian Option: Replace the ground beef with a plant-based meat substitute or sautéed vegetables for a meat-free version.
• Spicy Kick: Add a chopped jalapeño or a splash of hot sauce to the beef mixture for added heat.
• Creamier Sauce: Use cream cheese or half-and-half in place of some of the sour cream for an even richer sauce.

Serving Suggestions:

• Toppings: Top with sliced jalapeños, avocado, or a dollop of sour cream for added flavor.
• Side Salad: Pair with a crisp green salad or a side of tortilla chips for a complete meal.
• Extra Veggies: Serve alongside steamed or roasted vegetables for extra nutrition.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the cooled pasta in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat in the microwave or on the stovetop with a splash of broth or milk to loosen the sauce.

Special Equipment:

• Instant Pot: For pressure cooking and combining the ingredients.
• Mixing Spoon: For stirring and combining ingredients.

FAQ:

• Can I use a different type of pasta?
  Yes, you can use other types of pasta, but adjust the cooking time as needed based on the pasta shape.
• Can I make this ahead of time?
  Yes, you can prepare and refrigerate the pasta. Reheat thoroughly before serving.
• Can I use homemade taco seasoning?
  Absolutely! Use your favorite homemade taco seasoning blend for a personalized touch.

Preparation Time:

• 10 minutes for prepping and browning the beef.

Cook Time:

• 6 minutes for pressure cooking.

Total Time:

• 30 minutes (including prep, cook, and release time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 500
• Protein: 26g
• Carbohydrates: 45g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 900mg
• Fiber: 4g
• Sugar: 6g

Instant Pot Cheesy Taco Pasta

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• Author: Julie
• Total Time: 30 minutes (including prep, cook, and release time).

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Ingredients

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• 1 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning mix
• 1 cup salsa
• 2 cups beef broth
• 8 oz uncooked pasta (penne, rotini, or elbow macaroni)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

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Instructions

• Sauté the Beef:
  • Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and bell pepper (if using) and cook until softened, about 3-4 minutes.
  • Add the minced garlic and cook for another 1 minute until fragrant.
  • Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
• Add Seasoning and Sauce:
  • Stir in the taco seasoning mix, salsa, and beef broth. Mix well to combine.
• Add Pasta:
  • Add the uncooked pasta to the Instant Pot. Gently push the pasta down into the liquid, but do not stir.
• Cook Under Pressure:
  • Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” mode and cook on high pressure for 6 minutes.
  • Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
• Add Cheese and Cream:
  • Open the lid and stir the pasta. Mix in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
  • Stir in the sour cream until creamy and smooth. Adjust seasoning with salt and pepper if needed.
• Serve:
  • Garnish with chopped fresh cilantro if desired. Serve hot and enjoy!

• Prep Time: 10 minutes for prepping and browning the beef.
• Cook Time: 6 minutes for pressure cooking.

Nutrition

• Calories: 500 kcal
• Fat: 25g
• Carbohydrates: 45g
• Protein: 26g

Closing Notes:
Have you tried making this Instant Pot Cheesy Taco Pasta? We’d love to hear about your experience! Share your pasta creations in the comments below and tag us on social media with your delicious dishes. Stay tuned for more easy and comforting recipes!