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Get your fill with this Instant Pot taco pasta—it pulls together all those zesty taco vibes and cozy pasta goodness into one no-fuss meal everyone loves. The pasta shells soak up the beefy, spiced-up flavors, and when you mix in the gooey cheese sauce, the whole thing just works—kids and grownups dig it.
I whipped this up on a week I had way too much going on and needed dinner everyone would actually eat. Now, most Thursdays, this is what we make if we want something filling without a lot of fuss.
Tasty Ingredients
- Fresh cilantro keeps things zingy and bright
- Heavy cream gives the sauce that rich, dreamy texture
- Cheddar cheese melts into gooey, stretchy bites—shred it yourself if you can
- Medium pasta shells are great at catching that sauce
- Beef stock adds a nice meaty depth
- Mild salsa throws in a kick of flavor right away, grab any you love
- Tomato sauce makes the sauce thick and full of tomato flavor
- Taco seasoning simplifies the seasoning, use mild if you're feeding kids
- Garlic cloves make every bite pop with flavor
- Yellow onion forms the tasty base layer
- Ground beef keeps it hearty—go for 85-90% lean for just enough richness
Easy-To-Follow Directions
- Quick release and finish it off
- Once the timer beeps, flip the valve to let the pressure out fast. When it's done, open the lid and give the pasta a stir to bring everything together. It'll look pretty runny at first. Add in the cheddar and cream now—mix until that cheese turns the sauce all smooth and creamy.
- Start with browning beef
- Hit SAUTE, toss the beef in, and bust it up as it cooks. After 3 minutes—when it's not pink anymore—you're good. The fat that cooks out keeps sticking from being a problem, but even if stuff grabs the bottom, it'll loosen as more moisture comes out.
- Add the pasta shells
- Dump the dry shells into the pot, then use your spoon to nudge them under the liquid til they're all covered. You might want to pour in a splash of water if anything's still poking above the sauce. That way, everything softens up just right.
- Time for the flavor basics
- Chop your onion and garlic, mix it in with the beef, and keep it going for another 2 minutes 'til you can really smell everything and it all softens up. This gives you a solid flavor start! Once you're done, turn SAUTE off.
- Pour and season
- Shake taco seasoning over the beef along with some salt and pepper. Add the salsa, beef stock, and tomato sauce. When you stir, those liquids help scrape up anything stuck and make sure nothing burns at the bottom.
- Pressure time
- Put the lid on and turn the valve so the steam stays in. Set it to PRESSURE COOK or MANUAL, high pressure, and do 4 minutes. It'll probably take about 10 minutes to actually get warmed up before it starts counting down.
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The best thing about this for me is watching my kid hunt for the shell that's filled with the most cheesy sauce—she calls them cheese boats. Hands down that's proof the bit of work pays off every single time.
Best Pasta Bite
If you're after perfectly chewy pasta, four minutes of pressure does it. Like it softer? Give it another minute. Watch out, though—the noodles keep cooking a tad after the pressure drops, so don't let them sit forever. Once you mix in the cheese and cream, dish it up right away to nail that exact texture.
Swap Ideas
Switch this up based on what you've got. Ground turkey can stand in for beef if you want it lighter. Heavy cream gone? Stir in sour cream or Greek yogurt for some tang. No meat? Try black beans and swap in veggie broth. Change up the pasta too—penne, rotini, or bowties work, but you might need to give them another minute or so since they're thicker.
How to Serve
Spoon this straight from the Instant Pot for casual nights, or pile into a big bowl if you want it to look a bit fancier. Goes great with a green salad tossed in lime vinaigrette. Some killer toppings: chopped avocado, a little more cheese, crunched up tortilla chips, or a dollop of sour cream. Want heat? Pass around hot sauce or sliced jalapeños so everyone can build their bowl how they like it.
Leftovers Storage
This stays tasty when reheated—awesome if you like prepping ahead. Toss extra in containers and store chilled up to three days. When it’s time to warm it back up, mix in a splash of milk or water, since the sauce thickens in the fridge. Freezing? Portion it out and freeze up to three months. Let it thaw in the fridge, then gently heat on the stove, stirring now and then so nothing sticks.
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Common Queries
- → Can I switch to a different pasta shape?
Sure! Shapes like rotini or penne work too. Adjust the cooking time slightly based on the package's suggestion for pressure cooking.
- → What should I use instead of heavy cream?
You can swap in cream cheese, sour cream, or plain yogurt for a similar smooth and creamy texture.
- → How do I make this dish hotter?
Try using spicy salsa, add extra taco seasoning, or toss in some jalapeños or chili flakes to give it a kick.
- → Can I prepare this without the meat?
Definitely! Trade out the ground beef for black beans, or plant-based crumbles, and use veggie broth instead of beef.
- → What's the best way to store and reheat leftovers?
Keep leftovers in the fridge (airtight container) for up to 3 days or freeze them for up to 3 months. Add a splash of water before reheating on the stove or in the microwave to loosen up the sauce.
- → Which cheese melts best for this meal?
Freshly shredded cheddar melts beautifully. If you'd like a spicy twist, go for pepper jack cheese!