Best Instant Pot Taco Pasta Recipes

INSTANT POT TACO PASTA

Instant Pot Taco Pasta image

This Instant Pot taco pasta is a welcome change from boring meals. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and Mom loves how quick and easy it comes together. To lighten things up, use ground turkey. —Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
1 envelope taco seasoning
2 cups beef broth
1 can (8 ounces) tomato sauce
8 ounces uncooked medium pasta shells
1-1/2 cups shredded Mexican cheese blend
Sour cream, cilantro, chopped tomatoes, black olives; optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.

Nutrition Facts : Calories 598 calories, Fat 25g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1845mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.

INSTANT POT® TACO PASTA

Instant Pot® Taco Pasta image

Move over Hamburger Helper™, there's a new player in town and it is just as quick as a boxed meal, but better! I use tomato powder (it's not as messy as tomato paste, but feel free to use tomato paste). I do not recommend regular sour cream as it tends to curdle. Garnish with additional cheese and crema.

Provided by thedailygourmet

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

½ pound 93% lean ground turkey
1 ½ cups uncooked large elbow macaroni
1 ¼ cups water
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
2 tablespoons tomato powder
1 ½ cups shredded sharp Cheddar cheese
¼ cup Mexican crema (such as Cacique(R) Crema Mexicana Agria)
2 tablespoons taco seasoning mix, or more to taste
1 teaspoon onion powder
1 medium fresh jalapeno pepper, sliced
2 tablespoons sliced black olives

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
Serve immediately, garnished with jalapeno and black olive slices.

Nutrition Facts : Calories 537.8 calories, Carbohydrate 40.3 g, Cholesterol 116.5 mg, Fat 28.1 g, Fiber 3.3 g, Protein 31 g, SaturatedFat 15.7 g, Sodium 741.9 mg, Sugar 2.9 g