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Instant Pot Taco Pasta

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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
2 cups: 598 calories, 25g fat (11g saturated fat), 108mg cholesterol, 1845mg sodium, 53g carbohydrate (3g sugars, 3g fiber), 40g protein.

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Average Rating:
  • ellimaye1
    Jan 15, 2021

    Simple and quick. Everyone liked it. We did do the suggested toppings.

  • ralwine
    Jan 9, 2021

    While the flavors were awesome, the pasta might have been better if I'd cooked it separately until nearly done and then finished it in the Instant Pot. The shells were pretty gummy.