Instant Pot Taco Pasta
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This easy Instant Pot Taco Pasta is a cheesy, flavourful one-pot meal that’s perfect for busy weeknights. Made with less than 10 simple ingredients, it’s sure to become a family favourite!
You might also like to try my easy weeknight Instant Pot Chicken Burrito Bowls!

Why you’ll love this recipe
My kids will never say no to taco-inspired meals (my Chicken Taco Casserole and Taco-Stuffed Spaghetti Squash are popular around here) and this taco pasta recipe got rave reviews from the entire family. We think you’ll love this recipe too because it’s
Ingredients
Here’s an overview of what you’ll need to make pressure cooker taco pasta. See the recipe card below for full details.
- Lean ground beef – can sub ground turkey or chicken, if you prefer
- Uncooked short pasta – we used medium shells, but you can use any short pasta. Follow the note in the recipe card to adjust the pressure cook time for your specific variety.
- Chicken broth – provides the thin liquid needed to cook the pasta and create steam for pressure, while adding some nice flavour. We prefer chicken, but you could use beef broth too.
- Taco seasoning – a one-ounce packet or you can use 2.5-3 tablespoons of your own.
- Garlic powder and salt – to season the meat.
- Salsa – use your favourite kind and pick a spice level to suit your taste.
- Cheddar cheese – freshly grated melts the best, but we’ve also used store-bought shreds.
- Sour cream – adds to the creaminess of the sauce, while adding a nice tang. You can also sub full-fat Greek yogurt for a lower fat, higher protein option.
- Optional ingredients: canned corn and black beans can be used for added fibre and nutrition!
How to make it
First, use the Sauté function to fully cook the ground beef, seasoning it with salt and garlic powder, then turn off the Sauté function and deglaze the pot with a bit of broth.
Next, pour in the rest of the broth and sprinkle in the taco seasoning. Add the pasta in an even layer (it’s okay if it’s not fully submerged), then layer the salsa on top. Do not stir.
Pressure cook on high for 4 minutes for medium shell pasta, then do a controlled quick release of the pressure.
Give everything a stir, then add the shredded cheese and sour cream. Continue to mix until the sauce is smooth and creamy, then set the lid askew on the pot for a few minutes to let the cheese melt completely and warm up. Serve with your favourite garnishes (we highly recommend a dollop of guacamole).
Tips for Success
More Instant Pot pasta recipes
- Instant Pot Lazy Lasagna
- Instant Pot Chili Mac
- Instant Pot Bruschetta Chicken Pasta
- Instant Pot Creamy Vegan Pasta
- Instant Pot Pesto Chicken Pasta
- Instant Pot Lasagna Soup
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Instant Pot Taco Pasta
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Ingredients
- 2 teaspoons olive oil (optional, if using ground turkey)
- 1 lb lean ground beef or ground turkey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 cups chicken broth (or 4 teaspoons Better Than Bouillon + 4 cups water; can sub beef broth)
- 1 oz packet taco seasoning (or 2½ tablespoons homemade taco seasoning)
- 1 lb uncooked short pasta (I used medium shells)
- 2 cups jarred salsa (your favourite kind, I used mild for kid friendly)
- ½ cup sour cream (can sub full-fat Greek yogurt)
- 2 cups shredded cheddar cheese (freshly grated is best)
- Optional garnish: chopped fresh cilantro, diced avocado or guacamole
Instructions
- Cook the ground beef. Turn on the Sauté function on the Instant Pot. Once the screen says “Hot”, add the ground beef and season it with garlic powder and salt. Cook the beef until no longer pink, while breaking it up into smaller pieces. Turn off the Sauté function.
- Deglaze. Add a small amount of the broth and deglaze the bottom of the insert (using a flat-bottomed spatula, scrape up any brown bits that are stuck). Deglazing helps to avoid a burn warning.
- Layer the remaining ingredients. Pour in the remaining broth and sprinkle in the taco seasoning. Add the uncooked pasta in an even layer, then add the salsa on top. Do not stir.
- Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual high pressure for 4 minutes for medium shell pasta (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). See Note 1 for how to adjust cook times for different pasta shapes. It will take 10-15 minutes to come to pressure.
- Release pressure and add the dairy. At the end of cooking time, do a controlled quick release of the pressure (let pressure out a bit at a time to reduce splatter). Mix the pasta until all ingredients are well distributed, then stir in the sour cream and shredded cheese. Set the lid askew on the pot for a few minutes to let the cheese melt completely.
- Serve. Scoop into bowls and garnish with chopped fresh cilantro and avocado, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
- Adjusting cook time for different pasta shapes: use the lowest cook time on the package divided by 2. If it’s an odd number, round down and divide by 2. For example, 7 minutes would round down to 6, then divide by two for a 3-minute pressure cook time.
- To add corn: drain a 12- or 15-ounce can of corn and layer on top with the salsa before pressure cooking.
- To add black beans: drain and rinse a 15-ounce can of black beans and add them along with the cheese and sour cream after pressure cooking.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Nutrition Estimate
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Please leave a review below and share your results!
Saw this in my feed and just had to try it. Love this mix of taco flavor in a pasta dish especially with how easy it is in the instant pot. The kids gobbled up second helpings!
So wonderful to hear! Thanks for taking the time to leave a review!