Instant Pot Cheesy Taco Pasta

5 from 5 votes

This taco pasta is a super simple one pot dinner that's hearty, cheesy, and made easily in the Instant Pot!

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: American, Mexican

Keyword: quick instant pot recipe

Servings: servings

Calories: 532kcal

Select “saute” and if you have an option to select “high” select that. When hot, add oil, then beef. Cook the beef, crumbling as it cooks, for 4-5 minutes, or until fully crumbled and no pink remains. Drain.
To the now empty pot, add onion and poblano (or jalapeño) and cook, stirring occasionally, for 3-4 minutes, scraping the bottom of the pot with a wooden spoon to release any browned beef bits.
Add garlic, stirring well to combine and cook about 30 seconds.
Return drained beef to the pot, then taco seasoning, salt and oregano (if using). Stir well to combine.

Press “cancel”. Add medium shells to pot, do not stir.
Pour in tomato sauce and picante sauce, then top with beef broth. Do not stir, just press shells down into the liquid, if needed.

Secure lid and make sure the valve is on “sealing”. Press “manual” or “pressure cook” and pressure cook on high pressure for 4 minutes.

When the time is up, move the valve to “venting” to perform a quick release. When the pin has dropped, remove the lid.

Stir in heavy cream and shredded cheese.
Stir until smooth and combined, then let sit for a couple of minutes to thicken up.

Serve hot, sprinkled with minced cilantro, a pinch of black pepper, and your favorite taco toppings.

Prep and cook time does not include the time for the pot to come up to pressure, since this will vary from pot to pot and individual to individual. For reference, my pot usually takes 10-15 minutes to come up to pressure.
The dried pasta can be added on top of the meat (as written here - with the sauces and liquids poured over the top of it), or added after the liquid (and just push the shells under the liquid if needed). Usually the order matters, but I have great results either way for this recipe.

You won't need nearly as much beef broth for this version, since the pasta will be cooked separately.
Cook the pasta, according to package directions, in a large pot of salted boiling water. Drain and set aside. You can toss it with a bit of oil to prevent it from sticking together too much.
Heat a large skillet over MED HIGH heat until hot. Add oil, then beef, and cook for 4-5 minutes, crumbling as it cooks, until no longer pink. Drain and set aside.
To the empty skillet, add onion and poblano and cook 3-4 minutes, until soft. Add garlic and cook another 30 seconds or so.
Return beef to the skillet, then season with taco seasoning, salt, and oregano (if using).
Stir in tomato sauce, picante sauce, and 1/2 cup of beef broth.
Add heavy cream and cheese, stirring to combine.
Add drained pasta and toss to combine well.
Serve hot, with desired garnishes.