Instant Pot Taco Pasta
A one-pot ground beef and pasta dish seasoned with taco flavors, tomato sauce, and salsa, finished with melted cheddar and cream. Mild and family-friendly.
Ingredients
Method
Completed steps 0
Select sauté mode and brown the ground beef in the pot, breaking it apart as it cooks until no pink remains, about 3 minutes.
Stir in the onion and garlic; cook for 2 minutes more.
Turn off sauté mode. Season the mixture with taco seasoning, salt, and pepper. Pour in the tomato sauce, salsa, and beef stock.
Spread the uncooked pasta over the beef mixture and use a spatula to submerge it in liquid, adding a splash of water if needed to ensure full coverage.
Lock the lid in place, move the vent to sealing, and set the pressure cooker to high for 4 minutes.
Once pressure builds and cooking completes, perform a quick release of steam.
Stir the pasta, then fold in the heavy cream and cheddar cheese until melted. Serve hot.
Notes
Use 85-90% lean ground beef to avoid excess grease in the finished dish.
Quick release prevents the pasta from overcooking after the pressure cycle ends.
Cilantro is optional; omit if you prefer, or use fresh parsley as a substitute.
Calories: 623 kcal · Carbs: 50 g · Protein: 31 g · Fat: 33 g · Sodium: 802 mg · Fiber: 3 g · Sugar: 5 g
Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.