Instant Pot Cheesy Taco Pasta
Transform your taco Tuesday with this Instant Pot Cheesy Taco Pasta! Tender pasta, Tex-Mex taco flavors, and topped with your favorite taco toppings. An Instant Pot Mexican recipe for you to try out.
Servings 6 -8 servings
Calories 442kcal
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning or two tbs homemade
- 3 Cups chicken broth
- 1 cup salsa
- 8 ounces uncooked pasta shells
- 1 1/2 cups shredded Mexican Cheese
- Toppings: tomatoes cheese, sour cream, avocado, cilantro, etc.
Instructions
- Start by turning your Instant Pot to saute mode. Then add in the ground beef and cook until fully browned.
- Now you will add in your chicken stock and use a wooden spoon to scrape the bottom to remove any stuck-on bits.
- Add in your taco seasoning, salsa, pasta, and place the lid on the Instant Pot making sure the sealing valve is set to sealing. Do high pressure for 4 minutes followed by a quick release of pressure.
- Open the lid and toss in your cheese, and stir until cheese is melted.
- Now scoop up your Instant Pot cheesy taco with sour cream, diced tomatoes, olives, etc.
Notes
FREEZER MEAL INSTRUCTIONS
1. Add in cooked ground beef to a freezer bag, Add in taco seasoning, salsa, and freeze for up to three months.
TO COOK FROM FROZEN:
1. Add pasta in the bottom of the instant pot. Add in 3 cups of chicken stock, make sure to cover all pasta. Add in the frozen meat mixture.
2. Cook on high pressure sealed for 4 minutes with a quick release.
3. Stir in cheese and then add your favorite toppings to each plate.
- You can use ground turkey in replace to ground beef
- Feel free to use any smaller pasta in replace of the shells
- Store leftovers in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 442kcal | Carbohydrates: 33g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 980mg | Fiber: 4g | Sugar: 4g