I can’t wait to share my Instant Pot Taco Pasta recipe that turns hectic weeknights into a simple, family-friendly meal even picky eaters will want seconds of.

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I never meant for a quick weeknight thing to become my go to, but this Cheesy Instant Pot Taco Pasta won me over. It’s mild, cheesy and creamy without being cloying, and the way ground beef plays with shredded cheddar cheese is just…

satisfying in a weirdly grown up way. I kept tinkering, saving links about Instant Pot Taco Pasta and even nerding out over Instant Pot Pasta Cooking Times because patience is not my strong suit, so this is the version I actually serve when friends drop by and expect dinner fast but not lazy.

You might end up making it every week.

Ingredients

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Ground beef or turkey: big protein boost, filling, adds savory depth and some fat.
Pasta: carb fuel for the family, comforting texture that soaks up sauces well.
Diced tomatoes: bright acidity, vitamins and juiciness, keeps the dish from tasting flat.
Black beans: fiber and plant protein, makes it heartier and stretches the meal.
Cheddar cheese: melty, salty richness, calcium and fat that makes it craveable.
Cream cheese and sour cream: adds silkiness, tang or neutrality, creaminess without extra fuss.
Taco seasoning: bold spices, smoky and savory notes, gives the dish Mexican inspired zip.

Ingredient Quantities

1 lb ground beef or ground turkey

1 tbsp olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 (1 oz) packet taco seasoning or 2 tbsp homemade taco seasoning

8 oz dried pasta (rotini, penne or shells)

2 1/2 cups beef broth

1 (14.5 oz) can diced tomatoes, undrained

1 cup frozen corn

1 (15 oz) can black beans, drained and rinsed optional

4 oz cream cheese

1 1/2 cups shredded cheddar cheese

1/2 cup sour cream or milk, plus salt and black pepper to taste

How to Make this

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1. Turn Instant Pot to Sauté, add 1 tbsp olive oil and 1 lb ground beef or turkey; cook with 1 chopped medium yellow onion and 2 minced garlic cloves until meat is browned and onions are soft, breaking meat up as it cooks; drain excess fat if there’s a lot.

2. Stir in 1 (1 oz) packet taco seasoning or 2 tbsp homemade taco seasoning and pour in about 1/4 cup of the beef broth to deglaze the pot, scraping up any browned bits off the bottom with a wooden spoon so you avoid a burn notice.

3. Spread 8 oz dried pasta (rotini, penne or shells) in an even layer over the meat, then pour 2 1/2 cups beef broth over the pasta so it’s mostly submerged; do not stir the pasta into the meat too much or it can get gummy.

4. Spoon in 1 (1
4.5 oz) can diced tomatoes with their juices, add 1 cup frozen corn, and 1 (15 oz) can black beans drained and rinsed if using; gently press ingredients down so liquid covers pasta but again avoid vigorous stirring.

5. Close the lid, set valve to Sealing, and Pressure Cook on High for 4 minutes for al dente pasta (use 5 minutes if you like it softer).

6. Let the pressure naturally release for 5 minutes, then carefully quick release any remaining pressure and open the lid.

7. Cut 4 oz cream cheese into cubes and add to the pot along with 1 1/2 cups shredded cheddar cheese and 1/2 cup sour cream or milk; stir off heat until everything is melted and creamy. If cream cheese is cold, cubing it helps it melt faster.

8. Taste and season with salt and black pepper to your liking; if sauce is too thick stir in a splash more milk or broth until desired consistency.

9. Serve hot, and if you want add optional toppings like extra shredded cheese, chopped cilantro, sliced green onions or a squeeze of lime.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 quart)
2. Wooden spoon for deglazing, scraping and stirring
3. Measuring cups and measuring spoons
4. Chef’s knife and cutting board
5. Silicone spatula or slotted spoon for folding in cheese
6. Colander or fine mesh strainer for draining beans or pasta
7. Can opener plus tongs or a fork to break up the meat
8. Small bowl and rubber scraper for cubing cream cheese and mixing it in

FAQ

How long do I pressure cook the pasta so it does not get mushy? Cook on High pressure for 4 minutes for 8 oz pasta, then quick release right away. Letting it sit too long under pressure makes it soft, so dont do a long natural release unless you like very soft pasta.

Can I use ground turkey or make this vegetarian? Yes. Ground turkey works the same, just brown and drain any excess liquid. For vegetarian swap cooked lentils or extra beans for the meat and use veggie broth instead of beef broth.

Do I need to rinse the black beans and can I skip the corn? Rinse the black beans to get rid of canning liquid and extra sodium. The corn is optional, you can skip it or use fresh, frozen or canned without rinsing if you like more sweetness.

Can I make this on the stove instead of an Instant Pot? Sure. Brown the meat and aromatics, add seasoning, tomatoes, broth and pasta, then simmer 12 to 15 minutes until pasta is al dente, stirring often so it doesnt stick. Add cheeses and sour cream at the end off the heat.

How do I store and reheat leftovers so it stays creamy? Fridge for 3 to 4 days in an airtight container. Reheat gently on the stove with a splash of milk or broth and stir in any cream cheese or sour cream you removed before freezing. Microwave works too but add liquid and stir halfway through.

Can I freeze this and will the cheese separate? You can freeze, but cream based sauces can change texture. For best results freeze without the sour cream and optional cream cheese, thaw in fridge, then reheat on the stove and stir in fresh dairy at the end. Freeze up to 3 months.

Cheesy Instant Pot Taco Pasta (Easy Dinner Recipe) Substitutions and Variations

Ground beef or ground turkey: swap with ground chicken, mild pork sausage (remove casings), or crumbled firm tofu for a vegetarian twist. If you use sausage, cut back on added salt; if tofu, press and brown it and add an extra tablespoon of taco seasoning so it ain’t bland.
Pasta (rotini, penne or shells): use whole wheat or gluten free short pasta, or orzo. Whole wheat cooks the same, GF can overcook so either add GF pasta after pressure cooking or reduce the cook time by about 1 minute.
Cream cheese: replace with plain Greek yogurt, sour cream, or mascarpone. Add yogurt or sour cream off heat so it don’t split; mascarpone can be stirred in hot for extra creaminess.
Shredded cheddar cheese: swap for Monterey Jack, Pepper Jack for a little kick, or a Mexican cheese blend. If you pick Pepper Jack start with less so it isn’t too spicy.

Pro Tips

1) Brown the meat well and deglaze with broth before you add the pasta. Scrape up those browned bits, otherwise the pot will throw a burn notice. If you used lean turkey, add an extra splash of oil or 1/4 cup more broth so it doesnt dry out.

2) Layer the dried pasta on top and dont stir it into the meat. Stirring makes the pasta gummy. Press the tomatoes and corn gently so the liquid covers the pasta, but keep most of the meat below.

3) Cube the cream cheese while it’s still cold so it melts faster and smoother when you stir it in. If the sauce seems too thick after cheese, stir in a few tablespoons of hot broth or milk, taste, then season because cheese can mask salt.

4) For texture control, go 4 minutes for al dente, 5 for softer, and do a 5 minute natural release before quick releasing. That short natural release prevents a torrent of foamy liquid that can make things gluey. Optional toppings like cilantro, green onions or a squeeze of lime brighten the whole dish so dont skip them.

Cheesy Instant Pot Taco Pasta (Easy Dinner Recipe)

Recipe by Francis Mead

0.0 from 0 votes

I can't wait to share my Instant Pot Taco Pasta recipe that turns hectic weeknights into a simple, family-friendly meal even picky eaters will want seconds of.

Servings

servings

Calories

686

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 quart)
2. Wooden spoon for deglazing, scraping and stirring
3. Measuring cups and measuring spoons
4. Chef’s knife and cutting board
5. Silicone spatula or slotted spoon for folding in cheese
6. Colander or fine mesh strainer for draining beans or pasta
7. Can opener plus tongs or a fork to break up the meat
8. Small bowl and rubber scraper for cubing cream cheese and mixing it in

Ingredients

1 lb ground beef or ground turkey
1 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (1 oz) packet taco seasoning or 2 tbsp homemade taco seasoning
8 oz dried pasta (rotini, penne or shells)
2 1/2 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed optional
4 oz cream cheese
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream or milk, plus salt and black pepper to taste

Directions

Turn Instant Pot to Sauté, add 1 tbsp olive oil and 1 lb ground beef or turkey; cook with 1 chopped medium yellow onion and 2 minced garlic cloves until meat is browned and onions are soft, breaking meat up as it cooks; drain excess fat if there's a lot.
Stir in 1 (1 oz) packet taco seasoning or 2 tbsp homemade taco seasoning and pour in about 1/4 cup of the beef broth to deglaze the pot, scraping up any browned bits off the bottom with a wooden spoon so you avoid a burn notice.
Spread 8 oz dried pasta (rotini, penne or shells) in an even layer over the meat, then pour 2 1/2 cups beef broth over the pasta so it's mostly submerged; do not stir the pasta into the meat too much or it can get gummy.
Spoon in 1 (1
5 oz) can diced tomatoes with their juices, add 1 cup frozen corn, and 1 (15 oz) can black beans drained and rinsed if using; gently press ingredients down so liquid covers pasta but again avoid vigorous stirring.
Close the lid, set valve to Sealing, and Pressure Cook on High for 4 minutes for al dente pasta (use 5 minutes if you like it softer).
Let the pressure naturally release for 5 minutes, then carefully quick release any remaining pressure and open the lid.
Cut 4 oz cream cheese into cubes and add to the pot along with 1 1/2 cups shredded cheddar cheese and 1/2 cup sour cream or milk; stir off heat until everything is melted and creamy. If cream cheese is cold, cubing it helps it melt faster.
Taste and season with salt and black pepper to your liking; if sauce is too thick stir in a splash more milk or broth until desired consistency.
Serve hot, and if you want add optional toppings like extra shredded cheese, chopped cilantro, sliced green onions or a squeeze of lime.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.