Instant Pot Taco Pasta - Cheap & Easy Family Favorite Dinner

Hit sauté on the Instant Pot and start it.

Add a little bit of extra virgin olive oil once it heats up.

Add in 1 lb of lean ground beef and break it into small bite-sized pieces as it cooks.

Let the meat brown fully for about 3 to 4 minutes.

Hit cancel to turn off the sauté function.

Add 2 cups of water to deglaze the inner pot, scraping up any brown bits from the bottom.

Add 2 cups of beef stock to the pot.

Add 2 tablespoons of taco seasoning to the pot.

Add 16 oz of elbow noodles to the pot.

Add 1 cup of prepared salsa on top of the noodles.

Add 8 oz of tomato sauce to the pot.

Seal the lid and ensure the venting knob is pointed towards sealed.

Set the cooking time to 3 minutes on high pressure and allow for 5 minutes of natural pressure release after cooking.

While the pasta is cooking, shred some sharp cheddar cheese.

After the cook time, let pressure release for exactly 5 minutes, then do a quick release of any remaining pressure.

Open the lid of the Instant Pot and stir the pasta, noting the amount of water absorbed.

Add in 1/2 cup of sour cream and 2 cups of freshly grated sharp cheddar cheese, stirring to combine.

If the cheese doesn't melt, pop the lid back on for a couple of minutes before serving.

Dish up the taco pasta and top with fresh cilantro, diced tomatoes, or avocado.

Equipment Needed

Spice Level:

Dietary