Instant Pot Cheesy Taco Pasta for Taco Tuesday

Looking for a new Instant Pot favorite? This Instant Pot Cheesy Taco Pasta is a delicious way to refresh Taco Tuesday. It’s a Tex‑Mex inspired one‑pot meal made with seasoned ground beef, pasta, salsa, and plenty of melted cheese.

This taco pasta is great for meal prep and freezes well for busy nights. If you like prepping meals ahead, this recipe fits perfectly into an Instant Pot freezer meal plan.

Simple, family‑friendly, and ready in about 15 minutes of hands‑on plus pressure time. Use small pasta shells, taco seasoning, salsa, and your favorite toppings for a comforting Tex‑Mex dinner everyone will enjoy.

🍲 Ingredients

• 1 lb ground beef (or ground turkey/chicken)
• 1 packet taco seasoning, or 2 tbsp homemade seasoning
• 3 cups chicken broth
• 1 cup salsa
• 8 oz uncooked pasta shells (or other small pasta)
• 1 1/2 cups shredded Mexican cheese blend
• Optional toppings: diced tomatoes, sour cream, avocado, olives, cilantro, extra cheese

🧄 How To Make Taco Pasta In The Instant Pot

• Set the Instant Pot to Sauté. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if desired.
• Pour in the chicken broth and use a wooden spoon to scrape the bottom to release any browned bits.
• Add taco seasoning, salsa, and the uncooked pasta. Stir gently to combine and ensure the pasta is submerged in the liquid.
• Close the lid, set the valve to Sealing, and cook on High Pressure for 4–5 minutes (4 minutes works well for most small pastas). Immediately perform a Quick Release when the timer finishes.
• Open the lid, stir in the shredded cheese until fully melted and the sauce is creamy. Adjust seasoning if needed.
• Serve with your favorite toppings and enjoy.

🍅 Meal Prep And Freezer Meal

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Make a freezer meal: Cook and cool the ground beef, then combine it with taco seasoning and salsa in a freezer bag. Freeze for up to 3 months.

Cook from frozen: Place uncooked pasta and 3 cups of chicken broth in the Instant Pot, add the frozen meat mixture on top, and cook on High Pressure for 4 minutes with a Quick Release. Stir in cheese and top as desired.

🥣 Expert Tips

• Swap ground turkey or chicken for beef to reduce fat.
• Drain excess grease after browning the meat if you prefer a leaner dish.
• Be sure to scrape the pot bottom before pressure cooking to prevent a burn notice.
• Make sure all pasta is covered by liquid so it cooks evenly.
• Add drained black beans and corn for extra texture and flavor.

🍽️ Recipe FAQs

More Instant Pot Mexican Recipes

• Pressure Cooker Mexican Casserole
• Mexican Street Corn Cauliflower
• Instant Pot Burrito Bowl
• Fajita Chicken Bowl
• Instant Pot Mexican Rice