Instant Pot Taco Pasta
Pasta Night and Taco Tuesdays collide in this wonderful mashup where Tex-Mex meets Italian. This 10-minute Instant Pot recipe brings you the taste of a fully loaded taco in a pasta dish. The whole family will love this one.
Prep Time5 mins
Cook Time3 mins
Total Time10 mins
- 2 pounds ground sirloin
- ¾ cup taco seasoning I prefer Old El Paso
- 1 can diced tomatoes 14.5 ounces, with juices
- 2 cans diced green chiles 4 ounces each
- 3 cups unsalted beef stock
- 1 pound farfalle
- 2 cups Mexican style cheese shredded
Press the 'Sauté' button on the Instant Pot. Ensure that the 'Sauté' heat level is set to 'More' and allow the pot to warm up for a few minutes. As soon as the digital display reads 'Hot', add the ground sirloin to the pot and sauté continually breaking up the meat into equal pieces until it is fully cooked.
Add the taco seasoning, diced tomatoes with juices, and green chilis to the Instant Pot and mix them into the ground beef. Continue cooking for another minute.
Cancel the 'Sauté' function, then add the beef stock to the pot and mix it into the meat.
Layer the pasta on top of the beef and, using a large spoon, gently push it down into the beef stock so that most of it is submerged and damp.
Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to 'Manual' or 'Pressure Cook', High Pressure with a cook time of 3 minutes. Once the cook time has completed, allow for a 2-minute natural pressure release (NPR).
Release any remaining pressure after the two minute NPR has completed. Open the pot and then mix in the cheese until it has fully melted into the pasta.
Serve and enjoy!
Calories: 577kcal | Carbohydrates: 52g | Protein: 38g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 753mg | Potassium: 943mg | Fiber: 3g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 15.8mg | Calcium: 405mg | Iron: 5.1mg