Experience a delightful fusion of hearty ground beef, tangy tomatoes, and rich cheddar cheese in this irresistibly creamy taco pasta. Infused with zesty taco seasoning and perfectly cooked pasta, this warm dish appeals to all ages. An Instant Pot Fast Dinner that brings convenience and family-friendly flavors to your table.

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I was excited to try this Cheesy Instant Pot Taco Pasta recipe because its simplicity make it a perfect dinner for any night of the week. This meal is not only family-friendly but also packs a nutritional punch.

I used 1 lb of ground beef along with a diced medium yellow onion and 2 minced garlic cloves to build a hearty flavor base. The combo of taco seasoning, a can of diced tomatoes and a cup of salsa gives it a light kick without being too spicy.

I then added 2 cups of chicken broth and 8 oz of penne pasta which absorb all the goodness while cooking under pressure in my Instant Pot. The pasta becomes wonderfully creamy once I stir in 1 cup of heavy cream and 2 cups of shredded cheddar cheese.

This dish is a high protein and energy rich meal that is perfect for a fast one pot dinner. You’ll love how the flavors come together and trust me, your family will be asking for seconds.

Why I Like this Recipe

I really like this recipe ’cause it’s super easy to make when I don’t wanna spend hours in the kitchen. The flavors of the ground beef mixed with taco seasoning, garlic and onion just hit the spot every time. I love that the heavy cream and cheddar cheese turn it into a rich, cheesy comfort dish that always reminds me of home. And honestly, it’s a great meal for sharing with the family, since its mild and versatile enough that everyone usually asks for seconds.

Ingredients

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Ground beef provides protein and a hearty, meaty flavor that makes the dish satisfying.
Yellow onion adds a natural sweetness and crunch bringing balance to the flavors.
Garlic gives a punch of smell and slight heat that uplifts the other ingredients.
Taco seasoning mixes in a blend of spices that deliver a nice kick.
Diced tomatoes lend refreshing tang and moisture that lighten up the meal.
Shredded cheddar cheese melts into a smooth, gooey finish full of rich taste.

Ingredient Quantities

1 lb ground beef

1 medium yellow onion, diced

2 cloves garlic, minced

1 packet taco seasoning mix

1 (14.5 oz) can diced tomatoes

1 cup salsa (mild or your prefered heat)

2 cups chicken broth

8 oz uncooked pasta (penne or fusilli works great)

1 cup heavy cream

2 cups shredded cheddar cheese

Salt and pepper to taste

Optional: chopped cilantro for garnish

How to Make this

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1. Turn your Instant Pot on saute mode and add the 1 lb ground beef along with the diced medium yellow onion and minced garlic. Cook until the beef is browned, scraping the bottom so it doesn’t stick.

2. Drain any excess grease if necessary then sprinkle in salt and pepper to taste.

3. Mix in the taco seasoning mix so that every bit of meat gets some flavor.

4. Pour in the can of diced tomatoes, 1 cup salsa, and 2 cups chicken broth. Stir it all together.

5. Add in the 8 oz of uncooked pasta. Make sure the pasta is fully covered by the liquid.

6. Close the lid, set your valve to sealing, and pressure cook on high for 5 minutes.

7. Once the timer goes off, carefully perform a quick release of the pressure.

8. Switch back to saute mode and stir in the 1 cup heavy cream. Let it heat up and combine with the sauce.

9. Mix in the 2 cups shredded cheddar cheese until it’s nicely melted and smooth.

10. Taste the dish and add more salt or pepper if needed. Serve hot and top with chopped cilantro if you like. Enjoy!

Equipment Needed

1. Instant Pot for sauteing and pressure cooking
2. Chef knife for dicing onions and mincing garlic
3. Cutting board for prepping the ingredients
4. Measuring cups to measure salsa, chicken broth, and heavy cream
5. Spatula to stir the beef and scrape the bottom of the pot
6. Colander to drain excess grease if needed
7. Serving spoon for stirring in the cheese and serving the dish

FAQ

Q: Can I use ground turkey instead of beef?

A: Yep, you can use ground turkey, but it might be a bit drier so you may need a little extra seasoning or broth.

Q: What type of pasta works best for this recipe?

A: Short pastas like penne or fusilli are great, though you can experiment with others as long as you keep an eye on the cooking time.

Q: How long should I pressure cook the pasta in the Instant Pot?

A: After browning the beef and veggies, cook on high pressure for about 5 minutes. Just be sure to follow the instructions on your Instant Pot for best results.

Q: Can I make this recipe dairy free?

A: Sure, you can replace the cream and cheese with non dairy alternatives, but keep in mind the flavor might not be exactly the same.

Q: What if I dont have salsa? Is there an alternative?

A: You can use a can of tomato sauce or even a mix of diced tomatoes with a bit extra taco seasoning, though the kick might be milder.

Cheesy Instant Pot Taco Pasta Recipe Substitutions and Variations

Ground beef: You can use ground turkey or a plant-based meat crumbles if you’re looking for a healthier alternative
Yellow onion: If you dont have yellow onion, try using a red onion or even a shallot for a sweeter taste
Heavy cream: You can swap heavy cream with half and half plus a bit of melted butter or use sour cream, but add it at the end to avoid curdling
Cheddar cheese: If cheddar isnt available, a Mexican blend or Monterey jack works fine and gives it a nice creamy texture

Pro Tips

1. Make sure you scrape every bit off the bottom of the pot when browning the beef so that none of those yummy browned bits get left behind or burnt. It really makes a difference in the final flavor.
2. Check your liquid levels before sealing the Instant Pot – if the pasta isnt fully covered, it might end up a bit dry or unevenly cooked. Keep a little extra chicken broth nearby just in case.
3. When you stir in the heavy cream and cheese, do it slowly on saute mode so they mix in smoothly. If you rush, you might end up with clumps instead of a creamy sauce.
4. Dont be afraid to tweak the seasoning afterwards. A splash of extra hot sauce or a pinch more salt and pepper at the end can really bring out all the flavors in this dish.

Cheesy Instant Pot Taco Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

647

kcal

Equipment: 1. Instant Pot for sauteing and pressure cooking
2. Chef knife for dicing onions and mincing garlic
3. Cutting board for prepping the ingredients
4. Measuring cups to measure salsa, chicken broth, and heavy cream
5. Spatula to stir the beef and scrape the bottom of the pot
6. Colander to drain excess grease if needed
7. Serving spoon for stirring in the cheese and serving the dish

Ingredients

1 lb ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning mix
1 (14.5 oz) can diced tomatoes
1 cup salsa (mild or your prefered heat)
2 cups chicken broth
8 oz uncooked pasta (penne or fusilli works great)
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
Optional: chopped cilantro for garnish

Directions

Turn your Instant Pot on saute mode and add the 1 lb ground beef along with the diced medium yellow onion and minced garlic. Cook until the beef is browned, scraping the bottom so it doesn't stick.
Drain any excess grease if necessary then sprinkle in salt and pepper to taste.
Mix in the taco seasoning mix so that every bit of meat gets some flavor.
Pour in the can of diced tomatoes, 1 cup salsa, and 2 cups chicken broth. Stir it all together.
Add in the 8 oz of uncooked pasta. Make sure the pasta is fully covered by the liquid.
Close the lid, set your valve to sealing, and pressure cook on high for 5 minutes.
Once the timer goes off, carefully perform a quick release of the pressure.
Switch back to saute mode and stir in the 1 cup heavy cream. Let it heat up and combine with the sauce.
Mix in the 2 cups shredded cheddar cheese until it’s nicely melted and smooth.
Taste the dish and add more salt or pepper if needed. Serve hot and top with chopped cilantro if you like. Enjoy!

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.