Taco Pasta Instant Pot

Taco Pasta recipe is a delicious, protein-rich one-pot meal made with pasta, salsa, black beans, some vegetables, and taco-inspired seasonings in Instant Pot. Try this easy Tex-Mex recipe for your next weeknight dinner which takes only 20 minutes.

I Love cooking pasta in my Instant Pot any day. This Vegetarian Taco pasta combines two cuisines, Mexican and Italian. It is the taco seasoning and salsa that give the overall Mexican flavors to the dish.

My husband, who is not a great fan of regular Pasta, loved this one. Do give this a try for your potlucks, gatherings, or any family occasion, this dish will surely be something to praise about!

Ingredients

• Olive oil: You can use any cooking oil.
• Garlic: I have used fresh garlic, but you can also use garlic powder.
• Pasta: I have used rotini pasta in this recipe, but elbow macaroni, fusilli, or shells are other shapes that work really well.
• Vegetables: I have used red onions, sweet corn, and bell peppers. Fresh, frozen, or canned sweet corn works for this recipe. You may also add mushrooms, zucchini, carrots, etc.
• Black beans: Use canned or freshly cooked beans. I have used black beans, you can also use pinto beans or red kidney beans. In this recipe, I have cooked black beans in an Instant Pot Pressure cooker. Set the pot to “BEAN/CHILI” Mode and set the timer to 35 minutes OR (20 minutes for beans soaked overnight) and natural pressure release.
• Salsa: I used plain, medium, chunky salsa. Feel free to use a hot salsa if you prefer more spiciness.
• Taco seasoning mix: Any taco seasoning you like is fine here. I personally like McCormick Seasoning Mix and Trader joe's taco seasoning mix. You can easily prepare taco seasoning at home as well, shared the recipe below.
• Vegetable broth or water: Use broth to get maximum flavor, in case you don't have it handy, the recipe works with water.
• Cheese: I have used shredded cheddar cheese, you can also use Mexican cheese blend or mozzarella cheese.

How to Make Taco Pasta in Instant Pot

Press SAUTE on the Instant Pot. Add oil, and once it’s hot, add minced garlic, jalapeños, and onions. Saute for 1-2 minutes or until the onions are soft.

Then add black beans, sweet corn, mixed bell peppers, taco seasoning mix, salt, and Mix everything well.

Add vegetable broth (or water) and make sure to deglaze the bottom of the pot to remove any stuck bits.

Then add pasta, Gently push all pasta under the liquid. Do not mix it.

Spread the salsa on the top. DO NOT STIR. This will help to prevent the BURN error on the newer Instant Pots.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.

When the instant pot beeps, Quick Release the pressure manually.

Add some fresh cilantro and sprinkle some shredded cheese. Put the lid back and Allow a minute or two for the cheese to start to melt. Stir to combine.

Serve instant pot taco pasta with favorite toppings: avocado, sour cream, fresh salsa, cheese, and fresh cilantro.

Stovetop Pot Method

• Heat oil in a pan or Dutch oven, saute minced garlic, jalapeños, and onions till they are soft on med-high heat.
• Add all other ingredients (except the cheese), increase the heat, and bring the mixture to a boil.
• Stir, cover, and reduce heat to a simmer. Cook until pasta is cooked through.
• Stir in cheddar cheese and garnish with some fresh cilantro. Enjoy!

Tips to make the best Vegetarian Taco Pasta

1. The time to cook pasta in an instant pot is usually half of the suggested time on the pasta box and 1 minute for al dente pasta. It works perfectly for gluten-free pasta.
2. Make sure you have enough water to cover most of the pasta underwater. Depending on the shape and size of the pasta, you may need more or fewer liquids.
3. BURN ALERT? If your instant pot has shown BURN in the past, add ½ cup of extra water while making this pasta. Tomato-based sauces easily stick to the bottom of the pot during sauteing. So that's why we are just spreading salsa on top of the pasta.
4. Always stir in cheese after the pressure cooking.
5. Quick-release after pressure cooking to avoid overcooking of the pasta.
6. You can store leftovers in an airtight container for up to 3-4 days in the refrigerator.

Variations

1. To make a vegan taco pasta recipe, skip the cheese or add vegan cheese.
2. You can also make this Cheesy Taco Pasta by adding 1 cup of cheese instead of ½ cup.
3. You can substitute salsa with diced tomatoes or tomato sauce and adjust the taco seasoning accordingly.
4. To make this vegetarian taco pasta spicy, increase the jalapenos and use hot salsa instead of mild or medium.

If you like this recipe, then check out more Mexican Recipes

• Guacamole 
• Veg Chili
• Taco Soup
• Southwestern Salad with avocado dressing

More Pasta Recipes

• Creamy Tomato Pasta
• Avocado Pasta
• Creamy Spinach Pasta
• Mac and Cheese (Instant Pot)

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