Taco Pasta is a delicious, protein-rich one-pot meal made with pasta, salsa, black beans, some vegetables, and taco-inspired seasonings in Instant Pot.
Press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic, jalapeños, and onions, Saute for 1-2 minutes or till 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 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 and Enjoy!
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 perfectly works for gluten-free pasta.
Make sure you have enough water to cover most of the pasta underwater. Depending on the shape and size of pasta you may need more or less liquids.
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 the reason we are just spreading salsa on top of the pasta.
Always stir in cheese after the pressure cooking.
Quick-release after pressure cooking to avoid overcooking of the pasta.
You can store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Variations
To make vegan taco pasta, skip the cheese or add vegan cheese.
You can also make this Cheesy Taco Pasta by adding 1 cup of cheese instead of ½ cup.
You can substitute salsa with diced tomatoes or tomato sauce and adjust the taco seasoning accordingly.
To make this taco pasta spicy, increase the jalapenos and use hot salsa instead of mild or medium.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.