Taco Pasta - Instant Pot & Stovetop
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.
Servings 4
Calories 186kcal
Ingredients
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 tablespoon jalapeno finely chopped
- ½ cup red onion finely chopped
- ½ cup bell pepper diced
- ½ cup sweet corn fresh or frozen
- ¾ cup black beans
- 2 tablespoons taco seasoning mix
- 8 oz pasta (about 2.5 cups)
- 1 cup salsa
- 2 cups water or vegetable broth
- salt to taste
- ½ cup shredded cheese
Garnish:
- cilantro
- cheese
- avocado
Homemade Taco Seasoning Mix ***
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Instant Pot Method:
- 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!
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Tips to make best Taco Pasta
- 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.
Nutrition
Calories: 186kcal | Carbohydrates: 24g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 952mg | Potassium: 625mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1460IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 2mg