Instant Pot Taco Pasta Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound (450g) ground beef, 85-90% lean
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon taco seasoning
05 -
Salt and ground black pepper, to taste
06 -
1 8-ounce can (225g) tomato sauce
07 -
1 cup mild salsa, homemade or store-bought
08 -
3 cups (700ml) beef stock
09 -
12 ounces (340g) uncooked medium pasta shells
10 -
6 ounces (170g) cheddar cheese, shredded (around 1 ½ cups)
11 -
½ cup heavy cream
12 -
2 tablespoons fresh cilantro leaves, chopped
# Instructions:
01 -
Press SAUTE on the Instant Pot. Brown the ground beef, breaking it up as you go, until it is browned and no longer pink, about 3 minutes.
02 -
Add diced onion and minced garlic to the pot and cook for 2 minutes. Then, switch off the SAUTE setting.
03 -
Season the mixture with taco seasoning, salt, and pepper. Add tomato sauce, salsa, and beef stock. Stir to combine.
04 -
Place the uncooked pasta shells over the ground beef mixture. Push the pasta into the liquid using a spatula until fully submerged. Add water if necessary.
05 -
Close the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK or MANUAL on high for 4 minutes. Allow the Instant Pot to come to pressure and cook.
06 -
After cooking is complete, perform a quick steam release. Remove the lid and stir the pasta to combine.
07 -
Stir in heavy cream and shredded cheese. Continue stirring until the cheese has melted. Serve warm.
# Notes:
01 -
Deglaze the pot with liquid (water or stock) if any ingredients stick to the bottom to prevent the BURN message.
02 -
For al dente pasta, cook under pressure for 4 minutes. For softer pasta, cook for 5 minutes.
03 -
Using freshly grated cheese enhances flavor and texture compared to pre-shredded options.
04 -
Pasta should be fully covered in liquid; push it down with a spatula if necessary.
05 -
The dish will thicken as it cools after cooking.
06 -
Heavy cream can be substituted with sour cream or plain yogurt.