• Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 8

Homemade Cheesy Taco Pasta

  • Recipe Submitted by on

 Ingredients List

  • 1 lb Lean Ground Beef or Lean Ground Turkey (80%-93% lean)
  • 2 1/2 Tbsp Taco Seasoning (see my recipe for homemade, or use 1 packet of store bought)
  • 1 (16 oz) Container of Salsa
  • 16 oz Pasta Shells, medium (or use 16 oz rotini)
  • 4 cups Broth, low sodium (I prefer chicken broth)
  • 2 cups Shredded Cheese (I use 1 cup Monterey Jack and 1 cup sharp Cheddar)


Brown the Meat:
Turn pot on to Sauté mode.
When display reads Hot, add meat (use a little olive oil if using ground turkey). Cook until mostly done.

Add the taco seasoning, stir and finish cooking meat.
Add the salsa and broth. Stir. Put on a glass lid (or any lid that fits. If you use the pressure cooker lid, make sure it is on Venting). Let the broth heat up and start to simmer.

Add the pasta and stir.

Cancel the sauté mode.
Put the pressure cooker lid on and set the steam release knob to the Sealing position.

Pressure Cook:
Press the Manual (or Pressure Cook) button and use the + or - button to select 5 minutes for softer pasta, 4 minutes for more al dente (or half the time on the pasta package directions).

When cooking cycle ends, turn off the Instant Pot.
Do a controlled Quick Release of the pressure/steam. I like to start it in smaller bursts until I am sure no sauce will be spewing from the steam release knob. Then I turn the knob all the way to Venting, and let it release the remaining steam/pressure.

When the pin in the lid drops, and it is safe to open it, do so with the lid facing away from your face.
Give the pasta a good stir, add the cheese, stir again, and serve.

Garnish with any of these, if desired:
Avocado, Jalapeño, Sour Cream, Tortilla Chips, Cilantro

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