• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Carnival
  • All Recipes
  • About
  • Contact
  • Privacy Policy
menu icon
go to homepage
  • All Recipes
  • About
  • Terms Of Use
  • Contact
search icon
Homepage link
  • All Recipes
  • About
  • Terms Of Use
  • Contact
×

Home » Instant Pot Vegetarian and vegan Recipes » Instant Pot Taco Pasta

Instant Pot Taco Pasta

Published: April 30, 2020. Modified: July 7, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

9.1K shares
Jump to Recipe

Creamy, cheese, hearty, and delicious this Instant Pot Taco Pasta recipe is just what you need on a busy weeknight! This recipe is seriously one of the most simple dinner recipes ever!

All the flavors of a taco in an easy one-pot pasta dish that the whole family will love. It takes less than 30 minutes to make! Garnish with your favorite taco toppings for a quick and family-friendly dinner option!

Taco pasta in 2 bowls garnished with sour cream, cilantro and avocado
Jump to:
  • So what is taco pasta?
  • Ingredients required to make this dish (Measurement is given in recipe card below)
  • How to make Instant pot taco pasta? Step by step process –
  • Notes, pro-tips, and quick FAQ –
  • If you are looking for some more one-pot Mexican recipes like this, then, check out my other recipes –
  • Instant pot taco pasta
  • Video

Who doesn’t like that kind of dish which comes together in no time and that too in one pot with your favorite ingredients? 

We all love a one-pot meals right, especially during busy weeknights!

Tacos are always a hit with both kids and adults. This recipe is a unique way to get your meal done with minimal work and with your favorite ingredients.

The beauty of making taco pasta in the instant pot is everything cooks together in one pot – even the pasta gets cooked in the same pot.

How cool is that!

So what is taco pasta?

It is a dish made with pasta of your choice, salsa, beans, some vegetables, and taco-inspired seasonings. It is the seasoning and salsa that gives the overall Mexican flavor and vibe to this dish.

Taco Pasta is a combination of most of the families’ two favorite cuisines – Mexican and Italian!  Combining these two in one ultimate dish is a great idea!

It has everything you are looking for in a hearty main dish! It is filling, quick, and easy to make.

Perfect for potlucks, gatherings, and any family occasion, this dish will surely be something to rave about!

While Taco Pasta is delicious as is, it’s even tastier with some toppings.

You can add as many toppings as you like to get that loaded taco experience but in pasta form.

Whatever you like on regular tacos will go well with this dish. Below are our favorites:

  • ripe, thinly diced avocado (or guacamole)
  • fresh diced cilantro and green onions greens
  • sour cream
  • some tortilla chips.
Taco pasta in instant pot

Ingredients required to make this dish (Measurement is given in recipe card below)

  • Rotini pasta
  • Canned black beans (Drain all the liquid from can)
  • Corn
  • Bell peppers
  • Jalapenos
  • Onion
  • Grated garlic
  • Salsa
  • Salt
  • Taco seasoning
  • Oil
  • Cheese
  • Water
Pre-measured ingredients of pasta recipes on black tile

How to make Instant pot taco pasta? Step by step process –

Turn on the normal saute button of the instant pot. When the display screen says hot, add oil, garlic, onions, bell peppers, and corn. Saute for a minute. (Photo 1 to 4)

Now add salt and taco seasoning. Mix everything well. (Photo 5)

Add 1 cup water and deglaze the pot very well. Make sure there’s nothing stuck at the bottom. (Photo 6)

Add remaining one cup of water, pasta and black beans. Do not stir but press slightly so that pasta is under the liquid. (Photo 7 )

Now add salsa. Spread the salsa little bit. BUT DONT STIR. (Photo 8)

step by step process of taco pasta in instant pot

Close the pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. (photo 9 and 10)

Once cooking time is done, carefully quickly release all the pressure. (Photo 11)

Open the pot and add in the grated cheese and close the pot with a glass lid or plate for a couple of minutes until the cheese melts. (Photo 12)

step by step process of taco pasta in instant pot

Stir the melted cheese with the pasta.

Top taco pasta with cilantro, avocado, sour cream and serve with tortilla chips. Yum!

taco pasta served in white bowl

You can Pair Taco Pasta with a big salad like –

Quinoa salad

Southwest salad

Balela Salad

Notes, pro-tips, and quick FAQ –

  • Be careful when substituting different kinds of pasta. Cooking time and water ratio will depend on the type of pasta you use.  Elbow macaroni, small pasta shells, and rotini cooks quickly so it works well in this taco pasta. However, if you use larger noodles, it may take a bit longer and may require more water/liquid to cook through.
  • To make the recipe more healthy, use whole wheat pasta, as it is higher in protein and nutrients than regular white pasta. The cooking time and water ratio will change in this case.
  • We like well-cooked pasta. If you like al-dente pasta, cook it for 3 minutes instead of minutes.
  • Depending on the taco seasoning you use, you may need to adjust the seasoning at the end, so just give the dish a taste and adjust seasonings as needed. I have used McCormick brand taco seasoning.
  • You can also make this Cheesy Taco Pasta as cheesy as you’d like. If you want your pasta to be cheesy I suggest 1.5 cups of cheese instead of ⅕ cup.
  • I added Colby jack cheese, you can also use a Mexican blend cheese mix or cheddar cheese.
  • To make it Dairy Free omit the cheese.
  • Use a hot salsa and more jalapenos to make it extra spicy. And to make it mild, skip the jalapenos.
  • You can substitute salsa with diced tomatoes.

How to store:

This one-pot recipe stays fresh in the refrigerator for days. Cool it completely and store it in an airtight container.

It Freezes well too. If you are planning to freeze it, don’t add cheese.  Let the pasta cool down completely, store it in airtight freezer containers. It stays good for up to 2 months.

When you are ready to eat, take out from the freezer, let it come to room temperature, and warm it in the microwave or a pan. Add cheese before serving and mix.

pasta in white bowl made in instant pot

If you are looking for some more one-pot Mexican recipes like this, then, check out my other recipes –

Enchilada Rice

Mexican casserole

Mexican rice

Arroz Verde

★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.

Subscribe to our YouTube Channel for tasty and easy video recipes.

taco pasta served in white bowl
Print
4.83 from 23 votes

Instant pot taco pasta

Creamy, cheese, hearty, and delicious this Instant Pot Taco Pasta recipe is just what you need on a busy weeknight! This recipe is seriously one of the most simple dinner recipes ever!
Course Main Course
Cuisine Mexican
Keyword Instant pot taco pasta, taco pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 391kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

  • 8 oz. – Rotini pasta see notes
  • ½ cup – Canned black beans (Drain all the liquid from can)
  • ½ cup – Corn (Used frozen, you can use fresh too)
  • ½ cup – Bell peppers chopped (I used red and green, use whatever is available)
  • 1 tablespoon – Jalapenos chopped (See notes)
  • ½ cup – Onion
  • ½ tablespoon – Grated garlic
  • 1 cup – Salsa
  • Salt to taste
  • 2 tablespoon – taco seasoning
  • 1.5 tablespoon – Oil
  • ½ cup – Cheese See notes
  • 2 cups – Water

Instructions

  • Turn on the normal saute button of the instant pot. When the display screen says hot, add oil, garlic, onions, bell peppers, and corn. Saute for a minute.
  • Now add salt and taco seasoning. Mix everything well.
  • Add 1 cup water and deglaze the pot very well. Make sure there’s nothing stuck at the bottom.
  • Add remaining one cup of water, pasta, and black beans. Do not stir but press slightly so that pasta is under the liquid.
  • Now add salsa. Spread the salsa little bit. BUT DONT STIR.
  • Close the pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position.
  • Once cooking time is done, carefully quickly release all the pressure.
  • Open the pot and add in the grated cheese and close the pot with a glass lid or plate for a couple of minutes until the cheese melts.
  • Stir the melted cheese with the pasta.
  • Top taco pasta with cilantro, avocado, sour cream and serve with tortilla chips. Yum!

Video

Notes

  • Be careful when substituting different kinds of pasta. Cooking time and water ratio will depend on the type of pasta you use.  Elbow macaroni, small pasta shells, and rotini cooks quickly so it works well in this taco pasta. However, if you use larger noodles, it may take a bit longer and may require more water/liquid to cook through.
  • To make the recipe more healthy, use whole wheat pasta, as it is higher in protein and nutrients than regular white pasta. The cooking time and water ratio will change in this case.
  • We like well-cooked pasta. If you like al-dente pasta, cook it for 3 minutes instead of minutes.
  • Depending on the taco seasoning you use, you may need to adjust the seasoning at the end, so just give the dish a taste and adjust seasonings as needed. I have used McCormick brand taco seasoning.
  • You can also make this Cheesy Taco Pasta as cheesy as you’d like. If you want your pasta to be cheesy I suggest 1.5 cups of cheese instead of ⅕ cup.
  • I added Colby jack cheese, you can also use a Mexican blend cheese mix or cheddar cheese.
  • To make it Dairy Free omit the cheese.
  • Use a hot salsa and more jalapenos to make it extra spicy. And to make it mild, skip the jalapenos.
  • You can substitute salsa with diced tomatoes.
  • Use vegetable stock instead of water for more flavors.

How to store:

This one-pot recipe stays fresh in the refrigerator for days. Cool it completely and store it in an airtight container.
It Freezes well too. If you are planning to freeze it, don’t add cheese.  Let the pasta cool down completely, store it in airtight freezer containers. It stays good for up to 2 months.
When you are ready to eat, take out from the freezer, let it come to room temperature, and warm it in the microwave or a pan. Add cheese before serving and mix.

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 59g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 741mg | Potassium: 512mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1245IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 2mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

More Instant Pot Vegetarian and Vegan Recipes

  • Khichu recipe
    Khichu Recipe (Gujarati Papadi No Lot)
  • Rocky road recipe
    Rocky Road
  • Instant pot pav bhaji
    Instant Pot Pav Bhaji
  • Cowboy caviar
    Cowboy Caviar

Reader Interactions

Comments

  1. Cassie says

    May 02, 2020 at 9:27 pm

    5 stars
    I just made this after seeing your post. It was super easy and super delicious. I didn’t have garlic so used garlic powder, jalapeño relish over jalapeño, and elbow macaroni pasta. I also added in a whole can of black beans because I love them. And definitely the 1.5 cups of cheese. Did 5 minutes as I like my noodles very done. Thanks for a great recipe-will make again!

    Reply
    • Dhwani Mehta says

      May 02, 2020 at 11:15 pm

      So glad to know. Thank you so much for the feedback!

      Reply
  2. Surabhi says

    May 04, 2020 at 12:13 am

    Hi, what can we use instead of taco seasoning?

    Reply
    • Dhwani Mehta says

      May 05, 2020 at 12:27 pm

      Use cumin powder, garlic powder, and onion powder.

      Reply
    • Jayna says

      May 13, 2020 at 2:23 pm

      Can I add chicken in it, what would be the process for that?

      Reply
      • Dhwani Mehta says

        May 14, 2020 at 12:54 pm

        Hi Jayna!
        As I am vegetarian, I have never tried adding chicken or any meat in it. So sorry, I won’t be able to help.

        Reply
    • Janet Wichern says

      May 22, 2021 at 2:52 pm

      What are the cooking/water differences when using whole wheat pasta?

      Reply
  3. Rashmi says

    May 04, 2020 at 4:51 am

    5 stars
    This recipe is easy and crowd pleaser.
    I tried and it came exactly the same … above all my picky eater son ate his lunch without complaining!

    Reply
    • Dhwani Mehta says

      May 04, 2020 at 6:14 am

      So glad to know. Thanks 🙂

      Reply
  4. Jennifer Sullivan says

    May 05, 2020 at 10:33 am

    Any changes if you wanted to double the recipe? Extra water, etc.? I plan on making this tonight for Cinco de Mayo. Sounds delicious!

    Reply
    • Dhwani Mehta says

      May 05, 2020 at 12:25 pm

      Hi,
      No, you don’t need to change anything. Time will remain the same. I hope this helps.

      Reply
  5. Chris says

    May 05, 2020 at 1:37 pm

    Can you add hamburger meat to it any changes if you do?

    Reply
    • Dhwani Mehta says

      May 05, 2020 at 4:12 pm

      Sorry, Chris! I have no idea about meat.

      Reply
  6. Sandra Golaszewski says

    May 06, 2020 at 9:14 am

    5 stars
    This recipe was delicious, easy to make. Dhwani’s instructions were easy to follow. I always have to double my ingredients because we have a large family. The kids definitely loved it, and it will go on our favorite recipes that we are collecting currently.

    Reply
    • Dhwani Mehta says

      May 07, 2020 at 12:12 pm

      So glad to know. Thanks for the feedback.

      Reply
    • Christine says

      August 26, 2020 at 6:41 pm

      What size instant pot did you use to double the recipe?

      Reply
      • Dhwani Mehta says

        August 27, 2020 at 9:19 am

        I have used 6qt.

        Reply
  7. Saradha says

    May 06, 2020 at 7:42 pm

    5 stars
    Thanks for the recipe.Its so easy and quick to make.We all loved it.

    Reply
    • Dhwani Mehta says

      May 07, 2020 at 12:12 pm

      Thanks for the feedback 🙂

      Reply
  8. Jordan.921@icloud.com says

    May 08, 2020 at 1:45 am

    Hi could you suggest what would be the timing and water amount when using whole wheat rotini pasta .. thanks.

    Reply
    • Dhwani Mehta says

      May 11, 2020 at 9:13 am

      Hi,
      I would go with 7 minutes on high pressure with natural pressure release. Increase 1 cup of extra water. Hope this helps.

      Reply
  9. Meghan says

    May 11, 2020 at 11:39 pm

    5 stars
    My mother in law made this for us and it was amazing! Definitely going to become a regular dish in our house.

    Reply
    • Dhwani Mehta says

      May 12, 2020 at 7:36 am

      So glad to know Meghan. Thanks for the feedback 🙂

      Reply
  10. Raman says

    May 12, 2020 at 1:17 pm

    Whenever I try this recipe, I get Burn .
    Whst am I doing wrong ?

    Reply
    • Dhwani Mehta says

      May 12, 2020 at 3:38 pm

      Hi Raman,
      1. Do you scrape the bowl well after sauteing onion garlic and before adding pasta?
      2. Don’t stir after adding pasta, beans, and sauce.

      Reply
  11. SwT says

    May 13, 2020 at 7:51 am

    Kids are trying new receipe, I have my try this, came out so good , end up making another quick starter to go with it. Sure it’s going to be regular dish.

    Reply
    • Dhwani Mehta says

      May 13, 2020 at 9:59 am

      Thanks for the feedback 🙂

      Reply
  12. Darisa says

    May 13, 2020 at 5:01 pm

    5 stars
    This was my first recipe I ever used on my instant pot, and I loved it! I followed your directions step by step and everything turned out tasty. However, when it came time to adding the cheese, I definitely added extra 🙂

    Overall, this dish was delicious and quick and it reheated well the next day!
    Thank you, and I look forward to exploring more of your recipes!

    Reply
    • Dhwani Mehta says

      May 14, 2020 at 12:53 pm

      So glad to know Darisa. Thanks a lot for the feedback. Appreciate it. 🙂

      Reply
  13. Bini says

    May 15, 2020 at 10:41 am

    5 stars
    Tried this, it was yummy 😋. Everyone at home liked it.

    Reply
    • Dhwani Mehta says

      May 19, 2020 at 8:42 am

      So glad to know 🙂

      Reply
  14. Anitha says

    May 15, 2020 at 1:48 pm

    Tried your recipe, its yummy and my new favorite recipe. Thanks for sharing

    Reply
    • Dhwani Mehta says

      May 19, 2020 at 8:42 am

      Glad to know 🙂 Thanks!

      Reply
  15. Dp says

    May 18, 2020 at 5:27 pm

    This was a master piece. Added extra veggies which were hidden and kids didn’t know. This was a great recipe thank you for sharing.

    Reply
    • Dhwani Mehta says

      May 19, 2020 at 8:41 am

      Thanks a lot! I am glad to know that you loved this recipe.:)

      Reply
  16. Jo says

    July 17, 2020 at 4:27 pm

    Made this tonight. Kids loved it. So did I. Thank you for an easy wonderful filling recipe!

    Reply
    • Dhwani Mehta says

      July 17, 2020 at 10:33 pm

      So glad to know. Thank you!

      Reply
  17. Shonta says

    July 23, 2020 at 4:38 am

    5 stars
    This dish was delicious! I doubled the beans, corn, peppers and onions. Increased the taco seasoning too. 2 cups of dairy free cheese. Yum!!! Thanks for this recipe.

    Reply
    • Shonta’ says

      July 23, 2020 at 4:39 am

      Oh and I added some Gardein beef crumbles

      Reply
    • Dhwani Mehta says

      July 25, 2020 at 8:59 am

      So glad to know. 🙂

      Reply
      • Heather says

        October 26, 2020 at 3:41 pm

        I added & sautéed 1lb of ground beef with the onions . Then added 1/2 C of cream cheese with the shredded cheese at the end.
        Yummy!

        Reply
        • Dhwani Mehta says

          October 27, 2020 at 9:26 am

          Hi,
          Good to know 🙂

          Reply
  18. Eva says

    December 09, 2020 at 8:30 pm

    5 stars
    This is great and perfect for a cold night. Mine is the consistency of taco soup but super flavorful. I added a bit more rotini, less cheese, and a full can of black beans but that was the only change. I will definitely make this again and add a full cup of corn and maybe some toasted tortilla strips. Thank you!

    Reply
    • Dhwani Mehta says

      December 14, 2020 at 1:27 pm

      Glad to know. 🙂

      Reply
  19. Sara says

    January 10, 2021 at 12:51 pm

    5 stars
    Came very well. I used pasta sauce with taco seasoning( Costco) . It came well

    Reply
  20. Eva Olczak says

    January 23, 2021 at 11:14 am

    4 stars
    Tried this tonight. It was nice but I thought a bit watery. The recipe says use one cup of water at the beginning and then states add remaining cup of water later which confusing. Should say use half of water at the beginning and them add remaining half. As a result I probably added twice the amount required.

    Reply
  21. Cheryl MacMillan says

    February 21, 2021 at 10:14 am

    Has anyone tried this with GF pasta (Catelli or similar) and nailed the timing /water ratio?

    Reply
  22. Pat says

    February 27, 2021 at 2:24 pm

    I haven’t tried this yet but I really want to, I don’t have an instant pot so I would be trying this in either a slow-cooker or in a pan on the stove. Do you know of anyone who has tried this?

    Reply
  23. Kirti says

    April 22, 2021 at 1:13 pm

    If I have to double the recipe the water n time will remain the same?

    Reply
    • Dhwani Mehta says

      April 23, 2021 at 5:48 pm

      Hi Kirti,
      The water and time will remain the same. 🙂

      Reply
  24. Jen says

    May 01, 2021 at 4:54 pm

    4 stars
    This was pretty good! The toppings are necessary to give it tons of flavor! We used sour cream, cilantro, hot sauce, scallions and pickled jalepeno with tortilla strips.

    Reply
    • Dhwani Mehta says

      May 04, 2021 at 3:25 pm

      So glad to know. Thanks 🙂

      Reply
  25. Tami says

    May 23, 2021 at 8:31 am

    I’d like to use chickpea rotini. Does anyone know the water/time ratio?

    Reply
    • Dhwani Mehta says

      May 24, 2021 at 2:47 pm

      In this case, read the time direction given on the package and half the time in instant pot. For example, the cooking time on the stove top is 10 minutes. In instant pot, cook the pasta for 5 minutes. Hope this helps.

      Reply
  26. Mon says

    August 06, 2021 at 1:09 pm

    i love all your recipes. Thank you for making it simple and easy. my question is that every time i make Pasta in IP after 30 min. or so it gets very dry. so if i want to use it for next day lunch it’s too dry. any suggestion on that?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

AS SEEN IN:As Seen In

Primary Sidebar

About Me

Hi!! Welcome to CookingCarnival. My Blog is all about easy to make delicious Vegetarian recipes. Read More…

Follow us:

Salad and dressing recipes

Black bean quinoa salad

Black Bean Quinoa Salad

Cowboy caviar

Cowboy Caviar

close up shot of Wheat berry salad with mint dressing

Wheat Berry Salad Mint Dressing

Butternut squash spinach salad on a white plate

Butternut Squash Spinach Salad With Pomegranate Vinaigrette

Subscribe Here…

Loading

Drinks and Mocktails

Orange mocktail

Orange Mocktail

Kala jamun mojito

Smoky Kala Jamun Mojito

Strawberry Lemonade

Strawberry Lemonade

Blood Orange Cranberry Jalapeno Mojito

Blood Orange Cranberry Jalapeno Mojito

Footer

^ back to top

Navigate

  • All Recipes
  • Privacy Policy
  • Contact
  • About Us

Copyright © 2023 CookingCarnival. ALL RIGHTS RESERVED.