In case you haven’t noticed, Instant Pot pasta recipes have been one of my favorite easy dinner solutions lately. Today I’m sharing another keeper: a taco macaroni and cheese made in your Instant Pot or other electric pressure cooker. This hearty, one-pot, comforting taco mac and cheese is so easy to make! Your family will request this Instant Pot taco pasta again and again. Save this Instant Pot cheesy taco pasta if you’re looking for an Instant Pot Mexican pasta recipe. I’ve got the full recipe at the end of this post, so feel free to scroll down if you’re ready to get cooking, but first, I’m sharing some step-by-step photos and cooking tips for those that find it helpful.
More Instant Pot pasta recipes like this taco macaroni and cheese
- Instant Pot Cheesy Chicken Spaghetti
- Instant Pot Lemon Chicken Pasta
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Pesto Pasta
- Instant Pot Mushroom Prosciutto Pasta
- Instant Pot Bacon, Chicken, and Ranch Pasta
- Instant Pot Creamy Chicken and Mushroom Spaghetti
- Instant Pot Penne al Pomodoro
- Instant Pot Taco Pasta (easy taco mac and cheese)
- Creamy Instant Pot Chicken Primavera Pasta
- Instant Pot Sausage Rigatoni
- Instant Pot Creamy Cajun Pasta with Sausage
- Instant Pot Cheesy Chicken and Broccoli Pasta
- Creamy Instant Pot Bacon Mac and Cheese
- Instant Pot Hearty Beef and Bean Pasta
- Creamy Instant Pot Chicken and Mushroom Pasta
- Instant Pot Tuscan-Inspired Sausage Fettuccine
- Creamy Instant Pot Chicken and Mushroom Florentine
How to make Instant Pot taco pasta
To make this Instant Pot taco pasta, start by selecting the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Add the ground beef to the pot and sauté until the beef is browned and crumbled (this will take about 8 minutes). Stir in a packet of taco seasoning and sauté for an additional 1 minute. Push Cancel to end the Sauté function. Remove the beef to a paper towel lined plate and set aside.
Optional ingredient tip: Add some diced onion and bell pepper while sautéing the beef at the beginning of the recipe.
Pour out any remaining oil from the pot, then add 4 cups of water. Stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add seasoning salt, garlic powder, onion powder, pepper, chili powder, and cumin and stir until well mixed. Add the macaroni noodles to the pot at this point, making sure the noodles are mostly covered by the liquid (but don’t stir).
Pour the can of diced tomatoes with green chiles (with their juices) over the top of the pasta. Return the reserved beef mixture to the pot, laying it on top of the pasta and tomatoes, but again, do not stir.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure. It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends release the pressure using the manufacturer’s quick release method. Carefully open the lid.
Gradually stir in milk and shredded cheddar and Monterey Jack cheeses, alternating between a little of the milk and a handful of cheese at a time.
Stir until the cheeses are melted and the sauce has thickened.
Garnish with sour cream and chopped cilantro.
Here’s the full Instant Pot taco pasta recipe! Enjoy, and don’t forget to leave a rating and check out my other Instant Pot pasta recipes if you like this one!
Instant Pot Taco Pasta
This hearty, one-pot, comforting taco mac and cheese is so easy to make! Your family will request this Instant Pot taco pasta again and again. Save this Instant Pot cheesy taco pasta if you're looking for an Instant Pot Mexican pasta recipe.
Ingredients
- 1 pound ground beef
- 1 1-ounce packet taco seasoning
- 4 cups water
- 1 teaspoon seasoning salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 16-ounce package dry elbow macaroni
- 1 10-ounce can diced tomatoes with green chiles (such as Ro-Tel), undrained
- 3/4 cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Sour cream, for garnish
- Chopped cilantro, for garnish
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Add the ground beef to the pot and sauté until browned and crumbled, about 8 minutes. Stir in the taco seasoning and sauté for an additional 1 minute. Push Cancel to end Sauté function, and remove the beef to a paper towel lined plate and set aside.
- Pour out any remaining oil from the pot. Add the water to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Stir in the seasoning salt, garlic powder, onion powder, pepper, chili powder, and cumin until well mixed.
- Add the macaroni noodles to the pot, making sure the noodles are mostly covered by the liquid. Pour the can of diced tomatoes with green chiles (with their juices) over the top of the pasta. Return the reserved beef mixture to the pot, laying on top of the pasta and tomatoes, but do not stir.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure. It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends release the pressure using the manufacturer’s quick release method.
- Open the lid and gradually stir in the milk and cheeses, alternating between a little of the milk and a handful of cheese at a time, and stir until the cheeses are melted and the sauce has thickened. Garnish with sour cream and chopped cilantro.
Notes
Optional: Add some diced onion and bell pepper while sautéing the beef at the beginning of the recipe if you want to take it up a level.
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