Instant Pot Taco Pasta
This Instant Pot taco pasta is a hearty one-pot meal made with rotini pasta, ground beef, sweet red peppers, corn, and cheddar cheese. It cooks quickly in the pressure cooker and is an easy dinner for busy nights.
Equipment
Ingredients
- 16 oz rotini pasta
- 3 ½ cups beef broth
- 1 lb lean ground beef
- 2 Sweet red peppers - diced
- 10 oz super sweet corn
- ½ cup milk
- 8 oz shredded cheddar cheese
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
Instructions
- Set the Instant Pot to SAUTE and brown the beef. Drain if necessary.
- Add the taco seasonings (may substitute for a seasoning packet if preferred).
- Dice and add the red pepper.
- Pour in the rotini pasta and top with the 3 ½ cups of beef broth.
- Make sure to submerge the pasta completely.
- Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 4 minutes.
- Very slowly and Intermittently release the pressure. Make sure that the vent is away from faces.
- Once the lid is removed, stir in the 8 ozs of cheese, milk, and super sweet corn.
- Serve with tortilla chips if desired.
Notes
-
- Rotini works best for this recipe because it holds up well under pressure.
- Stir well before pressure cooking to ensure the pasta is evenly covered with broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or broth when reheating if needed.
Nutrition
Serving: 1servingCalories: 610kcalCarbohydrates: 69gProtein: 39gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 87mgSodium: 1226mgPotassium: 693mgFiber: 4gSugar: 5gVitamin A: 828IUVitamin C: 3mgCalcium: 331mgIron: 4mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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