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Instant Pot Taco Pasta

Instant Pot Taco Pasta is ready in about 30 minutes and everything cooks in the instant pot making clean up a snap!
Course Instant Pot
Cuisine American
Keyword Instant Pot Taco Pasta
Prep Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 671 kcal


  • 16 oz. macaroni
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 12 oz corn frozen
  • 15 oz black beans canned, drained and rinsed
  • 15 oz kidney canned, drained and rinsed
  • 1 cup onion diced
  • 1 cup green bell pepper diced
  • 3 cloves garlic minced or one tablespoon garlic poweder
  • 10 oz Ro-Tel canned
  • 6 oz tomato paste
  • 1 packet taco seasoning or 2 tablespoons homemade
  • 2 cups Mexican blend cheese shredded
  • 1 cup water


  1. Drizzle the bowl of the Instant Pot and then select browning allowing the oil to heat up. Add the beef onion and garlic to the bowl and cook until the beef is no longer pink or about 10 minutes.
  2. Make sure there is no excess fat or drips on the edges and outside of the bowl and then return to the cooker.
  3. Next add water, macaroni, tomato paste, tomatoes and chilies, black beans, kidney beans, taco seasoning salt and pepper to the bowl. Stir to combine.
  4. Select High pressure and set timer to cook for five minutes. At the end of five minutes release press through the valve. Then carefully remove the lid.
  5. Stir in the frozen corn and cheese and select sauté and cook until the corn is warm and the cheese is melted.
  6. Garnish with chives, sour cream, salsa or any other favorite taco toppings.
Nutrition Facts
Instant Pot Taco Pasta
Amount Per Serving (8 servings)
Calories 671 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 285mg95%
Sodium 521mg23%
Potassium 1073mg31%
Carbohydrates 73g24%
Fiber 9g38%
Sugar 9g10%
Protein 41g82%
Vitamin A 1488IU30%
Vitamin C 32mg39%
Calcium 256mg26%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.