Instant Pot Cheesy Taco Pasta

Ground beef is seasoned with taco seasoning and salsa, cooked with pasta shells and mixed with cheese for a tasty weeknight pasta dish.

5 from 5 votes

Course: Dinner

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 18

Servings:

Calories: 833kcal

Set Instant Pot to sauté mode and add the oil, then add in the ground beef and brown for about 5 minutes making sure to break up the beef.
Stir in the onion and cook for 5 minutes, until softened.
Stir in the garlic, taco seasoning, salsa, tomato sauce and stock and mix, making sure to deglaze the insert well by scraping with a wooden spoon.
Then add the pasta, making sure it is fully submerged.
Cover and seal the Instant Pot, set to pressure cook / manual pressure on high for 4 minutes.
When done, perform a full quickly pressure release, open the lid, add in the peppers, half and half, and cheese.
Cover and let stand for 5 minutes, allowing peppers to soften and cheese to melt. Then open the lid, stir, and serve.

Instead of stirring, use a spoon to press all of the pasta under the liquid.
If the pasta looks watery when you open the Instant Pot, stir everything and let it sit for 1-2 minutes. The pasta will absorb any remaining liquid as it stands.
If you prefer your peppers to “disappear” into the sauce, add them before pressure cooking. They turn mushy so if you want more crunch, add them at the end as directed.
Cooking times do not account for the time that it takes for the Instant Pot to come up to pressure or for the pressure to release.
Store - leftovers can be stored in the fridge for up to 4 days. Cover tightly.