InstantPot Taco Pasta

This is a nice recipe that I discovered online and made with only a few modifications. (Original Recipe Here:

  • 1 lb ground beef , 90% lean
  • 1 oz McCormick taco seasoning
  • 8 oz tomato sauce
  • 2 cups vegetable broth
  • 8 oz dry elbow macaroni
  • 1 1/2 cups shredded cheese (cheddar, mexican blend or cheddar jack)
  • 1 dried red pepper, crumbled
  1. Set Instant Pot to saute. Add the ground beef and break up as it cooks. Once ground beef is browned, stir in taco seasoning, tomato sauce, beef broth and then pasta.
  2. Cover and seal lid. Change setting to manual and adjust time to 5 minutes.
  3. Once Instant Pot beeps to show it’s done, wait two minutes then quick release. Carefully remove cover and stir.
  4. Add cheese and stir in, cover but don’t seal. Allow a minute or two for cheese to start to melt.

When you serve it consider adding toppings such as sour cream, guacamole, salsa, or melted queso.


Nutritional Info below:

The serving size here is one rounded scoop of the InstantPot ladle.  There recipe yields ten scoops.  I ate 2 scoops for my dinner and with some chips on the side and toppings on the pasta was quite full.
IP Taco Pasta Nutrition


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