This Instant Pot Taco Pasta makes a quick and easy weeknight dinner that’s sure to be a hit with the entire family! I love having this easy cheesy vegetarian pasta dish in our weekly dinner rotation and keep things fun by to changing up the toppings each time based on what ingredients we have on hand.
I’m writing this approximately 3.5 seconds after devouring a big bowl of this Instant Pot Taco Pasta and HO-LY-COW it’s good! My husband is going to freak when he gets home. He’s been asking for cheesy baked pasta for literally weeks now and MAN did I deliver! Well, minus the baked part, but he can reheat his bowl of yum in the oven so I call that a win!
Baked schmaked – the Instant Pot just legit changed my pasta game forever.
SIDENOTE: I almost wrote out tomatoes tomahhhhtoes here, but that phrase is now banned in this household. Paul texted me from the grocery store last week to ask which pita bread I wanted and that was my cheeky response. To me, it meant “whichever bro, they both do the same thing” but somehow he interpreted it as “buy ALL THE TOMATOES!” To say we currently have an abundance of tomatoes would be an understatement. Oops!
SO! THIS PASTA!
Clearly an all caps affair over here. I’m going to quit my yammering so you can get this deliciousness in your face, pronto!
Instant Pot Taco Pasta
I used medium pasta shells here but any other medium pasta shape should work pretty well. I’m thinking rotini, elbows, or penne would do great!
Instant Pot Taco Pasta
This Instant Pot Taco Pasta makes a quick and easy weeknight dinner that’s sure to be a hit with the entire family! I love having this easy cheesy vegetarian pasta dish in our weekly dinner rotation!
I used a 6 quart Instant Pot for this recipe.
Ingredients
- 1 TBSP avocado oil (or equivalent)
- 1 cup diced yellow onion
- 2 cloves garlic (minced)
- 1.5 cups water (do not skip)
- 2 cups enchilada sauce
- 10 oz canned diced tomatoes with green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 3 cups medium pasta shells
- 1/2-1 cup canned corn*
- 1/2 cup canned/cooked black beans (drained and rinsed)
- salt and pepper to taste
- 2 cups grated cheese**
TASTY TOPPING OPTIONS
- Greek yogurt or sour Cream
- Fresh chopped cilantro
- Pico de Gallo
- Chopped tomato
- Salsa
- Sliced jalapeños
- Salsa verde
- Guacamole
- Lime wedges (squeeze on top for a tasty burst of citrus)
Instructions
- Set your Instant Pot to SAUTE function and add your oil.
- Test for readiness by adding in a piece of onion and, once sizzling, add your onion and sauté until tender. Next add your garlic and cook for an additional 30 seconds until fragrant.
Press the off button then add your water, enchilada sauce, diced tomatoes, chili powder and cumin. If desired you could use a bit of taco seasoning here to replace the individual spices. For a bit of heat, feel free to add cayenne pepper or your favorite hot sauce.
Lastly add your pasta and pat down into the liquid without stirring, so noodles are covered. Lock the lid, ensuring valve is in sealed position. Set Instant Pot to 3 minutes at HIGH pressure.
- Once the IP beeps, quickly release the pressure by turning the valve to vent and releasing the steam/pressure. Once the pin has dropped you may safely remove the lid. The pasta will seem a bit watery at first. Add your corn and black beans and mix well. Season with salt and pepper, to taste and sprinkle with cheese. Return the lid to the pot and allow the cheese to melt and the beans to warm through, approx. 1-2 minutes. I like my pasta slightly al-dente so if you’d like it a bit softer simply let it sit a little longer in the pot with the lid on and you’re good to go!
- Time to dig in! Plate with all your favorite taco night toppings and get ready to faceplant! I added tomatoes, jalapenos, and cilantro to mine with a dollop of sour cream – yum!
Recipe Notes
* If using fresh or frozen corn, simply steam/thaw first before adding to pasta.
** For the cheese feel free to use freshly grated cheddar or pepper jack cheese (I used a tasty combination of both!) or even a bag of shredded Mexican cheese blend.
As with all Instant Pot recipes, be sure to stick with the liquid-to-pasta ratio in the recipe below and follow the instructions as written to prevent the pasta from sticking to the bottom of the pot and activating the auto-shutoff feature. If you have a question about substitutions or swaps shoot me a comment or email and I’ll help you figure out if it will work or not. xoxo
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! Recipe yields 6 standard servings or 4 larger portions, based on preference.
special diets and swaps
As with all Instant Pot recipes, be sure to stick with the liquid-to-pasta ratio in the recipe below and follow the instructions as written to prevent the pasta from sticking to the bottom of the pot and activating the auto-shutoff feature. It may seem like a lot of liquid at first but the pasta needs a fair amount to cook and will soak up the water, leaving a thick and velvety sauce behind to coat your noodles.
can I make this taco pasta vegan?
Yes! All you’ll have to do is skip the cheese! If you want a bit of creaminess or cheesiness to the pasta feel free to swirl in some cashew cream after cooking or replace the cheese in the recipe with your favorite soy/veggie cheeze. When choosing toppings, go nuts! There are a number of awesome vegan toppings for this dish in the list below.
If you’re looking for a stove-top version of this pasta, try my Healthy One-Pot Enchilada Pasta – it’s vegetarian with a tasty vegan version available too!
tasty taco pasta topping options
Choose your taco night favorites from the list below! Anything goes with this easy, cheesy, one-pot pasta dish!
- Greek yogurt or sour cream
- Fresh chopped cilantro
- Chopped tomato or pico de gallo
- Salsa
- Jalapeños (fresh or pickled)
- Avocado salsa verde
- Guacamole
- Lime wedges (squeeze on top for a tasty burst of citrus)
- Chopped green onion
- Chopped red onion
- Sliced olives
- Sliced avocado
No matter how you top it, this tasty taco pasta is a home run dinner!
hungry for more?
- Mexican Kale Salad with Zesty Cilantro Lime Dressing
- Mexican Baked Tortellini Casserole
- Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker)
If you get a chance to try this tasty Instant Pot Taco Pasta, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! Have a question on substitutions or swaps? Shoot me a comment below!
Johnny
I don’t think steaming or thawing fresh/frozen corn is necessary. Fresh will cook in three minutes, and the pot won’t come to pressure while there’s frozen anything in it so it will thaw and cook along with the pasta.
Jenn
Great tip and so good to know – thank you Johnny!
Erin
Hey! If I wanted to sub pasta for brown rice, how much water and how much time? I’m new to the instapot scene, excited to try this ! Thanks
Jenn
Hi Erin! Brown rice can be tricky in the Instant Pot. I would follow this guide to get you started with cooking it. She has really good steps and photos! Instant Pot Brown Rice Recipe via Add a Pinch.
Leah Joblin
Soooo yummmyyyyyyyyy! My kid is almost 2 and he loves it, too. Husband says it’s a hit. I’m saving this recipe. Thank you!
Jane
Mad this again tonight without chili powder because it’s a HUGE hit with the 4 year old. Which, if you have kids, means you basically are crazy not to make it 🙂
I add an extra cup of water and use a whole box of pasta, and add extra cheese to make it extra gooey. I also add extra beans and chopped bell peppers and chopped spinach or kale to get more veggies into all of us.
We eat it for several nights running which makes it even better!
Jenn
I love that you’re basically cooking your way through the blog – thank you Jane! Love all the extras you added!
Christy
Do you drain the beans and corn before adding?
Jenn
Hi Christy! Great question! The corn I usually don’t (since there is so little liquid in the kind I buy) but I always drain and rinse the black beans since the liquid can discolor the whole dish. I’ll add a note to the recipe.
Cheryll
This was good and easy. I didn’t have a use for half a can of black beans, so I added the entire can, which was great, but I did find this to be more than 4 servings. You see the connection. 😉
I also found this to be very salty—it might be better to make your own enchilada sauce to cut down on salt.
I used an 8-quart pot and needed extra water—I did have some sticking.
Harold C
One of my first dishes in the IP and definitely happy with how it came out. I do agree that it needs some kind of topping to finish it off. Sour Cream seems like it’d be perfect to cool it off. Definitely a keeper in my book!
Jenn
YAY!!! So glad you enjoyed the taco pasta, Harold. Thanks! I’m team sour cream on top as well – the cool creaminess is just fantastic with the saucy pasta!
Laurie
OMG! This recipe knocks it out of the park!
I added 1/2 tsp of chipotle powder and 1/2 tsp. Of red pepper flakes.
And 1/2 of chopped green pepper sauteed with the onion.
Jenn
Thank you Laurie! Great additions!
Sarah-Eve
Made it tonight! If you have the enchiladas sauce ready, it’s super quick! For once in my life i followed the recipe and didn’t modify one thing…ok i just reduced the chili powder because i was also feeding my toddler!
Very delicious! Going on my permanent list
Caitlin
Do you use canned beans or dried beans for this recipe?
Jenn
Hey Caitlin! You’ll want to use canned or pre-cooked here. When time permits, I like to cook a big batch from dried beans and then freeze them in 1 cup portions until I need them – then I just defrost and use in recipes!
Kyra
Hi! I don’t have an instant pot but would love to make this in the crockpot! Do you know the steps to make in the crockpot?
Jenn
Hey Kyra! I know how to make it a one-pot pasta dish stove top (lemme know if you want the instructions for that!) but have never tested a pasta dish in the slow cooker b/c I keep hearing mixed things about how the pasta cooks in it. Do you make pasta dishes in the crockpot a lot? Thoughts?
Mary Kate
Oo! I would take the one pot instructions!
Jenn
Hi Mary Kate! This is my one pot version: One Pot Enchilada Pasta and you can either make this one with the extra veggies or use the Taco Pasta ingredients with the one pot instructions. xoxo
Ramona
This was really tasty for a quick dinner. I used regular small shell pasta. Turned out great! I can see what you mean about having fun with toppings. We just used sour cream and cheese tonight, but when I make it again (of course I will!) I’ll add avocado, tomato and green onions.
Che’Yona
Thank You.
I would love to make this on the stove top because I don’t have a slow cooker. I already made the enchilada pasta which I love, do I do this pasta the exact same way?
Jenn
It should be the same technique! xo
Che’Yona
Thanks!
Che’Yona
Just made, it is soooo good!!!! ?
Jenn
Yay!!! So glad you enjoyed it Che’Yona!
Che’Yona
Hey, what’s a substitute for the enchilada sauce?
Jenn
Hi Che’Yona! You can make your own version using tomato sauce, broth, spices, etc… here: Enchilada Sauce Recipe You could also simply add canned (plain) tomato sauce in place of the enchilada sauce and season to your liking with cumin, chili pepper, garlic powder, salt, and pepper. You could also add ground cayenne pepper if you’d like the sauce to be spicy.
Tania
OMG…. this is so good. I cheated and doubled the recipe and added a lb of hamburger meat. It is really good!!!!! The family likes it as well.
Pam Johnson
Can I add ground beef to this recipe?
Jenn
Yes absolutely! My family adds 1/2 pound of ground turkey to theirs and ground beef works too!
Sammy
YUM! Can I do this in a slow-cooker?
Jenn
Hey Sammy! In all my years crock-potting it up I’ve still never added pasta to the slow cooker. I feel like it the recipe would need to be reworked in order for it to work. It will, however, totally work as a one-pot stovetop pasta using the instructions here: Healthy One-Pot Enchilada Pasta and then just using regular pasta shells in place of the GF ones as desired. xoxo
Deborah Bunting
This was the perfect meal for that busy weeknight dinner!! It was very easy to prepare and all three kids loved it, the hubby thought it was pretty good also!! The kids spiced up their individual bowls with their choice of toppings and came back for seconds. I will definitely be making this again in the near future!!
Kay
I just purchased my Instant Pot and decided on your Taco Pasta for one of my first endeavors! My husband thinks all meals should have meat, so I browned 1/2 lb of ground Turkey and 1/2 lb of ground Turkey sausage first in the Instant Pot. Then I followed your instructions. My daughter and one of her girls are with us. It was a huge hit! Thanks!
Jenn
Thank you Kay! I’m over the moon excited that it works with turkey and that the whole family enjoyed the recipe. xoxo
Tracy
2 thumbs up! Super easy to make and we absolutely loved it! It will definitely be at the top of the make again list!
Jenn
YAY! So happy to hear it Tracey, thank you! Honored to earn make-again status.
Helen
Oh my goodness, the COLOURS in this pasta! It would cheer anyone up at the dinner table!
Those toppings must take it to the next level. Delicious!
Jenn
Thank you Helen!
Shiho
Another great recipe to try with my new insta pot that I just bought. Thank you!
jen
I got the burn notice and followed recipe 🙁
Jenn
Oh no! Jen, do you mind helping me troubleshoot? Were all the ingredients used as listed above? Any additions or extras mixed in? Which type/brand of pasta? Did you use an Instant Pot or a stove-top pressure cooker or something different? Thanks for your help!
Caroline Elliot
I would love to make this but don’t have an instant pot. Can I make it on the stovetop or slow cooker?
Jenn
Yes absolutely Caroline! You would use the same method in my stove-top enchilada pasta and it comes together super fast!
Ash
That looks so yumm.Will try for sure!
Jenn
Hope you adore it, Ash. Thanks!
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