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.
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.
* 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.
Recipe by Peas and Crayons - Instant Pot Taco Pasta https://peasandcrayons.com/2018/05/instant-pot-taco-pasta.html