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Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta is made with ground beef, black beans, corn, green chiles, and your favorite taco seasoning for Southwestern-inspired flavor.

Author: Kelsey Smith

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 serving

Calories: 576 kcal per serving

Ingredients

  • 1 pound - ground beef
  • 1 packet - taco seasoning*
  • 15 ¼ ounce - black beans
  • ¼ cup - sweet golden corn
  • 4 ounce - green chiles (mild)
  • 3 cup - beef broth
  • 15 ounce - tomato sauce
  • 16 ounce - rotini pasta
  • 16 ounce - salsa (mild)
  • 1 cup - cheddar cheese
  • ½ cup - sour cream
  • 1 - lime
  • cilantro

Instructions

  1. Using the saute setting on the Instant Pot, brown the ground beef. When the ground beef is done cooking, scrape the bottom of the Instant Pot liner to make sure there are no burned bits on the bottom. Drain fat if desired or leave in for added flavor.
  2. Cancel the saute setting. Add the taco seasoning, stirring to coat the ground beef.
  3. Add the black beans, sweet golden corn, diced green chiles, beef broth and tomato sauce, stirring together.
  4. Add the rotini lightly submerging in the liquid but DO NOT stir. Layer salsa on top.
  5. Close the Instant Pot lid and cook on HIGH pressure for 5 minutes. It will take about 10 minutes to come to pressure before the cooking time begins. When the cooking time is complete, follow by a quick release.
  6. Stir in the shredded cheddar cheese, sour cream, and lime juice until the cheese is melted. Garnish with cilantro (optional). See notes for more topping ideas.

Nutrition

Energy: 576 kcal | Total Fat: 25 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 64 mg | Total Carbs: 64 g | Fiber: 12 g | Sugars: 7 g | Proteins: 29 g | Sodium: 1,349 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g

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