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Taco Pasta in the Instant Pot is one my family's new favorite dinner meals. With simple ingredients and quick cook time you can get dinner on the table so fast.
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5 from 3 votes

Instant Pot Taco Pasta

Servings: 7
Calories: 459kcal
Author: Jill


  • 1 box macaroni 16 oz.
  • 1 lb ground beef 80/20
  • 1 TBSP olive oil
  • 1 frozen bag corn 12 oz
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can kidney beans drained and rinsed
  • 1 14 oz can fire roasted tomatoes
  • 1 small yellow onion diced
  • 1 green bell pepper diced
  • 1 jalapeno diced, seeds removed
  • 1 Tbsp. Minced garlic
  • 1 6 oz can tomato paste
  • 1 taco seasoning packet
  • 2 C Mexican blend cheese shredded
  • 1 C water


  • Remove the Instant Pot bowl and drizzle olive oil in it.
  • Return the bowl to the Instant Pot and select saute'
  • This will allow the oil in the Instant Pot to heat up.
  • Add the beef, onion, and garlic to the bowl and cook for about 10 minutes. (Or the meat no longer is the color pink)
  • Begin by adding the water, macaroni, tomato paste, and tomatoes.
  • Stir to mix.
  • Next add peppers, chilies, black beans, kidney beans, taco seasoning salt and pepper to the bowl.
  • Stir well to combine all of the ingredients.
  • Place the lid on and set to seal.
  • Select the High-Pressure setting the timer to cook for five minutes.
  • After the end of the five minutes, release pressure.
  • Then carefully remove the lid.
  • Stir in the frozen corn and cheese.
  • Select sauté and cook until the corn is warm and the cheese is melted.
  • Add the jalapeno and more cheese to the top of the pasta.
  • Garnish with green onions.
  • Makes 4 servings.


Serving: 7g | Calories: 459kcal | Carbohydrates: 32g | Protein: 28g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 1013mg | Potassium: 918mg | Fiber: 10g | Sugar: 7g | Vitamin A: 985IU | Vitamin C: 27.5mg | Calcium: 302mg | Iron: 4.8mg