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Instant Pot Taco Pasta - Taco past served on a blue plate. Family Fresh Meals

Instant Pot Taco Pasta

For this Instant Pot Taco Pasta, I used the sauté setting to brown the beef, then added all the seasonings, tomatoes, and a half-pound of pasta shells.
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  • 1 lb ground beef, lean
  • 2 cup beef broth
  • 1 cup Water
  • 1 1oz package Taco Seasoning or my easy homemade version HERE
  • 1 14.5 oz can diced tomatoes, undrained
  • 1/4 cup white onion, diced
  • 1 garlic cloves, minced
  • 1 8oz can of red enchilada sauce
  • 16 oz Shell Noodles, uncooked
  • 2 cups Cheddar Cheese, Shredded, plus more for topping


  • Shredded Cheese, sour cream avocado and or cilantro


  • Set Instant Pot to saute. Brown beef and onions. Once ground beef is browned, stir broth, water, taco seasoning, tomatoes, garlic, enchilada sauce. Stir to combine.
  • Next add in uncooked pasta. Stir again to combine.
  • Cover and seal lid. Change setting to manual and adjust time to 5 minutes. Once time is up, use the quick release. Turn off Instant Pot. Top with cheese, and rest the lid on top for a couple minutes to allow the cheese to melt.
  • Serve topped with sour cream, shredded cheese and cilantro.

Nutrition Information:

Calories: 369kcal (18%)Carbohydrates: 42g (14%)Protein: 27g (54%)Fat: 13g (20%)Saturated Fat: 7g (35%)Cholesterol: 64mg (21%)Sodium: 442mg (18%)Potassium: 382mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 285IU (6%)Vitamin C: 0.1mgCalcium: 224mg (22%)Iron: 2.4mg (13%)