Instant Pot Cheesy Taco Pasta Vegetarian | Creamy Mexican Taco Pasta in the Instant Pot

How To Make Taco Pasta Instant Pot Recipe

Hello Foodies,

       Easy Instant Pot spicy and flavorful Taco Pasta made with pasta shells, beans, onions, jalapeños, cilantro, Mexican spices, herbs and seasonings, and cheese. Sounds yum, right? Then, how about making one-pot taco pasta for dinner tonight? This is another one-pot pasta meal, that my family loves. 

         Taco Pasta is a creamy, cheesy, and healthy mashup that combines the best of the two- Taco and Pasta. It’s an easy meal that is absolutely no complaints and no leftover meal.

Video Recipe: 

It is a crowd-pleasing metropolis of taste that lends a myriad of refreshing flavors and textures to the plate.⁣ I don't miss any chance to feed and consume veggies for my family. Pasta is one of my favorite food that I can have at any time. I used onion, green pepper, sweetcorn, beans in this recipe. And of course, I like to have this hot, creamy, and cheesy, consistency. So Yum!!!

We love this Taco Pasta because-

  • It’s quick, easy, budget-friendly, 
  • One-pot meal and easy clean-up, 
  • A hit with the whole family!
  • Add a simple salad for the perfect weeknight dinner!
  • Always get a perfectly cooked pasta
  • It makes a comforting and flavorful meal
  • Perfect for any occasion
  • Healthy & Nutrient-packed

Preparation and Cooking Time: 30 Minutes. 
Each Serving of Taco Pasta Contains 348 Cal.


  • 1 Tbsp Olive Oil 
  • 1 Onion, diced
  • 3 Garlic cloves, minced
  • 1 cup Green Bell Pepper, diced
  • 3 cups Vegetable broth or water or half and half
  • 3 Tbsp Tomato Salsa(optional)
  • 1 Cup Diced Tomatoes 
  • 2 Tbsp Taco Seasoning
  • 1 Tsp Red Chili Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Dried oregano
  • Salt and Pepper to taste
  • 3 Cups Pasta Shells(I have used Rotini)
  • 1 Cup Corn(I have used frozen, you can use canned too)
  • 1 Cup Black Beans (Canned/cooked, drained, and rinsed)
  • 1 Cup Grated Cheese(I have used Mexican 4 Cheese blend)

Topping Options:

  • Sour Cream or Greek Yogurt
  • Cilantro
  • Sliced jalapeños
  • Guacamole
  • Lime wedges


  • Turn on the saute mode of the instant pot and heat olive oil. 
  • Add onion, garlic, and jalapeno, saute and cook for 1 minute or two.
  • Now, add taco seasoning, red chili powder, cumin-coriander powder, oregano, salt, and black pepper to taste and mix everything well.
  • Add green pepper, corn, black beans, tomato salsa, diced tomatoes, and veg broth, and mix well.
  • Now, add rotini pasta shells and give it a quick stir(make sure the pasta shells are under the liquids, so it will cook thoroughly). 
  • Close the lid of the instant pot and place the vent in the sealing position. 
  • Cook on Manual Mode(Hi) for 4 minutes and then quick release the pressure manually. 
  • Open the lid and give the pasta a quick stir and garnish with coriander leaves and top with grated cheese.
  • Close the lid and let the cheese melt for 4-5 minutes.
  • Open the lid and taco pasta is ready to serve, top it with sour cream, sliced jalapeno, avocado, and squeeze some lime juice. 
  • Creamy, tasty, and delightful meal, Taco Pasta is ready to munch on. Enjoy!!!

What is the BEST pasta for taco pasta?

  • You can include your basic, everyday varieties like shells, rotini, penne, bowtie, and macaroni. These pasta varieties are available everywhere.

Tips to Make Perfect Instant Pot Taco Pasta:

  • If using fresh or frozen corn, simply steam/thaw first before adding to pasta.
  • For the cheese feel free to use freshly grated cheese (I used a tasty combination of cheddar or pepper jack) or you can use shredded Mexican cheese blend too.
  • To make it vegan, just skip the cheese! And for a bit of creaminess or cheesiness to the pasta swirl in some cashew cream after cooking or replace the cheese in the recipe with your favorite soy/veggie cheese. 
  • Always add the cheese after the pasta is done pressure cooking
  • Elbow macaroni, shells, and penne are good substitutes for the rotini.
  • You can use pinto/Navy beans in place of black beans.
  • Add enough water/broth/sauce so that most of the pasta is under the liquids.
  • To get a well-cooked pasta, pressure cook pasta for half the time on the pasta box.
  • Quick releasing after pressure cooking will avoid overcooking the pasta.

Some other Pasta Recipes to Try:

How to Store:

Refrigerator: Cool it completely and keep it in the fridge for 3 days, stored in an airtight container.

Freezer: Keep it in airtight freezer containers for 2 months.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 348 calories, along with 47.7 g carbohydrates, 6.1g Dietary Fiber, 10.8 g fats, and 16.2 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on the products used).

Good Time To Eat:

            It is good to eat Taco Pasta for lunch, brunch, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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