Instant Pot Taco Pasta Shells – Quick & Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Instant Pot Taco Pasta Shells – Quick & Easy Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and seriously delicious weeknight meals. And let me tell you, this Instant Pot Taco Pasta is a total game-changer. I first made this when my kids were having friends over and needed something fast that everyone would love – and it was a hit! It’s a fun twist on taco night, and honestly, it’s become a regular in our house.

Why You’ll Love This Recipe

This Instant Pot Taco Pasta is the perfect blend of comfort food and convenience. It’s ready in under 30 minutes, requires minimal cleanup (thank you, Instant Pot!), and is packed with flavor. Plus, it’s super customizable – you can adjust the spice level, add your favorite toppings, and even make it vegan or gluten-free. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this amazing Taco Pasta:

• 1 tablespoon cooking oil (about 15ml)
• 1 large yellow onion, chopped
• 1 jalapeño, minced (remove seeds for less heat!)
• 1 can (approximately 400g) black beans, rinsed and drained
• 1 cup mushrooms, sliced (about 100g)
• ½ – 1 cup red peppers, chopped (depending on how much you like!)
• 1 cup corn (about 150g, frozen or canned)
• 1 pound (450g) pasta shells
• 2 tablespoons taco seasoning mix
• 2 cups salsa (your favorite variety!)
• 4 cups (950ml) low sodium vegetable broth
• ½ cup cilantro, chopped (about 30g)
• 1 cup pepper jack cheese, shredded (about 100g)
• 1 avocado, diced

Ingredient Notes

Let’s talk ingredients for a sec! A few little things that really make this recipe shine:

• Pepper Jack Cheese: Don’t skimp on the pepper jack! It adds a lovely spicy kick that complements the taco flavors perfectly. If you’re not a fan of spice, cheddar or Monterey Jack work great too.
• Canned Black Beans: Canned beans are a lifesaver for quick meals. Just make sure to rinse and drain them well. You can also use dried black beans if you prefer, but you’ll need to cook them beforehand.
• Salsa Variety: Feel free to experiment with different salsa varieties! I love using a chunky salsa for extra texture, but a smooth salsa works just as well. Mild, medium, or hot – it’s all up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to the ‘Sauté’ mode. Add the cooking oil and once heated, sauté the chopped onion and jalapeño for about 2-3 minutes, until softened.
2. Add the black beans, mushrooms, red peppers, corn, and taco seasoning. Give everything a good mix to combine.
3. Now, add the pasta shells and pour in the vegetable broth. Make sure the pasta is fully submerged in the liquid. Gently layer the salsa on top without mixing it in. This is key!
4. Secure the lid on your Instant Pot and pressure cook on high for just 4 minutes. Once the cooking time is up, do a quick release to release the pressure.
5. Carefully remove the lid and stir in the chopped cilantro and half of the pepper jack cheese.
6. Serve immediately, topped with the remaining cheese and diced avocado. Enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t Overcook the Pasta: 4 minutes is usually perfect, but keep an eye on it. You want the pasta to be al dente, not mushy.
• Quick Release is Important: The quick release helps prevent the pasta from getting overcooked.
• Taste and Adjust: Don’t be afraid to taste and adjust the seasoning as needed. Add more taco seasoning or a pinch of salt and pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan cheese shreds and ensure your taco seasoning is vegan-friendly (some contain hidden animal products!). My friend Sarah swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free pasta shells! It’s that easy.
• Spice Level: Adjust the amount of jalapeño to control the heat. You can also use mild, medium, or hot salsa. My family prefers a medium spice level.
• Quick Weeknight Meal: This recipe is already super quick, but you can save even more time by using pre-chopped veggies.

Serving Suggestions

This Taco Pasta is a complete meal on its own, but here are a few ideas for sides:

• A simple green salad
• Tortilla chips and guacamole
• A dollop of sour cream or Greek yogurt (optional)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. It might need a splash of broth or water to loosen it up.

FAQs

Let’s answer some common questions:

• Can I use a different type of pasta? Absolutely! Elbow macaroni, rotini, or penne would all work well.
• Can this be made on the stovetop? Yes, but it will take longer. Sauté the veggies, add the pasta and broth, bring to a boil, then simmer until the pasta is cooked through.
• How can I adjust the spice level? Use more or less jalapeño, and choose a mild, medium, or hot salsa.
• What if I don’t have an Instant Pot? You can make this in a large pot on the stovetop (see above).
• Can I add meat to this recipe? Definitely! Ground beef, shredded chicken, or even chorizo would be delicious additions. Brown the meat with the onions and jalapeños before adding the other ingredients.