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Instant pot taco pasta

Instant pot taco pasta

My instant pot taco pasta is a delicious mixture of taco and pasta. It's one of the easiest meals you will ever make.
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Course: Main Course
Cuisine: American, Mediterranean, Mexican
Keyword: Instant pot taco pasta, Instant pot taco pasta recipe, Instant pot taco recipe, Instant pot taco recipes
Prep Time: 10 minutes
Cook Time: 1 minute
Leave under pressure: 10 minutes
Servings: 6
Calories: 925kcal

Ingredients

  • 3 tbsp Coconut oil Olive oil would also be good.
  • 1 Large Onion (roughly chopped)
  • 4 Cloves Garlic (roughly chopped)
  • 2 tsp Chili powder I used mild.
  • 1 tsp Onion powder
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Cumin
  • ¼ tsp Cayenne pepper
  • Season to taste
  • 454 g Minced beef Turkey or pork mince would also work well.
  • 400 g Tomatoes (tinned)
  • 400 g Black beans (tinned & drained)
  • 500 g Pasta shapes I used fusilli.
  • 400 g Kidney beans (tinned & drained)
  • 800 ml Beef stock
  • 200 g Cheese (grated) I used cheddar.
Metric - US Customary

Instructions

  • Add the oil to the instant pot and set to saute.
  • When the oil is hot add the onion and fry until softened (around 3 minutes).
  • Add the onion and then all the spices. Season to taste and then add the beef.
  • Roughly brown the beef and then add the tomatoes, beans, pasta and stock.
  • Put the lid on the instant pot and set on high pressure for 1 minute. leave under pressure for a further 10 minutes and then do a quick release.
  • Remove the lid and stir in the cheese.
  • Serve and enjoy.

Video

Notes

We served ours with a garnish of coriander (cilantro) and some guacamole.
If you don't have all the spices a ready-made taco mix will work well.

Nutrition

Calories: 925kcal | Carbohydrates: 104g | Protein: 48g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 634mg | Potassium: 1438mg | Fiber: 16g | Sugar: 7g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 360mg | Iron: 8mg