• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Mexican

    Instant Pot Spicy Taco Pasta

    Published: Sep 7, 2017 · Modified: May 22, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 65 Comments

    1119 shares
    Jump to Recipe

    Unbelievably tasty, spicy, cheesy, and perfectly cooked Spicy Taco Pasta in the Instant Pot! We love this easy one-pot spicy taco pasta with ground chicken, onions, jalapeños, cilantro, and cheese that has all our favorite Mexican flavors packed in it.

    spicy taco pasta in a white bowl with fork

    Here is what it took for my 2 boys to make this SPICY taco pasta:

    • A relaxed and laid-back summer evening
    • A Bag of pasta shells
    • A pound of ground chicken
    • Taco Seasoning Mix
    • Favorite Cheeses

    Tips

    Here are my tips for a perfectly cooked Instant Pot Spicy Taco Pasta:

    • Add enough water/broth/sauce so that most of the pasta is under the liquids
    • For a well-cooked pasta, pressure cook pasta for half the time on the pasta box
    • For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute
    • Always add the cheese after the pasta is done pressure cooking
    • Quick releasing after pressure cooking will avoid overcooking the pasta

    Vegetarian

    How to make vegetarian Spicy Taco Pasta?

    • Substitute ground chicken with soy granules or a can of rinsed and drained black beans and a cup of frozen corn or diced mushrooms or zucchini
    • Stir in diced red/green/yellow/mixed peppers after the pressure cooking cycle is complete 

    Process

    Step by Step Instant Pot Spicy Taco Pasta Recipe:

    Step 1: Turn Instant Pot to Sauté mode and heat the oil. Add onions and jalapeños. Sauté for 2-3 mins. Add ground chicken. Break chicken which the spatula. Add taco seasoning and mix everything together.

    steps one through four showing how to cook instant pot pasta

    Step 2: Add salsa, 4 cups chicken broth, and pasta. Mix well and with the spatula push the pasta under the liquids. Make sure most of the pasta is under liquids for the pasta to cook well.

    steps five through eight showing how to cook instant pot pasta

    Step 3: Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure cook (Hi) for 3 mins. Note - cook time for the pasta shells we used was 7 minutes.

    Quick release and open Instant Pot. Stir in the cheeses and garnish with cilantro. Enjoy hot!

    Spicy Taco Pasta in the Instant Pot

    I rarely catch my two boys together cooking in the kitchen with me. But when that happens we create the most fun memories and a delicious meal!

    Here are boys together cooking and recording the footage:

    So proud to have this new recipe that the boys cooked in addition to the buffalo chicken chili and citrusy lentil soup!

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Taco Pasta served in a white bowl
    Print Recipe Pin Recipe Save Saved!
    5 from 10 votes

    Instant Pot Spicy Taco Pasta

    Spicy pasta with ground chicken, salsa and taco seasoning.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: dinner
    Cuisine: Mexican
    Servings: 7
    Calories: 488kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 2 tablespoon cooking oil
    • 1 large onion diced
    • 1 jalapeños diced
    • 1 pound ground chicken
    • 1 pound pasta we used pasta shells
    • 2 tablespoon taco seasoning mix we love trader joe’s
    • 2½ cup salsa
    • 4 cups low sodium chicken broth
    • ½ cup cilantro chopped
    • ½ cup cheddar cheese grated
    • ½ cup pepper jack cheese grated

    Instructions

    • Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
    • Add ground chicken. Break chicken with the spatula. Add taco seasoning and mix everything together.
    • Add salsa, chicken broth, and pasta. Mix well and with the spatula push the pasta under the liquids. Make sure most of the pasta is under liquids for the pasta to cook well.
    • Close Instant Pot with pressure valve to sealing. Pressure cook for 3 mins. Note: Cook time for the pasta shells we used was 7 minutes.
    • Quick-release and open Instant Pot. Stir in the cheeses and garnish with cilantro.

    Video

    Notes

    Here are my tips for a perfectly cooked Instant Pot Spicy Taco Pasta:
    • Add enough water/broth/sauce so that most of the pasta is under the liquids
    • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
    • For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute
    • Always add the cheese after the pasta is done pressure cooking
    • Quick releasing after pressure cooking will avoid overcooking the pasta
    Vegetarian Variation
    • This versatile recipe is easy to make vegetarian: Substitute ground chicken with soy granules or a can of rinsed and drained black beans and a cup of frozen corn or diced mushrooms or zucchini Stir in diced red/green/yellow/mixed peppers after the pressure cooking cycle is complete

    Nutrition

    Calories: 488kcal | Carbohydrates: 58g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 890mg | Potassium: 912mg | Fiber: 4g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Instant Pot Ragda Patties | Ragda Pattice
    Summer Berry Cake - Instant Pot »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Umme abdullah says

      June 16, 2019 at 11:58 pm

      If I want to reduce the pasta quantity to half and keep the rest of the recipe same, how much water/broth do you recommend I add?

      Reply
      • Archana says

        June 19, 2019 at 8:49 pm

        Just enough water/broth so most of the pasta is under liquids

        Reply
    2. MK says

      January 05, 2020 at 10:37 pm

      Loved this meal!! Accidentally added a little too much liquid, but saute'd a bit after quick release and used a slotted spoon for serving. It wasn't noticeable. We used more onion and added two bell peppers at the beginning, and added a can of kidney beans right after the pasta (we used macaroni, no issues: same cooking time as suggested here) for some extra fiber. Everything cooked together so well! This dish will definitely become a mainstay in my household. I did need to add some more salt for taste, since we had so many things to soak up the flavor.5 stars

      Reply
      • Archana says

        January 07, 2020 at 12:42 pm

        Thank you!

        Reply
    3. Gayatri says

      September 15, 2020 at 7:26 pm

      This looks so great! If using soy granules, when do you add those?

      Thank you!

      Reply
      • Archana says

        September 15, 2020 at 9:43 pm

        I would add them after sautéing onions

        Reply
    4. Jessica says

      October 04, 2020 at 12:21 pm

      Absolutely love this recipe! Both the vegetarian and meaty versions are complete hits with my family. Easy, delicious, and quick to prepare. It's a perfect weeknight meal or something to prep on the weekend and reheat throughout the week!5 stars

      Reply
    5. Nan says

      November 29, 2020 at 11:12 am

      I tried your recipe and the taste was very good. Thank You. Only problem was I got the 'burn' warning twice in my IP and i had to empty the contents to another bowl . Then washed the IP vessel and tried again. Had the same problem. After my second try the pasta was cooked. What did I do wrong? This happened another time with my mac and cheese too but it was not your recipe. It happened only with my pasta dishes and now I am hesitant cook pasta dishes in IP.5 stars

      Reply
      • Archana says

        November 30, 2020 at 9:33 pm

        Layer over salsa or tomato sauce on top. Do not mix in. This will resolve the burn problem with newer instant pots

        Reply
    6. Meena says

      December 07, 2020 at 7:48 pm

      Made the vegetarian version (using black beans, mushrooms and bell peppers) for my family a few days ago and it was amazing! Followed your directions to a T, including making sure to layer the salsa over the mixed pasta and broth to prevent burning issues. IMO, adding in the bell peppers in raw at the end of cooking heightens this dish so much that I recommend trying it out even if you're sticking to the chicken version. The residual heat is enough to cook them slightly, but still retain their crunchiness, which complements the cheesy pasta SO WELL. Thank you so much Archana for another hit 🙂

      Reply
    7. Bindi says

      December 08, 2020 at 6:57 pm

      Hi.. what kind of salsa do u use ? Want to clarify salsa plus Taco seasoning and tomato sauce?

      Reply
      • Archana says

        December 10, 2020 at 12:55 pm

        Any red tomato salsa works. I usually use trader joe's or whole foods brand

        Reply
    8. Dee Taylor says

      January 24, 2021 at 2:11 pm

      Made this for the first time today, was super easy and delicious. Opted for vegetarian with corn and black beans. Can see this becoming a weekly staple!5 stars

      Reply
    9. Aditi says

      April 05, 2021 at 7:03 pm

      Hi Archana,
      I made it today for the first time and it was a big big hit...everybody in my family loved it..my 3 year old said she loves this pasta the best!5 stars

      Reply
      • Archana says

        April 06, 2021 at 3:07 pm

        Love this so much! Thank you!

        Reply
    10. Dharti says

      April 12, 2021 at 8:51 pm

      Wow I made this today and this is on my on repeat list. Thanks for such wonderful recipe.5 stars

      Reply
    11. Shivani says

      April 27, 2021 at 3:27 pm

      My kids loved it! Thanks for the recipe!5 stars

      Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    1119 shares
    • 334