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Instant Pot Vegetarian Taco Pasta
Easy one pot spicy taco pasta with beans, veggies, cilantro and cheese.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Entree
Cuisine: Mexican
Servings: 7
Calories: 439kcal
Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
Add black beans, mushrooms and peppers. Add taco seasoning and mix everything together.
Add salsa, broth and pasta. Mix well gently pushing the pasta under the liquids.
Close the 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. Garnish with cilantro. Serve with topped with cheese and avocados.
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. This timing also works for gluten-free pasta
- Remember to add the cheese after the pasta is done pressure cooking
Calories: 439kcal | Carbohydrates: 74g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 807mg | Potassium: 718mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1072IU | Vitamin C: 22mg | Calcium: 178mg | Iron: 2mg