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taco pasta in a white bowl
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4.52 from 45 votes

Instant Pot Vegetarian Taco Pasta

Easy one pot spicy taco pasta with beans, veggies, cilantro and cheese.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Entree
Cuisine: Mexican
Servings: 7
Calories: 439kcal

Ingredients

  • 1 tablespoon cooking oil
  • 1 large onion diced
  • 1 jalapeño diced
  • 1 can black beans rinsed and drained
  • 1 cup mushrooms diced
  • ½ cup red peppers diced
  • 1 cup frozen corn optional
  • 1 pound pasta shells
  • 2 tablespoons taco seasoning mix
  • cup salsa
  • 4 cups low sodium vegetarian broth

Garnish

  • ½ cup cilantro chopped
  • 1 cup pepper jack cheese grated
  • 1 avocado diced, optional

Instructions

  • 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.

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. This timing also works for gluten-free pasta 
  • Remember to add the cheese after the pasta is done pressure cooking

Nutrition

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
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