Instant Pot Taco Spaghetti
When your family wants the same old favorites, but. you would like to mix things up, literally mix them up! Combine two delicious meals like spaghetti and tacos to make this Instant Pot Taco Spaghetti!
If there’s one thing I prefer making in the pressure cooker these days instead of the slow cooker, it’s pasta. My family went nuts for the Instant Pot Veggie Packed Spaghetti, but I wanted to try something with a little different twist. It didn’t take long for my mind to land on the idea of combining my love of tacos with their love of spaghetti to make one delicious dinner.
So you may wonder, how long does it take to cook pasta in a pressure cooker?
- It’s going to depend on the type of pasta and what else you have cooking with it. For this recipe plan for 8 minutes at high pressure
- also, it important to note that you should plan for the time it takes the pot to come to pressure. When you’ve used it to sauté the meat like we have here, it can be a bit faster, but can take around 15 minutes.
- I would also recommend planning around 5 minutes to let the pressure release naturally before performing a quick release. There will still be some liquid in the top of the pot and you don’t want to risk getting burned with the spatter.
I often get asked, why do you cook with a pressure cooker instead of the “normal way”?
- For recipes like this, it’s awesome to make everything in one pot for a quick meal and less cleanup
- No need to boil and drain the pasta, which is just an extra step
- I find that the pasta gets cooked perfectly, and I don’t have to stress about keeping a close eye on it because I already know just how the recipe will come out after setting the time
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Instant Pot Taco Spaghetti
When your family wants the same old favorites, but. you would like to mix things up, literally mix them up! Combine two delicious meals like spaghetti and tacos to make this Instant Pot Taco Spaghetti!
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Ingredients
- 1 pound ground beef
- 1 yellow bell pepper
- 2 tablespoons taco seasoning
- 14.5 oz canned salsa style diced tomatoes
- 15 oz canned black beans
- 4 oz whipped cream cheese
- 16 oz thick dried spaghetti noodles
- 15 oz tomato sauce
- 4 cups chicken broth
Instructions
- Heat pressure cooker to saute
- Add ground beef and cook while breaking apart with a spatula until fully cooked
- Remove ribs and seeds from pepper and dice, add to ground beef
- Stir in seasoning, tomatoes, beans and cream cheese
- Break apart spaghetti noodles and add to pot
- Top with sauce and broth and make sure noodles are covered
- Cover and seal and place on manual high pressure for 8 minutes
- Allow 5 minute natural pressure release then perform quick release
- Stir until combined and allow to rest for 10 minutes before serving
Nutrition
Calories: 452kcalCarbohydrates: 59gProtein: 26gFat: 12gSaturated Fat: 5gCholesterol: 52mgSodium: 660mgPotassium: 897mgFiber: 7gSugar: 5gVitamin A: 570IUVitamin C: 37.5mgCalcium: 80mgIron: 4.5mg
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Important nutritional disclaimer
Great recipe! Definitely a different taco Tuesday! I did add a few black olives and mushrooms I had leftover and used salsa too, and topped it off with Mexican cheese! I wish I knew how to add a picture. Definitely will be making again! Thanks!
I don’t have the cream cheese. Is there something else I should use instead?
Unfortunately I think it’s the best option in this particular recipe.
I changed up a few things based on what we had on hand and what we prefer. I puréed a can of Rotel in place of the peppers and onions. In place off the tomato sauce, I used a 25 Oz jar of spaghetti sauce. We didn’t add the beans. I also added garlic powder, onion powder and pepper to the meat as I browned it. It turned out delicious in my Ninja Foodi! Thank you for the recipe.
I tried making this recipe and hadvalot of trouble. The burn signal came on twice and after that I dumped the food out, washed the pot and tried again. Nope! Burn signal came on again. Three times! My food stuck again on the bottom. ☹
hmmmm. I’ve never had that happen to me with this recipe. Is it possible the liquid did not get down to the bottom of the pot?
I also got a burn notice. I make a spaghetti recipe that calls for the beef, then noodles, then tomatoes and sauce on top, plus 36 ounces of water. I never get a burn notice with that. I will be adding water and modifying how I make this next time.
Can you make this recipe (and your other veggie spaghetti recipes) with frozen veggies and frozen cooked ground beef? If so, how would you adjust the recipe? I’m a newbie to the Instant Pot! Thanks!
Yes. Frozen veggies should not require any adjustments. To cook frozen ground beef you first have to run a cycle to thaw it. I haven’t done that myself but here is a link to a trusted source about how to do it: https://instantloss.com/thaw-ground-meat-instant-pot/
Haven’t made any recipes yet. Comment later?
of course.
I thought this was a Slow cooker recipes and not the pressure cooker.Thanks for letting me know when you are done with my Slow cooker recipes I don’t have time to think about how I am spaghetti and tacos.
Really? there are tons of slow cooker recipes on this site – and they’re FREE!