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Vegetarian Instant Pot Taco Pasta
This Vegetarian Instant Pot Taco Pasta is a delicious one-pot meal made using pasta, black beans, and veggies like peppers, and corn. Loaded with Mexican flavors, this taco pasta is cheesy, spicy, tasty, and ready in 30 mins. A healthy and family-friendly recipe that's perfect for weeknights!!
Equipment
Ingredients
- 1 pound pasta shells or macaroni, penne, rotini
- 2 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 cup yellow onion chopped
- 1 jalapeño chopped (optional)
- 1 cup red bell pepper chopped
- 1 cup corn kernels using frozen
- 1 teaspoon salt adjust to taste
- 1 teaspoon dry oregano
- 1 teaspoon cumin powder
- ½ to 1 teaspoon red chili powder or paprika, adjust to taste
- 1 tablespoon taco seasoning
- ¼ teaspoon black pepper
- 4 cups vegetable broth or water
- 1 cup tomato sauce
- 1 cup salsa
- 1 cup canned black beans drained and rinsed
- 1-2 cups Mexican cheese blend shredded
- ¼ cup cilantro chopped
- 4 spring onions greens chopped
Instructions
- Start Instant Pot on sauté mode and heat the oil. Add ginger garlic followed by onions and jalapeños. Sauté for 2-3 minutes
- Add veggies - bell pepper and corn and sauté for a minute.
- Stir in the spices - red chili powder, cumin powder, salt, pepper, and taco seasoning. Mix until well combined. Turn off the Instant pot sauté mode at this point.
- Add broth and mix well. Add in the pasta and with the spatula push the pasta under the broth or liquid.
- Layer the sauce and salsa on top followed by black beans but do not mix.
- Close the Instant Pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position.
- Once cooking time is done, quickly (but carefully) release all the pressure. Stir the pasta gently to mix everything.
- Taco Pasta is ready! Serve it immediately, warm topped with cheese (as much as you like), cilantro, and green onions. You can also add avocado and sour cream for a more creamy texture.
Video
Notes
The cooking time and liquid quantity can vary based on the type of pasta used. The cooking time and liquid quantity mentioned in the recipe work best for Elbow macaroni, pasta shells, rotini, mini penne, or farfalle pasta.
To derive the cooking time for pasta in Instant Pot half the time on the pasta box minus 1 minute.
Depending on your spice preference you can add or skip adding jalapeños. Likewise, adjust the quantity of taco seasoning to your liking.
You can use a combination of salsa and tomato sauce or either of them based on your taste preference. You can also replace the tomato sauce with tomato puree or marinara sauce. The taste will vary accordingly but still delicious!
To make cheesy taco pasta, add the cheese after opening and mixing the pasta, and close the lid for 2 mins for the cheese to melt.
This pasta is best served immediately or else it can get overcooked.
If there is water left after opening the lid, mix and close the lid for 5-10 mins and the pasta will soak up all the liquid.
To make this pasta on the stovetop, cook the pasta separately as per package instructions and then add it to the prepared sauce.
To make it vegan, skip the cheese or use vegan cheese, and to make it gluten-free use gluten-free pasta and taco seasoning.
Nutrition
Calories: 490kcal | Carbohydrates: 79g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 1817mg | Potassium: 689mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1882IU | Vitamin C: 44mg | Calcium: 194mg | Iron: 3mg
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