Creamy, hearty, and delicious, this Instant Pot Taco Pasta recipe combines the flavors of Mexican and Italian classics into a tasty one-pot meal. In this easy, 30-minute vegetarian recipe, pasta, beans, and corn are cooked with salsa and zesty taco seasoning, then finished with gooey cheese and cilantro.

Want to save this recipe?
Jump to:
This Instant Pot Taco Pasta is a weeknight lifesaver-creamy, cheesy, and packed with bold taco flavors, all made in one pot in under 30 minutes.
I first made it on a school night that ended with tennis practice-I jazzed up leftover mac and cheese with taco seasoning and peppers, and it was an instant hit. This Mexican-Italian fusion recipe is an easier Instant Pot adaptation.
Here's Why We Love This Recipe:
- It's an easy one-pot meal made with pantry and fridge staples in under 20 minutes.
- This Vegetarian Taco Pasta is a fun twist that combines all the delicious taco flavors with pasta.
- The black beans and veggies pack in protein and fiber.
- It's easy to customize. Make it with your favorite beans, veggies, and pasta shape. Stir in more or less cheese, and finish it with your favorite taco toppings.
You Might Also Like: Easy One Pot Pasta Dinners

Ingredients - Notes & Substitutions
Here's what you need to make this delicious one-pot cheesy taco pasta:

- Oil: Use olive or avocado oil or any neutral oil you have on hand.
- Garlic & Onion: Grate or finely chop two cloves or use two teaspoons of garlic paste. As for onions, use whatever you have on hand- red, white, or yellow. Just chop it medium-fine.
- Vegetables: We're using pepper and corn in this recipe. Use any color of bell peppers and chop them about the same size as the onions. For corn, use either fresh or frozen (no need to thaw).
- Broth: I use vegetable broth to infuse more flavor in the cooking liquid. You can also use chicken broth if you're okay with this dish not being vegetarian.
- Pasta: Elbow macaroni or any small-shaped pasta works great.
- Salsa: Use any medium-thick salsa. My preferred brand is Salsa Authentica from Trader Joe's.
- Beans: Black beans are my pick since they're rich in plant-based protein and fiber, and taste delicious in Mexican-inspired dishes. Alternatively, use kidney or pinto beans.
- Taco Seasoning: You can use your favorite brand here. I use the Trader Joe's brand.
- Cheese: Store-bought finely shredded Mexican blend cheese saves time and melts easily in the pasta. If you have the time, get a block of Pepper Jack, Monterey Jack, and Cheddar and grate it using the small holes on the box grater.
- Toppings: This is where you can customize this pasta. I serve this pasta with sour cream, cilantro, extra cheese, guacamole, or avocado chunks. You can top it with your favorite taco toppings.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Taco Pasta
Here are the step-by-step instructions on how to make this easy Taco Pasta in an Instant Pot, or any comparable electric pressure cooker.
- Preheat the Instant Pot to Saute mode. When hot, add oil, crushed garlic, chopped onions, and peppers, and saute for 30 seconds. (pic 1)
- Add the stock, followed by pasta. Gently press down the pasta with a wooden spoon to submerge it. (pic 2)
- Pour the salsa evenly over the pasta. Don't stir. Spread the frozen corn evenly and drain the beans, then add taco seasoning. (pics 3 & 4)
- Close the lid and pressure cook for 3 mins. For time variations for different pasta shapes, refer to the notes.

- After the cooking time is up, carefully release the pressure manually. Open the lid once the pin drops.
- Stir in the shredded cheese and mix it well (pics 5 & 6). Garnish with chopped spring onions, chopped cilantro, avocado chunks, and a squeeze of lime. Enjoy!

Want to use another shape of pasta? Refer to the pasta cooking time chart in this article: Instant Pot Pasta.
Alternate Method: Stovetop Recipe
To make this cheesy taco pasta recipe on the stove, follow these simple instructions:
- Heat oil in a pasta pot on medium-high heat. Saute crushed garlic, chopped onions, and peppers for 30 seconds.
- Add 3 cups stock for 2 cups of elbow pasta and bring it to a boil. Then, add pasta, salsa, frozen corn, drained beans, and taco seasoning. Mix well.
- Reduce the heat to medium, cover, and cook according to the time suggested on the pasta package or until the pasta is tender. Stir once or twice to check that the liquid hasn't evaporated. If it looks dry, add ½ cup water or more as needed, depending on the pasta's doneness.
- Turn off the heat when the pasta is tender. Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro, and a squeeze of lime. Enjoy!

Serving Suggestions
Although this pasta doesn't really need any accompaniments, you can elevate the dish by serving a variety of toppings.
This includes sour cream, salsa, fresh pico de gallo, chopped avocado, guacamole, sliced jalapeno, and cilantro, just to name a few.
How to Store
Taco pasta stores easily in an airtight container. Refrigerate for up to 5 days. To reheat, simply microwave for 1-2 minutes.
I wouldn't recommend freezing the leftovers since the cheesy sauce disintegrates upon defrosting.
Try a Variation
- Add chicken: Saute bite-size chicken pieces with the onions and peppers for a few minutes, and follow the recipe instructions.
- Add ground meat: You can ground chicken, beef, or turkey in this dish by simply sauteeing the ground meat for 3-4 minutes before adding onions and peppers.
- Switch the beans: Add kidney or pinto beans instead of black beans.
Recipe Tips & Notes
- Pasta shapes: If you want to use another shape of pasta, refer to the pasta cooking time chart in this article: Instant Pot Pasta.
- Instant Pot cooking tip: After adding salsa, do not stir the pasta. This prevents the possibility of a burn error.
- Stovetop recipe: If using the stovetop recipe, remember to add 3 cups of liquid for 2 cups of pasta.
- Make it creamier: If you want to make this dish more creamy and rich, you stir in a few tablespoons of sour cream after cooking.
- Shredded cheese: I like using a shredded Mexican 3-cheese blend in this recipe, but you can use any melting cheese you like. Also, you can customize the cheesiness of this dish. Stir in more or less cheese, based on your liking.
- Add toppings: This pasta is delicious as-is, but if you want to add some topping, you can use traditional taco toppings, including salsa, guacamole, sliced jalapeños, chopped avocado, cilantro, etc.
- How to add chicken or ground meat: To add meat or chicken to this recipe, simply saute some ground meat or cubed chicken with the onions and peppers and follow the recipe instructions.
Frequently Asked Questions
You can serve a variety of toppings with taco pasta, including sour cream, salsa, cheese, chopped avocado, jalapeno, and cilantro, just to name a few.
To reheat taco pasta, microwave for a minute, stir the pasta, then heat in 30-second increments until it is warmed through.
Yes, you can. Simply follow the cooking time and instructions listed on the box of your favorite brand.
More One-Pot Pasta Dinners
These recipes are part of the Pasta and Noodles Recipes collection:
📖 Recipe

Instant Pot Taco Pasta
Want to save this recipe?
Video
Equipment
Ingredients
Pressure Cook
- 1 tablespoon olive oil
- 2 teaspoon garlic 2 cloves
- 1 cup onion, chopped 1 medium onion
- 1 cup bell pepper (your choice)
- 1½ cups vegetable broth (or water, adjust seasoning if adding water))
- 8 ounces elbow macaroni (2 cups)
- 12 ounces Salsa (1 jar) (I use Trader Joe's Salsa Authentica)
- 1½ cups frozen corn
- 15 ounces canned black beans (1 can) (rinsed and drained)
- 2-3 tablespoons taco seasoning (adjust to taste)
Garnish After Pressure Cooking
- 1 cup shredded mexican cheese (adjust to taste) - skip for vegan
- 1 tablespoon chopped spring onions for garnish
- 2 tablespoon cilantro, chopped
- juice of lime
Instructions
Instant Pot Recipe
- Plug in the Instant Pot and select Saute. When hot, add oil, crushed garlic, chopped onions, peppers, and saute for 30 seconds.
- Add the stock followed by pasta. Gently press down the paste with a wooden spoon to completely submerge it. Pour the salsa evenly over the pasta. Don't stir.
- Top that with frozen corn and drained beans. Sprinkle taco seasoning and gently spread it over the corn and beans.
- After the cooking time is up, carefully release pressure manually (QR). Open the lid once the pin drops.
- Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro, avocado chunks, and a squeeze of lime. Enjoy!
Stovetop Recipe
- Heat oil in a pasta pot on medium-high heat. Saute crushed garlic, chopped onions, peppers for 30 seconds.
- Add 3 cups stock for 2 cups of elbow pasta and bring it to a boil. Then, add pasta, salsa, frozen corn, drained beans, and taco seasoning. Mix well. Reduce the heat to medium, cover and cook for the suggested time on the pasta box, or till pasta cooks through.
- Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro, and a squeeze of lime. Enjoy hot!
Notes
- Pasta shapes: If you want to use another shape of pasta, refer to the pasta cooking time chart in this article: Instant Pot Pasta.
- Instant Pot cooking tip: After adding salsa, do not stir the pasta. This prevents the possibility of a burn error.
- Stovetop recipe: If using the stovetop recipe, remember to add 3 cups of liquid for 2 cups of pasta.
- Make it creamier: If you want to make this dish more creamy and rich, you stir in a few tablespoons of sour cream after cooking.
- Shredded cheese: I like using a shredded Mexican 3-cheese blend in this recipe, but you can use any melting cheese you like. Also, you can customize the cheesiness of this dish. Stir in more or less cheese, based on your liking.
- Add toppings: This pasta is delicious as-is, but if you want to add some topping, you can use traditional taco toppings, including salsa, guacamole, sliced jalapeños, chopped avocado, cilantro, etc.
- How to add chicken or ground meat: To add meat or chicken to this recipe, simply saute some ground meat, or cubed chicken, with the onions and peppers and follow the recipe instructions.
Nutrition
This recipe has been recently updated with new photos, tips, and alternate cooking methods.













Abbi says
Hi! When do you add the salsa in when cooking this on the stovetop? Thank you!
Aneesha Gupta says
Hi Abbi, you add salsa along with pasta, beans and corn. Sorry for the confusion, I've specified it in the recipe steps as well. I hope you enjoy it!
Carrie says
I'm not clear about the "Instant Pot" label. Does that mean the 3 qt or the 6 qt. This recipe seems like an awful lot of stuff to squeeze into a 3 qt, but I can't tell for sure.
Aneesha says
Hi Carrie, this recipe was filmed in a 6Qt, but I've made it in a 3 qt as well. The thing to remember is that the instant pot insert should never be filled more than 3/4 of the way. Hope this helps!