Instant pot Mexican Taco pasta | Vegetarian Taco pasta with Beans

Tacos are always a hit with both kids and adults. This easy vegetarian taco pasta is made with salsa, beans, and mexican cheese blend, all tossed in a creamy sauce.

Garnish with your favorite taco toppings for a quick and family friendly dinner option!

MAIN INGREDIENTS

Pasta – 8 ounce (2 cups) Dried Rotini pasta or any type of pasta

Vegetables – 1 cup chopped onion, 2 tsp minced garlic, 1 cup diced bell pepper and 1 medium size jalapeno (deseeded & chopped)

Salsa – 12 ounce (1 jar) Chunky Salsa hot, if you prefer less spice use medium salsa

Seasoning – 2 to 3 tbsp of Taco seasoning (adjust according to your taste) and salt as required

Broth – 1.5 cups of Vegetable broth or water

Beans – 15 ounce Canned black beans (rinsed and drained)

Cheese – 1 cup of Shredded Mexican cheese blend, for vegan skip this or add nutritional yeast

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

Set Instant pot to saute mode high, add 1 tbsp oil, once heated add minced garlic, chopped onion, deseeded & chopped jalapeño, diced bell pepper and sauté for 2 minutes.

STEP 2 :

• Switch off the heat (press cancel)
• Add 1 cup vegetable broth and deglaze the pot very well. Make sure there’s nothing stuck at the bottom.
• Now add remaining 1/2 cup of broth, then pasta and sprinkle taco seasoning with salt. Gently press down with a wooden spoon.  

STEP 3 :

• Pour Salsa evenly over pasta. Don’t mix.
• Top with rinsed and drained canned black beans.
• Close instant pot and set pressure valve to sealing and pressure cook at high for 5 mins.
• When the cook time is up, quick release the pressure. Turn the pressure cooker off.

STEP 4 : Final preparation

After pin drops open the lid. Stir in shredded Mexican cheese blend  and mix it well. Skip the cheese for vegan or use nutritional yeast.

STEP 5 : Serving

Garnish with Mexican cheese blend, chopped avocado, chopped spring onions, chopped cilantro and a squeeze of lime. Enjoy hot !

TIPS AND TRICKS:

Storage: This one-pot recipe stays fresh in the refrigerator for days. Cool it completely and store it in an airtight container.

It Freezes well too. If you are planning to freeze it, don’t add cheese.  Let the pasta cool down completely, store it in airtight freezer containers. It stays good for up to 2 months.

When you are ready to eat, take out from the freezer, let it come to room temperature, and warm it in the microwave or a pan. Add cheese before serving and mix.

Variations:

• I added Mexican cheese blend, you can also use Colby jack cheese or cheddar cheese.
• You can substitute salsa with diced tomatoes.
• You can also make this Cheesy Taco Pasta as cheesy as you’d like. If you want your pasta to be cheesy I suggest 1.5 cups of cheese instead of 1 cup.
• You can make it less spicy as well, use medium salsa instead of hot salsa.

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