Taco Spaghetti just got ultra quick and easy with your Instant Pot. The beef gets sautéed right in you pot, and then you add the spaghetti and a 4 minute pressure cook time for this easy weeknight dinner your whole family will love!
Course Instant Pot
Keyword Instant Pot Pasta, instant pot spaghetti, taco spaghetti
Prep Time 5minutes
Cook Time 10minutes
1.5lbslean ground beef
3 cupsbeef broth
8 ozdry spaghetti noodles
½cupshredded cheddar cheese
½cupshredded mozzarella cheese
fresh diced tomatoes
Press the sauté button on the Instant Pot.
Once the pot is hot, add the ground beef, breaking it up as it cooks.
When the beef is about 90% cooked, add the onions, garlic, and taco seasoning. Sauté for 2 minutes.
Pour the beef broth into the pot, and scrape the bottom of the pot to remove any brown bits. This is really important to do to avoid the dreaded burn notice.
Add in the Rotel tomatoes and taco seasoning, and mix.
Break your spaghetti in half (and hear the Italians cry). Fan it out in the pot like the image. This prevents the spaghetti from sticking in a big clump.
Gently push the dry noodles down into the liquid as best you can. It is OK that not all of the noodles are in liquid.
Pressure cook for 4 minutes. If you choose a different noodle, simply change the cook time to half the time on the package.
Carefully, quick release the pressure. Sometimes, pasta can foam. If spurting of foam starts. Release pressure for a second, close the valve for 2 and repeat (this is an intermittent quick release).
Give the pot a gentle stir and add the shredded cheese.
Let the pot sit a few minutes to allow the cheese to melt. If you dislike cleaning the cooled cheese out of the pot, you can also just add the cheese to the individual dishes once plated.
Add salt and pepper to taste as well as the toppings of choice.
Nutrition information is an estimate only. Does not include toppings.