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Easy Instant Pot Taco Pasta two bowls and golden forks

Easy Instant Pot Taco Pasta

Easy Instant Pot taco pasta takes taco Tuesday into a one pot wonder! Jam packed with lean protein, corn, black beans, this is a weeknight meal that is your next family favorite. 

Course Instant Pot
Cuisine American
Keyword Instant Pot Pasta, one pot pasta, taco pasta
Servings 6 servings
Calories 431kcal


  • 6 Quart Instant Pot


  • 2 tbsp olive oil
  • 1 small onion, diced approx 1 cup
  • 1 lb ground turkey
  • 28 fl.oz can fire roasted diced tomatoes
  • 12 oz can corn, drained.
  • 14 oz can black beans, drained and rinsed.
  • 1 cup red pepper, diced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 cups pasta shells
  • 2 cups water
  • 1 cup shredded cheddar cheese


  • Press saute on your instant pot and add the oil to the instant pot.
  • When the oil is hot, add the ground turkey.
  • When the turkey is about half done, add the onion.
  • Continue to saute until the turkey is cooked and no longer pink.
  • Press cancel and make sure there are no brown bits left on the pot. If there are bits left, you could get the burn signal.
  • Add the beans, corn, tomatoes, red pepper, and spices to the pot.
  • Stir to combine.
  • Add the pasta shells on top.
  • Add the water and lightly press the pasta down below the surface. Do not stir.
  • Place the lid on the Instant Pot, and set to sealed.
  • Set the Instant Pot to 3 minutes on high pressure.
  • When the time is up, quick release the pressure.
  • Stir in the cheese.
  • As the pasta cools it will tighten up so don't worry!
  • Add your toppings of choice to your dish! Cilantro, and sour cream are great options!


This recipe has not been tested in an 8 quart Instant Pot. 


Calories: 431kcal | Carbohydrates: 42g | Protein: 30g | Fat: 18g | Fiber: 7g | Sugar: 6g