Chase Laughter

Instant Pot Taco Spaghetti

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Instant Pot Taco Spaghetti is a mix of tomatoes and chilies and spaghetti which creates its own taco-seasoned sauce.

This recipe is combining two favorites into one… spaghetti with all the wonderful taco flavor and seasonings. A family favorite dinner that you just dump and go and only requires a few ingredients. A complete pasta dish that feeds all five of us for under ten dollars. Simple, tasty and so delicious!

How long does it take to cook pasta in a pressure cooker?

It’s going to depend on the type of pasta and the other ingredients cooked with it. This recipe will require 8 minutes at high pressure. It is important to remember that you should plan for the time it takes the pot to come to pressure. When you’ve used it to sauté the meat like we have here, it can be a bit faster, but can take around 10 minutes.

How to make Instant Pot Taco Spaghetti

  1. Saute’ the ground beef in the Instant Pot. Deglaze and pour out any grease.
  2. Add in taco seasoning, Rotel, tomato paste and water. Mix until well combined.
  3. Add in uncooked spaghetti and gently submerge under the water.
  4. Pressure cook for 8 minutes on HIGH with a quick release.
  5. Once complete, scoop into bowls, add shredded cheese on top and enjoy!

WANT TO TRY TACO SPAGHETTI?

PIN IT TO YOUR INSTANT POT OR DINNER BOARD TO SAVE FOR LATER!

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taco spaghetti

taco spaghetti

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 12 minutes
Total Time: 30 minutes
Cheesy Taco Spaghetti is the ultimate dinner comfort food. Cheesy pasts loaded with taco seasoned ground beef, tomatoes & chilies.

Ingredients

  • 1 lb ground beef
  • 1 pkg taco seasoning
  • 1 can Rotel tomatoes and chilies, 10 oz
  • 1 can tomato paste, 3 oz.
  • 1 lb uncooked spaghetti
  • 4 c water
  • 2 c taco Mexican blend shredded cheese

Instructions

  1. Saute' the ground beef in the Instant Pot. Deglaze and pour out any grease.
  2. Add in taco seasoning, Rotel, tomato paste and water. Mix until well combined.
  3. Add in uncooked spaghetti and gently submerge under the water.
  4. Pressure cook for 8 minutes on HIGH with a quick release.
  5. Once complete, scoop into bowls, add shredded cheese on top and enjoy!

Did you make this?

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© Rebecca Stevens

Reader Interactions

Comments

  1. Norma Pescherine

    I have the egg bite accessory for my instant pot, but the lid is only for storage, and not able to go in the IP. I would like to try your cheddar biscuits, but want to know if they could be cooked with foil as the lid?

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