This Mexican flavored Instant Pot Taco Pasta is absolutely comforting, satisfying and easy to make. It’s made vegan with very simple pantry staples. It makes an easy and quick weeknight dinner as well.
Course Main Course
Cuisine American, Mexican
Keyword how to make instant pot taco pasta, taco pasta recipe, vegan taco pasta, vegetarian taco pasta
Turn on your instant pot at sauté mode and heat oil in it. Sautee garlic and onions in it for 1-2 minutes or until translucent.
Toss in chopped bell peppers and mix it well for 30 seconds.
Add tomatoes and black beans then give it a nice mix. Then add pasta to it and mix well for about 1 minute.
Add water, taco seasoning and salt. Cancel the sauté mode and close the lid followed by sealing the valve. Turn it on at manual high for 10 minutes.
Once done, release the pressure. Open the lid and give it a nice stir scraping from the bottom. Close the lid again quickly but do not seal it. Let it rest for 5 minutes. This will help absorb the extra liquid.
Open the lid and stir it again nicely scraping from the bottom for about 1 minute. Do not break the pasta though. This fluffs the pasta absorbs any remaining liquid.
Serve it with the garnishes of your choice and enjoy it hot.
Notes
Stove top option: Cook 2 cups pasta as per package instructions. Drain and keep it aside. In the meanwhile, heat oil in the pan and sauté garlic and all the vegetables. Then add black beans, taco seasoning and salt. Mix and toss in cooked pasta along with ¼ cup vegetable broth. Mix and let it cook covered at low flame for 5 minutes. Turn it off and mix again scarping from the bottom. Serve as suggested.
This recipe tastes best when served immediately. However, refrigerate the leftovers in the air tight glass container for about 5 days.
The nutritional information is provided without the garnishing. It will vary depending on your toppings.