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.

My kids love taco and we traditionally love the idea of Taco Tuesday. Therefore, when I came with this idea of vegan taco Pasta, I was totally excited.

I tested this recipe while my kids were at school so as to give them surprise with their favorite flavors on a weeknight.

It worked….and I succeeded in making it a one pot meal. I was amazed to cook pasta in a pressure cooker and yet get the same consistency and texture that of a stove top.

When I served this taco pasta with my Mexican coleslaw salad, we were overjoyed by our Mexican table spread. Everything tasted so good.

Moreover, it’s a quick recipe that requires no baby sitting and gets ready in less than 30 minutes. Also, not many dishes too. Yay!!!!

It’s a winner recipe and now I frequently make it. However, I also tested it on stove top to make sure both the options are available to you guys.

I love my pressure cooker and I have made many sweet and savory dishes like cranberry sauce, apple crisp, Zuppa Toscana and vegan potato corn chowder. All these have been so quick and hassle free.

This time, I cooked pasta and I totally nailed it.

Hence, I am sharing this Instant Pot Taco pasta recipe with you today.

Ingredients you will need

Olive oil
Garlic
Onion
Bell peppers
tomatoes
Black beans
Elbow pasta
Water
Taco seasoning
Salt
For garnishing
More taco seasoning
Lemon juice
Cilantro
Avocado

I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.

If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.

Ingredients notes:

Oil – olive oil or grapeseed oil works here. Even avocado oil blends in well.
Onions – I used red onions because we love it in everything. However, yellow/white onions also work here.

Bell peppers – use colored bell peppers to make it more interesting and beautiful. I used green and red but you may go up to orange and yellow as well.

Black beans – its high in protein and low in calories. Adds lot of flavors and nutrition to this recipe. A simple canned black bean enhances this one pot taco pasta and makes it more desirable.

Elbow pasta – well we loved it with the macaroni pasta. It tastes the best but you may go for rotini as well.

Taco seasoning – it’s a simple spice blend with Mexican flavors and is my favorite.

For detailed measurements of ingredients, please scroll down to the printable recipe card.

How to make Instant Pot Taco Pasta

Firstly, in the sauté mode I heated oil and sautéed garlic and onion in it.

Secondly, I tossed in bell peppers and sautéed for 30 seconds.

Next, I mixed in tomatoes and black beans and mixed it well. Then, I added dry pasta to it and mixed it for about 1 minutes.

Thereafter, I added water, taco seasoning and salt to it and stirred it. Then, I cancelled the sauté mode.

Afterwards, I closed the lid and sealed the valve of my instant pot/pressure cooker and turned it on at manual high for 10 minutes. Once done, I released its pressure and opened the lid.

Then, I mixed it well scrapping from the bottom and closed the lid again. (I did not seal it though). I let it rest covered for 5 minutes and the all the liquid was absorbed.

Lastly, I opened its lid again and mixed it for 2 minutes scrapping from bottom.

I served it with lots of chopped cilantro, some avocado, few drops of lemon juice and sprinkled more taco seasonings.

It was simply yum.

We all loved it so much that all we wanted to focus on what were eating and this Mexican taco pasta was gone within minutes.

We happily satisfied our hungry bellies.

I was very happy to see those cute smiles of approval.

I am sure your family will love this dish as well so make it ASAP.

To make it on stove top

Cook 2 cups elbow pasta as per package instructions. Drain it and keep it aside. In the meanwhile, heat olive oil in a nonstick pan and sauté garlic along with all the vegetables. Then, toss in black beans, taco seasoning and salt. Mix it well and fold in cooked pasta along with ¼ cup vegetable broth. Mix and cook for few minutes or until the liquid is absorbed at low-medium flame. Remove the lid and mix it again scrapping from the bottom. Serve it with the suggested garnishing.

Expert tips:

• After opening the lid and releasing the pressure when you first open the lid quickly stir and close the lid back again. Do not seal the valve. This helps in absorbing all the liquid.
• Most importantly, after opening the lid for the second time make sure to mix it thoroughly by scrapping from the bottom for at least 3-4 minutes. This helps it getting the right texture and the pasta also fluffs better.

Hungry for more? You may enjoy these as well:
Farro Black Beans Mexican Bowl
Vegan Queso Cauliflower Dip
Instant Pot Pasta Fagioli Soup
Creamy Coconut Pasta
Jalapeno Cheese Pasta

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Did you make it?
If you get a chance to make this recipe then please leave your feedback along with a 5-star rating in the comments below.

You may also checkout my cookbooks for everyday vegan comforting recipes.

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