Instant Pot Vegetarian Taco Pasta
Easy one-pot spicy taco pasta with beans, veggies, cilantro, and cheese
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 large yellow onion (diced)
- 1 jalapeño (diced)
- 1 can black beans (rinsed and drained)
- 1 cup mushrooms (diced)
- ½ cup red peppers (diced)
- 1 cup fresh or frozen corn (optional )
- 1 pound pasta shells
- 2 tablespoons taco seasoning mix (** love trader joes or Primal Palate )
- 2 cups salsa
- 4 cups low sodium vegetable broth
- ½ cup cilantro chopped
- 1 cup pepper jack cheese (grated)
- 1 avocado diced (optional)
Instructions
- 1
Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
- 2
Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
- 3
Add pasta and broth. Mix well gently pushing the pasta under the liquids. Layer over the salsa but do not mix. This will prevent the BURN error on newer Instant Pots.
- 4
Close the Instant Pot with pressure valve to sealing. Pressure cook for 4 mins. Note: Cook time for the pasta shells I used was 9 minutes.
- 5
Quick-release and open the Instant Pot. Garnish with cilantro. Stir in half of the cheese. Serve with topped remaining cheese and diced avocados.