Instant Pot Taco Casserole Recipe

Instant Pot taco casserole is a delicious, quick, and simple recipe that gets dinner on the table fast.

This is one of those meals you make at the end of a long day when you just want to get some food on the table and then relax. It’s perfect for ending a long day with minimal effort while still getting a healthy meal.

What Is Instant Pot Taco Casserole?

This is a Mexican-American fusion dish that gives you all the wonderful flavors of taco seasoning combined with ground meat and comforting pasta shells. It’s then topped off with cheese to give this a comforting, cheesy dish the whole family will adore.

Dietary Considerations

Vegan Instant Pot Taco Casserole

You can try using TVP in place of ground meat and use a plant-based cheese and vegetable broth.

Vegetarian Instant Pot Taco Casserole

Substitute the beef with crumbled tofu, cooked lentils, or a meatless ground substitute like Beyond Meat. Use vegetable broth instead of chicken broth.

Low-Carb/Keto Instant Pot Taco Casserole

The only way to lower the carbs in this dish is to avoid the use of pasta. If you happen to know of a good low-carb pasta you can substitute, feel free to use it.

Dairy-Free Instant Pot Taco Casserole

You can either use a plant-based cheese or omit the cheese completely.

Gluten-Free Instant Pot Taco Casserole

Simply use gluten-free pasta and make sure the remaining ingredients are labeled as gluten-free when you purchase them.

Can I Use A Different Type Of Cheese?

You can. You can use any type of cheese you prefer.

Can I Add Beans?

You can! If you like beans, I recommend using canned (drained and rinsed) beans and stir them in just before you add the cheese. Pinto beans or black beans are the best.

What’s The Best Kind Of Pasta To Use?

There isn’t really a “best” kind of pasta for this. Shells will give this the best overall texture and will cook the best in a recipe like this. But beyond that, any type of shell pasta is fine. You can use regular pasta or alternative pasta. Whatever you need to use.

Best Toppings For Instant Pot Taco Casserole

1. Fresh avocado
2. Chopped fresh tomatoes
3. Diced red onions or green onions
4. Chopped, fresh cilantro
5. Sour cream or Greek yogurt (or dairy-free alternatives)
6. Sliced jalapeños (fresh or pickled) for a spicy kick
7. Crushed tortilla chips for added crunch
8. Sliced black olives
9. Pickled red onions or pickled jalapeños
10. Shredded lettuce
11. Lime wedges for squeezing over the casserole before serving

What Can I Serve With Instant Pot Taco Casserole?

1. Mexican Street Corn (Elote)
2. Mexican Rice
3. Refried Beans
4. Cornbread or cornbread muffins
5. Grilled Vegetables
6. Corn Chips and Salsa
7. Black Bean Corn Salad
8. Mexican Coleslaw
9. Salsa Verde

Notes On The Ingredients

Extra virgin olive oil – Or use any type of light-flavored oil you prefer.

Yellow onion – Pretty much any color onion will work here. Use what you have on hand.

Green bell pepper – If you don’t like green peppers, opt for orange or red.

Lean ground beef – Or you can use lean ground turkey.

Taco seasoning – It’s best to make your own if you care about ingredients.

Salsa – Pick your favorite salsa, but try to avoid any added sugar.

Chicken broth – No added sugar or dextrose. (Anything ending in “ose” is a sugar.)

Shell pasta – I used Banza pasta. Any pasta you prefer to use will work here.

Shredded cheese – It’s best to hand grate it yourself to avoid the addition of anti-caking agents in pre-shredded cheese.

How To Make Instant Pot Taco Casserole Recipe

Gather and measure all the needed ingredients.

Turn the Instant Pot on with the sauté setting. Once the display reads HOT, add the olive oil and onions and peppers. Sauté for 3-4 minutes.

Add the ground beef and cook until browned.

Turn the Instant Pot Off/Cancel and stir in taco seasoning and broth. Pour the salsa in the center of the pot. Do not stir.

Add pasta to the top, do not stir. Be sure to press the pasta down into the liquid so that they are submerged.Place the cover on the pot in the locked and sealed position. Pressure cook/manual on high for 5 minutes. Once the time expires perform a slow quick release to prevent splattering. Once the valve drops, remove the lid and stir.

Top the mixture with cheese and place the lid on in the venting position for 2-3 minutes so the cheese can melt.

Stir and serve with additional toppings as desired.

Storage

Store leftovers in an airtight container and keep them in the fridge for up to three days.

Freezing

This will freeze, but the pasta can change texture slightly. If you choose to freeze it, make sure it’s packed well, and try not to freeze it for longer than three to four months at most.

Reheating

Reheat this in a microwave or in a pot with a bit of extra broth to keep it from burning. I do not recommend reheating this in the Instant Pot because it will overcook the pasta.

More Healthy Casserole Recipes

• Baked Ziti
• Tuna Noodle Casserole
• Spaghetti Pie

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