Instant Pot Taco Casserole
Here is a really easy Instant Pot taco casserole recipe that is full of flavor and lots of cheese! Stir in a spoonful of sour cream for a creamy pressure cooker taco pasta made in just 10 minutes. Your whole family will surely love this flavorful dinner and it's delicious the next day if you have leftovers.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
- 1 lb ground beef
- 2 tbsp olive oil
- 1/2 onion diced
- 1.5 tsp seasoned salt I use Lawry's (if using 1 taco seasoning packet then skip these seasonings and just add that)
- 1.5 garlic salt
- 1-2 tsp chili powder depending on spice level
- 14.5 diced tomatoes petite diced is best
- 8 oz tomato sauce
- 1 3/4 c beef broth
- 2 c noodles small, we used rotini
- 1.5-2 c cheese Mexican blend shredded is best
- 1/2 c sour cream optional
Put your Instant Pot on saute and add your olive oil, ground beef, spices (or taco seasoning packet) and diced onions. Brown meat until pink is gone. Turn pressure cooker off. Can drain if you desire, or not.
Pour in tomato sauce, diced tomatoes, and beef broth, do not stir.
Pour in uncooked noodles and gently press down so they are submerged into the liquid, do not stir.
Put lid on Instant Pot and close steam valve.
Set to pressure high for 3 minutes.
Do a quick release.
Sprinkle 1.5 c cheese on top and put lid back on to warm cheese and allow to melt for at least 5 minutes, 10 is better to allow sauce to thicken as well.
Serve with a dollop of sour cream on top or put 1/2 c. sour cream into pot and stir for a creamy taco casserole style meal! Will thicken more upon standing.
Serving: 4oz | Calories: 573kcal | Carbohydrates: 22g | Protein: 29g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 1664mg | Potassium: 586mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16.8% | Vitamin C: 5.4% | Calcium: 30.5% | Iron: 16.9%