Instant Pot Taco Casserole Recipe

A bowl of cheesy taco pasta with rotini, topped with sour cream, sits enticingly next to a tempting bowl of shredded cheese and the very Instant Pot that crafted this delightful instant pot taco casserole.

5 from 28 votes

Instant Pot Taco Casserole Recipe

Creamy Instant Pot taco casserole recipe with ground beef and lots of cheese! Stir in a spoonful of sour cream for a creamy pressure cooker taco pasta made in just 10 minutes. Family friendly one pot meal.

Prep Time10

Cook Time3

Total Time13

Course: Entree, Main Course

Cuisine: American, Mexican

Keyword: casserole, easy, instant pot, pressure cooker, taco

Servings:

Author: Justine

Equipment

1 pressure cooker

Ingredients

1 lb ground beef
2 tbsp olive oil
1/2 small 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 tsp garlic salt
1-2 tsp chili powder depending on spice level
14.5 oz diced tomatoes petite diced is best
8 oz tomato sauce
1 3/4 cup beef broth
2 cup noodles small, we used rotini
1.5-2 cup cheese Mexican blend shredded is best
1/2 cup sour cream optional

Instructions

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.

Video

Nutrition