Instant Pot Beefy Taco Pasta…and Introducing my book Instant Pot Miracle 6 Ingredients or Less

Ahoy Foodies!

I’ve been hard at work, or play, depending on how you look at it, on my 8th book Instant Pot Miracle 6 Ingredients or Less and the pub date is here!  I developed and rigorously tested 100 recipes that use just 6 ingredients (not counting olive oil, salt, pepper, and broth) or less for everything from breakfast dishes like blueberry streusel coffee cake and Spanish tortilla with smoky red pepper sauce to super-simple dinner dishes like comforting Beefy Taco Pasta (see recipe below and my Facebook Live demo on the Instant Pot Community Facebook page), Gyros, and the easiest mac and cheese with broccoli ever.

I was fascinated by the possibilities of cooking multiple elements of a meal at once, so I’ve developed dozens of recipes that use a tall trivet like this and a separate baking dish like this. So you’ll find clever meals like Chicken and Sausage Ragu with Polenta; Turkey Breast with Stuffing and Gravy;  Barbecue Chicken Stuffed Sweet Potatoes ; Chicken and Quinoa Burrito Bowls; Chicken with Black Bean Garlic Sauce, Broccoli, and Rice; and Herby Pork Chops with Butternut Squash. The whole meal, all in one pot!

Morgan Ione Photography

To celebrate, I’m giving away a copy of Instant Pot Miracle 6 Ingredients or Less AND sharing the recipe for my favorite comfort food…homemade amburger help-er, I mean, Beefy Taco Pasta!  To enter the contest, follow me on Instagram and leave a comment on the most recent post with the cover of the book on it and tell me why you love your Instant Pot. (Winner will be chosen 10/31, US residents only)


Morgan Ione Photography


Beefy Taco Pasta

Serves 4 to 6

  • 1 tbsp olive oil
  • 1 lb lean ground beef 95%
  • 1 medium yellow onion chopped
  • 1 packet taco seasoning (1.3 ounces)
  • 12 ounces campanelle short, chunky twisted pasta
  • 4 tbsp tomato paste
  • 1 large red bell pepper, chopped
  • salt and black pepper
  • 1 cup pepper jack or cotija cheese (optional)
  1. Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the beef, onions, and 1 tablespoon of the taco seasoning and cook, breaking the meat into 1/2- inch chunks and stirring frequently, until the onions are tender (the beef will finish cooking under pressure), 6 minutes. Press CANCEL.
  2. Add the pasta and stir to coat with the onions and beef. In a medium bowl or large measuring cup, whisk together 3 cups of water, the tomato paste, and the remaining taco seasoning. Pour the mixture over the pasta in the pot and stir gently to combine. Place the peppers on top of the pasta mixture. Lock on the lid, select the PRESSURE COOK function, and adjust to LOW pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position. 
  3. When the cooking time is up, quick-release the pressure. Gently stir the pasta with a rubber spatula, scraping any browned bits on the bottom of the pot. Season with salt and pepper. The sauce will thicken upon standing. Serve sprinkled with the optional cheese, if desired.


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