This Healthy Instant Pot Cheesy Taco Pasta is a super simple, quick and delicious dinner that the whole family will love! Great for meal-prepping AND it’s 21 Day Fix approved!

So, let me start this post by saying that this is the wrong post. I was supposed to be sharing my South Carolina-Style Pulled Pork Sandwiches with Mustard BBQ Sauce today (which, OMG, you guys.), but as you can see, that is not what this is. THIS is Healthy Instant Pot Cheesy Taco Pasta. Cue the swooning.

I got it in my head recently that I ~~wanted~~ needed to make a taco pasta. I don’t know if it’s because I eat less tacos and more comfort-y things in the winter, but I REALLY wanted some extra homey, extra cozy, extra taco-y pasta. Because best of both worlds. Anyway, as soon as I made it, I just couldn’t wait and HAD to get it up for you guys ASAP.

There are so many ridiculously awesome things to tell you about this freakishly addicting taco pasta and since I like lists, you’re getting a list. (you like lists too, right?)

It’s supah fast. We’re talking a 13 minute cook time including the time it takes to come to pressure. Boom.
It’s easy. There are only 2 things you need to chop and honestly, if you don’t feel like it, you can probably get them already chopped in your produce department.
There aren’t a million ingredients. Aside from the seasonings, all of which you most likely have in your cabinet, there are only 6 ingredients. Ok, plus toppings, but those are completely optional and this pasta is crazy delicious all by itself.
ENORMOUS PORTIONS! Each serving is 1 and 3/4 of a cup and it is SO DAMN FILLING.
With the optional toppings (like I said, not necessary, but delish), you can make it taste like your favorite taco, which is pretty fun if you ask me.
For my fixers, it gets in 1 1/2 Greens per serving!
Last, but not least: It’s basically like a taco gave you the best hug ever.

Also, this is off topic, but I realized today that I haven’t posted anything that didn’t get made in my Instant Pot in a really long time. For my non-IPers, I solemnly swear that I am up to no good*. Just kidding (sort of?) – but I swear that after the pulled pork (which will also have slow cooker directions) I’ll bring you some delicious things that you can make without an Instant Pot! Honestly, I’m kind of obsessed with it and it might be a problem. Apologies!

Anyway, hope you guys love this one as much as we do!

*Gratuitous Harry Potter reference. #sorrynotsorry

If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂

*Instant Pot Note!: This recipe has only been tested in the Instant Pot 6 quart duo – If you have an 8 qt, you may need to add more liquid. Haven’t gotten your Instant Pot yet? Get yours here!: Instant Pot 6 qt Duo (affiliate link)

Healthy Instant Pot Cheesy Taco Pasta {21 Day Fix}

Name: Healthy Instant Pot Cheesy Taco Pasta {21 Day Fix}
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 7 cups
Ingredients: 1 lb lean ground turkey; entire recipe of taco seasoning (or about 3 Tbs of low sodium taco seasoning); 1 cup chopped onions; 3 cups chopped bell peppers (any color - about 3 peppers total); 4 oz dry whole wheat rotini pasta ( about 1 1/2 cups); 2 (15 oz) cans of no-salt-added diced tomatoes (1 drained, 1 undrained); 2/3 cup shredded sharp cheddar (Fixers, if you have a whole blue to use, you can double this amount, it's delicious either way, but CHEESE); Optional: Your favorite taco toppings: shredded lettuce, greek yogurt, sliced olives, salsa, cilantro, jalapenos or whatever Fix approved toppings you like! (just be sure to count them! - except shredded iceberg lettuce, you can have it, but it doesn't count toward your Green container); 4 tsp ground cumin; 1 Tbs chili powder; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp smoked paprika (or regular paprika); 1/2 tsp garlic powder

Yield: 7 cups

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Ingredients

Taco Seasoning:

4 tsp ground cumin
1 Tbs chili powder
1 tsp dried oregano
1 tsp salt
1/2 tsp smoked paprika (or regular paprika)
1/2 tsp garlic powder

Remaining Ingredients:

1 lb lean ground turkey
entire recipe of taco seasoning (or about 3 Tbs of low sodium taco seasoning)
1 cup chopped onions
3 cups chopped bell peppers (any color - about 3 peppers total)
4 oz dry whole wheat rotini pasta ( about 1 1/2 cups)
2 (15 oz) cans of no-salt-added diced tomatoes (1 drained, 1 undrained)
2/3 cup shredded sharp cheddar (Fixers, if you have a whole blue to use, you can double this amount, it's delicious either way, but CHEESE)
Optional: Your favorite taco toppings: shredded lettuce, greek yogurt, sliced olives, salsa, cilantro, jalapenos or whatever Fix approved toppings you like! (just be sure to count them! - except shredded iceberg lettuce, you can have it, but it doesn't count toward your Green container)

Instructions

In a small bowl, mix together all of the taco seasoning ingredients.
Spray the bottom of your Instant Pot with olive oil cooking spray and turn on the saute function. To the pot, the turkey, seasoning and chopped onions, using a spatula to mix everything together and crumble the meat as it cooks. Once it's well crumbled (no need for it to be cooked all the way through), turn off the saute mode and stir in the pasta, chopped bell peppers and canned tomatoes (remember, only 1 can should be drained!). Close the lid and set to manual for 3 minutes.
Quick release when finished, then stir in the cheese until melted and serve with your favorite taco toppings!

Notes

21 Day Fix Container Equivalents per Serving: 1 1/2 Green, 1 Red, 1 Yellow, 1/2 Blue (plus whatever toppings you use!)

Weight Watchers Freestyle Points: 6 (calculated with 99% fat free ground turkey and without toppings (though most of them are zero points anyway!)

Recommended Products

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Pressure Cooker

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 1 3/4 cups
Amount Per Serving: Calories: 329 Total Fat: 8g

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Comments

Ashley says
January 25, 2019 at 7:09 pm

I just made this for the second time. This time, I put the peppers and onions in the food processor to hide them better from the family. Success! One of my five-year-olds just had seconds! And I love that I can split the serving size into two helpings so I can also have “seconds!” Thanks for all the great recipes!

- Stephanie says
  January 26, 2019 at 6:50 pm
  
  You’re so welcome! And great idea, sneaky mama!! Love it!
  
Dayle Boulter says
January 15, 2019 at 5:33 pm

I pressed the pressure cooker button, timer 3 minutes, released the pressure. But the noodles are not cooked fully.. Did I do something incorrectly?

- Stephanie says
  January 15, 2019 at 5:35 pm
  
  Did you press the pressure cook button and the timer button, or do you mean you just changed the time to 3 minutes after hitting the pressure cook button? Also did you use the same pasta shape that I used? Sometimes different shapes can have slightly different times.
  
Jenny says
September 30, 2018 at 5:27 pm

Hey! I just wanted to let you know that I ended up buying an Instant Pot… best decision ever. But I’ve made this recipe 3 or 4 times already, its basically become a weekly staple, it is so amazing, and easy! Thank you so much for this awesome addition!

- Stephanie says
  October 1, 2018 at 7:24 am
  
  Ah! This totally made my morning!! I’m so happy you love it! Thank you!!
  
Jenny says
September 2, 2018 at 9:30 am

This looks delicious but alas I am not an IP’er yet. Do you think I could brown the meat and onions / spices and then add the remaining Ingred And make it all on stove stop? Seems like it maybe but I’m a terrible cook haha.
Thanks!!

- Stephanie says
  September 2, 2018 at 4:17 pm
  
  Absolutely! I’d cook the pasta separately though then mix it all together at the end. 🙂
  
Kimberly says
May 17, 2018 at 6:24 am

Would I be able to make this a freezer meal?

- Stephanie says
  May 18, 2018 at 11:01 am
  
  Hmm… I’ve never done it, but I think if you browned the meat with the seasoning and onions, you could put that in a freezer bag along with the chopped peppers, then freeze. Then put that in the IP with the canned tomatoes and cook on manual for zero minutes to thaw, then stir in the pasta and put back on manual for 3 minutes. Honestly, this is a super quick recipe and it might actually take up more time making it a freezer meal!
  
Laura says
April 24, 2018 at 5:51 pm

This was so quick and so delicious! Thank you for yet another amazing meal!!

Cheryl says
April 22, 2018 at 3:34 am

This looks delicious and I can’t wait to try it! Do you drain the grease from the ground turkey once you’ve cooked and crumbled it, or do you need that to stay in to act as liquid?

- Stephanie says
  April 26, 2018 at 4:30 pm
  
  Hi! Ya know, the turkey I buy is super lean and there’s usually very little, if any, grease in the bottom so I never worry about it! If I did have a lot of grease I would probably drain it.
  
Lindsey says
March 20, 2018 at 3:09 pm

Just made this for dinner tonight. Haven’t tried it yet but it looks & smells amazing. SO fast to make too! I used frozen chopped onions and green bell peppers.

- Stephanie says
  March 21, 2018 at 10:32 am
  
  Awesome!! Hope you loved it!
  
Karly says
March 18, 2018 at 10:27 am

You had me at tacos! After reading the recipe the whole thing is amazing! I know whats for dinner tonight!!

- Stephanie says
  March 19, 2018 at 11:47 am
  
  Yay!! Hope you loved it, Karly!

Healthy Instant Pot Cheesy Taco Pasta