You will be hooked when you bite into this mouthwatering, Gluten-Free Taco Pasta! This quick and easy dinner is even faster when made in your Instant Pot. If you don’t have an Instant Pot, no worries; I include stovetop directions, too. (There is also a vegan option!)
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My son came to me with the idea that we should start making casserole-style dinners with lots of leftovers. Teenagers eat a lot, and leftovers make it easy to get a meal really quickly. If you love leftovers, too, try making this Mexican Lasagna recipe.
I was immediately on board because of several reasons. For one, it means less work for me. Also, we can feel great about implementing this idea because the kids eat HEALTHY foods instead of snacking.
What I love about this dish is that it’s easy to make and seriously tastes like a million bucks! Every bite is scrumptious and leaves you wanting the next one. Plus, it’s a taco, so that tells you right there it has to be amazing!
This pasta dish has perfect al dente gluten free pasta, black beans with tomato, diced green chiles, onion, cheese, and taco seasoning go beautifully together. The ingredients combine into a delicious flavor explosion. If you love easy dinner recipes, you will want to check out all of my family-friendly gluten free dinner recipes.
I made this tonight for dinner. It was absolutely delicious!!! It was thick and flavorful. I might have added too much pasta as I used LeVeneziane ditalini and used 2 cups but we loved it!!!!”
linda L., blog comment
Allergen Information:
This recipe is gluten-free, egg-free, soy-free, oat-free, and nut-free. To make this recipe dairy-free, use a plant-based cheese.
For this recipe, I used my 8-quart Instant Pot. I use the larger size because it helps me make a lot of food so that we have leftovers. You can easily use a smaller one if you have a smaller family or picky eaters who don’t like leftovers.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-free pasta—I love using Tinkyada or Jovial Gluten-Free Pasta in this recipe because they seem to hold up better to cooking in the Instant Pot.
- Ground beef—I used 90% lean ground beef. If you want this chicken taco pasta to be lower in fat, feel free to use ground chicken or turkey. If you prefer vega, Impossible meat also works well with vegetable broth.
- Taco seasoning – There are many brands of taco seasoning. Always make sure to check the ingredients to ensure yours is gluten free.
- Chicken broth – I use low-sodium chicken broth, but either type is acceptable to use.
- Black beans – Canned black beans are fine; just be sure to rinse them first.
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Step-By-Step Photos and Directions:
Step 1: Add oil, ground meat, onion, and pepper to the Instant Pot. Cook on Sauté for 8 minutes until the meat is browned.
Step 2: Add the taco seasoning, beans, and diced tomatoes. Mix well.
Step 3: Pour in the chicken broth and add the pasta. Stir so that all of the pasta is submerged in the broth.
Step 4: Close and lock the Instant Pot. Cook on manual for 6 minutes. The Instant Pot will take about 8 minutes to pressurize before it cooks. When it is done cooking, allow the steam to vent out the nozzle. Open when the steam is done venting out.
Step 5: Stir in the shredded cheddar cheese and mix well. Serve hot in bowls and garnish with sour cream and cilantro.
Stovetop Taco Pasta Directions:
- Add your ground beef, onion, pepper, and light oil in a large pot, and cook for 5-8 minutes until the meat is browned.
- Add the broth, diced tomatoes, and taco seasoning, and bring to a boil.
- Add the gluten free pasta and black beans and cook 8-10 minutes until the pasta is done cooking. Every pasta brand has different cooking times, so check the box directions.
Frequently Asked Questions:
I think the thicker rice pasta like Jovial and Tinkyada work best in the Instant Pot.
The best way to keep the pasta al dente is to cook the pasta for a short amount of time.
This taco pasta will keep fresh in the refrigerator for up to 4 days. Store in an airtight container.
You can freeze it, but you probably shouldn’t because freezing the gluten free pasta will make it turn to mush when you reheat it. The texture of this recipe will be very different when thawed out.
The best way to reheat this dish is to use a microwave-safe container. Make sure to put a paper towel over it while it is heated so it doesn’t explode in the microwave.
More Instant Pot Recipes:
If you love this gluten free taco pasta recipe, you should see some of these other delicious gluten free Instant Pot recipes:
- This Instant Pot Chicken Stew is a hearty, delicious meal that uses up the veggies you have on hand.
- The whole family loves this Instant Pot Vegetable Soup recipe.
- My Grandma’s recipe converted easily to cooking in an Instant Pot. This Instant Pot Cabbage Rolls recipe is a deconstructed version.
- If you love the ease of one-pot meals, you will want to try this One Pot Italian Pasta too!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Instant Pot Taco Pasta
Equipment
Ingredients
- 1 pound ground beef *see note
- 4 cups gluten free pasta * see note
- ⅓ cup diced onion
- ½ cup chopped bell pepper
- 14 ounce can rinsed black beans
- 14.5 ounce can diced tomatoes
- 1 packet taco seasoning
- ½ teaspoon salt
- 2 tablespoons diced canned green chiles
- 1 tablespoon light oil
- 32 ounces low sodium chicken broth
- ½ cup shredded cheddar cheese
- optional sour cream and fresh cilantro
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Instructions
- Add 1 tablespoon light oil, 1 pound ground beef, 1/3 cup diced onion, and 1/2 cup chopped bell pepper to the Instant Pot. Cook on Sauté for 8 minutes until the meat is browned.
- Add 1 packet taco seasoning, 14 ounce can rinsed black beans, 2 tablespoons diced canned green chiles, 1/2 teaspoon salt, and 14.5 ounce can diced tomatoes. Mix well.
- Pour in 32 ounces low sodium chicken broth and add the uncooked 4 cups gluten free pasta. Stir so that all of the pasta is submerged in the broth.
- Close and lock the Instant Pot. Cook on manual for 6 minutes. It will take about 8 minutes for the Instant Pot to pressurize before it cooks. When it is done cooking, allow the steam to vent out the nozzle. Open when the steam is done venting out.
- Stir in 1/2 cup shredded cheddar cheese and mix well. Serve in bowls and garnish with sour cream and cilantro.
To cook stovetop:
- Brown the meat, onion, pepper, and oil in a pot for 5 minutes until cooked.
- Add the broth, diced tomatoes, taco seasoning, and green chiles and bring to a boil.
- Add the pasta and beans. Stir and cook for 8-10 minutes until your pasta is done. (Note different brands of pasta take different times to cook so please check the box instructions.)
- Stir in the cheese.
- Serve hot.
Notes
- Feel free to use any ground meat. To make this recipe low fat, use ground chicken or turkey.
- Most taco seasoning is gluten free but always check the labels. I like Siete, Thrive, Trader Joe’s, and McCormick brands.
- I highly recommend Jovial gluten free or Tinkyada gluten free pasta brands. They seem to hold up a lot better cooking in the Instant Pot better than other brands.
- This gluten free taco pasta will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made this for our Sunday Soup fellowship. Everyone loved it. I did not bring any home. Very good!!
I am so glad you loved this recipe, Lanore. Thank you so much for coming back to let me know your fellowship loved my recipe.
This recipe has become a favorite in our meal rotation! It is so hearty, perfect for fall and wintertime. Even your gluten-eating family members will enjoy it.
Thank you so much, Melody. I am so glad you loved this dinner recipe.
This was delicious! It came together quickly and was done in a jif in the instant pot. I used Jovial bow tie pasta and it was still great 3 days later! Very tasty!
Hi Carol, I am so glad you loved this recipe. I love that shape of Jovial pasta…it really does hold up well. Thank you so much for coming back to let me know!
I made this tonight for dinner. It was absolutely delicious!!! It was thick and flavorful. I might have added too much pasta as I used LeVeneziane ditalini and used 2 cups but we loved it!!!!
Thank you so much, Linda. I am so glad you loved it. I haven’t seen that pasta in our store lately, but it is good to know they still make it. I really liked that brand.
Made this for the first time the other night. It is so good! Makes good leftovers too.
I am really glad you loved this soup. It is great in a Thermos in a school or work lunch too!