Instant Pot Taco Casserole with Gluten Free Dairy Free Options

Instant Pot Taco Casserole is an easy, family-friendly dinner that brings together seasoned ground beef, tender pasta, salsa, and melted cheese in one comforting meal. It is a great choice for busy weeknights because everything cooks in one pot, cleanup is simple, and the hands-on prep time is short.

This recipe is especially helpful when you want a quick taco-inspired dinner without setting out multiple pans or spending a long time at the stove. After sautéing the vegetables and browning the beef, the Instant Pot takes over. In about 25 minutes, including the time it takes for the pot to come to pressure, you can have a warm and satisfying taco casserole ready to serve.

The combination of pasta, salsa, taco seasoning, broth, and cheese makes this dish hearty enough for a complete meal. It is also simple enough for beginner Instant Pot users. As long as you follow the layering instructions and avoid stirring after adding the salsa and pasta, the recipe comes together smoothly.

One of the best parts of making taco casserole in the Instant Pot is that the flavors cook together in the same pot. The pasta absorbs the seasoned broth and salsa, while the beef and vegetables add rich flavor and texture. Once the cheese melts into the mixture, the casserole thickens into a creamy, taco-style pasta dinner.

Gluten-Free Option

Although this Instant Pot Taco Casserole recipe uses small shell pasta, it can easily be made gluten-free by choosing a gluten-free pasta. Many gluten-free pasta varieties work well in pressure cooker recipes, as long as the cooking time is adjusted properly.

A simple rule for cooking pasta in the Instant Pot is to use half of the lowest cooking time listed on the package. For example, if the package says to boil the pasta for 8 to 10 minutes, use the lower number and divide it in half. In that case, the Instant Pot cook time would be 4 minutes.

If the pasta package lists a single time, such as 9 minutes for al dente pasta, divide that number in half and round down because pressure cookers cook in full-minute increments. For 9 minutes, the pressure cooking time would be 4 minutes.

Most of the other ingredients in this taco casserole are naturally gluten-free, but it is still important to check labels. Salsa, taco seasoning, broth, and shredded cheese can vary by brand, so always confirm that each ingredient is labeled gluten-free if needed.

Dairy-Free Option

This recipe is finished with shredded cheese, which melts into the hot taco pasta and helps thicken the casserole. To make the dish dairy-free, use a plant-based cheddar or taco-style cheese substitute.

For the best texture, shred a block of dairy-free cheese just before adding it to the casserole. Pre-shredded cheeses often contain anti-caking ingredients that can affect how smoothly they melt. A box grater, hand grater, or food processor with a grating blade can be used to prepare the cheese quickly.

Once the dairy-free cheese is added, place the lid back on the Instant Pot with the valve set to venting. The residual heat will melt the cheese and help the casserole thicken without additional cooking.

Instant Pot Taco Casserole Recipe

Use the tips below to help the recipe cook properly and avoid the burn notice.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1/2 yellow onion, diced
• 1/2 green pepper, diced
• 1 lb lean ground beef
• 3 tablespoons taco seasoning, or 1 packet
• 16 oz jar salsa
• 2 cups low-sodium chicken broth
• 8 oz small shell pasta, gluten-free if desired
• 2 cups shredded cheese, taco blend, cheddar, or dairy-free cheddar

INSTRUCTIONS

Set a 6-quart or 8-quart Instant Pot to Sauté mode. When the display reads HOT, add the olive oil, diced onion, and diced green pepper. Sauté for 3 to 4 minutes, or until the onion begins to soften and turn translucent.

Add the ground beef to the pot and break it apart as it cooks. Continue cooking until the beef is browned and no longer pink. Press Cancel to turn off the Sauté function.

If there is excess grease in the pot, carefully drain it before continuing. Lean ground beef may not need to be drained, but beef with a higher fat content may release more grease. Return the beef mixture to the pot if it was removed for draining.

Stir in the taco seasoning and chicken broth. Scrape the bottom of the pot with a spoon to loosen any browned bits. This step helps prevent sticking and gives the casserole more flavor.

The Most Important Step

Pour the salsa into the center of the pot, but do not stir. Add the pasta on top of the salsa, and again, do not stir. Keeping the salsa and pasta layered on top helps prevent the tomatoes and pasta from settling on the bottom of the pot, which can help reduce the chance of a burn notice.

Although you should not stir, you do need to make sure the pasta is covered by liquid. Gently press the pasta down into the broth with the back of a spoon until the shells are mostly submerged.

Cook Time

Place the lid on the Instant Pot and lock it into position. Set the valve to sealing. Select Pressure Cook or Manual and cook on High Pressure for 5 minutes.

The Instant Pot will take several minutes to come to pressure before the cooking time begins. Once the 5-minute cook time is complete, perform a slow quick release. Release the pressure gradually to help prevent liquid from splattering through the valve.

When the pin drops, carefully remove the lid and stir the casserole. At first, there may be extra liquid in the pot. This is normal. The pasta will continue to absorb some of the liquid, and the cheese will help thicken the mixture.

Sprinkle the shredded cheese over the top of the taco casserole. Place the lid back on the Instant Pot, but leave the valve in the venting position. Let the casserole sit for 2 to 3 minutes, or until the cheese has melted.

Ready To Serve

Remove the lid and stir well before serving. If you prefer a thicker casserole, let it rest with the lid off for a few extra minutes so more liquid can evaporate.

Serve Instant Pot Taco Casserole with your favorite taco toppings. Good options include diced green onions, diced jalapeños, guacamole, cilantro, or sour cream. For extra vegetables, finely shredded carrots or peeled and diced zucchini can be added to the beef mixture before pressure cooking.

This easy Instant Pot dinner is hearty, flavorful, and simple enough for a busy night. It is a comforting taco pasta casserole that works well for families, beginner pressure cooker users, and anyone who wants a quick one-pot meal.

Instant Pot Taco Casserole

A quick and easy weeknight taco casserole made with ground beef, pasta, salsa, broth, and melted cheese. Includes simple gluten-free and dairy-free options.

Prep Time
10 minutes

Cook Time
5 minutes

Inactive Time
10 minutes

Total Time
25 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1/2 green pepper, diced
• 1 lb lean ground beef
• 3 tablespoons taco seasoning
• 16 oz jar salsa
• 2 cups low-sodium chicken broth
• 8 oz small shell pasta, gluten-free if desired
• 2 cups shredded cheese, taco blend or dairy-free cheddar

Instructions

1. Turn the Instant Pot to Sauté mode. This recipe can be made in either a 6-quart or 8-quart Instant Pot.
2. When the display reads HOT, add the olive oil, onion, and green pepper. Sauté for 3 to 4 minutes.
3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
4. Press Cancel. Stir in the taco seasoning and chicken broth, scraping the bottom of the pot.
5. Pour the salsa into the center of the pot. Do not stir.
6. Add the pasta on top. Do not stir. Gently press the pasta down until it is submerged in the liquid.
7. Lock the lid in place and set the valve to sealing. Cook on High Pressure for 5 minutes.
8. When the cook time ends, perform a slow quick release to prevent splattering. Once the pin drops, remove the lid and stir.
9. Top with shredded cheese. Place the lid back on with the valve set to venting and let sit for 2 to 3 minutes, until the cheese melts.
10. Stir again and serve with your favorite taco toppings.

Notes

Suggested toppings include sour cream, diced green onions, cilantro, guacamole, and diced jalapeños.

For gluten-free taco casserole, use gluten-free pasta and check the labels on the salsa, taco seasoning, broth, and cheese.

For a dairy-free version, use a plant-based shredded cheese or grate a block of dairy-free cheddar before adding it to the casserole.

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving:
Calories: 514
Total Fat: 28g
Saturated Fat: 13g
Trans Fat: 1g
Unsaturated Fat: 12g
Cholesterol: 114mg
Sodium: 1308mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 5g
Protein: 38g

Nutritional information is a general guideline only. Values will vary depending on the types and brands of ingredients used.