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Instant Pot Queso Mac & Cheese With Taco Meatballs – Creamy mac & cheese and meatballs with a Mexican flavor, made in one-pot without heating up the house.
We love cheesy noodles. The cheesier the better. I thought it would be fun to put together a creamy, smooth mac and cheese with a little bit of Mexican flavor – Instant Pot Queso Mac & Cheese With Taco Meatballs. I used the Instant Pot in order to make the dish a one-pot meal that wouldn’t heat up the house during cooking since it was already in the 90s. I flavored the meatballs with taco seasoning. I used the mild because that’s what I prefer but you could easily use a medium or even hot taco seasoning. I used Velveeta to ensure the cheese was smooth and creamy and I added a small amount of shredded taco cheese to it in order to add a hint of flavor to the cheese. Hubby absolutely loved the dish and had 2 big bowls on the first night. We all considered this recipe a keeper and we’ll definitely be having it again. Here’s how I make it.
Instant Pot Queso Mac & Cheese With Taco Meatballs
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- Instant Pot (I used the 6 qt model)
- large mixing bowl
- silicone cooking spoon
- measuring cups
- 1.25 lbs ground beef
- 1x 1.25 oz packet taco seasoning (I used mild)
- 4 cups beef broth
- 1 lb elbow macaroni (I used the large elbows)
- 1x 28 oz can petite diced tomatoes (undrained)
- 8 oz Velveeta cheese, cut into chunks
- 4 oz shredded taco cheese
Place ground beef and taco seasoning into a large mixing bowl and combine thoroughly.
Form meatballs. Depending on the size you roll them, you should have between 12-18 meatballs.
Select the saute button and brown the meatballs.
Once the meatballs are browned on all sides remove them and set them aside.
Add the beef broth to the pot and use a silicone spoon to “scrape” the bottom to deglaze the pot.
Add the pasta into the pot and cover as much as possible.
Add the meatballs back into the pot.
Add the can of undrained tomatoes into the pot. Be sure no pasta is showing anywhere.
Set the Instant Pot to cook on manual high pressure for 6 minutes. (If you prefer your pasta al dente then only cook for 5 minutes.)
Once Instant Pot has finished cooking, do a quick pressure release.
Add 8 oz of Velveeta cheese to the pot and stir continually until it’s melted.
Add the 4 oz shredded taxo cheese to the pot and stir continually until it’s melted.