If you crave a cozy, flavor-packed bowl of pasta but dread the cleanup, you’ll fall in love with this Instant Pot Pasta. It checks every box: creamy, bold, family-friendly, and utterly comforting—all made in a single pot, with minimal effort but truly impressive results.
Why You’ll Love This Recipe
- One-Pot Magic: You can toss everything into the Instant Pot and walk away—there’s virtually zero cleanup and no need to juggle saucepans or strainers.
- Unbelievable Flavor: Simmering pasta, wine, garlic, and herbs together gives you a dish that tastes like it’s been slow-cooked for hours.
- Satisfyingly Creamy: With every twirl, you’ll get a touch of gooey mozzarella, parmesan, and even ricotta, melting right into the sauce and noodles.
- Completely Customizable: Use whatever shape of noodle you love or whatever sauce you have on hand—this is the Instant Pot Pasta that adapts to your pantry and your cravings.
Ingredients You’ll Need
What’s truly wonderful about this Instant Pot Pasta is how simple the ingredient list is—just a handful of everyday staples come together for a bowl of pure comfort. Each addition has a role to play, building up layers of flavor, velvety texture, and that irresistible cheesy topping.
- Low-sodium chicken stock or vegetable broth: This forms the base of the sauce, infusing the pasta with savory, well-rounded flavor without being too salty.
- Dry red wine (or extra broth): Adds touch of depth and a gentle acidity, but skip or swap if you prefer an alcohol-free version.
- Minced garlic: For classic, fragrant aroma and mouthwatering zing in every bite.
- Dried oregano: Delivers that familiar Italian herb lift and keeps the flavors balanced.
- Kosher salt and black pepper: Essential for seasoning every component of the dish, not just the sauce.
- Crushed red pepper flakes: For a gentle heat—adjust more or less to get the kick you love.
- Dried pasta (ziti, rotini, corkscrew, or rigatoni): Pick your favorite short-cut pasta, as these shapes soak up the sauce beautifully and cook evenly under pressure.
- Canned diced tomatoes: Adds brightness and juicy pops of tomato flavor throughout.
- Spaghetti sauce: Use your favorite jarred sauce or homemade for a bigger punch of tomato and herbs.
- Ricotta cheese (optional): Dolloped on top before cooking, it melts into pockets of creaminess and gives a luxurious finish.
- Grated parmesan cheese: Adds a salty, nutty tang and that irresistible golden topping.
- Shredded mozzarella cheese: The ultimate melty cheese pull—no pasta bake is complete without it!
Variations
Instant Pot Pasta is a dream for improvisers. Feel free to tinker with the sauce, mix up the cheeses, or toss in your favorite veggies or proteins—there’s almost no way to go wrong, and every new spin brings a little something different to the table.
- Add Protein: Stir in cooked crumbled sausage, ground beef, or rotisserie chicken after cooking to make this dish extra hearty.
- Go Vegetarian: Use veggie broth and bulk it up with sautéed mushrooms, spinach, or bell peppers for a meatless main everyone will crave.
- Cheese Swap: No ricotta? Try cottage cheese, creamy goat cheese, or just extra mozzarella for a new twist on the classic.
- Spicy Kick: Love heat? Amp up the red pepper flakes or finish with a drizzle of chili oil after cooking.
How to Make Instant Pot Pasta
Step 1: Build the Flavor Base
Start by pouring your chicken stock or vegetable broth and wine (if using) into the Instant Pot. Sprinkle in the garlic, oregano, salt, black pepper, and red pepper flakes. This quick flavor layering is what sets your Instant Pot Pasta apart from ordinary weeknight fare—your pasta absorbs all those savory, herby notes from the get-go!
Step 2: Add the Pasta and Sauces
Scatter your dry pasta evenly, making sure every piece is nestled in the liquid so nothing cooks unevenly. Next, gently pour the diced tomatoes and spaghetti sauce over the noodles—resist the urge to stir! Dollop ricotta cheese evenly across the top if you’re using it. This layering technique lets each ingredient do its magic as it cooks under pressure.
Step 3: Pressure Cook
Secure the lid, set to high pressure, and dial in your cook time: 4 minutes for rotini or corkscrew, 5 minutes for ziti or rigatoni. (Or halve the lowest time on the box if you have a different shape.) The magic of Instant Pot Pasta is that short cook time—no babysitting, no stirring, nothing sticking!
Step 4: Quick Release and Rest
When the cooking finishes, let the pressure naturally release for exactly 5 minutes, then use a kitchen towel or long utensil to move the vent to “venting”—stand back! This pause ensures your noodles finish cooking perfectly and the sauce thickens up without getting gummy.
Step 5: Add the Cheese and Serve
Open the lid, gently stir the pasta and sauce together, and sprinkle with mozzarella and parmesan. Pop the lid back on (no pressure needed) for a few minutes, just until you see that glorious cheese melt. Serve instantly—don’t be surprised if everyone’s lining up for seconds!
Pro Tips for Making Instant Pot Pasta
- Perfect Pasta Texture: For best results, use the “half-the-box-time” method and pay attention to the 5-minute natural release—this combo keeps your noodles tender, never mushy.
- Layer Don’t Stir: Layer sauces and tomatoes on top of the pasta, instead of mixing, to avoid the dreaded Instant Pot burn warning and guarantee even cooking.
- Choose Your Shape: Sturdy pasta like rigatoni and rotini hold up especially well under pressure; delicate shapes may get too soft.
- Cheese for the Win: Add mozzarella and parmesan at the end, after releasing pressure—it keeps the cheese melty and luscious, never rubbery.
How to Serve Instant Pot Pasta
Garnishes
I adore showering bowls of Instant Pot Pasta with an extra flurry of parmesan, a few fresh basil leaves, or even some cracked black pepper. For a rustic touch, a drizzle of good olive oil or a pinch of red chili flakes adds both color and aroma—so simple, but so effective!
Side Dishes
This pasta is hearty, so keep sides light and fresh. A crisp green salad, a platter of roasted asparagus, or garlicky sautéed spinach pair beautifully. And let’s not forget warm, crusty bread for scooping up every last bit of sauce—that’s a must at my table.
Creative Ways to Present
For dinner parties, serve Instant Pot Pasta family-style in a big, colorful casserole with melted cheese bubbling on top—or portion into mini ramekins for a make-ahead baked ziti vibe. It looks stunning sprinkled with fresh parsley and a little extra cheese right before bringing it to the table!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pasta is truly a gift for busy days. Scoop portions into airtight containers and refrigerate them for up to 4 days—the pasta won’t dry out thanks to that saucy goodness and creamy cheese.
Freezing
You can freeze Instant Pot Pasta for up to two months. Let it cool completely, transfer to freezer-safe bags or containers, and thaw overnight in the fridge for best texture—just note that the pasta may be slightly softer after freezing, but the flavors hold up beautifully.
Reheating
To reheat, simply microwave single portions with a splash of broth or milk to loosen the sauce, or warm gently on the stove. Stir often and add a sprinkle more cheese to revive that freshly-made, melty finish.
FAQs
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Can I use gluten-free pasta in this Instant Pot Pasta recipe?
Yes, you can use gluten-free pasta, but be aware that its texture can vary under pressure. Reduce the cook time by 1 minute and check the pasta right after opening. Some gluten-free brands can get soft, so use a sturdy shape if possible.
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Do I need to use wine, or can I substitute it?
You don’t have to use wine! Simply swap the red wine for additional broth. The wine brings extra flavor, but the recipe tastes fantastic without it too—so feel free to adjust according to your preferences or dietary needs.
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Can I make Instant Pot Pasta ahead of time for a party?
Absolutely! Prepare the pasta as directed, cool it slightly, then layer it in a baking dish, top with extra cheese, and refrigerate. Before serving, bake at 350°F until bubbly and piping hot throughout. It’s a perfect make-ahead, crowd-pleasing dish.
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What’s the best pasta shape for Instant Pot Pasta?
Short shapes like rotini, ziti, corkscrews, and rigatoni work best—they hold up well under pressure and trap the rich, cheesy sauce in all those nooks and crannies. Avoid delicate or very thin pastas, which may overcook.
Final Thoughts
Bring a little everyday magic to your weeknight routine with this Instant Pot Pasta. It’s quick, satisfying, and endlessly adaptable—so don’t be surprised if it becomes your most-requested family meal. I can’t wait for you to give it a try and discover just how easy, delicious, and comforting homemade pasta night can be!
Print
Instant Pot Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
This Instant Pot Pasta recipe is a quick and easy way to make a delicious, comforting meal in your pressure cooker. With simple ingredients and a hands-off cooking method, you’ll have a flavorful pasta dish ready in no time.
Ingredients
Pasta:
- 2 1/2 cups low-sodium chicken stock or vegetable broth
- 1/2 cup dry red wine or additional stock
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 16 ounces dried pasta (ziti, rotini, corkscrew, rigatoni, etc)
- 1 (15oz) can diced tomatoes
- 24 ounces spaghetti sauce (see notes for using homemade sauce)
- 8 ounces ricotta cheese (optional)
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Pasta: Combine broth, wine, garlic, oregano, salt, pepper, and red pepper flakes in the Instant Pot. Add pasta, tomatoes, and spaghetti sauce. Add ricotta cheese if desired.
- Cook: Pressure cook for 4-5 minutes depending on pasta type. Allow pressure to release naturally for 5 minutes, then quick release.
- Finish: Stir pasta, top with parmesan and mozzarella, and melt cheese with lid on. Serve hot.
Notes
- You can customize this recipe with your favorite pasta shapes and additional seasonings.
- For a vegetarian version, use vegetable broth and skip the ricotta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
