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
Units
Scale
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
