Instant Pot Pasta
Quick and easy Instant Pot pasta dish, made with pantry staples like marinara sauce and dried pasta, perfect for busy weeknights.
Ingredients
For the Pasta
- 12–16 oz dried pasta (penne, rigatoni, rotini, shells) Short shapes work best
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 24 oz jar marinara or 2 cups crushed tomatoes
- 1 to 1 1/2 cups low-sodium chicken or vegetable broth Enough to mostly cover the pasta
- 1/2 teaspoon kosher salt Adjust to taste
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning or a pinch of dried oregano + basil
- pinch red pepper flakes (optional)
- 1/2 cup grated Parmesan or Pecorino Romano Plus extra for serving
- 1/4 cup heavy cream or 2–3 tablespoons butter (optional) For creaminess
- Fresh basil or parsley for finishing
Instructions
Preparation
- Turn the Instant Pot to Sauté and heat the oil until shimmering.
- Add chopped onion and a pinch of salt. Sauté for 3–4 minutes until translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- If using raw meat, add and brown it now, breaking it up as it cooks; drain excess fat.
- Pour in the jar of marinara and the broth. Scrape the bottom to deglaze any browned bits — this prevents a burn error.
- Add Italian seasoning, pepper, and red pepper flakes if using. Give a quick stir.
- Layer the dry pasta over the sauce. Press it down so most pieces are submerged but don’t stir vigorously.
Cooking
- Lock the lid and set the valve to Sealing. Pressure cook on High for half the package time listed for stovetop cooking (round down). Typical range: 4–6 minutes for most dried shapes.
- When the timer’s up, perform a Quick Release (careful of steam). Open the pot.
Finishing
- Stir vigorously to combine the sauce and pasta. Add grated cheese and cream/butter off-heat. Stir until glossy and smooth.
- Adjust seasoning, let sit for 2 minutes to thicken, then serve with fresh herbs and more cheese.
Notes
For a meaty version, brown 1/2 pound of ground beef or Italian beef sausage during the sauté step and drain excess fat. Use gluten-free pasta for a gluten-free option. If you prefer a creamier sauce, stir in cream or mascarpone at the end off-heat.