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Instant Pot Ham and Cheese Pasta is a creamy, one-pot dinner made with tender pasta, savory ham, and a rich cheddar sauce. It comes together in under 30 minutes with almost no prep, making it perfect for a busy weeknight.
Inspired by my fan-favorite recipe for Instant Pot Mac and Cheese, this easy recipe adds ham and peas to the mix for an all-in-one Instant Pot dinner that the picky eaters actually enjoy!
Kristen's Keys for Ham and Cheese Pasta
When it comes to making tender pasta with a creamy, cheesy sauce using the Instant Pot, you will want to pay attention to the following tips.
- Be precise with timing. For rotini noodles, you will want to pressure cook for 4 minutes on high pressure with a 5-minute natural pressure release. This keeps the noodles tender, not mushy.
- Shred your own cheese. It melts smoother and gives you that creamy finish, while pre-shredded cheese can turn grainy due to being coated in anti-caking agents.
- Don't doubt the sour cream. It adds a creamy element to the pasta, along with a bit of tang that helps to balance out the richness of the dish.
- Add dairy after pressure cooking. Stir in cheese, sour cream, and milk at the end to prevent curdling and keep the dish silky.
Notes on Ingredients
- Pasta: Use pasta that will grab and hold the cheesy sauce and ham and peas. I recommend rotini or corkscrew noodles for the best results. I often use whole wheat pasta for added fiber, nutrients, and protein.
- Ham: Either use bagged cubed ham or leftover ham. Alternatively, you can purchase a ham steak and cube it up yourself.
- Chicken Stock: I recommend using low-sodium stock to control the overall sodium content. This is a great time to use homemade chicken stock, or Instant Pot Chicken Stock.
- Cheese: Opt for sharp cheddar, for an incredibly rich, robust cheesy flavor. White or yellow cheddar are interchangeable.
- Sour Cream: Use full-fat sour cream, as fat-free versions are often made with additional ingredients that can give the dish a less than desirable texture and aftertaste.
- Peas: Frozen peas are best here. Petite or sweet peas work equally well.
- Milk: Use any fat percentage of milk or cream you like.
How to Make Ham and Cheese Pasta Using the Instant Pot
Whether you are just learning how to use the Instant Pot or a seasoned pro, this section will guide you through the process of making Instant Pot Pasta with Ham and Cheese with ease.
Step One: Layer Ingredients
Add the broth and seasonings to the inner pot and stir to combine. Add the noodles, and gently push into the liquid into an even layer. It is okay if the pasta is not fully submerged, the moist heat will cook the noodles perfectly.
If using a package of ham or ham steak that indicates to heat to a certain temperature before serving, add the cubed ham to the inner pot NOW right on top of the pasta to heat to a safe temperature.
Step Two: Pressure Cook
Lock the lid into place and then set to cook on High Pressure for 4 minutes.
Once the cook time has elapsed, allow the pressure to release for EXACTLY 5 minutes.
After 5 minutes, do a quick release of pressure by knocking the venting knob slowly from the sealed to venting position with a long wooden spoon. Be sure to stand back from the vent knob to prevent yourself from getting burned from the steam.
Step Three: Add Additions
Add in the diced ham, shredded cheese, peas, and sour cream and stir to combine. Stir in milk, a couple tablespoons at time, until the right consistency is reached.
Pop lid back on the Instant Pot and let rest briefly. The residual heat will fully melt the cheese and warm through the peas.
At this point, give the pasta a taste. If it tastes flat, add a pinch of salt and taste again. The amount of salt needed will vary and be dependant on how salty your ham, broth, and cheese are.
Recipe Modifications
- Gluten-free: Gluten-free Barilla rotini noodles work well here. I have not had success with other gluten-free brands.
- Use a Different Noodle: Elbow noodles work well here. Adjust the cook time to 3 minutes on High Pressure with 5 minutes natural pressure release.
- Vegetarian: Omit the ham and use vegetable broth.
- No Ham? Smoked sausage works well in its place.
- Swap or Omit Veggies: Feel free to omit the peas or stir in steamed broccoli in place of peas if desired.
More Instant Pot Pasta Recipes
Instant Pot Ham and Cheese Pasta
Video
Ingredients
- 4 cups low-sodium chicken stock, or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt, + more to taste
- ½ teaspoon black pepper
- 16 ounces rotini noodles
- 3 cups cubed ham, ~1 pound ham steak, diced
- 1 cup sour cream
- 2 cups sharp cheddar cheese
- 1 cup frozen peas, optional
- ¼ cup milk, + more to thin
Instructions
- In the inner pot, combine the 4 cups low-sodium chicken stock, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Add 16 ounces rotini noodles, and gently push down into an even layer. It is okay if not fully submerged in the liquid.
- Place the lid on the pot and lock the vent knob to sealed. Set to cook on High Pressure using the pressure cook or manual button for 4 minutes.
- After the cook time has elapsed, let the pressure release for exactly 5 minutes. Then do a quick release of pressure by SLOWLY knocking the vent knob from the sealed to venting position with the handle of a long utensil. Stand back to prevent being burned by any residual steam.
- Carefully open the pot, add the shredded cheese, cubed ham, sour cream, and peas, and stir to combine. Add milk, 1 tablespoon at a time, until the sauce is smooth and creamy.
- Return the lid to the instant pot and let the pasta sit for 3-5 minutes, just to allow the cheese to fully melt and the peas to warm through. Taste and adjust seasonings if needed, then serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey there Kristen!
I'm glad I found your video and You Tube and it led me to your blog. Now I can see so many more of your recipes! I have fallen in love with the Instant Pot but mostly for meats. Now I'm trying to branch out with beans and pasta, so YUM!
Anyway, I was wondering if I could substitute Greek Yogurt for the sour cream with the "Ham and Cheese Pasta"? I wanted to add more protein.
And then from the ham and Great Northern Bean recipe you have , will chicken bone broth influence the readiness of the beans in any way, like the salt????
Thank you so much!
Hi Brooks! So glad you found my site and are enjoying my Instant Pot recipes. For this pasta, plain Greek yogurt will work as a great substitute for the sour cream. As for the Ham Bean soup, I would use no more than 2 cups of bone broth--any more will add too much salt which can impact the beans.
Too Runny and the peas weren't cooked.
Hi Jim! I am sorry you had issues. Could it be you added too much milk? The recipe states to add 1 tablespoon at at time until the right consistency is reached. It also states to leave the lid on the instant pot until the dish thickens and the peas cook through.
Oh my goodness, this pasta salad was amazing!! My whole family loved it! We will be making this one again!
Thank for sharing, Andie! I am happy to hear your family enjoyed this Ham Pasta.
I have never had anything like this and IT IS MY NEW FAVORITE THING EVER! I will be making this again and again.
Yay! I am thrilled this simple pasta is now a favorite. Thanks for taking the time to leave a review.
Yay! My kids loved this so much. So easy to make, I am definitely making this again!
I am thrilled to hear your kids enjoyed it, Diane! Thank you for sharing.