Made with perfectly cooked pasta in a rich, cheesy sauce studded with savory ham and peas, this recipe for Instant Pot Ham and Cheese Pasta is an incredibly simple family-favorite dinner.
Just like my recipes for Instant Pot Tuna Noodle Casserole and Instant Pot Ziti, this recipe for Instant Pot Ham and Cheese pasta is a dump-and-cook recipe that everyone loves!
Similar to my recipe for Instant Pot Mac and Cheese, this recipe adds ham and peas to create hearty one-pot meal. And the cheesy goodness wins everyone over–even the picky eaters!
why you'll love this recipe
- Super Fast: Instant Pot Ham Pasta is ready from start to finish in less than 25 minutes (including the time it takes to come to pressure!)
- Minimal Prep: Dump and stir! No sauteeing is needed for this simple recipe.
- Filling: From the savory ham to the hearty pasta, this one-pot meal is satisfying and filling.
- Family-Approved: Cheese, ham, and pasta–favorites with the pickiest of eaters!
- Perfect for Leftovers. This simple instant pot cheesy pasta is the perfect leftover ham recipe to give new life to leftover Instant Pot Honey Baked Ham or Baked Ham. And don't forget to use the ham bone to make Instant Pot Split Pea Soup, Instant Pot Ham and Bean Soup, or Potatoes and Green Beans.
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 or a ham steak that you cube up into bite-sized cubes.
- Chicken Stock: I recommend low-sodium store-bought or homemade chicken stock, or Instant Pot Chicken Stock for best results.
- Cheese: Use sharp white or yellow cheddar cheese, which will give this pasta an incredibly rich, cheesy flavor. It is best to grate the cheese yourself, for smooth melting, as pre-shredded cheese is coated in anti-caking agents.
- Sour Cream: The addition of sour cream adds a creamy element to the pasta, along with a bit of tang, that helps to balance out the richness of the dish.
- Peas: Frozen peas are best for this recipe and can be omitted if you don’t care for peas with your pasta.
- Milk: Use any fat percentage of milk or cream you like.
recipe modifications
Gluten-Free Option: I have found that Barilla brand gluten-free rotini works well in this Instant Pot Pasta Recipe. I have not had success with other brands.
Vegetarian: Omit the ham and use vegetable broth in place of the chicken stock.
Try it with Smoked Sausage: Replace the ham with diced cubed smoked sausage or Kielbasa. I would recommend adding the sausage on top of the noodles prior to pressure cooking.
How to Make Ham and Cheese Pasta Using the Instant Pot
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- In the inner pot, combine the broth with the garlic powder, onion powder, paprika, and pepper. Add the pasta, and gently push down to mostly submerge in the liquid. It is okay if the pasta is not fully submerged just be sure the pasta is in an even layer. The moist heat will cook the noodles perfectly.
- Place the lid on the pot and set the valve to sealing. Cook on manual, high pressure, for 4 minutes.
- Once the cooking time has elapsed, allow 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.
- Carefully open the pot and stir in the diced ham, sour cream, shredded cheese, and peas.
- Stir in the milk 1-2 tablespoons at a time, until needed, and the pasta is smooth and creamy.
- If needed, pop the lid back on the inner pot and let the cheese melt and the peas warm through.
More Instant Pot Pasta Recipes
- Instant Pot Taco Pasta
- Instant Pot Tuna Noodle Casserole
- Instant Pot Beef Stroganoff
- Instant Pot Fettuccine Alfredo
- Instant Pot Rigatoni with Sausage
- Instant Pot Mac and Cheese
- Instant Pot Creamy Italian Pasta
If you tried this Ham and Cheese Instant Pot Pasta Recipe, I would love for you to leave a review and comment below.
Instant Pot Ham and Cheese Pasta
Made with perfectly cooked pasta in a rich, cheesy sauce studded with savory ham and peas, this recipe for Instant Pot Ham and Cheese Pasta makes an incredibly simple family-favorite meal.
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Servings: 8
Calories: 473kcal
Ingredients
- 4 cups low-sodium chicken broth/stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- 16 ounces rotini noodles
- 1 pound ham steak cubed (about 3 cups)
- 1 cup sour cream
- 2 cups sharp cheddar cheese
- 1 cup frozen peas optional
- ¼-½ cup milk
Instructions
- In the inner pot, combine the broth with the garlic powder, onion powder, paprika, and pepper. Add the pasta, and gently push down to mostly submerge in the liquid. It is okay if not fully submerged.
- Place the lid on the pot and set the valve to sealing. Cook on manual, high pressure, for 4 minutes, then allow pressure to release for EXACTLY 5 minutes.
- Once your Instant Pot reads “L00:05” do a quick release of pressure by knocking the venting knob slowly from the sealed to venting position with a long wooden spoon.
- Carefully open the pot and stir in the diced ham, sour cream, shredded cheese, and peas.
- Stir in the milk 1-2 tablespoons at a time, until needed, and the pasta 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.
Equipment Needed
Notes
Pasta: Use rotini or corkscrew noodles to keep the timing accurate.
Ham: Ham is typically sold already smoked and cubed. If your cubed ham or ham steak indicates to heat to a certain temperature before serving, add the cubed ham to your inner pot on top of the pasta BEFORE pressure cooking.
Cheese: It is best to grate the cheese yourself, for smooth melting. And either white or yellow sharp cheddar is best suited to this recipe.
Milk: Any fat percentage works.
Sour Cream: Use full-fat or reduced-fat, not fat-free as the flavor and consistency are not the same.
Storage: Store leftover, cooled pasta in an airtight container for up to 4 days in the refrigerator. I don't recommend freezing this pasta, as the cheesy sauce may separate once thawed.
Nutrition
Calories: 473kcal | Carbohydrates: 50g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 671mg | Potassium: 563mg | Fiber: 3g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 26mg | Calcium: 276mg | Iron: 2mg
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Jim
Too Runny and the peas weren't cooked.
Kristen Chidsey
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.
Andie
Oh my goodness, this pasta salad was amazing!! My whole family loved it! We will be making this one again!
Kristen Chidsey
Thank for sharing, Andie! I am happy to hear your family enjoyed this Ham Pasta.
Andie
I have never had anything like this and IT IS MY NEW FAVORITE THING EVER! I will be making this again and again.
Kristen Chidsey
Yay! I am thrilled this simple pasta is now a favorite. Thanks for taking the time to leave a review.
Diane V
Yay! My kids loved this so much. So easy to make, I am definitely making this again!
Kristen Chidsey
I am thrilled to hear your kids enjoyed it, Diane! Thank you for sharing.