Instant Pot Pasta is an easy one-pot family favorite recipe that comes together in minutes! The pasta cooks up perfectly in a creamy, cheesy, tomato sauce, absorbing all the delicious flavors of the sauce as it cooks, making it one of the most flavorful, yet simple meals.
I have been asked by so many of you how to perfectly cook pasta in the Instant Pot Pasta and I gladly accepted the challenge.
After countless experiments, with endless varieties of pasta, with and without sauce, I am happy to report that I have perfected Instant Pot Pasta.
And this recipe for Instant Pot Creamy Italian Pasta knocks it out of the park in terms of flavor and ease!
It is creamy, it is cheesy, it is full of flavor. But most importantly, the pasta is cooked perfectly AND absorbs the sauce as it cooks, giving the pasta itself incredible flavor.
The flavors of this Instant Pot Pasta recipe are reminiscent of baked ziti, yet this recipe is easy enough for busy weeknights.
Notes on Ingredients
- Pasta: I recommend using pasta that has ridges and can capture and hold the sauce, such as rigatoni, rotini, or ziti noodles.
- Broth: I highly recommend using either chicken broth/stock or vegetable broth instead of water for this recipe. The noodles absorb the liquid as they cook, so by using stock, you are imparting more flavor to the pasta.
- Red Wine: Adding a dry red wine, like Cabernet, Pinot Noir, or Merlot, for rich depth of flavor. If you do not drink alcohol, you can use additional broth in place of the wine.
- Marinara/Spaghetti Sauce: Use your favorite store-bought or homemade spaghetti sauce for this recipe. Using a marinara or spaghetti sauce imparts a lot more flavor to the dish as it pressure cooks.
- Diced Tomatoes: The diced tomatoes add needed liquid and a nice texture to the pasta. Use petite or regular canned diced tomatoes.
- Seasonings: To really amp up the flavor in the pasta, I add minced garlic, oregano, salt, pepper, and crushed red pepper flakes. Feel free to omit the crushed red pepper flakes to control the level of heat.
- Ricotta: Use whole milk or skim ricotta cheese, for a creamy rich Instant Pot Pasta.
- Cheese: After pressure cooking, I love to finish the Instant Pot Pasta with mozzarella and parmesan cheese. Freshly grated Parmesan will add better flavor than using a canister or pre-shredded parmesan.
How to Make Instant Pot Creamy Italian Pasta
As I stated earlier, this recipe is a super easy, dump-and-go recipe. But the way we layer the ingredients is key to the pasta cooking perfectly and avoiding a burn notice.
- Pour the broth and wine, if using, into the inner pot of the Instant Pot.
- Add in the minced garlic, salt, pepper, oregano, and red pepper flakes.
- Add in the pasta of your choice and gently spread out the pasta so that it is evenly dispersed in the inner pot.
- Add the diced tomatoes on top of the pasta.
- Top with the spaghetti sauce and then spread to cover evenly over the pasta.
- To make the pasta creamy and rich, like lasagna, dollop the ricotta cheese over the tomato sauce. Do not stir!
- Place the lid on the inner pot and be sure the vent knob is sealed.
- Set the cooking time for HALF the suggested cooking time on the box of pasta you used. See the chart below for the exact cooking times.
- Once the cooking time has elapsed, let the pressure release for 5 minutes. Then do a quick release of any remaining pressure.
- Open up the Instant Pot and do not be alarmed by the look of the contents of your inner pot--it won't look pretty, but you will see it will come together with a good stir!
- Give the pasta a stir to evenly combine the ricotta into the cooked pasta.
- Sprinkle the cheese over the pasta and place the lid on the Instant Pot for 2-3 minutes, just to melt the cheese if desired.
- Serve immediately with additional cheese if desired and garlic toast, if you are so inclined.
Instant Pot Pasta Cooking Times
The magic ratio for cooking pasta is half the cook time on the box, followed by letting the pressure release for 5 minutes. This will cook your pasta, regardless of the type of pasta you select to use, perfectly.
- Rotini/Penne/Cavatappi: 4 minutes on high pressure, 5 minutes natural release, then quick release
- Rigatoni/Ziti: 5 minutes on high pressure, 5 minutes natural release, then quick release
- Elbow Noodles: 3 minutes on high pressure, 5 minutes natural release, then quick release.
Tips for Perfectly Cooked Instant Pot Pasta
- Layer the ingredients as the recipe card directs. This is critical to ensure the pasta cooks perfectly without causing a burn notice.
- Set the cooking time for HALF the shortest time suggested on the box of pasta for boiling the pasta.
- Let the pressure release for exactly 5 minutes.
- This is one time not to let your Instant Pot sit on keep warm after you release pressure, as the pasta can become soggy and dry out quickly.
Recipe Modifications
- Dairy-Free Instant Pot Pasta: Omit the ricotta, mozzarella, and parmesan cheese from this recipe. It will still be delicious!
- Using Gluten-Free Pasta: I have ONLY had success using the Barilla brand of gluten-free pasta in the Instant Pot. It seems to be the only one that doesn't give off excess starch.
- Adding Meat: If you would like to add ground beef or ground Italian sausage to this recipe, saute the meat until browned using the saute function. Once the meat is browned, remove the meat from the inner pot, add in the broth and scrape up all the browned bits from the bottom of the inner pot really well. Layer the pasta, cooked meat, diced tomatoes, spaghetti sauce, and ricotta cheese in that order in the inner pot and proceed with the recipe.
Storage
If you happen to have leftover pasta, store it in an airtight container for up to 3 days in the refrigerator. Alternatively, you can freeze the pasta in a freezer-safe container for up to 3 months.
To reheat, allow the pasta to defrost in the refrigerator overnight if needed. Place in a heat-safe bowl with a tablespoon or two of water or stock, cover with a moistened paper towel, and heat in the microwave in 1-minute intervals, stirring between each interval until warmed through.
More Instant Pot Pasta Recipes
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If you tried this Creamy Italian Instant Pot Pasta, I would love for you to leave a comment and review below.
Instant Pot Pasta
Pasta cooks up perfectly in a creamy, cheesy, tomato sauce, absorbing all the delicious flavors of the sauce as it cooks.
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Servings: 8
Calories: 322kcal
Ingredients
For the Pasta
- 2 ½ cups chicken or vegetable broth
- ½ cup dry red wine or addtional stock
- 2 teaspoons minced garlic
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 16 ounces dried pasta ziti, rotini, corkscrew, rigatoni, etc
- 15 ounces diced tomatoes
- 24 ounces spaghetti sauce see notes for using homemade sauce
- 8 ounces ricotta cheese
- ¼ cup parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
Instructions
- Pour the broth into the inner pot. Stir in the wine, garlic, oregano, pepper, black pepper, and crushed red pepper flakes, if using.
- Pour the pasta into the inner pot. gently pushing down to submerge in the broth. Then top the dry pasta with the diced tomatoes and spaghetti sauce, spreading to evenly cover the pasta. Dollop with ricotta cheese, if using.
- Cook on high pressure for 4 minutes for rotini and corkscrew noodles and 5 minutes for ziti or rigatoni noodles. Alternatively, set the cooking time for HALF the lowest suggested cook time on the box of pasta.
- Once the cooking time has elapsed, allow the pressure to release for exactly 5 minutes, then do a quick release of the remaining pressure. To do a quick release, stand away from the vent knob, and use a long utensil to knock the venting knob from the sealed to the venting position.
- Give the noodles a gentle stir into the sauce to combine. Top with the parmesan and mozzarella, and place the lid back on the inner pot for 2-5 minutes, to melt the cheese.
- Serve immediately.
Equipment Needed
Notes
Feel free to omit the Parmesan, Ricotta, and Mozzarella for a dairy-free recipe.
Instant Pot Pasta Cooking Times: The magic ratio for cooking pasta is typically half the cook time on the box and then letting pressure release for 5 minutes. This will cook your pasta perfectly.
- Rotini/Penne/Cavatappi: 4 minutes on high pressure, 5 minutes natural release.
- Rigatoni/Ziti: 5 minutes on high pressure, 5 minutes natural release.
- Elbow Noodles: 3 minutes on high pressure, 5 minutes natural release, then quick release.
- Gluten-Free Pasta: I experimented with Barilla gluten-free rotini noodles and my method still worked perfectly. Other brands have not been successful. Quinoa pasta will break down in the sauce and release starch that can cause you to get a burn notice so is not recommended.
- Start the recipe by browning up to 1 pound of ground beef/sausage. Once the meat is browned, turn the instant pot off, remove the meat, and drain off any excess grease.
- Add the broth to the inner pot and scrape off any browned bits on the bottom of the inner pot.
- Add the noodles to the inner pot. Top with the ground meat, diced tomatoes, spaghetti sauce, and ricotta cheese, and proceed with the recipe as directed.
- 2 ½ cups chicken or vegetable broth
- ½ cup dry red wine or additional stock
- 28 ounces tomato puree
- 15 ounce diced tomatoes
- 3 tablespoons dried parsley
- 5 garlic cloves peeled and smashed
- 2 tablespoons olive oil or butter
- 2 tablespoons honey or sugar
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- ¼ teaspoon crushed red pepper flakes
- 16 ounces dried rotini or ziti
- 8 ounces ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella
- Place the broth or water in the Instant Pot. Add in wine, diced tomatoes, tomato puree, garlic, butter/olive oil, honey, oregano, salt, and crushed red pepper flakes. Do not stir.
- Cook on high pressure for 10 minutes. Once the cooking time has elapsed, let the pressure release for 10 minutes, before doing a quick release. Stir sauce together
Add in dried pasta and gently submerge pasta in the sauce. Dollop with ricotta cheese. - Cook on high pressure for 4 minutes for rotini or 5 minutes for ziti noodles.
- After cook time has elapsed, let the pressure naturally release for 5 minutes and then do a quick release of any remaining pressure. Stir sauce, ricotta, and pasta together. Add in cheese and let the cheese melt before serving.
Nutrition
Calories: 322kcal | Carbohydrates: 53g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 720mg | Potassium: 571mg | Fiber: 4g | Sugar: 8g | Vitamin A: 598IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 2mg
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This post was originally published in 2018 and updated in 2022 with a new video and photos.
Debbie L.
This was so so good. I used a pound of Jimmy Dean spicy pork sausage and followed the recipe except for the wine. My husband and I both loved it, but it is pretty rich so we had to keep ourselves from eating too much. That's hard when it tastes so good. We had leftovers for a couple more meals. Look forward to making it again. One thing I love about the instant pot and pasta is not having to have a big pot of boiling water on the stove to cook the pasta.
Kristen Chidsey
It is always a good sign when you have to stop yourself from overeating! Thank you for sharing how much you enjoyed this recipe and I hope you turn to it again in the future!
Vanessa C
I think this would be great according to the comments, and the flavour was good, but unfortuntely it didnt turn out well for me because I messed up the conversions (basically it was soup!) . I am wondering if you could post the measurements in cups for dry pasta, and either cups or mls for canned tomatos/ sauce? Thank you so much!
Kristen Chidsey
Hi Vanessa! I am sorry you had issues with the conversions. For the pasta use 4 & 1/2 cups of dried noodles. For the diced tomatoes use 411 grams or 2 cups. For the spaghetti sauce use 680 grams or 3 cups. For the ricotta use 1 cup. I hope that helps!
Tina
Can this be doubled if I am using an 8qt instant pot?
Kristen Chidsey
Absolutely!
Say
I made this but the pastas was slightly over cooked. Now sure what I did wrong
Kristen Chidsey
Hi Say! I would love to help you troubleshoot. Did you use the exact amounts per the recipe of all the ingredients? What type of noodle did you use? Did you do a quick release after exactly 5 minutes had passed? Let me know and I will see if I can help you to NOT have that issue again 🙂
Jen
This was the best instant pot pasta I’ve ever made. I added extra ground beef and the whole family loved it. Winner! 👍
Kristen Chidsey
YAY! I love hearing that Jen!
Susan
Hi, so to add sausage, aer saute-ing it, do I leave the sausag in, or do I add it back un after the pasta is cooked? Forgive me for asking. I am just a college kid new to instant pot cooking.
Kristen Chidsey
Hi Susan! Never feel bad about asking, you can ask any questions at any time! Once you saute the meat, remove it from the inner pot. Then add the broth and scrape up all those browned bits on the bottom of the inner pot--super important to prevent a burn notice. Then Layer the pasta, cooked meat, diced tomatoes, spaghetti sauce, and ricotta cheese in that order in the inner pot and proceed with the recipe for cooking. Enjoy!
Jozie
Everyone loved this! Success for all ages!
Kristen Chidsey
Thanks for sharing Jozie!
Katie
Hi, I love this recipe! There used to be a recipe for making your own spaghetti sauce on the page without needing to jump to another page for a more complicated recipe. I loved that simple way that didn't require me to pre-make sauce. Is it still here, and I am missing it? Thanks!
Kristen Chidsey
Hi Katie! It is now in the recipe notes 🙂 So happy you enjoy the version using the homemade sauce.
Katie
Found it! Thanks so much Kristen! We love this!
Louise
Total hit! Kids loved it and was so easy to make.
Kristen Chidsey
I love hearing this Louise! Thanks so much for sharing!
Margaret
I can’t wait to try this! Thank you for the option to text ingredients to my phone.
I have repeatedly tried the tik tok pasta. It’s good but the pasta is never cooked right. Always some crunchy.
This looks amazing
Kristen Chidsey
I hope you LOVE this Margaret!
Laurie
First time ever I got a burn notice after 1 min 30 seconds pressure cooking. I have an 8 quart pot, an older model Ninja instant cooker. I made everything to recipe. I used Rotini noodles and d precise measurements of all dry and liquid ingredients. I was able to rescue the meal by simply venting, stopping cooking and stirring in the cheeses. The pasta was cooked in 1 1/2 minutes as opposed to 4 minutes times. I’m wondering if I’d add the ricotta while the pasta cooks in broth/sauce. I did “dollop” the cheese and layer ingredients as instructed per recipe.
Kristen Chidsey
Hi Laurie! I am sorry this happened. 8-quart models are more finicky than 6-quart models, but I have tested this recipe numerous times in an 8 quart without issue. The fact that the noodles were cooked after such a short time indicates to me that your lid or seal may not have been on correctly and it was taking longer to come to pressure. After just 1 minute with a Quick Release, your noodles should not be cooked. I would suggest checking your seal well and trying again.