Instant Pot Creamy Italian Pasta is an easy one-pot meal comes that comes together in minutes creating the perfect Pressure Cooker Pasta! This recipe for Instant Pot Pasta comes with directions using homemade tomato sauce or jarred sauce, and directions for including meat or leaving a meatless pasta dish.
If you are looking for more comforting pasta recipes without an Instant Pot, check out my Slow Cooker Baked Ziti or my Oven Baked Rotini.
I love pasta.
Baked Rotini, Creamy Taco Pasta, Cajun Pasta, and Tuscan Pasta are just a few of my favorite meals ever.
And so when I was asked by so many of you to Instant Pot Pasta–I gladly accepted the challenge.
I am happy to report that I have PERFECTED cooking pasta in the pressure cooker. BUT I am a bit sick of pasta at the moment–HA!!
Instant Pot Pasta
In all seriousness, I tested this Italian Pasta in my Instant Pot more times than I can count.
- I experimented with 4 types of regular noodles and one type of gluten-free noodles.
- I tested this instant pot pasta recipe with homemade tomato sauce and with jarred tomato sauce.
- I made my Italian pasta creamy with the addition of ricotta and cheese and I made it without dairy for a vegan friendly pasta bake.
- I even tried this pasta bake with ground meat and Italian sausage.
The verdict?
I burnt a batch. I under-cooked pasta. I overcooked pasta.
But I finally landed on success and now have one of the EASIEST meals you can make for your family on a busy weeknight–PS-you want to check out all my 30 minute family meals for busy nights!
I will walk you through the different variations, but first let me share with you my favorite version.
How to Make Pasta in your Instant Pot
Step One: Homemade Tomato Sauce (optional)
I love homemade tomato sauce, but a good quality store brand works as well.
- Add 2 cups of stock or water to the your inner pot. Add in remaining ingredients for tomato sauce, along with wine and diced tomatoes.
- Cook sauce on high pressure for 10 minutes.
- Let pressure release for 10 minutes, then do a quick release.
- Because there is a large amount of liquid in the sauce, be sure to cover vent with kitchen towel and stay away from steam. It will take about one full minute for the pressure to release.
Step Two: Add Pasta
- Give homemade pasta sauce a good stir.
- Sumbege 16 ounces of dried pasta–for this recipe I use rotini but see notes below on other times of pasta you can use.
- You want to be sure to submerge the pasta into the sauce. Gently push down the pasta into the sauce, being careful to not push the pasta to the bottom of the inner pot.
Step Three: Add Ricotta Cheese
- Dollop ricotta cheese on top of the sauce and grate Parmesan cheese over the top.
Step Four: Cook Pasta
- Seal the lid and close the valve to sealed.
- Cook on high pressure for 4 minutes.
- Let release pressure for 5 minutes and then do a quick release and turn off Instant Pot.
It is SO important to watch that you don’t allow more time to pass than 5 minutes for natural pressure to release so you don’t overcook your pasta. I have found that 4 minutes for most pasta (see notes below) with 5 minutes natural release creates a perfect al dente pasta.
Step Five: Serve
- You will notice when you remove the lid the sauce looks very liquidy, just give it a good stir and the pasta and sauce will be perfectly incorporated.
How to Perfectly Cook Pasta in the Instant Pot
Cooking pasta in the instant pot is about the easiest thing to do.
But just like all Instant Pot Recipes, there are a few important guidelines to remember when using your instant pot.
Liquid
- First, you need to be sure you have enough liquid for pressure to be reached AND enough liquid for your pasta to cook in and to leave a delicious sauce behind.
- The magic number instant pot pasta to water ratio is about 6 cups liquid to 16 ounces pasta. I know that may sound like a lot of liquid, but that includes the liquid in the tomato sauce.
Pasta
- Secondly, you want to make sure you completely submerge your pasta in the liquid to cook.
- I have seen many recipes that place the pasta on top of the sauce “to steam” the pasta. Every time I have tried this, my pasta cooked unevenly and had dried, crispy spots–yuck. I
- like to pour my pasta in on top of the sauce and then lightly push down the pasta until it is just submerged. This will keep the pasta covered with liquid but not touching the bottom the inner pot in the Instant Pot.
Dried Pasta Instant Pot Cooking Times:
- Spaghetti Noodles: 3 minutes on high pressure, 4 minutes natural release, then quick release (break spaghetti noodles in half so you can submerge in cooking liquid).
- Rotini/Penne/Cavatappi: 4 minutes on high pressure, 5 minutes natural release, then quick release
- Rigatoni: 5 minutes on high pressure, 5 minutes natural release, then quick release
- Linguine: I have NOT had success with linguine noodles, they all clumped together even when I tried to criss-cross them. I would just use spaghetti noodles.
- Elbow Noodles: 3 minutes on high pressure, 4 minutes natural release, then quick release.
Can you cook gluten-free pasta in the Instant Pot?
Yes and no.
- I experimented with Barilla gluten-free rotini noodles and my method still worked perfectly.
- Other brands may have timing differences.
- Quinoa Noodles will break down in the sauce and release starch that can cause the you to get a burn notice, so are not recommended.
Instant Pot Pasta with Jarred Pasta Sauce
If you have a favorite jarred sauce or already have some homemade marinara sauce made, this recipe for Instant Pot Pasta, just got a whole lot easier for you!
- Place 2 cups stock or water, 1/2 cup wine (or stock) 1 can diced tomatoes, jarred sauce, and 1/2 teaspoon salt in pressure cooker.
- Add in pasta and ricotta as directed.
- Cook on high pressure for 4 minutes.
- Do a natural release for 5 minutes before doing a quick release and serving.
Can you add meat to this Instant Pot Pasta recipe?
Absolutely! I stated that I have tried Instant Pot pasta with both ground beef and Italian Sausage.
- For ground meat:
- Start this recipe by sauteing the meat until browned.
- Drain off the excess grease.
- Add in the stock and scrape off any browned bits off the bottom of the pressure cooker and proceed with the recipe.
- For Italian Sausage:
- Add whole links of Italian Sausage into the sauce as it cooks.
- After the first release, remove the sausage and cut it into slices.
- Add back to the sauce along with noodles and ricotta to finish cooking.
Can you make this Instant Pot Pasta Vegan?
Absolutely. Just omit the ricotta cheese and Parmesan for an easy one pot pasta recipe.
A Few Final Notes on Instant Pot Past Recipe:
- I add in a dry red wine, like Cabernet or Merlot for an extra rich flavor to my sauce. Don’t worry the alcohol cooks off for the kids, but you can leave the wine out and use 1/2 cup more stock or water.
- I highly recommend using stock 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.
- This is one time not to let your Instant Pot sit on keep warm after you release pressure. The pasta can become soggy and dry out quickly.
If you liked this Pressure Cooker Pasta you may like:
Want more Instant Pot recipes? Check out my collection of easy healthy Instant Pot Recipes.
Instant Pot Creamy Italian Pasta
Ingredients
For the Pasta
- 2 cups chicken or vegetable stock
- 1/2 cup dry red wine or addtional stock
- 15 ounce diced tomatoes
- 1 recipe homemade tomato sauce or 28 ounces jarred pasta sauce
- 16 ounces dried pasta
- 8 ounces ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
For the Homemade Tomato Sauce
- 28 ounce tomato puree
- 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
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Place 2 cups stock or water in the Instant Pot. Add in wine, diced tomatoes, and all the ingredients for homemade tomato sauce. Do not stir.
- Cook on high pressure for 10 minutes. Once cook time has elapsed, let pressure release for 10 minutes, before doing a quick release. Stir sauce together
- Add in dried pasta and gently sumberge pasta in sauce. Dollop with ricotta cheese and parmesan cheese.
- Cook on high pressure for 4 minutes. Let naturally release for 5 minutes and then do a quick release for remaining pressure.
- Stir sauce, ricotta and pasta altogether and serve.
Notes
- If using Jarred Sauce:
- Skip the step of making homemade sauce. Start by placing 2 cups stock on pressure cooker, then add in wine, diced tomatoes and 28 ounces jarred tomato sauce. Add pasta on top and gently push pasta into sauce. Dollop with ricotta and parmesan and cook as directed.
- Start the recipe by browning the ground beef/sausage and then proceed with making the sauce, being sure to deglaze your inner pot and scrape off any browned bits.
- If using links of sausage, just add to sauce as it cooks.
To Make Instant Pot Pasta You May Need
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Kristen Chidsey
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I see that you’ve worked really hard on this recipe so I wanted to add my experience! I made this tonight with bacon jalapeño ground venison I needed to use. I previously cooked and froze it so I put in the IP on sauté to thaw then added the jarred sauce in with the meat. At that point I saw in the recipe (oops, I usually read completely through beforehand) to first add liquid, then diced tomatoes, then sauce, then pasta. So I grabbed my extra insert and did just that. I dirtied two pots but the one other time I tried pasta in the very IP I got a burn notice so I wasn’t gonna chance it. Right before it came to pressure I got the burn notice! So I released the pressure that had built and opened up to see what was happening. The pasta was al dente but I wanted it a little more cooked so I gave it a stir to make sure nothing was burnt on the bottom and then put the lid on low pressure and “less” pressure cook for 1 minute. Then it was cooked perfectly, yay! I halved this recipe because my family of 4 doesn’t eat much dinner for some reason. I didn’t have ricotta so I used cream cheese. I didn’t add the cream cheese and parm until after because I’ve read so many times to add dairy after cooking. I know you’ve tested it and I’m sure it would be ok with ricotta but I didn’t want to risk ruining anything since I was using cream cheese. This IP sure has humbled me after 25 plus years of cooking but i think I’m starting to catch on and I love it. Thanks for putting so much time into this post, super helpful!
Hi Sara! I am so glad you were able to enjoy the recipe and that you enjoy my site. I really believe that it is because you halved this recipe that you received the burn notice–it would need more thin liquid to properly cook the pasta, especially in an 8 quart. However, in the future, if you have the 8 quart model, it can show burn warning for less than a minute and revert to cooking–and all is fine (as evidenced by your experience with this recipe–nothing was burned). I am so glad you were still able to enjoy a delicious dinner 🙂
Excellent and so easy!!! My 17-year old son is incredibly picky and he loved it! Wow! This is a definite redo!
Thank you for taking the time to review Jennifer! I love it when a meal appeals to everyone (especially our picky kids 😉)
Thank you for figuring out the timings! I haven’t actually made this recipe, but I have used your timings for my own recipes. Yours are the most accurate I have found. I have used a pressure cooker for well over 20 years (stove top then IP), but I have never managed to get pasta correct.
Hi Michelle! I am so glad you have found my recipes to be accurate! I test and test and then take every comment/reader experience to heart to see if something still needs tweaked. And I hope you enjoy the Pasta 🙂
In your recipe box, under “Instructions”, the end of #1 it says “Do not…..” and it doesn’t finish. Do not what?
Do not stir—so sorry Cindy! I recently switched designs and clearly that was cut off and not caught. Updating now 🙂
Hi – I’m in the midst of trying the recipe and running into a snag.
I’ve had an ipot for 2 year (love it) and use it a lot. What is happening is that I have put in the recipe you listed;
-650 ML store made sauce
-2 1/2 cup stock
-1 can of chopped tomato
-1 LB of whole wheat spaghetti (covered with the sauce)
Since I used a store made sauce, I’ve gone straight to the 4 minute hi pressure part (having skipped the 10 minute part to make the sauce) and am finding the pot never gets enough pressure to lift the seal button. The pot gets hot but there doesn’t seem to be enough liquid from the sauce to create the pressure to lift the seal button. Am I missing something??
Any suggestions would be helpful. I will also keep you posted.
Great post BTW.
Hi Moe,
Sorry for your issue. Be sure you start with the chicken stock or water first inside your instant pot. Of you start with the tomato sauce it is so thick, it may cause a burn notice of for your instant pot to not fully reach pressure. Hope that helps clarify.
thanks for the reply – I will give that a try once I get some more of the jarred stuff.
I hope it turns out perfectly for you!
I tried this and it’s so good I have to leave a response! Thanks!
I am so glad you enjoyed Quinn! Thank you for taking the time to let us all know.
Can you sub cream cheese for ricotta?
Yes, I had others tell me that works perfectly!
Wondering if you experimented with whole wheat pasta?
Hi Katie! I use whole wheat pasta 80% of the time myself and it works perfectly!
I did not quite 2 jars of sauce, 2 1/2 cups water, box of penne, sprinkle of shredded mozzarella and a sprinkle of parmesan cheese, and I got a burn notice while it was preheating. Any suggestions? Thanks!
Hi Alisa, there are a couple reasons you may have had a burn notice. 1. Your inner pot was not fully cleaned before using. Sometimes if there is a haze on the bottom of your pot it can interfere with cooking process. 2. If your noodles were placed on the bottom of the pot that can cause a burn notice as well.
Hoooooly moly this is SO GOOD. Thank you for taking the time to perfect it!
Any tips on avoiding the burn notice? I browned some ground sausage in there, but I put it in a separate bowl and completely scraped off everything on the bottom. Basically started the second part of the recipe with a clean inner pot. I put the chicken stock at the bottom so the liquid was the first layer. Any other tips? Did you or anyone you know of run into this issue?
Hi RaeLynn! I am so glad you enjoyed. I am tad bit confused–did you get a burn warning? And if so, did it pass quickly since you enjoyed it. I have never had the burn warning with this recipe. But like you, I start with clean inner pot and liquid layer. I also JUST push down the pasta to submerge. I am happy to help, but need a few more details so I can help better 🙂
In your instruction box, there is no stock listed for using jarred sauce. I see it up above in the “try this” or “try that” suggestions (I’m using jarred sauce AND meat) but I think it’s either missing or misleading not to mention it below the “with jarred sauce” header in the recipe itself. Am I mistaken? Looking forward to trying it!
Sorry Heidi if this was misleading–you would use the same amount of stock if using jarred sauce. Those directions were laid out in the post under “Pasta with Jarred Sauce.” For you, I would For Saute the meat until browned. Drain off the excess grease. Add in 2 1/2 cups stock and scrape off any browned bits off the bottom of the pressure cooker. Then add in jarred sauce, 1 can diced tomatoes, and 1/2 teaspoon salt in pressure cooker. Add in pasta and ricotta and cook on high pressure for 4 minutes. Do a natural release for 5 minutes before doing a quick release and serving.
I hope that clarifies it for you 🙂
Have you tried cooking your frozen or fresh ground beef in the IP with this recipe?I want to try it, but wanted any tips you might have before doing my own experimenting.
Hi Tammy! I have a section on how to cook this with pasta:
For ground meat:
Saute the meat until browned.
Drain off the excess grease.
Add in the stock and scrape off any browned bits off the bottom of the pressure cooker and proceed with the recipe.
I hope you enjoy!!!
Thank you for your quick response. I was hoping to make it with your “Instant Pot Ground Beef” instructions. Have you put your frozen ground beef on top of this sauce and cooked for the 20 minutes, mixed in beef, and then added pasta? That’s what I want to try with this recipe 🙂
Sorry I misunderstood Tammy! YES, you can cook frozen beef in the sauce, just as you stated. I would add all the ingredients for the sauce, along with the beef and cook for 20 minutes. Let your pressure cooker release pressure for 5-10 minutes (so that you don’t lose any liquid needed to cook the pasta) and then break up the meat, add in diced tomatoes, pasta, and ricotta and cook on high for 4 minutes (or the best time for pasta of your choice), do 5 minute quick release and serve 🙂 Enjoy!
I love tomatoes, but hate canned diced tomatoes. What would you recommend in place of the diced tomatoes?
Hi Sandy! You sound like my son! He hates diced tomatoes as well. I usually puree the diced tomatoes in the blender first or add an extra 1 1/2-2 cups tomato sauce. Enjoy!
Thanks for your response on my other question. I have another…. Can this be doubled? My pot is a 6 quart.
I quickly realized there wouldn’t be room in the 6 quart for a double batch. I was making this for supper (second time making it…we love it) and making another batch to take to a friend who recently had brain surgery. Thanks for a delicious recipe!
Oh I am so glad you love this recipe so much Michelle! And prayers for your friend. You are so kind to bring them a meal. I am sure it is greatly appreciated.
If I’m not making my own sauce, when would I add the Italian sausage and do I adjust the cooking time (I’m using spaghetti noodles)?
Hi Michelle! Place your jarred sauce, 2 1/2 cups stock or water, 1 can diced tomatoes and 1/2 teaspoon salt, and sausage in pressure cooker. Add in pasta, broken in half and ricotta and cook on high pressure for 4 minutes and do a natural release for 5 minutes before doing a quick release and serving.
This is for PRE-COOKED sausage. If your sausage it raw, you may need to cook longer. In that case, I would place your jarred sauce, 2 1/2 cups stock or water, 1 can diced tomatoes and 1/2 teaspoon salt, and raw Italian Sausage in pressure cooker. Cook on high pressure for 4 minutes. Do quick release. Remove sausage and slice. Add in pasta and ricotta, and an additional 1/2 cup water along with broken spaghetti cook on high pressure for 4 minutes and do a natural release for 5 minutes before doing a quick release and serving.
Hope that helps!
This is such a great recipe! Do you have any recommendations on making this freezer friendly? Omit pasta and cook separately and then reheat sauce? Thanks!
YAY! I am so glad you enjoyed Christine! For freezer: I would actually cook as directed, but increase liquid by 1/2 cup. Then I would allow to cool and freeze in individual portions. The extra liquid will help the pasta stay moist when reheated. To reheat–allow to thaw in refrigerator overnight. Then I would either microwave for 2-3 minutes per serving OR place in oven safe pyrex dish and reheat in your instant pot.
To reheat in instant pot: pour in 1 cup water into inner pot, place in rack and place pyrex dish on top. If defrosted, cook on high for 3 minutes. If frozen, cook on high for 10 minutes.
I personally, like to freeze and then thaw overnight. I add in 1 cup additional homemade tomato sauce and then bake at 350 until warmed through. Enjoy!
Yay! Thanks so much for trying so many types and times. We are a pasta loving family at our house too. I made tortellini soup last night with frozen tortellini in the instant pot and it was fantastic!!! Now I’ll know how to make more of our dried pasta favorites.
So happy this post helps Sherry! And that soup sounds fantastic!