This recipe for Instant Pot Ziti is the easiest, most delicious recipe for Instant Pot Pasta. This dump-and-go recipe for creamy Instant Pot Pasta results in a one-pot family favorite recipe that comes together in under 30 minutes.
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 just like I have have perfected Slow Cooker Pasta, I have finally perfected Instant Pot Pasta.
Now you can enjoy this recipe for Instant Pot Ziti, Instant Pot Mac and Cheese, Instant Pot Pasta Fagioli, Instant Pot Spaghetti, and Instant Pot Fettuccine Alfredo, and know you will have perfect results.
Reasons to Love this Instant Pot Pasta Recipe
- Comfort Food Fast. This recipe for Instant Pot Pasta delivers a creamy hearty pasta dish (much like the flavors in Italian Stuffed Shells and Baked Ravioli) that knocks it out of the park in terms of flavor and ease!
- Perfect Results. This pasta is creamy, cheesy, and full of flavor. But most importantly, the pasta is cooked perfectly AND absorbs the sauce as it cooks, giving the pasta itself incredible flavor.
- Flavorful Weeknight Recipe. While the flavors of this Instant Pot Pasta recipe are reminiscent of baked rotini, this recipe is easy enough for busy weeknights. And will be on your table in under 30 minutes!
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 store-bought or homemade chicken stock, Instant Pot Chicken stock, or vegetable broth. The noodles absorb the liquid as they cook, so by using stock or broth rather than water, you are imparting more flavor to the pasta.
- Red Wine: Adding a dry red wine, like Cabernet, Pinot Noir, or Merlot, for a 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, Instant Pot spaghetti sauce, or homemade spaghetti sauce for this recipe.
- Diced Tomatoes: The diced tomatoes add needed liquid and a nice texture to the pasta. Use petite or regular canned diced tomatoes.
- Seasonings: To 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.
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 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.
How to Make Instant Pot Pasta
This recipe is a super easy, dump-and-go recipe and you will find the complete instructions for making Instant Pot Pasta in the recipe card. The following tips are provided to help you achieve perfect results.
Step One: Layer Ingredients. The way we layer the ingredients is key to the pasta cooking perfectly and avoiding a burn notice. Start by combining the broth, wine, and seasonings in the inner pot. 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, followed by spaghetti sauce. To make the pasta creamy and rich, like lasagna, dollop the ricotta cheese over the tomato sauce. Do not stir!
Step Two: Pressure Cook. 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.
Step Three: Add Cheese. 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. I also recommend finishing this recipe for Instant Pot Pasta with additional shredded cheese.
Serving Suggestions
Serve Instant Pot Pasta with additional parmesan cheese, garlic toast, and a side salad, such as a Shaved Brussels Sprouts Salad, Caesar Salad, or Spinach Bacon Salad for a delicious family meal!
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.
Storage Instructions
- Refrigerate: If you happen to have leftover pasta, allow it to cool slightly, then transfer it to an airtight container. Store the leftovers in the refrigerator for up to 3 days.
- Freeze: Allow the pasta to cool fully. Transfer it to a freezer-safe container, and freeze the leftovers for up to 3 months.
- Reheat: 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
- Instant Pot Lasagna Soup
- Instant Pot Rigatoni with Sausage
- Instant Pot Minestrone
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Lasagna
- Instant Pot Ham & Cheese Pasta
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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
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
- â…› teaspoon black pepper
- â…› 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
- 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
This post was originally published in 2018 and updated in 2022 with a new video and photos.
Jennifer Kinch
Excellent and so easy!!! My 17-year old son is incredibly picky and he loved it! Wow! This is a definite redo!
Kristen Chidsey
Thank you for taking the time to review Jennifer! I love it when a meal appeals to everyone (especially our picky kids 😉)
Michele
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.
Kristen Chidsey
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 🙂
Cindy
In your recipe box, under "Instructions", the end of #1 it says "Do not....." and it doesn't finish. Do not what?
Kristen Chidsey
Do not stir---so sorry Cindy! I recently switched designs and clearly that was cut off and not caught. Updating now 🙂
Moe
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.
Kristen Chidsey
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.
moe
thanks for the reply - I will give that a try once I get some more of the jarred stuff.
Kristen Chidsey
I hope it turns out perfectly for you!
Quinn
I tried this and it’s so good I have to leave a response! Thanks!
Kristen Chidsey
I am so glad you enjoyed Quinn! Thank you for taking the time to let us all know.
Cayla
Can you sub cream cheese for ricotta?
Kristen Chidsey
Yes, I had others tell me that works perfectly!
Katie
Wondering if you experimented with whole wheat pasta?
Kristen Chidsey
Hi Katie! I use whole wheat pasta 80% of the time myself and it works perfectly!
Alisa
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!
Kristen Chidsey
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.
RaeLynn
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?
Kristen Chidsey
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 🙂
Heidi
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!
Kristen Chidsey
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 🙂
Tammy Lowell
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.
Kristen Chidsey
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!!!
Tammy Lowell
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 🙂
Kristen Chidsey
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!
SandyToes
I love tomatoes, but hate canned diced tomatoes. What would you recommend in place of the diced tomatoes?
Kristen Chidsey
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!
Michelle Miller
Thanks for your response on my other question. I have another.... Can this be doubled? My pot is a 6 quart.
Michelle Miller
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!
Kristen Chidsey
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.
Michelle Miller
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)?
Kristen Chidsey
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!
Christine
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!
Kristen Chidsey
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!
Sherry
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.
Kristen Chidsey
So happy this post helps Sherry! And that soup sounds fantastic!