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This dump-and-go recipe for creamy Instant Pot Pasta is the ultimate weeknight win. In under 30 minutes, you will have perfectly cooked pasta coated in a rich, cheesy tomato sauce that is guaranteed to hit the spot.
If you love cozy pasta dishes like baked rotini or ricotta stuffed shells, this Instant Pot pasta recipe is for you! It's creamy, cheesy, and completely fuss-free--one of my favorite all-in-one Instant Pot Dinner recipes.
Kristen's Keys for Perfect Instant Pot Pasta
In order to achieve al dente pasta coated in a rich, cheesy tomato sauce, I have a few non-negotiables when it comes to making perfect Instant Pot Pasta.
- Layering Matters. The way you add ingredients to the pot prevents the dreaded burn notice. Start with thin liquid, add pasta, and finish with sauce.
- Timing is Everything. Pressure cook the pasta for half the shortest cook time on the box. This ensures tender, not mushy results.
- Be Exact with Natural Release. Letting the pressure release for exactly 5 minutes after the cook time has elapsed finishes cooking the pasta to perfection.
Happy Cooking! xo Kristen
Notes on Ingredients & Substitutions
What you put into your Instant Pot pasta matters just as much as how you cook it. I have provided helpful notes that will allow you to make this dish your own, while ensuring you still enjoy delicious results.
- Pasta: Select a type of pasta that has ridges and can capture and hold the sauce. Rigatoni, rotini, ziti, or corkscrew noodles work well here.
- Thin Cooking Liquid: Skip water. Using broth or stock adds depth and richness, helping to flavor the sauce and pasta itself. Vegetable, beef, or chicken stock all work well here.(Store-bought or homemade vegetable broth, homemade chicken stock, or Instant Pot chicken stock.)
- Red Wine (Optional): For added complexity, I like adding a splash of dry red wine, like a Cabernet, Malbec, or Merlot. Feel free to use additional stock in place of the wine.
- Spaghetti Sauce: Start with quality marinara or spaghetti sauce (store-bought or Instant Pot Spaghetti Sauce if you have that on hand) for a richly flavored sauce you can pull off in minutes.
- Diced Tomatoes: Use petite, regular, plain, or diced tomatoes with garlic and basil for added flavor. The tomatoes and their juices help achieve the right ratio of liquid to noodles and add a bit of texture to the sauce.
- Cheese: A trio of ricotta, mozzarella, and parmesan creates that irresistible creamy, cheesy texture everyone loves. If you need to simplify, you can skip the ricotta or swap it out for cottage cheese,
How to Make Pasta in the Instant Pot
Whether you are an Instant Pot Pro or a newbie just learning how to use your Instant Pot, my steps will guide you through the process of making perfect Instant Pot Pasta with ease.
Step One: Layer the Ingredients (Don't Stir!)
Combine the broth, wine (if using), and seasonings inside the inner pot. Add the pasta and gently spread it into an even layer. Pour diced tomatoes (liquid and all) over the pasta, then your favorite spaghetti sauce.
👉🏻Don't Deviate: Layering in this order prevents sticking and ensures the pasta cooks evenly.
Step Two: Add Ricotta (Optional)
If adding ricotta cheese (or cottage cheese) dollop over the tomato sauce. And once again, remember DO NOT STIR!
Step Three: Pressure Cook
Place the lid on the Instant Pot, set the valve to sealed and cook on high pressure for half the time listed on the pasta box. Here's a quick guide that works well for most brands of pasta.
- Elbow Noodles: 3 minutes
- Rotini/Penne/Cavatappi: 4 minutes
- Rigatoni/Ziti: 5 minutes
Step Four: Allow Pressure to Release
After the cooking time has elapsed, let the pressure release naturally for EXACTLY 5 minutes then do a quick release of remaining pressure by using a long spoon to knock the vent knob from sealed/locked to venting.
👉🏻Protect Yourself! Remember to stand back to prevent being burned by the steam coming out of the venting knob.
Step Five: Stir
When you open the lid, it won't look pretty at first and that's normal. A quick stir brings everything together.
Step Six: Top with Cheese
Top with mozzarella and parmesan, place the lid back on the pot, and let sit for a couple of minutes to let the cheese melt to deliver a dish reminiscent of baked ziti. Then serve as desired.
👉🏻Serving Suggestions: Pair this luscious, cheesy pasta with garlic toast and a crisp salad for an easy, crowd-pleasing meal.
Instant Pot Pasta FAQs
Yes! Using the sauté function, brown up to 1 pound of ground beef, Italian sausage, or ground turkey until cooked through. Remove the meat from the inner pot, add the broth, and scrape up all the browned bits. Add wine (if using), seasonings, pasta, meat, diced tomatoes, spaghetti sauce, and dollops of ricotta. Pressure cook as directed.
The only gluten-free pasta I have had consistent success with in the Instant Pot is Barilla Gluten Free Rotini. Other brands break down too much when pressure cooked or make the sauce too starchy.
If the lowest cooking time on your box of pasta is an odd number, round it up to the next even number before dividing in half. For example, if the box says 5-7 minutes, use 6 as your base and cook for 3 minutes.
Because this is a quick cooking recipe, it is best to start with prepared sauce or you can first prepare my recipe for Instant Pot Spaghetti Sauce, clean out the inner pot, then proceed with the recipe as written. Alternatively, layer 2 ½ cups chicken or vegetable broth and ½ cup dry red wine or additional stock in the inner pot. Stir in 3 tablespoons dried parsley, 5 garlic cloves peeled and smashed, 2 teaspoons dried oregano, 2 teaspoons kosher salt, ¼ teaspoon crushed red pepper flakes. Add the noodles then top with 28 ounces tomato puree, 15 ounce diced tomatoes, 2 tablespoons olive oil or butter and 2 tablespoons honey or sugar. Dollop with ricotta cheese and cook as directed.
More Fail-Proof Instant Pot Pasta Recipes
Whether it's a busy weeknight or a cozy Sunday dinner, this Instant Pot Pasta gives you a comforting, cheesy, family-friendly meal, without the mess or the stress. If you want to enjoy even more EASY variations of Instant Pot pasta, check out a few below.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Pasta
Video
Ingredients
For the Pasta
- 2½ cups low-sodium broth, chicken, vegetable, or beef
- ½ cup dry red wine, or additional broth
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes, optional
- 16 ounces dried pasta, ziti, rotini, corkscrew, rigatoni, etc
- 1 (15-ounce) can diced tomatoes, not drained
- 24 ounces spaghetti sauce
- 8 ounces full-fat ricotta cheese, optional
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Combine 2½ cups low-sodium broth and ½ cup dry red wine (or additional broth), 2 teaspoons minced garlic, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, and ⅛ teaspoon crushed red pepper flakes together inside inner pot.
- Add 16 ounces dried pasta and gently push down into an even layer to submerge in the broth. Top with 1 (15-ounce) can diced tomatoes and 24 ounces spaghetti sauce and evenly spread the tomatoes over the pasta to cover, but do not stir!
- If using, dollop spoonfuls of ricotta cheese evenly over the sauce.
- Place the lid on the pressure cooker, seal the vent knob, and set to cook on high pressure for 5 minutes if using ziti or rigatoni noodles and 4 minutes if using rotini and corkscrew noodles. (You want to set the cooking time for HALF the 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.
- Remove the lid and give everything a good stir to combine the sauce and ricotta into the noodles.
- At this point, you can opt to serve or top with additional cheese. To add cheese, sprinkle with ¼ cup grated parmesan cheese and 1 cup shredded mozzarella cheese, place the lid back on the inner pot, and let sit for for 2-5 minutes, or until the cheese has melted. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2025.
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!