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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.
Kristen,
Have you tried this using the pot in pot method also?
Thank you!
Hi Joe! I have personally not tried this using pot in pot, but you should be able to make this pot in pot easily. Just place a trivet in the inner pot, place 1 cup of cold water for 6 quart or 1.5 cups of cold water in the inner pot and then place a heat safe bowl on top of the rack. I would add 1 to 2 minutes of cook time. Let us know how it goes.
This was so delicious and I didn't even follow instructions properly opps. I also used red lentil gluten free pasta and your timing was perfect. We will be having this again soon.
I love hearing that red lentil pasta worked Louise, that will help other gluten free readers 🙂 And of course, glad YOU enjoyed!
SOOOO amazing! And easy!
YAY!!! I am so glad you enjoyed Jen!
Thank you. My husband wasn’t sold on anything but chicken soup that I fixed in Instant Pot, but he loved this recipe. I used jarred spaghetti sauce and cream cheese. I also cooked for 6 min because we like our paste cooked a little more than al dente. It was perfect. Can’t wait to try more of you recipes.
I am so glad you and your husband enjoyed this pasta Karen! I hope you find many more recipes here to enjoy (and sell him on the Instant Pot😉)
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 🙂