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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.
This was the best instant pot pasta I’ve ever made. I added extra ground beef and the whole family loved it. Winner! 👍
YAY! I love hearing that Jen!
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.
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!
Everyone loved this! Success for all ages!
Thanks for sharing Jozie!
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!
Hi Katie! It is now in the recipe notes 🙂 So happy you enjoy the version using the homemade sauce.
Found it! Thanks so much Kristen! We love this!
Total hit! Kids loved it and was so easy to make.
I love hearing this Louise! Thanks so much for sharing!
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
I hope you LOVE this Margaret!
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.
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.
I made this tonight with the homemade sauce using 1 lb ground beef which I cooked on saute mode with half of the dry seasoning + one diced white onion + approx. 15oz cherry tomatoes (gently crushed by hand). Tossed in a box of medium shell pasta, added a tiny can of sliced mushrooms & thinly sliced basil leaves after sauce was cooked. Cubed 8oz of cream cheese in place of ricotta (I didn’t have any on hand — we LOVE ricotta cheese — can’t wait to make it again without the substitution!) My 8qt IP Ultra gave a burn warning, maybe because it’s larger or I should have used a half cup more of broth, but the warning resolved itself and it just continued cooking… never seen that happen before! My husband said it smelled great before even adding the pasta… I think this one will be a hit. Thank you so much for the recipe!
Hi Linden! I am so sorry you had a burn notice, but that model is prone to them. Sounds like it wasn't really a burn notice since it kept cooking. In the future, just be sure to layer the tomatoes, sauce, and ricotta on top and place the broth in the instant pot first--that should help. 2.5 cups of liquid is plenty for an 8 quart.
I made this tonight and I will again. I used the sautee feature and cooked a few cloves of garlic, then added the rest of the ingredients. I used 4 cheese jarred pasta and skipped the ricotta since I didn't have it. When it was done I stirred in shredded mozza. The quantities and times were perfect, it was cooked perfectly and plenty saucy.
Thank you for sharing your review and modifications--so happy to hear you enjoyed!