Instant Pot Ham and Cheese Pasta
Instant Pot Ham and Cheese Pasta is a creamy, one-pot dinner made with tender pasta, savory ham, and a rich cheddar sauce. Use leftover ham or a diced ham steak.
Servings: 8
Ingredients
- 4 cups low-sodium chicken stock or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt + more to taste
- ½ teaspoon black pepper
- 16 ounces rotini noodles
- 3 cups cubed ham ~1 pound ham steak, diced
- 1 cup sour cream
- 2 cups sharp cheddar cheese
- 1 cup frozen peas optional
- ¼ cup milk + more to thin
Instructions
- In the inner pot, combine the 4 cups low-sodium chicken stock, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Add 16 ounces rotini noodles, and gently push down into an even layer. It is okay if not fully submerged in the liquid.
- Place the lid on the pot and lock the vent knob to sealed. Set to cook on High Pressure using the pressure cook or manual button for 4 minutes.
- After the cook time has elapsed, let the pressure release for exactly 5 minutes. Then do a quick release of pressure by SLOWLY knocking the vent knob from the sealed to venting position with the handle of a long utensil. Stand back to prevent being burned by any residual steam.
- Carefully open the pot, add the shredded cheese, cubed ham, sour cream, and peas, and stir to combine. Add milk, 1 tablespoon at a time, until the sauce is smooth and creamy.
- Return the lid to the instant pot and let the pasta sit for 3-5 minutes, just to allow the cheese to fully melt and the peas to warm through. Taste and adjust seasonings if needed, then serve immediately.
Video
Notes
Pasta: Use rotini or corkscrew noodles to keep the timing accurate. For elbow noodles, reduce the cook time to 3 minutes.
Ham: Ham is typically sold already smoked and cubed. If your cubed ham or ham steak indicates to heat to a certain temperature before serving, add the cubed ham to your inner pot on top of the pasta BEFORE pressure cooking.
Cheese: It is best to grate the cheese yourself, for smooth melting. And either white or yellow sharp cheddar is best suited to this recipe.
Sour Cream: Use full-fat or reduced-fat, not fat-free as the flavor and consistency are not the same.
Storage: Store leftover, cooled pasta in an airtight container for up to 4 days in the refrigerator. I don't recommend freezing this pasta, as the cheesy sauce may separate once thawed.
Nutrition
Calories: 473kcal | Carbohydrates: 50g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 671mg | Potassium: 563mg | Fiber: 3g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 26mg | Calcium: 276mg | Iron: 2mg
