Instant Pot Pasta
This dump-and-go recipe for creamy Instant Pot Pasta delivers perfectly tender pasta in a rich and creamy tomato sauce in under 30 minutes.
Servings: 8
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.
Video
Notes
Instant Pot Pasta Cooking Times: The magic ratio for cooking pasta is typically half the cook time on the box and then letting pressure release for 5 minutes. 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.
Gluten-Free Pasta: 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.
Ricotta: Optional and avoid fat-free ricotta, as it can separate and has additives that can give the flavor an off-putting taste.
Add Meat: 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.
Use Homemade Sauce: Because this is a quick cooking recipe, it is best to start with prepared sauce. Alternatively, layer 2½ 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.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in a freezer-safe container up to 1 month. Defrost in the fridge if needed and reheat in heat-safe dish covered with damp paper towel in microwave.
Nutrition
Calories: 322kcal | Carbohydrates: 53g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 720mg | Potassium: 571mg | Fiber: 4g | Sugar: 8g | Vitamin A: 598IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 2mg
