Pour the broth into the inner pot. Stir in the wine, garlic, oregano, pepper, black pepper, and crushed red pepper flakes, if using.
Pour the pasta into the inner pot and then top the dry pasta with the diced tomatoes and spaghetti sauce, spreading to evenly cover the pasta. Dollop with ricotta cheese, if using.
Cook on high pressure for 4 minutes for rotini and corkscrew noodles and 5 minutes for ziti or rigatoni noodles. Alternatively, set the cooking time for HALF 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.
Give the noodles a gentle stir into the sauce to combine. Top with the parmesan and mozzarella, and place the lid back on the inner pot for 2-5 minutes, to melt the cheese.
Feel free to omit the Parmesan, Ricotta, and Mozzarella for a dairy-free recipe. 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. This will cook your pasta perfectly.
Rotini/Penne/Cavatappi: 4 minutes on high pressure, 5 minutes natural release.
Rigatoni/Ziti: 5 minutes on high pressure, 5 minutes natural release.
Elbow Noodles: 3 minutes on high pressure, 5 minutes natural release, then quick release.
Gluten-Free Pasta: I experimented with Barilla gluten-free rotini noodles and my method still worked perfectly. Other brands have not been successful. Quinoa pasta will break down in the sauce and release starch that can cause you to get a burn notice so is not recommended.
How to Add Meat to this recipe:
Start the recipe by browning up to 1 pound of ground beef/sausage. Once the meat is browned, turn the instant pot off and drain off any excess grease.
Add in the broth and scrape off any browned bits on the bottom of the inner pot.
Proceed with the recipe and then proceed with making the sauce or using a jarred sauce.
If using links of sausage, just add to sauce as it cooks.
Leftovers: Store leftover pasta in an airtight container for up to 3 days in the refrigerator. Alternatively, you can freeze the pasta in a freezer-safe container for up to 3 months. This recipe has been tested with an 8 and 6-quart model of the instant pot. Directions with Homemade SauceIf you want to use this recipe with homemade spaghetti sauce instead of jarred sauce, you can first prepare my recipe for Instant Pot Spaghetti Sauce and layer as directed in the recipe card or follow the instructions below.
2 ½ cups chicken or vegetable broth
½ cup dry red wine or additional stock
28 ounces tomato puree
15 ounce diced tomatoes
3 tablespoons dried parsley
5 garlic cloves peeled and smashed
2 tablespoons olive oil or butter
2 tablespoons honey or sugar
2 teaspoons dried oregano
2 teaspoons kosher salt
¼ teaspoon crushed red pepper flakes
16 ounces dried rotini or ziti
8 ounces ricotta cheese
¼ cup freshly grated Parmesan cheese
1 cup shredded mozzarella
Place the broth or water in the Instant Pot. Add in wine, diced tomatoes, tomato puree, garlic, butter/olive oil, honey, oregano, salt, and crushed red pepper flakes. Do not stir.
Cook on high pressure for 10 minutes. Once the cooking time has elapsed, let the pressure release for 10 minutes, before doing a quick release. Stir sauce together Add in dried pasta and gently submerge pasta in the sauce. Dollop with ricotta cheese.
Cook on high pressure for 4 minutes for rotini or 5 minutes for ziti noodles.
After cook time has elapsed, let the pressure naturally release for 5 minutes and then do a quick release of any remaining pressure. Stir sauce, ricotta, and pasta together. Add in cheese and let the cheese melt before serving.
Due to the liquid nature of this sauce, it should not cause a burn notice, if your model is more sensitive to getting a burn notice, you will want to use prepared sauce and layer as the recipe card directs.