Description
Creamy, quick, and comforting — this Instant Pot pasta brings bold flavor and fewer dishes to your dinner routine. Perfect for busy weeknights or when you just need a bowl of cozy.
Ingredients
12 oz dry pasta (penne or rigatoni recommended)
4 cups low-sodium chicken broth (or vegetable broth)
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
1 tbsp olive oil
1 cup heavy cream or full-fat coconut milk
1 cup grated Parmesan (or dairy-free alternative)
1 tbsp cream cheese (Boursin works well too)
Optional: frozen peas, spinach, cooked chicken, sun-dried tomatoes
Instructions
1. Press “Sauté” on the Instant Pot and heat olive oil.
2. Add garlic powder and onion powder. Cook for 1 minute.
3. Add pasta, broth, salt, and pepper. Submerge pasta evenly without stirring.
4. Lock lid and set to “Manual” or “Pressure Cook” for 4 minutes (3 for gluten-free).
5. Perform a quick release once the timer goes off.
6. Stir in cream, cheese, and any extras. Mix until smooth.
7. Let rest for 3 minutes to thicken. Serve hot.
Notes
Use the half-time-minus-one rule to avoid overcooked pasta.
For richer flavor, toast seasonings using sauté mode before pressure cooking.
Avoid letting pasta sit in the pot post-cook — transfer to a bowl if not serving immediately.
Customize easily with cashew cream, goat cheese, or roasted garlic.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
Keywords: instant pot pasta, creamy pasta, one-pot pasta, easy dinner, quick weeknight meals