18 Delicious Instant Pot Pasta Recipes Easy

Dive into the world of effortless cooking with our roundup of 18 Delicious Instant Pot Pasta Recipes Easy! Whether you’re craving a cozy weeknight dinner or a quick fix for those busy days, these recipes are your ticket to deliciousness without the hassle. From creamy Alfredo to zesty tomato basil, there’s something for every pasta lover. Keep reading to discover your next favorite dish!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is a dreamy, indulgent dish that comes together in just 20 minutes, perfect for those nights when you crave something rich and comforting without the fuss.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
4. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is well coated and heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of pasta, offering a perfect balance of garlicky sharpness and creamy richness.

Tip: For an extra layer of flavor, toast the garlic lightly before adding the cream to deepen its aroma without burning.

Instant Pot Spaghetti with Meat Sauce

Who says you can’t have a hearty, homemade spaghetti dinner on the table in no time? This Instant Pot Spaghetti with Meat Sauce is here to prove otherwise, combining convenience with that classic comfort food taste.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 8 oz spaghetti noodles, broken in half
• 1/4 cup grated Parmesan cheese

Instructions

1. Set the Instant Pot to ‘Sauté’ and add the ground beef, onion, and garlic. Cook for 5 minutes, breaking the meat apart until it’s no longer pink.
2. Stir in the marinara sauce, water, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, and 1 tsp dried oregano. Mix well.
3. Add the spaghetti noodles, pressing them down to submerge in the sauce. Do not stir.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
5. Once done, quick release the pressure. Stir the spaghetti well to combine with the sauce.
6. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The magic of this recipe lies in the spaghetti cooking right in the sauce, absorbing all those rich flavors for a dish that’s effortlessly delicious. Plus, the Instant Pot does all the work, making cleanup a breeze.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

One Pot Mac and Cheese

Nothing says comfort like a creamy, cheesy bowl of mac and cheese, and this one-pot version makes it easier than ever to whip up a weeknight favorite.

Ingredients

• 2 cups elbow macaroni
• 2 cups whole milk
• 2 cups water
• 1 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large pot, combine macaroni, milk, water, butter, garlic powder, onion powder, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
2. Once boiling, reduce heat to medium and simmer for 10 minutes, stirring frequently, until the macaroni is tender and the liquid has thickened slightly.
3. Remove the pot from heat and stir in the cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
4. Let the mac and cheese sit for 2 minutes to thicken before serving.

This mac and cheese stands out with its ultra-creamy texture and a depth of flavor from the combination of sharp cheddar and Parmesan, all achieved without the need for a roux.

Tip: For an extra crispy top, broil the mac and cheese in an oven-safe dish for 2-3 minutes after cooking.

Instant Pot Chicken Alfredo Pasta

Craving a creamy, comforting pasta dish that comes together in a flash? This Instant Pot Chicken Alfredo Pasta is your weeknight hero, delivering rich flavors with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz fettuccine pasta, broken in half
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried Italian seasoning

Instructions

1. Set the Instant Pot to ‘Saute’ and melt the butter. Add the chicken pieces and cook until no longer pink, about 5 minutes. Stir in the garlic, salt, pepper, and Italian seasoning, cooking for another minute until fragrant.
2. Add the broken fettuccine and chicken broth, ensuring the pasta is submerged. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes.
3. Once cooking is complete, perform a quick release. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Let it sit for 2 minutes to thicken slightly.

The magic of this dish lies in the Instant Pot’s ability to infuse the pasta with the chicken’s savory juices, creating a depth of flavor that’s usually achieved only with slow cooking.

Tip: For an extra touch of luxury, top with freshly chopped parsley and a sprinkle of extra Parmesan before serving.

Vegetable Pasta Primavera

Spring into flavor with this vibrant Vegetable Pasta Primavera, a colorful dish that brings the garden to your plate in under 30 minutes.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup sliced zucchini
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced zucchini. Sauté for 5 minutes until vegetables are tender-crisp.
3. Add 1 cup cherry tomatoes and 2 cloves minced garlic to the skillet. Cook for another 2 minutes until the tomatoes start to soften.
4. Toss the cooked pasta with the sautéed vegetables. Sprinkle with 1/4 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine.
5. Garnish with 1/4 cup fresh basil before serving.

The magic of this dish lies in the crisp-tender vegetables paired with the al dente pasta, creating a symphony of textures in every bite.

Tip: For an extra burst of freshness, squeeze a little lemon juice over the dish just before serving.

Instant Pot Beef Stroganoff Pasta

Craving something creamy, comforting, and quick? This Instant Pot Beef Stroganoff Pasta is your weeknight hero, delivering rich flavors in half the time.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 8 oz wide egg noodles
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1/4 cup water

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add the beef and cook until browned, about 5 minutes. Remove and set aside.
2. Add the remaining 1 tbsp olive oil to the pot. Sauté onion and mushrooms until soft, about 5 minutes. Stir in garlic, cook for 1 minute.
3. Sprinkle flour over the vegetables, stirring to coat. Gradually add beef broth, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper, stirring to combine.
4. Return the beef to the pot. Add egg noodles, ensuring they’re submerged in the liquid. Secure the lid, set to ‘Manual’ high pressure for 5 minutes.
5. Quick release the pressure. Stir in sour cream until the sauce is creamy and smooth. For a thicker sauce, mix 1/4 cup water with 1 tbsp flour and stir into the pot, simmering for 2 minutes.

The magic of this dish lies in the Instant Pot’s ability to meld the tangy sour cream with the savory beef and mushrooms, creating a depth of flavor that’s usually reserved for slow-cooked meals.

Tip: For an extra touch of luxury, garnish with fresh parsley and a dollop of sour cream before serving.

Pesto Pasta with Sun-Dried Tomatoes

Looking for a quick yet flavorful weeknight dinner? This Pesto Pasta with Sun-Dried Tomatoes brings a burst of Mediterranean flavors to your table in no time.

Ingredients

• 8 oz pasta (your choice of shape)
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pesto (homemade or store-bought)
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2 minutes until they soften.
3. Reduce the heat to low. Add the cooked pasta to the skillet, followed by the pesto, salt, and black pepper. Toss everything together until the pasta is evenly coated with the pesto.
4. Sprinkle with grated Parmesan cheese and toss once more before serving.

The combination of vibrant pesto and tangy sun-dried tomatoes creates a dish that’s as colorful as it is flavorful, perfect for brightening up any dinner routine.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Instant Pot Lasagna

Who says you can’t have lasagna on a weeknight? This Instant Pot version delivers all the cheesy, saucy goodness in a fraction of the time.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 (24 oz) jar marinara sauce
• 1 cup water
• 9 lasagna noodles, uncooked
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add ground beef, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Cook until browned, about 5 minutes.
2. Stir in marinara sauce and 1 cup water. Layer lasagna noodles over the sauce, breaking them to fit if necessary.
3. Spread ricotta cheese over the noodles, then sprinkle with mozzarella and Parmesan cheeses. Repeat layers until all ingredients are used.
4. Cover and set the Instant Pot to ‘Manual’ for 15 minutes. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Garnish with 1 tbsp chopped fresh basil before serving.

The magic of the Instant Pot turns uncooked noodles into tender layers, melding flavors together for a lasagna that tastes like it simmered all day.

Tip: For a vegetarian twist, swap the ground beef for sautéed mushrooms and spinach.

Shrimp Scampi Pasta

Nothing says comfort like a plate of Shrimp Scampi Pasta, with its garlicky, buttery sauce and tender shrimp. It’s a quick and elegant dish that’s perfect for weeknight dinners or special occasions.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
4. Pour the white wine and lemon juice into the skillet, bringing to a simmer. Let it reduce by half, about 2 minutes.
5. Return the shrimp to the skillet, along with the cooked linguine and chopped parsley. Toss everything together until well coated in the sauce.
6. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that clings beautifully to every strand of pasta. It’s a simple yet sophisticated flavor profile that never fails to impress.

Tip: For an extra burst of freshness, add a sprinkle of lemon zest right before serving.

Instant Pot Mushroom Risotto

This Instant Pot Mushroom Risotto is a game-changer for busy weeknights, delivering creamy, comforting flavors with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil and butter. Add the onion and garlic, sautéing for 2 minutes until fragrant.
2. Add the mushrooms and cook for another 3 minutes, until they start to soften.
3. Stir in the Arborio rice, coating it with the oil and butter, and toast for 1 minute.
4. Pour in the white wine, scraping any bits off the bottom of the pot, and let it simmer for 1 minute.
5. Add the broth, salt, and black pepper. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 6 minutes.
6. Quick release the pressure, then stir in the Parmesan cheese and parsley until the risotto is creamy.

The magic of the Instant Pot turns this classic dish into a quick, no-stir wonder, with the mushrooms adding an earthy depth that’s irresistible.

Tip: For an extra flavor boost, try using a mix of wild mushrooms.

Cheesy Taco Pasta

This Cheesy Taco Pasta is the ultimate comfort food mashup, combining the best of taco night with the creamy goodness of pasta.

Ingredients

• 8 oz elbow macaroni
• 1 lb ground beef
• 1 small onion, diced
• 1 packet (1 oz) taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 cup water
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, brown the ground beef with the diced onion until the beef is no longer pink, about 5 minutes. Drain any excess fat.
3. Stir in the taco seasoning, diced tomatoes with green chilies, and water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Reduce the heat to low and add the cooked macaroni to the skillet. Stir in the shredded cheddar cheese until melted and evenly distributed.
5. Remove from heat and fold in the sour cream. Garnish with chopped fresh cilantro before serving.

The magic of this dish lies in the creamy cheese sauce that clings to every noodle, infused with the bold flavors of taco seasoning. It’s a weeknight winner that comes together in under 30 minutes.

Tip: For an extra kick, top with sliced jalapeños or a drizzle of hot sauce before serving.

Instant Pot Carbonara

Dive into the creamy, dreamy world of Instant Pot Carbonara, where traditional Italian flavors meet modern convenience for a dish that’s irresistibly rich and perfectly al dente.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1 cup water
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley for garnish

Instructions

1. Break the spaghetti in half and place it in the Instant Pot. Add the chopped bacon, minced garlic, and water, ensuring the spaghetti is submerged.
2. Secure the lid and set the Instant Pot to Manual High Pressure for 5 minutes. Once done, quick release the pressure.
3. In a small bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper.
4. Quickly stir the egg mixture into the hot spaghetti until the eggs thicken and coat the pasta without scrambling.
5. Garnish with chopped parsley before serving.

This Instant Pot Carbonara stands out with its velvety sauce that clings to every strand of pasta, achieved without the need for constant stirring or a stovetop.

Tip: For an extra silky texture, let the pasta sit for a minute after mixing in the egg sauce, allowing the residual heat to work its magic.

Lemon Garlic Shrimp Pasta

This Lemon Garlic Shrimp Pasta is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and pepper to taste. Cook for 2-3 minutes on each side until pink and opaque.
4. Stir in 1/4 cup fresh lemon juice and the cooked linguine, tossing everything together until well combined.
5. Remove from heat and sprinkle with 1/4 cup chopped fresh parsley and 1/2 cup grated Parmesan cheese.

The bright lemon and spicy garlic create a vibrant sauce that clings beautifully to every strand of pasta, making each bite a perfect balance of flavors.

Tip: For an extra burst of freshness, add a teaspoon of lemon zest along with the lemon juice.

Instant Pot Spinach and Artichoke Pasta

This Instant Pot Spinach and Artichoke Pasta is a creamy, dreamy dish that comes together in a flash, perfect for those busy weeknights when you crave something comforting yet effortless.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup chopped artichoke hearts (canned or jarred)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 cup chicken or vegetable broth

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil. Add the garlic and saute for 1 minute until fragrant.
2. Add the artichoke hearts and spinach, stirring until the spinach wilts, about 2 minutes.
3. Pour in the broth and scrape the bottom of the pot to deglaze. Add the penne pasta, ensuring it’s submerged in the liquid.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 4 minutes. Quick release the pressure when done.
5. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes until the cheese melts and the sauce thickens slightly.

The magic of this recipe lies in how the Instant Pot infuses the pasta with the rich flavors of spinach and artichoke, creating a dish that’s both luxurious and surprisingly simple to make.

Tip: For an extra kick, add a squeeze of lemon juice before serving to brighten up the flavors.

Buffalo Chicken Pasta

Spice up your pasta night with this creamy Buffalo Chicken Pasta that’s packed with flavor and ready in under 30 minutes!

Ingredients

• 8 oz penne pasta
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup blue cheese crumbles
• 1/4 cup green onions, sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the shredded chicken, buffalo sauce, heavy cream, garlic powder, onion powder, and a pinch of salt. Stir to combine and heat through for about 5 minutes.
3. Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Cook for an additional 2 minutes to let the flavors meld.
4. Remove from heat and stir in the blue cheese crumbles. Garnish with sliced green onions before serving.

The magic of this dish lies in the perfect balance between the spicy buffalo sauce and the cooling blue cheese, creating a flavor explosion in every bite.

Tip: For an extra kick, drizzle a little more buffalo sauce on top before serving.

Instant Pot Sausage and Peppers Pasta

This Instant Pot Sausage and Peppers Pasta is a hearty, flavor-packed meal that comes together in a flash, perfect for those busy weeknights when you crave something comforting yet effortless.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 8 oz penne pasta
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add the bell pepper, onion, and 3 cloves minced garlic. Sauté for another 3 minutes until the vegetables start to soften.
3. Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in the diced tomatoes and 2 cups chicken broth, scraping the bottom to loosen any browned bits. Add the penne pasta, stirring to submerge it in the liquid.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes. Quick release the pressure when done.
6. Stir in 1/2 cup grated Parmesan cheese until melted and creamy. Garnish with fresh basil before serving.

The magic of this dish lies in the Instant Pot’s ability to infuse the pasta with the rich flavors of sausage and peppers, creating a dish that tastes like it simmered all day.

Tip: For an extra kick, use hot Italian sausage instead of mild.

Tomato Basil Pasta

There’s nothing quite like the classic combination of ripe tomatoes and fresh basil tossed with pasta for a quick, flavorful meal that feels like a hug in a bowl.

Ingredients

• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release their juices.
4. Stir in the cooked spaghetti, salt, and black pepper, tossing to combine. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
5. Remove from heat and stir in the fresh basil and Parmesan cheese until evenly distributed.

The magic of this dish lies in the simplicity of letting the sweet, juicy tomatoes and aromatic basil shine, with just enough garlic and Parmesan to round out the flavors.

Tip: For an extra burst of freshness, add a handful of arugula with the basil for a peppery contrast.

Instant Pot Chicken Parmesan Pasta

Who says you can’t have the crispy, cheesy goodness of Chicken Parmesan in a quick, one-pot pasta? This Instant Pot version is a game-changer for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 (24 oz) jar marinara sauce
• 2 cups water
• 8 oz penne pasta
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken, salt, black pepper, garlic powder, basil, and oregano. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
2. Pour in the marinara sauce and water, stirring to combine. Add the penne pasta, pressing it down to submerge in the liquid.
3. Secure the lid and set the Instant Pot to ‘Manual’ for 5 minutes. Once done, quick release the pressure.
4. Stir in the mozzarella and Parmesan cheeses until melted and creamy. Sprinkle with fresh parsley before serving.

The magic here? The pasta cooks right in the sauce, absorbing all those rich flavors while the cheeses melt into a velvety blanket over tender chicken. Perfect for when you’re craving comfort but short on time.

Tip: For an extra crispy top, broil the finished dish for 2-3 minutes before adding the parsley.

Conclusion

We hope this roundup of 18 Delicious Instant Pot Pasta Recipes inspires your next easy, flavorful meal. Each dish is a testament to how simple and satisfying cooking can be with your Instant Pot. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next pasta night. Happy cooking!

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