Instant Pot Pasta Recipe

By Foodism Team


After a tiring day at work, Who wants to deal with a ton of dishes after a long day? Don’t you wish there was something you could make in just one pot that was tasty and convenient? Well, we have the perfect solution for you!- Instant Pot Pasta!! They're quick and delicious,  and they hit the spot without requiring you to take out every piece of kitchen equipment you've ever owned.

If you love making pasta in instant pot, this blog is for you! Let us take a look at some of these amazing instant pot pasta recipes-

Version 1

This 20-minute meal comes together with only a few key (and affordable!) ingredients:


  • 225 g dry pasta
  • 200 g of cherry tomatoes, cut in half 
  • 2 garlic cloves, minced 
  • 1/2 yellow onion, thinly sliced 
  • 1 small zucchini, chopped and quartered 
  • 3 oz cremini mushrooms, sliced 
  • 1/2 teaspoon red pepper flakes 
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup pasta sauce of choice
  • 2 1/2 cups water
  • 3 ounces fresh spinach


  1. Add the uncooked pasta to a large pot. Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat.
  2. Once boiling, reduce the heat to medium-low and cook the pasta for 10-14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan.
  3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top as desired. 
  4. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days.

Version 2


  • 2.5 cups whole milk 
  • 1/2 box elbow macaroni
  • 60 g butter
  • 100 g cheddar cheese
  • salt, to taste
  • pepper, to taste
  • fresh parsley, to serve


  1. In a large pot on medium-high heat, gently heat the milk to a simmer.
  2. Add in the elbow macaroni. Cook until the pasta is tender.
  3. Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
  4. Sprinkle with parsley and serve!
  5. Enjoy!


Version 3


  • olive oil, to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 200 g cherry tomato halved
  • salt, to taste
  • pepper, to taste
  • 300 ml vegetable broth
  • 300 ml non-dairy 
  • 25 g fresh spinach 
  • 10 g  nutritional yeast 


  1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  4. Season with salt and pepper, then add the vegetable broth, non-dairy milk, and pasta and stir until combined.
  5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
  6. Add the spinach and stir until wilted.
  7. Add the nutritional yeast and stir until combined.
  8. Remove from heat and serve immediately.

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