12 Instant Pot Pasta Dishes That Cook in One Pot
Weeknight dinners just became much easier. Cooking pasta entirely in an electric pressure cooker saves time. You skip the giant pot of boiling water completely. The starch stays right in the cooking vessel. This makes a thick and velvety sauce naturally. You spend less time washing dishes after eating. Your family gets a hot dinner quickly. The flavors blend perfectly under high pressure.
This guide details twelve different pasta meals you can make using just your electric pressure cooker. These recipes range from simple garlic butter noodles to rich beef ragu. Each recipe requires very little prep work. You receive exact ingredient lists and clear cooking instructions. You will also find answers to common questions about cooking times and liquid ratios.
Garlic Butter Parmesan Noodles
This simple dish smells like toasted garlic and melted butter. The noodles come out perfectly tender and coated in a silky cheese sauce. This makes a perfect quick dinner or a crowd pleasing side dish. The savory and buttery aroma fills the kitchen immediately.
Ingredients
Instructions
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01
Place butter and minced garlic into the pot.
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02
Cook for two minutes until the garlic becomes fragrant.
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03
Pour in the chicken broth and scrape the bottom of the pot.
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04
Break the spaghetti in half and scatter the noodles in a crisscross pattern.
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05
Pressure cook on high for five minutes.
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06
Release the steam quickly.
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07
Stir in the heavy cream and grated Parmesan cheese until smooth.
In my experience, breaking the spaghetti in half and laying it in a crisscross pattern prevents the noodles from clumping together.
Creamy Tomato Basil Penne
Bright and tangy tomatoes blend beautifully with rich cream and fragrant basil. The penne absorbs the savory broth perfectly. Every bite tastes soft and intensely flavorful. This vibrant dish feels like sitting in a cozy Italian restaurant.
Ingredients
Instructions
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01
Pour the vegetable broth and minced garlic into the pot.
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02
Dump the dry penne evenly over the liquid.
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03
Spread the marinara sauce flat over the dry noodles without stirring.
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04
Seal the lid and pressure cook on high for five minutes.
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05
Perform a quick pressure release when the timer beeps.
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06
Pour in the heavy cream and fresh basil.
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07
Mix gently until the creamy sauce coats every single noodle.
Classic Beef Macaroni
Savory ground beef meets tender elbow noodles in a thick tomato base. This comforting meal smells like nostalgic weekend dinners. The sauce turns thick and warmly spiced. Kids and adults will devour this hearty bowl eagerly.
Ingredients
Instructions
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01
Cook the ground beef with the diced onion until brown.
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02
Drain any excess grease from the inner pot.
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03
Pour in the beef broth and scrape up the browned bits from the bottom.
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04
Pour the elbow macaroni evenly into the broth.
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05
Spread the crushed tomatoes over the top.
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06
Pressure cook on high for four minutes.
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07
Stir in the cheddar cheese until perfectly melted and gooey.
Creamy Mushroom Stroganoff
Earthy mushrooms simmer in a rich and tangy sour cream sauce. The wide egg noodles turn buttery and soft. The kitchen smells deeply savory and warmly toasted. This dish feels luxurious and deeply comforting on a cold night.
Ingredients
Instructions
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01
Melt the butter and cook the onions and mushrooms until soft.
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02
Toss in the minced garlic and cook for one more minute.
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03
Pour the beef broth into the pot and stir well.
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04
Place the egg noodles on top and press them down into the broth gently.
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05
Pressure cook on high for four minutes.
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06
Let the mixture cool slightly for two minutes.
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07
Stir in the sour cream until the sauce becomes silky and smooth.
Lemon Ricotta Spaghetti
Bright lemon zest cuts right through creamy whole milk ricotta cheese. The long noodles turn perfectly slippery and coated in this fresh sauce. It smells like a sunny spring afternoon. This light yet filling dish tastes incredibly smooth and vibrant.
Ingredients
Instructions
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01
Pour the vegetable broth and olive oil into the pot.
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02
Snap the spaghetti in half and scatter the noodles randomly.
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03
Pressure cook on high for five minutes.
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04
Whisk the ricotta cheese, lemon juice, and lemon zest in a small bowl.
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05
Pour the ricotta mixture into the hot noodles.
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06
Sprinkle with Parmesan cheese and crushed red pepper flakes.
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07
Toss everything vigorously until a bright sauce forms.
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08
I have tried putting the lemon juice in before cooking, but the acid makes the noodles mushy. Always mix the lemon in at the very end.
Spicy Sausage Rigatoni
Crumbled Italian sausage gives this dish a bold and spicy kick. The large rigatoni tubes trap the meaty tomato sauce beautifully. The aroma is smoky and fiercely fragrant. This hearty bowl delivers massive flavor and serious heat.
Ingredients
Instructions
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01
Brown the spicy Italian sausage and diced green peppers.
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02
Pour in a splash of the chicken broth to deglaze the hot pot.
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03
Pour the dry rigatoni directly over the cooked sausage.
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04
Pour the remaining chicken broth over the noodles.
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05
Spread the spicy arrabbiata sauce on top without stirring.
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06
Pressure cook for six minutes.
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07
Stir in the heavy cream and mozzarella cheese until smooth.
Creamy Chicken Alfredo
Tender bites of chicken breast swim in a thick garlic cream sauce. The fettuccine noodles cook flawlessly in the savory broth. It smells like roasted garlic and toasted cheese. This rich meal easily rivals fancy restaurant versions.
Ingredients
Instructions
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01
Cook the garlic and cubed chicken in butter until the chicken turns white on the outside.
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02
Pour the chicken broth into the pot and stir.
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03
Break the fettuccine in half and drop the noodles randomly into the broth.
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04
Pressure cook on high for six minutes.
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05
Release the pressure manually right away.
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06
Pour in the heavy cream and sprinkle the Parmesan cheese over the top.
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07
Stir constantly for two minutes until the sauce coats the back of a spoon.
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08
A helpful trick is letting the pot sit for exactly two minutes after stirring. The sauce thickens beautifully as it rests.
Pesto Spinach Farfalle
Fresh basil pesto coats perfectly chewy bowtie noodles. Wilted spinach blends seamlessly into the bright green sauce. The kitchen smells like fresh herbs and toasted pine nuts. This visually stunning green dish tastes earthy and intensely savory.
Ingredients
Instructions
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01
Pour the vegetable broth and dry farfalle into the pot.
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02
Stir them together gently so the noodles submerge.
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03
Pressure cook on high for five minutes.
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04
Stir in the fresh baby spinach while the noodles bubble hotly.
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05
Mix in the basil pesto until the noodles turn bright green.
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06
Toss the halved cherry tomatoes into the pot.
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07
Sprinkle with toasted pine nuts and Parmesan cheese before serving.
Taco Shell Noodles
Bold taco flavors meet soft and tender pasta shells. The cheese melts into a stretchy and savory web. The aroma of chili powder and cumin fills the room instantly. This heavily spiced dinner disappears from plates quickly.
Ingredients
Instructions
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01
Brown the ground beef completely.
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02
Mix the taco seasoning and frozen corn into the cooked beef.
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03
Pour the beef broth into the pot and stir everything together.
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04
Pour the dry pasta shells straight into the liquid.
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05
Spread the salsa evenly across the top layer.
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06
Pressure cook for four minutes.
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07
Stir the shredded cheese in batches until completely melted and smooth.
Creamy Cajun Sausage Pasta
Smoky Andouille sausage anchors this fiercely flavorful meal. The thick cream tames the aggressive Cajun spices perfectly. The rich sauce coats every piece of tender rotini. Every bite bursts with smoky and peppery flavors.
Ingredients
Instructions
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01
Cook the sliced Andouille sausage and red bell peppers for three minutes.
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02
Sprinkle the Cajun seasoning directly onto the sausage and stir well.
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03
Pour in a small amount of chicken broth to loosen the dark bits.
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04
Pour the rotini and the remaining chicken broth into the pot.
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05
Pressure cook on high for five minutes.
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06
Pour in the heavy cream and grated Parmesan cheese.
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07
Stir vigorously until the orange sauce becomes incredibly thick and silky.
White Wine Clam Linguine
A splash of dry white wine elevates this simple seafood dish beautifully. The buttery broth clings to the long flat linguine noodles. The aroma is briny and highly intoxicating. This elegant meal feels surprisingly effortless and luxurious.
Ingredients
Instructions
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01
Melt the butter and cook the minced garlic until fragrant.
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02
Pour the white wine into the pot and let it bubble for one minute.
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03
Pour in the vegetable broth and the reserved juice from the canned clams.
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04
Break the linguine in half and scatter the noodles in a crisscross shape.
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05
Pressure cook for five minutes.
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06
Stir the chopped clams into the hot noodles immediately.
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07
Toss with fresh parsley and serve hot.
Short Rib Ragu Pappardelle
Slowly braised beef short ribs melt entirely into a dark red wine tomato sauce. The thick pappardelle ribbons handle the heavy meat sauce beautifully. The kitchen smells exactly like a rustic Tuscan farmhouse. This show stopping dish delivers intense savory depth.
Ingredients
Instructions
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01
Sear the beef short rib chunks until heavily browned.
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02
Toss the minced onion and diced carrots into the pot.
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03
Pour the red wine in and scrape the bottom cleanly.
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04
Pour the beef broth and marinara sauce over the meat.
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05
Pressure cook on high for forty minutes.
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06
Open the lid and shred the tender beef directly in the sauce using two forks.
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07
Boil the pappardelle separately on the stove, drain, and mix into the heavy meat sauce.
In my experience, cooking the delicate pappardelle separately keeps it from turning to complete mush during the long meat braising time.
Frequently Asked Questions
Can I freeze these cooked meals?
You can safely freeze most of these dishes for up to three months. Pasta sometimes turns slightly softer after thawing and reheating. The dishes made with heavy cream or sour cream might separate slightly when frozen. You can fix this by stirring vigorously while reheating them slowly on the stove. Dishes with a tomato base freeze perfectly every single time. Let the food cool entirely before sealing it in airtight containers.
What if I do not have chicken broth?
You can easily swap chicken broth for vegetable broth or beef broth in any of these recipes. Water works fine if you completely run out of broth. If you use plain water, toss in an extra pinch of salt and a dash of garlic powder. The pasta absorbs whatever liquid you provide. Broth simply makes the final noodles taste richer and more savory.
Can I make these ahead of time?
These meals taste best immediately after you cook them. The pasta continues absorbing liquid as it sits in the warm pot. If you cook them hours ahead of time, the noodles will swell and turn very soft. You can chop your vegetables and measure your dry ingredients early. Wait to combine the liquid and pasta until right before you plan to eat.
How do I stop the burn warning?
The burn warning happens when food sticks to the bottom of the stainless steel pot. Scrape the bottom firmly with a wooden spoon after browning any meat. Never stir the tomato sauce into the dry noodles or broth. Layer the tomato sauce perfectly flat on top of the other ingredients. The thin cooking liquid must stay at the bottom to boil and build steam correctly.
Final Thoughts
Cooking dinner entirely in one pot changes how you plan your evenings. You no longer need to wash a colander, a boiling pot, and a sauce pan. The intense pressure forces the savory flavors directly into the center of the dry noodles. This leaves you with a rich meal that tastes perfectly seasoned. Pick the easiest recipe from this list and try making it tonight.
Anna Moretti — Editor-in-Chief & Founder
Anna Moretti is a Le Cordon Bleu graduate whose seven years in Michelin-starred kitchens across Paris and London, including stages at L’Arpège and The Ledbury, shape every recipe she touches. Her work has appeared in Bon Appétit, Saveur, and The Kitchn. As Editor-in-Chief, Anna develops each signature recipe herself and tests it three times before publication, guided by a simple belief: if a recipe doesn’t work in a tired home cook’s kitchen at the end of a long Tuesday, it isn’t ready. She reviews every piece of content for accuracy, voice, and the small details that turn a good recipe into a great one.
