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Instant Pot Pasta

5 from 2 votes
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Course: Main Course
Cuisine: Italian, pasta
Keyword: instant pot, pressure cooker
Prep Time: 20 minutes
Cook Time: 10 minutes
Natural release: 5 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD

Equipment

  • pressure cooker

Ingredients

  • 3 tablespoons olive oil
  • 5 cloves garlic sliced
  • 1 can 28 ounces whole tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound rigatoni
  • 2 cups vegetable stock
  • 1 ½ cups water
  • ¼ cup grated parmesan

Instructions

  • Turn on electric pressure cooker to saute and add oil. Add garlic and saute approximately 30 seconds to one minute.
  • Add tomatoes, crushing with your hands as you add them to the pot. Be sure to pour in the entire contents of the can. Add Italian seasoning, salt, and pepper then simmer until sauce begins to thicken, approximately 5 minutes.
  • Stir in pasta, stock, and water. Make sure all the pasta is submerged. Turn on electric pressure cooker to High pressure for 5 minutes. At end of cooking time, allow to natural release for 5 minutes then quick release remaining pressure.
  • Open lid and stir then allow pasta mixture to stand for 5 minutes.
  • Serve with grated parmesan cheese.

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