This irresistibly Creamy Instant Pot Pasta is the easiest weeknight dinner—ready in under 30 minutes with minimal effort. Add a few simple ingredients to the Instant Pot, walk away, then stir in cream, Parmesan and spinach when it’s done. Quick, comforting, and family-friendly.
The Instant Pot has become a kitchen staple for good reason. Dump-and-go dinners like this pasta make weeknights stress-free. Add pasta, broth, tomatoes and seasonings, pressure cook, then finish with cream and cheese for a rich, saucy dish.
This recipe pairs well with a simple green salad and garlic bread for a complete meal the whole family will enjoy. It’s a great alternative to other Instant Pot favorites like mac and cheese or spaghetti, and it’s flexible enough to suit vegetarians or meat eaters alike.
Why You Will Love This Creamy Instant Pot Pasta
- Easy to make: Add the pasta, broth, tomatoes, butter and seasonings to the pot, set it, and walk away. When it’s finished, stir in the spinach, cheese and cream.
- Comforting and cheesy: This dish delivers cozy Italian flavor. It’s also delicious topped with fresh mozzarella or extra Parmesan.
- Vegetarian with flexible add-ins: Keep it meatless by using vegetable broth and vegetarian Parmesan, or add sausage, meatballs, grilled chicken or browned ground meat for more protein.
- Kid friendly: Similar to a saucy spaghetti, kids usually love it—often without realizing how easy it was to make.
Ingredient Notes
- Pasta: Use any short pasta such as rotini, penne or medium shells. Avoid very thin or long pastas that can overcook in the pressure cooker.
- Butter: Salted or unsalted works. If using salted butter, reduce added salt to taste.
- Broth: Chicken or vegetable broth both work. Choose vegetable broth to keep the dish vegetarian.
- Garlic: Freshly minced garlic gives the best flavor; garlic powder can be used in a pinch.
- Spinach: Fresh baby spinach is easiest to use; frozen spinach will work but may add extra liquid.
- Parmesan: Freshly grated Parmesan melts best and delivers the best texture.
- Heavy cream: Heavy whipping cream provides richness and a silky sauce. For a lighter finish, reduce the amount or substitute with half-and-half, adjusting to taste.
Step-By-Step Instructions
- Place the pasta, butter (in small pieces), garlic, Italian seasoning, salt and pepper in the bottom of the Instant Pot.
- Add the undrained diced tomatoes and the broth.
- Stir everything to combine, close the lid and set the valve to sealing. Pressure cook on high for 5 minutes. Note: the pot will take about 10–15 minutes to come to pressure.
- When the cook time ends, perform a quick release to release the pressure.
- Stir in the spinach and let it wilt.
- Finish by stirring in the Parmesan, heavy cream and fresh basil. Taste and adjust seasoning, then serve with extra cheese if desired.
Recipe Tips
- Prevent clumping: Chop the spinach before adding or stir it in at the very end to reduce clumps with the cheese.
- Choose short pasta: Penne, rotini, shells and fusilli all work well. Avoid thin or long shapes that can break down under pressure.
- Adjust sauce consistency: If the sauce is too thick, add a splash of broth. To thicken, add a little more cream or simmer briefly with the lid off.
- Make it saucier: Stir in a cup of marinara along with the cream for a more tomato-forward, saucier result.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently and add a splash of heavy cream or broth to restore creaminess.
You can freeze the pasta, although texture may change slightly. Cool completely, transfer to a freezer-safe container and freeze up to 3 months. Thaw and reheat slowly, adding cream or broth as needed.
Possible Add-Ins
Customize this pasta to suit your tastes—here are a few ideas:
- Cooked, sliced or cubed chicken stirred in before serving.
- Sliced Italian sausage or browned ground beef or turkey for extra protein.
- Sautéed mushrooms added just before serving.
- A squeeze of lemon juice for brightness.
- Extra cheeses like fresh mozzarella, Asiago or a blend for varied flavor.
- Stir in a little cream cheese with the heavy cream for extra richness.
- Add a cup of marinara for a more tomato-forward, saucier dish.
Other recipes to try
- Instant Pot Creamy Potato Leek Soup
- Instant Pot Pork Tenderloin
- Creamy One Pot Pasta
- One Pot Chicken Alfredo
- Instant Pot Creamy Garlic Parmesan Chicken
- Instant Pot Butter Herb Salmon
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Creamy Parmesan Instant Pot Pasta
Ingredients
- 1 lb pasta, uncooked (short pasta like penne, rotini or shells)
- 3 T butter
- 2 cans diced tomatoes (approx. 14.5 oz.), undrained
- 4 c broth (chicken or vegetable)
- 3 garlic cloves, minced
- 1 ½ tsp Italian seasoning
- ½ tsp cracked pepper
- ½ tsp sea salt (adjust to taste)
- 2–3 large handfuls baby spinach
- ¾ c Parmesan cheese, grated
- 1–1½ c heavy cream
- 1/3 c freshly chopped basil leaves
Instructions
- Add the pasta, butter cut in small chunks, broth, undrained tomatoes, garlic, Italian seasoning, salt and pepper to the Instant Pot. Stir to combine and make sure the butter is mostly submerged.
- Close the lid and set the valve to sealing. Pressure cook on high for 5 minutes (allow 10–15 minutes for the pot to reach pressure).
- When the cycle completes, perform a quick release. Stir in the spinach to wilt, then stir in the heavy cream and Parmesan until the cheese melts. Add the basil and combine. Serve with extra cheese if desired.
- Store leftovers in the refrigerator for up to 5 days.
Notes
- Chopping the spinach helps prevent clumps with the Parmesan. Adding spinach at the end reduces stirring.
- Short pasta shapes work best to avoid overcooking.
- If the sauce is too thick, add a splash of broth; to thicken, add more cream.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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