Instant Pot Penne Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
392 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Penne Pasta
Description
Instant Pot Penne Pasta starts by sautéing chopped onion and garlic in olive oil using the Instant Pot's sauté function. Water and penne are added along with seasonings including salt, black pepper, crushed red pepper flakes, and basil, topped with spaghetti sauce without stirring to prevent sticking. The pot is sealed and pressure cooked for 5 minutes, optimizing pasta texture by cooking for half the time indicated on the box.
After quick pressure release, cream cheese is stirred in to add richness and creaminess to the sauce. Fresh baby spinach is folded in last, wilting gently in the residual heat. The finished dish is topped with parmesan cheese to add depth and balance to the tangy tomato base.
This recipe simplifies pasta dinner prep with minimal hands-on time and cleanup, delivering a comforting pasta with creamy and savory flavors. Adjust seasonings and cheese amounts to personal preference.
Ingredients
- 2 tsp olive oil
- 1 yellow onion small
- 2 cloves garlic
- 2 cups water
- ¼ tsp salt (plus extra to taste)
- ¼ tsp red pepper flakes crushed
- ¼ tsp basil or fresh basil, to taste, dried
- 1/8-1/4 tsp black pepper
- 12 oz penne pasta
- 2 cups spaghetti sauce (snag your favorite!)
- 1 TBSP cream cheese
- 2 handfuls spinach fresh baby
- Parmesan Cheese for topping, to taste
Instructions
- First measure our all your ingredients and prep your veggies. This dish comes together quickly!
- Peel and finely chop your onion. Peel, smash, and mince garlic.
- Using a 6-Quart Instant Pot, set to sauté function, add 2 tsp oil, and heat. Sauté onions approx. 3-4 minutes or until desired tenderness is reached, then add garlic and cook an additional 30 seconds until fragrant.
- Press "CANCEL/OFF" and add water and pasta. Stir to combine, making sure the onions/garlic are incorporated into the liquid and not stuck to the bottom.
- Add crushed red pepper flakes, basil, salt, and pepper and top with 2 cups of spaghetti sauce but DO NOT STIR.
- Secure the lid and place the vent in the sealing position. Set to "MANUAL" or "PRESSURE COOK" mode on "HIGH" pressure. Use the +/- button to adjust the cook time to 5 minutes. The general rule of thumb for cooking pasta in the Instant Pot is to cook for half the box's cook time for the noodles. Double check your pasta box and adjust time as needed.
- The Instant Pot will take an adittional 5-8 minutes or so to come to presure before the countdown begins. When the Instant Pot beeps and the countdown has finished, quick release the pressure by flipping the valve to venting position. Stand back as the steam releases.
- Once the pin drops and the lid unlocks, remove lid and mix in the cream cheese and spinach. Return the lid for a minute while the spinach wilts. Snag a noodle to taste-test then adjust spices as needed, adding extra of anything you'd like. I added extra red pepper flakes to mine - yum!
- Top with grated Parmesan cheese and dig in while it's hot!
Notes
- Nutrition facts are estimated and can vary depending on parmesan and sauce choices.
- Cooking time is based on half the time recommended on the pasta package for optimal texture in the Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Potassium | 719mg | 15% |
| Fiber | 5g | 20% |
| Vitamin A | 2023IU | 40% |
| Vitamin C | 15mg | 17% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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