Instant Pot Pesto Pasta (Spaghetti with Pesto)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3
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Calories
594 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Pesto Pasta (Spaghetti with Pesto)
Description
This recipe uses the Instant Pot to cook broken spaghetti submerged in water with olive oil under high pressure for about four minutes, which achieves al dente texture quickly. After releasing pressure, the pasta is tossed with sun-dried tomatoes and pesto, which evenly coats the noodles with fresh herb and garlic flavors. Adding lemon juice brightens the dish, while garnishes like Pecorino Romano cheese, fresh basil leaves, and red chili flakes add complexity and heat.
The preparation yields spaghetti that is tender but firm, with creamy pesto flavor infused throughout. The use of an electric pressure cooker simplifies and speeds up the cooking process compared to traditional stove-top methods.
This meal suits weeknight dinners and can be customized by adjusting pesto quantity or adding cream for richness. Garnishes are optional but add color and flavor contrast. The piping hot pasta can be served immediately for best texture.
Notes specify that cooking times can be altered for softer pasta, and additional pesto or cream can be added for a saucier result. The recipe was developed in a 6-quart Instant Pot model, and pasta length adjustment ensures even cooking under pressure.
Ingredients
- 1 tablespoon olive oil
- 8 ounces spaghetti
- 2 cup water
- 3/4 cup pesto
- 1/3 cup sundried tomatoes optional
To garnish (optional)
- 1 tablespoon lemon juice adjust to taste
- Pecorino Romano cheese or parmesan, optional
- basil to garnish, leaves
- red chili flakes optional
Instructions
- Break spaghetti into half or smaller, and add it to the Instant Pot steel insert.
- Add water and olive oil. Press the spaghetti under water. It should just covered with water. Close lid of the instant pot with vent in sealing position.
- Press the Manual or Pressure Cook button and cook at high pressure for 4 minutes. The time to cook is usually 1 minute less than half of the suggest time on the pasta box. This will result in al dente pasta.
- When the instant pot beeps, quick release the pressure manually. Toss the spaghetti with tongs, so all the noodles are separated.
- Add the sun-dried tomatoes and pesto. Toss to coat the spaghetti well.
- Mix in the lemon juice if adding. Garnish with red chili flakes, cheese and basil leaves.
Notes
- Adjust cooking time by 1-2 minutes for softer pasta textures according to preference.
- Add more pesto sauce or a splash of heavy cream to achieve a creamier, saucier pasta.
- Breaking spaghetti into smaller pieces helps the noodles fit and cook evenly inside the Instant Pot.
- Use a 6-quart Instant Pot or similar size for this recipe to ensure proper cooking pressure and capacity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 621mg | 26% |
| Potassium | 587mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 133mg | 13% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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