When life gets busy, nothing saves my evening like a quick bowl of pasta. This Pressure Cooker Pasta has become one of my go-to dinners when I want something hearty without hovering over the stove. It’s a one-pot wonder—everything cooks together, pasta and sauce, in under 30 minutes. I’ve learned that my kids love the cheesy finish, and I love the minimal cleanup. If you’re just starting out with pressure cooker recipes, this one’s a confidence booster. You’ll also find it’s perfect alongside easy snacks like Air Fryer Mozzarella Sticks.
You can browse even more comforting ideas on my Pressure Cooker Recipes collection.
What You’ll Need
Here’s everything I keep on hand for this cozy pasta dish.
- Rotini or penne pasta – Rotini holds the sauce beautifully, but any short pasta works.
- Olive oil – A drizzle helps sauté the veggies first.
- Onion & garlic – I always use fresh garlic here because it really makes the sauce sing.
- Carrots & bell peppers – Chopped small so they cook evenly.
- Canned crushed tomatoes – The heart of the sauce.
- Italian seasoning & red pepper flakes – Add warmth and a little kick.
- Vegetable or chicken broth – Helps cook the pasta without extra water.
- Shredded cheese – Parmesan or mozzarella for that gooey, melty topping.
- Fresh parsley – For color and brightness at the end.
If you’re a pasta lover like me, you might also enjoy this super-creamy Instant Pot Mac and Cheese.
Step-by-Step Guide to Pressure Cooker Pasta
This recipe is straightforward, but here’s exactly how I do it for the best results every time. You can even check out my Instant Pot Spaghetti if you prefer a more classic version.
Step 1 — Sauté the veggies
Set your pressure cooker to sauté mode. Add olive oil, onion, garlic, carrots, and bell peppers. Cook for 3–4 minutes until fragrant. I like to let the onions get just a touch golden.
Step 2 — Add the pasta and sauce
Stir in the uncooked pasta, crushed tomatoes, broth, and seasonings. Give everything a good stir so the pasta is covered in liquid. I’ve found this prevents any sticking.
Step 3 — Pressure cook
Seal the lid and cook on high pressure for 5 minutes. Don’t worry if it seems too quick—the pasta finishes perfectly while the pressure releases.
Step 4 — Quick release and stir
Carefully quick release the pressure. Stir the pasta gently—it might look a little saucy at first, but it thickens as it sits.
Step 5 — Add cheese and herbs
Sprinkle in shredded cheese and fresh parsley. I always save a little extra cheese to melt on top right before serving.
Pro Tips & Easy Swaps
- Use whole wheat pasta for extra fiber.
- Skip the cheese for a dairy-free version—nutritional yeast works great.
- Add cooked chicken or sausage for more protein.
- Try zucchini or spinach instead of bell peppers if that’s what you have.
- Don’t stir too much before pressure cooking—this helps avoid pasta sticking.
- For a spicier dish, double the red pepper flakes.
- Store leftovers in the fridge up to 3 days—reheat with a splash of broth.
Serving Ideas & Variations
I love this pasta with a green salad or garlic bread on the side. It’s also versatile enough to change up each time.
- Add grilled chicken strips on top.
- Serve with roasted veggies for extra nutrition.
- Stir in a spoonful of ricotta for creaminess.
- Make it “pizza-style” with pepperoni and olives.
- Add fresh basil for a summery flavor twist.
- Serve with a drizzle of good olive oil for richness.
Common Mistakes (and How to Fix Them)
- Pasta too mushy? Reduce cook time by 1 minute.
- Sauce too watery? Let it sit for 5 minutes after cooking to thicken.
- Food sticking to the bottom? Always deglaze the pot with broth before pressure cooking.
- Burn warning on your pressure cooker? Stir well and make sure pasta is fully covered with liquid.
Frequently Asked Questions
Yes! Just reduce the cook time by 1–2 minutes since gluten-free pasta softens faster.
No, everything cooks together, and the liquid turns into the sauce.
Yes, just don’t fill your pressure cooker past the halfway mark with pasta and liquid.
Use vegetable broth and skip the cheese—or swap in your favorite vegan cheese.
You’ll Also Love
If you enjoyed this recipe, here are more comforting pressure cooker dishes from my kitchen:
- Pressure Cooker Risotto – Creamy, dreamy, and easier than stovetop.
- Pressure Cooker Chicken Soup – A bowl of comfort for busy nights.
- Pressure Cooker Mashed Potatoes – Fluffy and perfect every time.
Find even more cozy favorites in my Pressure Cooker Recipes.
Pressure Cooker Pasta
Ingredients
Method
- Set pressure cooker to sauté mode. Heat olive oil and sauté onion, garlic, carrot, and bell pepper for 3–4 minutes.
- Stir in pasta, crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Make sure pasta is covered in liquid.
- Seal lid and cook on high pressure for 5 minutes.
- Quick release pressure carefully. Stir pasta until well combined.
- Top with shredded cheese and parsley. Serve warm.
