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Instant Pot Creamy Tomato Pasta

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Our favorite creamy tomato pasta prepared in a pressure cooker in less than 20 minutes. A simple weeknight dinner that’s sure to please the whole family!

Is it Monday already? The weekends come and go way too fast. Oh well, time to get back to the grind, so to speak.

Fortunately, Kim and I are sharing a recipe that should make this week a little easier. Our Instant Pot creamy tomato pasta is a quick, delicious dinner that can be made in less time than it takes to deliver a pizza.

Best of all, you don’t have to stand on your feet in kitchen after a long day at work. Using only a handful of ingredients, it’s the perfect answer to the question, “What’s for dinner?”

Just to make things even easier, I added a few tips to the bottom of the post, in case you need them. Well, shall we get started?

Oh, and if you want to try this dish in a crock pot, try our slow cooker creamy chicken pasta! It’s the same dish and you can make it with our without chicken.

A white bowl filled with the tomato pasta garnished with fresh basil.

Creamy Tomato Pasta Instructions:

Alright, so this recipe is super simple. With that being said, I cannot emphasize how important it is to follow the directions for the tomato pasta.

Otherwise, the noodles may stick and the sauce may break.

Dry noodles in the bottom of the pressure cooker liner.

To begin, place the liner into the pressure cooker and add the noodles.

After that, pour in the chicken broth and heavy cream.

Do your best to ensure that the noodles are below the liquid. Use our photos as a reference.

Broth and heavy cream have been added to the noodles.

Then, pour in the pasta sauce and add the garlic powder, onion powder, Italian spices, and red pepper flakes. Simply, dump them in right in top of the sauce.

Afterward, put the lid on the machine and set the valve to, “sealed.” Press the manual/high pressure cook button and set it to cook for five (5) minutes.

Pasta sauce and herbs have now been added to the mixture.

Last, once the timer goes off, carefully open the valve to complete a, “quick release.” Stir the noodles and serve them with your favorite garnishments like grated Parmesan cheese, garlic bread, or fresh basil.

That’s it, your creamy tomato pasta is done. Kim and I hope you enjoy this quick, weeknight meal and wish you all the best 🙂

The tomato pasta has finished cooking and is ready to be served.

Instant Pot Creamy Tomato Pasta Tips:

The dish will thicken a lot as it cools, especially after it’s been in the refrigerator. Reheat it over low heat to retain as much moisture as possible. It will not be as “saucy” as the when it was first cooked.

The noodles soak up a considerable amount of sauce. If you want, you can add a little broth or cream to the pasta as it reheats; however, this will affect the flavor.

Please be sure to follow the directions properly for your first attempt. The recipe was written so that the noodles would completely cook while still maintaining the integrity of the delicate cream.

In other words, if you change things up, the heavy cream may break…badly. Believe it or not, we prefer to use gluten-free noodles in our pressure cooker.

For some reason, they have a better texture and turn out less, “gummy,” when pressure cooked than when made on the stove.

If you like our creamy tomato pasta recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!

A close-up of the pasta garnished with basil and Parmesan.

Instant Pot Creamy Tomato Pasta

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Come to Pressure: 7 minutes
Total Time: 17 minutes

Our favorite creamy tomato pasta prepared in a pressure cooker in less than 20 minutes. A simple weeknight dinner that's sure to please the whole family!

Ingredients

  • 8 Ounces Short Pasta, (penne, rotini, ziti, etc.)
  • 1 1/4 Cups Chicken Broth
  • 1 1/4 Cups Heavy Cream
  • 1 Cup Pasta Sauce, (red, your favorite brand)
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Red Pepper Flakes

Instructions

  1. **Please layer the ingredients in the order listed below.**
  2. Place the pasta noodles into the liner of the Instant Pot. Pour the chicken broth and heavy cream over the noodles. Press the noodles down so they’re mostly covered by liquid.
  3. Next pour in the pasta sauce and top it with the garlic powder, onion powder, Italian seasoning, and red pepper flakes. Don’t stir!
  4. Close the lid, and make sure the valve is set to sealing.
  5. Use the manual (pressure cook) button to adjust the time to 5 minutes. After the time is up, open the valve to release the pressure (quick release).
  6. Stir the noodles and sauce. Top with your favorite cheese, fresh basil, or parsley. Serve hot.

Notes

The calories listed are an approximation based on the ingredients and a serving size of two (2) ounces of pasta. Additionally, the calorie count does NOT include the fresh basil, shredded Parmesan cheese, and bread seen in the photos. Actual calories will vary.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 2 grams
Amount Per Serving: Calories: 488Total Fat: 29gSaturated Fat: 17gUnsaturated Fat: 0gCholesterol: 102mgSodium: 624mgCarbohydrates: 49gFiber: 3gSugar: 4gProtein: 10g

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Danielle Schlotzhauer

Wednesday 6th of January 2021

This is so simple and DELICIOUS! After my second time making it I started to quadruple the recipe because there's never enough for my boys and husband also likes some leftover for the next day.And it still turns out great! This is my 10th-ith time making it so I wanted to let you know how much we love it. Thank you!

John

Thursday 7th of January 2021

Thank you Danielle! We're thrilled that your household enjoys the pasta. Thank you again for coming back to comment on the recipe. Have a lovely day :)

Kelsey

Sunday 15th of November 2020

Hello! We loved this recipe! However, towards the end of the coming process my instapot read "food burning" and started acting weird. The noodles on the bottom were starting to scorch. First time that's ever happened in our instapot. Any tips? I wanted to make again soon - whole family loved it!

John

Monday 16th of November 2020

Good Morning Kelsey, oh no! We're sorry to hear that happened. I chatted with Kim and she has two options for you. First, you could always add a little extra broth (an extra 1/4-1/2 cup). Second, you could try the recipe using a pot-in-pot accessory. The pot-in-pot accessory has a lot of uses; however, unless your going to use it for other recipes (chocolate sauces, hollandaise, etc.) then it may not be worth the cost. Personally, I would try adding more liquid before buying an accessory that's intended for apprentice level cooking. I hope this information helps. Thank you for coming back to let us know what happened. Have a lovely day :)

Paula

Thursday 25th of June 2020

Hi I want to make this and was wandering can I add shrimp to it that has been defrost or should the shrimp be frozen

John

Friday 26th of June 2020

Good Morning Paula, that's a wonderful question. Kim and I have never tried that before. However, if we tried add seafood, then we would use thawed, deveined, and peeled shrimp. The smaller the better. Once the pasta is done, turn the cooker on to the saute function and stir in the shrimp. Keep stirring the pasta to keep it from burning while the shrimp cooks. Once the shellfish is cooked through, then turn off the machine and serve. I hope this information helps. Have a lovely day :)

Demy

Monday 22nd of June 2020

I followed the directions but it was like soup :( it didn’t thicken at all. Still ate it anyway and it was so good just don’t know why it was soupy

John

Tuesday 23rd of June 2020

Good Morning Demy, I'm so sorry to hear that. It's tough to know exactly what happened because there are so many little variables in the kitchen that can make a huge impact. For example, different pasta sauces can have more liquid than others (marinara versus spaghetti sauce). Regardless, I'm sorry that happened. Thank you for coming back to comment on and rate the recipe card, we appreciate it.

If you do decide to try it again, Kim and I talked and we came up with a few suggestions:

Try cooking it for 1 minute longer. Try using a thick pasta sauce (like chunky garden variety or even meat sauce). Gluten-free noodles work really well in pressure cookers because they can soak up a lot of sauce.

Thank you, John

Kelli

Tuesday 26th of May 2020

Can you cook meat in the pot with it? If so what changes should be made?

John

Wednesday 27th of May 2020

Good Morning Kelli, that's a good question. Unfortunately, no you cannot cook meat in the pot with the creamy tomato pasta. The cook time would have to be increased and the noodles would overcook and fall apart. I have a included a few links to some Instant Pot pasta and meat recipes that might work for you. Thank you for asking and we wish you a lovely day :)

https://www.berlyskitchen.com/instant-pot-pesto-chicken-pasta/ https://www.berlyskitchen.com/instant-pot-chicken-spaghetti-recipe/ https://www.berlyskitchen.com/instant-pot-creamy-shells-beef/