Instant Pot Penne Pasta
Easy Instant Pot Penne Pasta in under 20 minutes! A one-pot meal for busy nights with al dente pasta, rich flavors, and a satisfying taste.
Servings 4 Servings
Calories 386kcal
Ingredients
- 12 oz penne pasta
- 2 cups vegetable broth /chicken broth
- 2 cups pasta sauce marinara /tomato basil or any of your choice
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes /optional
- 2 cloves garlic /minced
- 1 tablespoon olive oil
- 2 fresh basil leaves or parsley for garnish
Instructions
- Turn on Sauté mode on the Instant Pot.
- Add olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
- Add penne pasta, vegetable broth, and marinara sauce.
- Sprinkle in salt, black pepper, Italian seasoning, and red pepper flakes.
- Stir gently, making sure the pasta is evenly covered with liquid.
- Close the lid and set the valve to "Sealing."
- Cook on High Pressure for 5 minutes (for al dente pasta).
- Once done, quickly release the pressure by turning the valve to "Venting."
- Open the lid and stir the pasta well. Garnish with fresh basil or parsley.
- Serve hot and enjoy!
Notes
- No need to pre-cook the pasta—dump everything in, and the Instant Pot delivers perfectly cooked, saucy penne every time.
- Adjust the spice level by adding or skipping red pepper flakes or a pinch of cayenne for extra heat.
- Leftovers? Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave, stovetop, or Instant Pot with a splash of water to prevent drying.
- Customize it! Add vegetables like bell peppers, zucchini, spinach, chicken, sausage, or shrimp for extra protein.
Nutrition
Calories: 386kcal | Carbohydrates: 72g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1349mg | Potassium: 569mg | Fiber: 5g | Sugar: 8g | Vitamin A: 834IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg