15 Easy Instant Pot Pasta Recipes for Quick and Delicious Meals

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If you’re looking for quick and delicious meals, Instant Pot pasta recipes are your best friend! You can whip up creamy garlic parmesan pasta, hearty spaghetti and meatballs, or vibrant pasta primavera with minimal effort. Mix in cheesy broccoli penne or stuffed shells for variety. The Instant Pot simplifies cooking, reduces cleanup, and guarantees perfect texture. It’s not just about convenience; these recipes are packed with flavor and nutrition. Keep exploring for even more amazing meal ideas!

Creamy Garlic Parmesan Pasta

Creamy Garlic Parmesan Pasta is a quick and delicious dish that transforms your ordinary pasta dinner into a restaurant-quality meal, all thanks to the Instant Pot. The pressure cooker makes it simple to infuse the pasta with flavor and create an incredibly creamy sauce in minutes. Whether it’s a weeknight dinner or a special occasion, this dish will leave everyone asking for seconds.

Utilizing the sauté function on the Instant Pot, you can start by sautéing fresh garlic in butter, allowing its aromatic flavor to permeate the dish. Adding pasta and broth directly into the pot means you can cook everything in one step, resulting in a super creamy, cheesy pasta that’s ready in under 30 minutes. It’s the perfect meal to enjoy when you’re short on time but don’t want to compromise on taste.

• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 3 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Start by setting your Instant Pot to the sauté mode. Add the butter and minced garlic, cooking until the garlic is fragrant but not browned.

Pour in the chicken broth and add the pasta, making sure the pasta is submerged in the liquid. Close the lid, set the vent to sealing, and cook on high pressure for 4 minutes. Once the time is up, do a quick release of the pressure, carefully open the lid, and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

For the best results, be sure to use freshly grated Parmesan cheese, as pre-grated cheese may not melt as smoothly. Additionally, don’t worry if the pasta seems a bit firm after cooking; it will continue to absorb the sauce as it sits.

You can also adjust the creaminess by adding more or less heavy cream based on your personal preference. For an extra kick, try adding a pinch of red pepper flakes or some cooked chicken or veggies to the mix!

Instant Pot Spaghetti and Meatballs

Instant Pot Spaghetti and Meatballs is a delightful dish that combines the classic flavors of Italian cuisine with the convenience of modern cooking techniques. Imagine a steaming plate of spaghetti topped with juicy, savory meatballs, all prepared in one pot! The Instant Pot not only helps to reduce cooking time, but it also elevates the flavor profiles by letting the ingredients mingle as they cook together. This means you get a satisfying meal in a flash, ideal for busy weeknights or a quick weekend dinner.

To make this meal even easier, you can prepare the meatballs ahead of time and freeze them for future use. This allows you to enjoy this hearty dish with minimal effort when you need it most. With just a few ingredients and the intuitive settings of your Instant Pot, you can whip up this comforting classic that will please your family and friends alike.

• 1 pound ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 12 ounces spaghetti
• 3 cups marinara sauce
• 1 cup water
• Optional: extra Parmesan cheese for serving

In a bowl, mix together the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper until well combined. Roll the mixture into meatballs, about the size of a golf ball.

Add the water and marinara sauce to the Instant Pot first, and then gently place the spaghetti in a crisscross pattern on top of the sauce. Finally, nestle the meatballs on top of the spaghetti.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, perform a quick release of steam, then serve hot with extra Parmesan if desired.

One essential tip isn’t to worry if the spaghetti seems slightly undercooked after opening the Instant Pot; the residual heat and sauce will continue to cook the pasta as it sits.

Also, feel free to customize the dish by adding vegetables like bell peppers or mushrooms to the pot for extra nutrition and flavor. Another great option is to adjust the seasoning in your meatballs according to your preference or to swap out the marinara sauce for a different type of sauce to suit your taste!

One-Pot Pasta Primavera

Pasta Primavera is a delightful and vibrant dish that celebrates the freshness of seasonal vegetables mixed with tender pasta. Cooking it in an Instant Pot not only simplifies the process but also allows the flavors to meld beautifully, resulting in a dish that’s both comforting and nutritious.

The one-pot method guarantees that cleanup is a breeze while still providing a satisfying family meal that you can whip up in no time.

Using an array of colorful vegetables, this recipe is versatile, allowing you to customize the ingredients based on your preferences or what you have on hand. Bell peppers, zucchini, and asparagus are excellent choices, but feel free to add whatever seasonal produce you desire.

With its quick cooking time and minimal effort, this dish is perfect for busy weeknights or leisurely dinner parties.

Ingredients:

• 8 oz. pasta (penne or fusilli works best)
• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, chopped
• 2 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• Fresh basil (for garnish)

Press the “Sauté” function on your Instant Pot and add olive oil.

Once hot, sauté the onion and garlic until fragrant.

Add the sliced bell peppers, zucchini, cherry tomatoes, asparagus, Italian seasoning, salt, pepper, and toss to combine.

Pour in the vegetable broth, then add the pasta and make sure it’s submerged.

Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.

Once done, carefully quick-release the pressure, stir the pasta, and serve topped with grated Parmesan and fresh basil.

To enhance the flavor of your Pasta Primavera, consider adding a splash of lemon juice just before serving, as it adds a rejuvenating zing that complements the vegetables.

If you prefer a creamier sauce, stir in a splash of heavy cream or a tablespoon of cream cheese after cooking.

Remember to adjust the cooking time slightly if you’re using whole wheat or gluten-free pasta, as they may require a bit more or less time.

Enjoy your delightful and colorful creation!

Cheesy Broccoli Penne

Cheesy Broccoli Penne is a delightful and comforting dish that brings together the goodness of pasta and the nutritional benefits of broccoli. This one-pot meal is perfect for busy families and is sure to please both kids and adults alike.

With the Instant Pot, you can have a delicious, creamy pasta dish on your table in no time, making it ideal for weeknight dinners or last-minute gatherings. This recipe highlights the rich, cheesy flavors complemented by tender broccoli florets.

The magic of the Instant Pot guarantees that the pasta cooks perfectly while soaking up all the flavors from the cheese sauce and seasonings. This dish isn’t only simple to prepare but also an excellent opportunity to sneak in some vegetables while satisfying cheesy cravings.

Ingredients:

• 8 oz penne pasta
• 2 cups broccoli florets
• 2 cups vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Add the penne pasta and broccoli florets to the Instant Pot, then pour in the broth, verifying everything is submerged. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.

Once the cooking time is up, perform a quick release of the pressure. Stir in the cheddar cheese, cream cheese, garlic powder, onion powder, and season with salt and pepper to taste, allowing the heat from the pasta to melt the cheeses into a creamy sauce.

When cooking Cheesy Broccoli Penne, feel free to customize the recipe by adding other vegetables or proteins like cooked chicken or sausage. If you prefer a lighter sauce, you can reduce the amount of cream cheese and substitute it with more broth.

Additionally, make sure not to overcook the broccoli; it should still have a bit of crunch to maintain its texture and color.

Spinach and Ricotta Stuffed Shells

For a delicious and satisfying dinner option, Spinach and Ricotta Stuffed Shells made in the Instant Pot are a perfect choice. This dish combines the earthy flavor of spinach with the creamy richness of ricotta cheese, all enveloped in tender pasta shells. The Instant Pot makes the cooking process not only faster but also allows the flavors to meld beautifully, guaranteeing that each bite is a delightful explosion of taste.

Pair this dish with a simple green salad or garlic bread for a complete meal.

The beauty of making stuffed shells in the Instant Pot is that you can prepare the filling and the sauce while the shells cook quickly under pressure. This cooking method reduces the usual oven time, making it an excellent option for busy weeknights or when you’re short on time. Plus, the leftovers reheat well, allowing you to enjoy this comforting dish again without hassle.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup mozzarella cheese, shredded (reserve half for topping)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup water

To prepare the dish, begin by mixing the ricotta, chopped spinach, half of the mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a bowl until well combined.

Stuff each pasta shell with about a tablespoon of the filling. Pour the marinara sauce into the bottom of the Instant Pot and nestle the stuffed shells on top of the sauce.

Add in one cup of water, verifying to not disturb the shells too much. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Once the cooking time is up, allow for a natural release for 5 minutes before manually releasing any remaining pressure.

Top with the reserved mozzarella cheese and let it melt before serving.

For the best results, make sure that the stuffed shells are tightly packed in the Instant Pot to prevent them from falling apart during cooking. You can also customize the filling by adding cooked ground meat or different vegetables if desired.

If you’re looking for a bit more flavor, consider adding fresh herbs like basil or parsley to the filling. Finally, if you’d like a slightly crispy top, you can finish the dish under the broiler for a few minutes after removing it from the Instant Pot—just make sure to use an oven-safe dish.

Enjoy your hearty and flavorful stuffed shells!

Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta is a delightful and rejuvenating dish that’s perfect for a quick weeknight dinner or an impressive meal for guests. This dish combines the succulent flavors of shrimp with the zesty brightness of lemon and a rich garlic aroma, all enveloped in tender pasta.

Using an Instant Pot, you can prepare this dish in no time, making cooking a breeze while keeping the flavors vibrant and delicious.

The beauty of Lemon Garlic Shrimp Pasta lies in its simplicity; it highlights the ingredients rather than complicating them with heavy sauces. In just a few steps, you’ll have a beautiful meal that isn’t only satisfying but also light and invigorating. It pairs beautifully with a crisp salad or a glass of white wine, making for an incredibly enjoyable dining experience.

• 8 oz spaghetti or linguine
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Chopped parsley, for garnish

Start by adding the spaghetti or linguine, along with 4 cups of water, to the Instant Pot. Seal the lid and set the pot to cook on high pressure for 4 minutes. Once the timer goes off, quickly release the pressure and stir in the shrimp, garlic, butter, olive oil, lemon juice, lemon zest, and red pepper flakes.

Mix everything well, then close the lid for an additional 2-3 minutes to guarantee the shrimp cooks through. Finally, season with salt and pepper, garnish with parsley, and serve warm.

For best results, make sure not to overcook the shrimp as they can become rubbery. Fresh lemon juice will provide a more vibrant flavor than bottled juice, so opt for fresh if possible.

Additionally, feel free to customize your pasta dish by adding in spinach or cherry tomatoes for extra color and nutrition. Enjoy the versatility of this recipe by adapting it to your taste preferences!

Tuscan Chicken Pasta

Tuscan Chicken Pasta is a delightful and flavorful dish that brings the taste of Italy right to your kitchen. This recipe combines tender chicken, vibrant sun-dried tomatoes, and creamy sauce with pasta, making it a perfect meal for busy weeknights or entertaining guests.

The Instant Pot not only speeds up the cooking process but also infuses the ingredients with amazing flavors, resulting in a comforting and hearty dish that everyone will love. Cooking with an Instant Pot guarantees that your pasta is cooked perfectly, while the chicken remains juicy and tender.

This Tuscan Chicken Pasta isn’t only easy to prepare, but it’s also customizable to fit your preferences, whether you want to add more veggies or adjust the spices. Get ready to savor a bowl of deliciousness that’s packed with nutrients and flavor in just a fraction of the time compared to traditional methods.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 8 ounces penne pasta
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 cup sun-dried tomatoes (packed in oil, chopped)
• 1 cup spinach (fresh or thawed if frozen)
• 1 teaspoon Italian seasoning
• 2 cloves garlic (minced)
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil

Cut the chicken breasts into bite-sized pieces, season with salt, pepper, and Italian seasoning. Set your Instant Pot to sauté mode and heat olive oil. Brown the chicken pieces for about 5 minutes, then add garlic and sun-dried tomatoes, cooking for an additional minute.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add in the penne pasta, followed by the heavy cream. Close the lid and confirm that the steam valve is set to sealing. Cook on high pressure for 4 minutes, then use a quick release.

Stir in the spinach and Parmesan cheese until melted and well combined. For an extra hint of flavor, you can substitute the heavy cream with a mixture of half-and-half and cream cheese for added richness.

Always check that the pasta is cooked to your preferred texture after releasing the pressure; if it’s too firm, you can give it a quick sauté for a minute or two. Finally, feel free to experiment by adding your favorite vegetables, like bell peppers or mushrooms, for an added burst of color and nutrition. Enjoy your Tuscan Chicken Pasta!

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese is a creamy, cheesy comfort food that comes together in just minutes, making it an ideal dish for busy weeknights or a quick meal. The Instant Pot considerably reduces cooking time compared to traditional stovetop mac and cheese and combines flavors beautifully. With its rich and velvety texture, this dish is certain to please both kids and adults alike.

Using the Instant Pot allows for fuss-free cooking as you can prepare the pasta and cheese sauce in one pot, eliminating the need for multiple dishes and minimizing cleanup. The pressure cooking method guarantees the pasta is cooked to perfection and absorbs all the cheesy goodness, resulting in a satisfyingly decadent meal that will keep you coming back for more.

• 1 pound elbow macaroni
• 4 cups water
• ½ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 2 cups shredded sharp cheddar cheese
• 1 cup grated parmesan cheese
• 1 cup milk
• Salt and pepper to taste

To prepare, add the elbow macaroni, water, and salt to the Instant Pot and seal the lid. Set it to cook on high pressure for 4 minutes.

Once the cooking is complete, do a quick release of the pressure, then stir in the butter, garlic powder, paprika, cheddar cheese, parmesan cheese, and milk. Mix everything well until the cheeses are melted and the sauce is creamy, adjusting seasoning with salt and pepper as desired.

When cooking mac and cheese in the Instant Pot, it’s crucial to remember not to overcook the pasta, as it will continue to cook slightly after the pressure is released. For extra creaminess, you can also add a splash of heavy cream or extra cheese to the mixture before serving. If you’d like a little kick, consider adding a dash of hot sauce or some cooked bacon for added flavor and texture.

Enjoy your delicious, homemade mac and cheese that’s sure to be a hit!

Pesto Pasta With Cherry Tomatoes

Pesto Pasta with Cherry Tomatoes is a delightful dish that combines the vibrant flavors of basil pesto and the sweet tanginess of fresh cherry tomatoes, making it a perfect choice for a quick weeknight dinner or a cozy gathering.

Harnessing the time-saving capabilities of the Instant Pot, this recipe allows you to create a delicious meal in no time while maximizing flavor. The creamy texture of the pesto coating the al dente pasta paired with the burst of juicy tomatoes will entice your taste buds and leave everyone asking for seconds.

One of the best aspects of this dish is its versatility. You can easily customize it by adding proteins such as grilled chicken or shrimp, or throw in some fresh greens like spinach or arugula for added nutrition.

Whether you’re preparing it for yourself or serving it to guests, Pesto Pasta with Cherry Tomatoes is sure to become a favorite in your culinary repertoire.

Ingredients:

• 12 ounces of pasta (such as penne or fusilli)
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Add the pasta and vegetable broth to the Instant Pot, ensuring that the pasta is submerged in the liquid. Seal the lid and set the Instant Pot to manual high pressure for 4 minutes.

Once the cooking time is complete, perform a quick release and carefully open the lid. Stir in the basil pesto, halved cherry tomatoes, and olive oil until well combined. Season with salt and pepper to taste.

For an extra burst of flavor, consider garnishing your Pesto Pasta with Cherry Tomatoes with fresh basil leaves or a sprinkle of red pepper flakes for a little heat.

If you prefer a creamier sauce, stir in a splash of heavy cream or crème fraîche right before serving. Keep in mind that the sauce may thicken as it sits, so if you’re making this ahead of time, a splash of reserved pasta water can help loosen it up before serving.

Enjoy your meal!

Beef Stroganoff Pasta

Beef Stroganoff Pasta is a comforting and delicious meal that’s perfect for a weeknight dinner or a special occasion. This dish brings together tender beef, creamy sauce, and pasta, all cooked in one pot for added convenience. Using an Instant Pot allows the meat to become wonderfully tender, and it’s a time-saver that can have your meal ready in a fraction of the time compared to traditional methods. The rich flavors meld beautifully, making it a satisfying dish that will please even the pickiest eaters.

To add a gourmet touch, we use a mix of onions, garlic, mushrooms, and a splash of Worcestershire sauce to elevate the flavor profile. The combination of sour cream and beef broth creates a luscious sauce that coats the pasta perfectly. You can customize this recipe according to your taste preferences by using different types of pasta or adding vegetables such as spinach or bell peppers for extra nutrition.

Ingredients:

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon Worcestershire sauce
• 1 cup beef broth
• 2 cups egg noodles or pasta of choice
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Add the olive oil to the Instant Pot and set it to the sauté mode. Brown the beef stew meat until it’s seared on all sides, then remove it from the pot.

Add the onions and garlic, sautéing until translucent. Stir in the mushrooms and Worcestershire sauce, followed by the beef broth, scraping the bottom to deglaze. Return the beef to the pot and add the pasta on top, making sure it’s submerged.

Close the lid, set to manual high pressure for 5 minutes, and then do a quick release. After releasing the pressure, stir in the sour cream until creamy, and season with salt and pepper.

For a successful Beef Stroganoff Pasta, verify the meat is cut evenly for even cooking. It’s best to avoid overcooking the pasta in the pot, which is why the quick release is essential. If you prefer a thicker sauce, you can add a cornstarch slurry before mixing in the sour cream.

Serve it warm with a sprinkle of fresh parsley for a burst of color and flavor, and enjoy your delicious, hearty meal!

Chicken Alfredo Fettuccine

If you’re looking for a creamy, comforting meal that can be made quickly and easily, Chicken Alfredo Fettuccine in the Instant Pot is the perfect dish for you. This recipe combines tender pieces of chicken with perfectly cooked fettuccine in a rich and savory Alfredo sauce. The best part is that everything cooks together in just one pot, making cleanup a breeze.

Whether you’re in a rush or just want to indulge in a delicious homemade meal, this recipe is an excellent addition to your dinner rotation. Cooking with an Instant Pot not only saves time but also enhances the flavors of your ingredients. The pressure cooking method guarantees the chicken remains juicy and tender, while the pasta absorbs the creamy Alfredo sauce to create a dish that’s both satisfying and flavorful.

Serve this dish with a sprinkle of freshly grated Parmesan cheese and a side of garlic bread to elevate your dining experience to a whole new level.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 ounces fettuccine pasta
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Add the olive oil to the Instant Pot and turn it to the sauté setting. Once hot, add the chicken pieces along with the minced garlic and sauté until the chicken is browned. Cancel the sauté function, then add the chicken broth, fettuccine pasta, Italian seasoning, and salt and pepper.

Give it a good stir, making sure the pasta is submerged in the liquid. Seal the lid and cook on high pressure for 6 minutes. Once done, quickly release the pressure before opening the lid. Stir in the heavy cream and Parmesan cheese until well combined; let it sit for a few minutes to thicken before serving. Garnish with parsley and additional cheese if desired.

When preparing Chicken Alfredo Fettuccine, be certain to adjust the seasoning to your taste. You can add extra garlic for a more robust flavor or play with different cheeses for a unique twist.

If you prefer a lighter version, substitute half-and-half for heavy cream or add more vegetables, such as spinach or broccoli, for added nutrition. Timing is essential; keep an eye on the cooking time to prevent overcooking the pasta and chicken, making sure the dish is perfectly creamy and delightful.

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a quick and vibrant dish that captures the fresh flavors of the Mediterranean in every bite. This delightful salad combines the tiny pasta, orzo, with an array of colorful vegetables, olives, and tangy feta cheese, creating a perfect side dish or light meal that can be enjoyed year-round.

Thanks to the Instant Pot, the cooking process is simplified, allowing you to whip up this invigorating salad in no time—ideal for busy weeknights or picnics. The orzo cooks quickly and absorbs all the delicious flavors from the added ingredients, while a simple dressing elevates the dish even further. You can customize the salad to suit your taste by adding your favorite vegetables or proteins, making it easy to make ahead for meal prep.

This Mediterranean Orzo Salad isn’t only easy to prepare but also a fantastic way to incorporate healthy ingredients into your diet.

Ingredients:

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish

Add the orzo and vegetable broth to the Instant Pot, sealing the lid and cooking on high pressure for 4 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.

Carefully open the lid and fluff the orzo with a fork before transferring it to a large bowl. While the orzo is still warm, add the cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese. In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper, then drizzle over the salad, tossing everything to combine.

When making Mediterranean Orzo Salad, feel free to store any leftovers in an airtight container in the refrigerator. This dish tastes even better the next day as the flavors have time to meld.

Also, remember that the orzo can become slightly sticky when stored, so you might want to add a drizzle of olive oil before serving to restore some moisture. Finally, don’t hesitate to experiment with additional ingredients like chickpeas or grilled chicken to create a more hearty salad!

Cajun Chicken Pasta

Cajun Chicken Pasta is a delightful and flavorful dish that combines the heartiness of pasta with the zest of Cajun spices. Perfect for a weeknight dinner, this recipe utilizes the Instant Pot to bring everything together quickly and efficiently, ensuring the chicken stays tender while the pasta absorbs the spicy sauce.

The blend of creaminess from the sauce and the kick from the Cajun seasoning creates a mouthwatering combination that will leave your family asking for seconds. In just under 30 minutes, you can whip up this one-pot meal that’s perfect for those busy nights when you want to serve something comforting yet exciting.

The Instant Pot not only reduces cooking time but also infuses all the ingredients with rich flavors, making every bite delicious. This Cajun Chicken Pasta is sure to become a favorite in your household, combining ease and taste in every dish.

Ingredients:

• 1 pound chicken breast, diced
• 12 oz penne pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons Cajun seasoning
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Grated Parmesan cheese (for serving)

To prepare the Cajun Chicken Pasta, set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced chicken and cook until browned, about 5 minutes. Remove chicken and set aside.

In the same pot, add onion, garlic, and bell pepper, and sauté until softened. Stir in the diced tomatoes, chicken broth, and Cajun seasoning, then add the pasta and return the chicken to the pot. Close the lid, set to ‘Manual’ on high pressure for 5 minutes, and allow for a quick release.

Once done, stir in the heavy cream, season with salt and pepper, and let it sit for a couple of minutes to thicken before serving. Garnish with green onions and Parmesan cheese.

When preparing Cajun Chicken Pasta, feel free to customize the spice level by adjusting the amount of Cajun seasoning or adding other ingredients, like sliced mushrooms or spinach.

For an even creamier texture, you can add more heavy cream or substitute it with half-and-half. Additionally, be careful not to overcook the chicken; the Instant Pot keeps it very juicy but can lead to a rubbery texture if overdone. Enjoy your delicious homemade masterpiece!

Mushroom Stroganoff

Mushroom stroganoff is a delightful, creamy dish that offers a comforting twist on the traditional beef stroganoff, perfect for both vegetarians and those looking to enjoy a lighter meal. The velvety sauce combined with hearty mushrooms creates a rich flavor profile that pairs perfectly with pasta. Utilizing the Instant Pot not only cuts down the cooking time but also melds the flavors beautifully, resulting in a satisfying and quick meal option.

This recipe is incredibly versatile, allowing you to customize it with your favorite pasta, such as egg noodles, penne, or even gluten-free options. The addition of fresh herbs and spices further enhances the dish, lending a fragrant aroma and depth to the creamy sauce.

Overall, mushroom stroganoff is a great choice for a weeknight dinner or a cozy gathering with friends.

• 8 ounces of pasta (e.g., egg noodles or penne)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms, sliced (such as cremini or button)
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 cup sour cream or Greek yogurt
• Salt and pepper to taste
• Fresh parsley, chopped (for garnishing)

Set your Instant Pot to the sauté function. Heat olive oil and sauté the diced onion and minced garlic for about 2-3 minutes until the onion becomes translucent. Add the sliced mushrooms and cook for an additional 5 minutes until they soften. Stir in the vegetable broth, soy sauce, dried thyme, and pasta.

Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes. Once the cooking time is complete, perform a quick release. Finally, stir in sour cream or Greek yogurt, season with salt and pepper to taste, and garnish with fresh parsley before serving.

When making mushroom stroganoff, choose a variety of mushrooms for a richer flavor; a mix of button, cremini, and shiitake works wonderfully. If you prefer a thicker sauce, consider adding a cornstarch slurry towards the end of the cooking process.

Always taste and adjust seasoning before serving to guarantee the flavors are balanced and to your preference. Enjoy your creamy, mushroom-filled pasta dish!

Instant Pot Pasta E Fagioli

Instant Pot Pasta E Fagioli is a delicious and filling Italian dish that combines pasta with beans in a savory broth. This comforting soup isn’t only hearty but also packed with nutrients, making it a great choice for a weeknight dinner or meal prep. With the Instant Pot, it can be made quickly, capturing all the flavors without compromising on taste.

The blend of herbs and spices, along with the tender pasta and creamy beans, makes it a satisfying meal for the whole family. Using an Instant Pot drastically reduces the cooking time while infusing the ingredients with rich flavors. The pressure cooking method guarantees that the pasta retains its perfect al dente texture, while the beans become tender and creamy.

Serve this Pasta E Fagioli with crusty bread or a sprinkle of Parmesan cheese to elevate the experience. This recipe is warm, filling, and certain to become a household favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups elbow macaroni or small pasta of choice
• Salt and pepper to taste
• Fresh parsley, for garnish

Add the olive oil to the Instant Pot and set it to the sauté function. Once hot, add the diced onion, garlic, carrots, and celery, cooking until they soften, about 5 minutes. Stir in the dried oregano, basil, and red pepper flakes, followed by the diced tomatoes, broth, and beans.

Close the lid and set the valve to sealing; cook on manual high pressure for 5 minutes. Once done, perform a quick release, open the lid, and stir in the pasta. Close the lid again and cook on manual high pressure for an additional 4 minutes. After the time is up, perform another quick release, adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.

When making Pasta E Fagioli, it’s crucial to not overcook the pasta during the second pressure cooking cycle to maintain its texture. If you prefer a thicker broth, you can reduce the amount of liquid or puree a portion of the soup and stir it back in.

Feel free to customize the dish by adding other vegetables or cooked meats for additional flavor. Leftovers can be stored in the refrigerator and often taste even better the next day!