Back in 2015 when I jumped on the Instant Pot Bandwagon, the whole “IP” craze was just starting to unravel ~ and I gave in… the pot arrived a few days later and I was in heaven. So I have since then mastered making pasta. So here are my tips.
Pasta in the Instant Pot, click here to repin.
Why would anyone want to keep their crock pot when this thing IS a crock pot + a myriad of other things?
When you can throw dinner in, walk away, and cook it in half the time – well, that’s pretty darn incredible. With a family of 7, we are always in a funk to get out the door to practice and lessons – so it only makes sense that we invest in something that can help us streamline our time.
One of the first questions I asked myself way back in 2015 was whether or not I could cook pasta in the Instant Pot.
I did a lot of searching.
All I could find was the recommendation against cooking pasta in the Instant Pot, and I wasn’t sure exactly why. But… I wasn’t ready to call it quits, so I decided to use it for pasta anyways (call me a rebel!) and it worked wonderfully.
Disclosure: I have done spaghetti in the Instant Pot, but for the sake of this post, pasta is defined as the elbow macaroni, penne pasta, bow-tie type. Not that spaghetti doesn’t work – because it sure does…. but these other pastas cook so much better.
And bonus: we did use gluten-free pasta and it cooks up perfect every time.
We have picked up organic pasta at Costco, and regular Barilla pasta at the grocery store – it’s incredibly wonderful to be able to make a whole box of regular pasta for many reasons:
- We can keep the cooked & drained pasta refrigerated and throw into our own homemade mac and cheese in a hurry
- If they kids are hungry, we can warm up the pasta and serve with sauce, or stir in ground beef that is pre-cooked for an easy dinner
- It’s an amazing way to serve up Pesto – any of these 5pesto recipes OR, this arugula pesto combined with pasta make for a really healthy meatless meal
So there you have it. Give it a try & let us know how it works for you!
- 1 box of pasta, 12 - 16 oz (macaroni, bow-tie, penne, rigatoni)
- 4 C water (more or less)
- In the empty instant pot, pour the box of pasta in, and add 4 C. of water.
- You want JUST enough water to cover the pasta by 1/2 - 1 inch (which is about 4 C. depending on the size of your pasta box).
- Make sure that the water covers the pasta, then place the lid on the Instant Pot and close the valve (seal).
- Set the timer for manual (high) for 4 minutes.
- The pot will count down 4 minutes once it reaches pressure.
- Once the pot beeps finished, turn "OFF" the pot and perform a quick release.
- Use a slotted spoon to spoon the pasta into a bowl and drain off excess water (if any).