Snapshot Cooking

Memorize These 5 (Super-Easy) Instant Pot Pasta Recipes Immediately

Image Credit: Joe Lingeman

Welcome to Snapshot Cooking, the home of Kitchn's easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

We've recently fallen hard for a new one-pot pasta technique that's even faster than the stovetop version. Instant Pot pastas have totally changed the game for the weeknight dinner staple, and it all began with this simple Instant Pot spaghetti and meat sauce.

Our whole staff was so enamored of the recipe that we couldn't wait to try out other classic pasta dishes in our electric pressure cookers. Below are five pasta dinners that you can make in just a few minutes, with simple pantry ingredients and delicious results every time.

5 Snapshot Recipes for Instant Pot Pastas

Image Credit: Joe Lingeman | Kitchn

Instant Pot Mac and Cheese

Melt 2 tablespoons unsalted butter in the Instant Pot using the sauté function. Turn off the pot. Add 16 ounces dry pasta shells or elbows, 4 cups water, and 1/2 teaspoon salt. Lid the pot. Set to HIGH with 6-minute cook time. It will take 10 minutes to come to pressure. When the 6-minute cook time is up, open the pressure release valve. Turn the pot off. Add 3 1/2 cups (16 ounces) shredded sharp cheddar or Jack cheese, 1/2 cup half-and-half, and stir. Cover and close for 3 minutes. Serve immediately.

Get the recipe: Instant Pot Macaroni and Cheese

Image Credit: Joe Lingeman | Kitchn

Instant Pot Baked Ziti

Heat 2 tablespoons olive oil in the Instant Pot using the sauté function. Add 8 ounces bulk sausage and 1/2 teaspoon salt. Cook, breaking the sausage into small pieces with a wooden spoon, until cooked through and no longer pink, 5 minutes. Turn off sauté function. Add 1/2 cup water; scrape pot to remove stuck on bits. Stir in 1 (24-ounce) jar pasta sauce.

Add 8 ounces dried ziti over the sauce-sausage mixture in an even layer. Do not stir from this point on. Rinse pasta sauce jar with 1 1/2 cups water (pour water into the jar, lid, shake gently); pour over pasta. Remember — no stirring. Lid the pot. Set to HIGH with an 8-minute cook time. It will take 10 minutes to come to pressure. When 8-minute cook time is up, open the pressure release valve. Stir in 8 ounces ricotta cheese. Top with 1 cup shredded mozzarella. Put the lid back in place for 3 minutes to melt the cheese.

Get the recipe: Instant Pot Baked Ziti

Image Credit: Joe Lingeman | Kitchn

Instant Pot Pasta Primavera

Melt 2 tablespoons unsalted butter in the Instant Pot using the sauté function. Turn off the pot. Add 12 ounces dry short pasta (penne rigate, fusilli, or orecchiette), 2 cups water or broth, and 1/2 teaspoon salt. Layer 2 cloves minced garlic, 1 pint cherry tomatoes, and 12 ounces frozen vegetables on top. Do not stir. Lid the pot. Set to HIGH with 2-minute cook time. It will take 10 minutes to come to pressure. When the 2-minute cook time is up, open the pressure release valve. Turn the pot off. Add 1 cup finely grated Parmesan and stir. Cover and close for 3 minutes. Serve with fresh basil.

Image Credit: Joe Lingeman | Kitchn

Instant Pot Chicken Alfredo

Heat 2 tablespoons olive oil in the Instant Pot using the sauté function. Add 2 pounds chicken breasts cut into 1-inch pieces. Cook, stirring occasionally, until chicken begins to brown, 3 minutes. Add 4 cloves minced garlic and 1/2 teaspoon salt. Continue cooking until chicken is cooked through, 5 minutes. Turn off the pot. Add 1/2 cup water; scrape pot to remove stuck-on bits. Stir in 1 (24-ounce) jar Alfredo sauce.

Break 8 ounces dry fettuccini in half. Layer over chicken-Alfredo mixture in an even layer. Do not stir from this point on. Rinse Alfredo jar with 1 1/2 cups water (pour water into the jar, lid, shake gently); pour over pasta. Remember — no stirring. Lid the pot. Set to HIGH with 8-minute cook time. It will take 10 and minutes to come to pressure. When 8-minute cook time is up, open the pressure release valve. Add 1 cup finely grated Parmesan and stir. Let sit for 3 minutes with the lid off. Serve with fresh parsley.

Get the recipe: Instant Pot Chicken Alfredo

Image Credit: Joe Lingeman | Kitchn

Instant Pot Lemon Butter Shrimp Linguine

Heat 2 tablespoons olive oil in the Instant Pot using the sauté function. Add 16 ounces frozen shrimp (20 to 25 per pound, peeled and deveined and tail off), 6 cloves minced garlic, and 1 teaspoon salt. Cook 2 to 3 minutes until shrimp is beginning to give off liquid and garlic is fragrant.

Turn off the pot. Add 1/2 cup water; scrape pot to remove stuck-on bits. Break 8 ounces dried linguine in half. Layer pasta over shrimp in an even layer. Do not stir from this point on. Pour 1 1/2 cups water over the pasta. Remember — no stirring here. Lid the pot. Set to HIGH with a 6-minute cook time. It will take 10 minutes to come to pressure. When 6-minute cook time is up, open the pressure release valve. Stir in 2 tablespoons lemon juice, 1 cup finely grated Parmesan, and 6 ounces baby spinach. Let sit 3 minutes before serving.

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