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Instant Pot Creamy Garlic Parmesan Pasta

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Instant Pot Creamy Garlic Parmesan Pasta - Instant Pot pasta in a jiffy! This recipe takes only 8 minutes pressure cooking and the end result is creamy, cheesy and garlicky pasta that will become an instant hit with your family!

Instant Pot Creamy Garlic Parmesan Pasta - Instant Pot pasta in a jiffy! This recipe takes only 8 minutes pressure cooking and the end result is creamy, cheesy and garlicky pasta | rasamalaysia.com

Creamy pasta cooked in an Instant Pot pressure cooker, ready to be served.

How to Make Pasta in Instant Pot or Pressure Cooker?

Making pasta in a pressure cooker or Instant Pot is very easy and I am going to teach you the step-by-step method and instruction.

This Instant Pot (Pressure Cooker) pasta takes only 8 minutes of pressure cooking and dinner is ready. What’s more, you will have the creamiest, most delicious pasta ever!

Instant Pot pasta made with linguine, heavy whipping cream and Parmesan cheese, served in a pasta bowl.

Cooking Pasta in Instant Pot

You can cook all kinds of pasta in an Instant Pot. Linguine is my favorite pasta and I use it a lot in my pasta recipes. Here are my tips of cooking pasta in pressure cooker or Instant Pot:

  • Break the linguine in half lengths so they fit perfectly in the Instant Pot. This tip applies to spaghetti
  • Make sure you have enough liquid to cook the pasta on pressure cooking. I used 3 1/4 cups of liquid for this recipe.
  • The pasta should submerge in the liquid so they will be cooked perfectly
  • VERY IMPORTANT TIP: make sure you use a wooden spatula to stir the pasta with the liquid before you start pressure cooking. Push the linguine to the sides of the Instant Pot instead of all pilling in the center. This will make sure that the linguine doesn’t stick to the bottom of the pressure cooker or Instant Pot. This will prevent the “Burn” error message on your appliance.
  • Reduce the sauce using the “Saute” mode for 1 minute if it’s too runny.

Instant Pot pasta with creamy sauce in a bowl.

This creamy garlic Parmesan pasta is absolutely mouthwatering. It calls for only a few ingredients that you already have in your pantry and refrigerator: garlic, Parmesan cheese, heavy whipping cream, chicken broth, garlic and lemon.

That’s all you need, and practically 5 minutes prep time, and 8 minutes in the Instant Pot and dinner is ready.

Instant Pot pasta with chopped parsley and lemon wedges.

My recipe serves 2-3 people but you can easily double up the ingredients and cook for the same time. I love it that the linguine turn out perfectly cooked and al dente, with a bit of a bite and not soggy and overcooked.

Try this Instant Pot pasta recipe, I am sure you will love it.

Creamy and cheesy garlic Parmesan pasta on a fork.

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Instant Pot Creamy Garlic Parmesan Pasta Recipe

Instant Pot Creamy Garlic Parmesan Pasta - Instant Pot pasta in a jiffy! This recipe takes only 8 minutes pressure cooking and the end result is creamy, cheesy and garlicky pasta.

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3
Calories 459 kcal

Ingredients

  • 8 oz linguine I used Barilla brand
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 1/4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 1 scant teaspoon salt or to taste
  • 3 dashes ground black pepper
  • 1/4 heaping cup shredded Parmesan cheese
  • 1 tablespoon chopped Italian parsley

Instructions

  1. Break the linguine pasta into half lengths.

  2. Set the Instant Pot to Saute mode, add the olive oil. When the oil is fully heated, saute the garlic for 10 seconds. Add the chicken broth, garlic powder, lemon juice, salt, black pepper, linguine and Parmesan cheese.

    IMPORTANT: Stir the linguine towards the sides of the Instant Pot, and make sure they are covered in the liquid. 

  3. Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, stir the pasta and add the heavy whipping cream and chopped parsley. If the sauce is too runny, turn on "Saute" mode to reduce the sauce, about 1 minute. Serve immediately. You may top with Parmesan cheese and/or lemon wedges.

Recipe Notes

I used a 6-quart Instant Pot. You may double the recipe but still cook for 8 minutes on high pressure. If you use spaghetti, cook for 6 minutes on high pressure. The picture above was exactly how my pasta turned out. There was no burning and the pasta had enough liquid. If you want it to be more saucy, use 2 cups chicken broth. If you don’t have an Instant Pot, you can make this Creamy Garlic Parmesan Pasta on a skillet using your stove top. You may refer to my Skillet Creamy Garlic Parmesan Fettucine recipe.

Nutrition Facts
Instant Pot Creamy Garlic Parmesan Pasta Recipe
Amount Per Serving (3 g)
Calories 459 Calories from Fat 223
% Daily Value*
Total Fat 24.8g 38%
Saturated Fat 9.9g 50%
Cholesterol 101mg 34%
Sodium 1304mg 54%
Total Carbohydrates 44.9g 15%
Dietary Fiber 0.2g 1%
Sugars 0.9g
Protein 14.6g 29%
* Percent Daily Values are based on a 2000 calorie diet.

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57 COMMENTS... read them below or add one

  1. Hi Renee, that’s very strange. Somewhere there must be a misstep. I used a 6-quart, and I posted this recipe on Instant Pot Community on Facebook. Many people tried with success and there was no problem. I have personally made this twice, and no burning. The picture in the recipe is exactly what I got. No burning and there is definitely enough liquid in the pasta. https://rasamalaysia.com/wp-content/uploads/2018/03/instant-pot-garlic-parmesan-pasta1.jpg

    Reply

  3. Hi Rasa,
    I don’t own an Instant Pot yet, but trying to win the one you’re giving away. I was wondering if I could convert your wonderful recipes that you used in your Instant Pot by making your recipes in a pan or slowcooker. They look so delicious and sound so good. Maybe eventually I will own an Instant Pot since you have so many relish recipes and on Pinterest there are tons of recipes as well. Thank you for all the breast recipes you share and the great giveaways even though I haven’t won yet, but continue trying :)

    Reply

  4. This was a total HIT!! The pasta was perfectly al dente, and the sauce was creamy and clung to the pasta. So fast and easy! We’ll definitely be making this again. Thanks!

    Reply

  5. Made this last night followed the recipe exactly and one minute into the cooking process got the “burn “ message .. noodles were stuck to bottom of pot . I did save most of it by finishing it on the stove top as the noodles were still hard .i did stir it a bit after i added the noodles ,could that have been my mistake? Should add was very tasty and would like to try again .

    Reply

  6. Thank you for letting me know these can be done on the stove top, I pretty much felt that they could since I have cooked different types of dishes throughout my life. I don’t know a whole lot about the Instant Pot, but hopefully one will come my way soon :). I am so sorry about the typos in my last comment, I wrote that comment in a hurry, thank you for the positive feedback. Please keep the wonderful recipes coming!

    Reply

  7. I’ve made this twice in a week because not only is it delicious, but after buying all of the ingredients, I had enough left over to make it again! The 8 minute cook time was perfect both times. I only used 1.5 cups of broth and it seemed to have too much liquid when I first opened it but it thickened after a minute or two. My super picky 7 yr old loved it and asked for more. I had enough leftover to take to lunch the next day and it was still tasty. Thanks for this amazingly simple and delicious recipe!

    Reply

  8. I excitedly made this tonight. About two minutes into the cooking process, I got the BURN message. I took the lid off and scraped the bottom of the pot and stirred everything around, then I restarted it. I got a few more minutes in and the BURN message showed up again. This time there was pressure in the pot so I quick released it and just let it sit. The taste was delicious but the cooking process isn’t correct.

    Reply

  9. This is my daughter’s new favorite! Thank you for this recipe. I have made this 3 times already. I wonder if the burning issue with some experiences is the amount of pasta. The recipe calls for 8oz, half of the standard box of Barilla pasta. I have not had problems with burning so far.

    Reply

  10. This pasta tasted great! Very creamy and flavorful. Although, I did get the same burning on the bottom of the pot as some others have stated despite following the recipe exactly. I didn’t notice until it was completely done, but I was able to eat the majority of it with no problem. I did use a 6 quart instant pot, and there was enough fluid to cover all the noodles, so I am still not quite sure why they burned at the bottom.

    Reply

  11. Made this Wednesday doubled the recipe, huge hit! Just made it a second today (Friday afternoon). Doubled it again but should have quadrupled the recipe!!! Super easy, super quick, and most of all SUPER DELICIOUS!!! Thank you for sharing!!!

    Reply

  12. To lower the calorie count do you think I can make it with no fat Greek yogurt instead of the heavy cream I’m on weight watchers that’s what most recipe calls for

    Reply

  14. I tried this today and it came out perfectly, exactly as described by the author. Now that I’ve found the instapot shortcut to pasta, I’m going to try more recipes as it’s wonderfully easy and saves time. Thank you for sharing!

    Reply

  15. Hi, just enjoyed this delish recipe. Bought my daughter an instapot, we found this recipe and decided to try it. The only modification we made was using gluten free barilla spaghetti noodles. It came out creamy and perfectly al dente. Although, we did have a few noodles stuck to the bottom. Do you have any suggestions on how to remedy that? TIA
    Can’t wait to get my own instapot and try more of your recipes.

    Reply

  17. Some on my noodles where still hard so I added more cream and broth. What does out well after another 6 mons cook. Yum!!!!!

    Reply

  18. Delicious and perfect. I was scared to double it so I ended up cooking it twice tonight because everyone wanted more! I am going to try the low fat Greek yogurt next time! Thanks!

    Reply

  20. Dear : rasamalasya
    Can you please send me the recipe you posted few days ago : macaroni and cheese cacerol. It was very good for a big crowd but when I went back to print it I just could’t find it. Thank you

    Reply

  21. Holy moly! This was fabulous! Everyone loved it. Topped it off with grilled lemon chicken. This recipe went against all of my Italian sensibilities (LOL–I shed a tear when I broke the noodles in half). I am still shocked that the noodles were perfect! Thank you!

    Reply

  22. Made this today. Doubled the recipe, used penne pasta bc that’s what i had. 8 minutes to cook, qr, threw in some precooked frozen shrimp that i had thawed and voila! Garlic bread and a green salad rounded it out quite well .
    I will say that I found the flavor to be quite bland so next time I’ll add more garlic and lemon juice and maybe even some Cajun seasoning. Overall though, great recipe. Thanks for sharing!

    Reply

  23. Mine came out kinda soupy, so I think next time (there will be a next time! So good) I will cut the broth down a tiny bit, and add the Parmesan in after cooking. Also love the idea someone had about shrimp!!!

    Reply

  24. This was absolutely delicious! I’m new to Instant Pot’s so I wanted an easy, no fail recipe. This is definitely a winner!!! I followed the instructions exactly (ok, that’s a lie, I used fettuccine instead of linguine since that’s the box I grabbed in the supermarket)…..but it came out amazing!! I have to say, I am extremely confused how people got a burn message… it’s like they didn’t have enough liquid?? The only thing I can think of it that 8oz of pasta is 1/2 box, not the whole box…. maybe people are using the whole box? I felt I actually had too much liquid at the end still! I like thicker sauces so next time I will use only a cup and half instead of 2 cups of the chicken both. Can’t wait to make again. Oh, quick question, my mom is a vegetarian, do you think I can use a vegetable broth instead of chicken for her?

    Reply

    • I added more liquid than the recipe asked for, and I added the exact amount of pasta. Not the whole box, just 8oz. I used all the tips from the comments to avoid the burning, yet i still happened. So… I thought I had too much liquid when I opened it up, but I stirred it and let it sit, and it thickened up very nicely and was perfect! I prefer thicker sauces, so I turned out well. I definitly think the problem is NOT the amount of liquid, because there was plenty.

      The burn problem is because the pasta sinks to the bottom of the pot, and where it bulges upwards in the middle of the pot. The pasta sits directly on that upwards curve/bulge in the middle of the pot, and that’s where it burns. It wasn’t stuck on the sides at all, just the middle. Next time I’ll have to make sure the pasta sits around the edges and doesn’t sit in the middle of the pot..

      Reply

  26. I have made this twice and recommended it twice and will do again and again. I LOVE this recipe. I put chicken I though.so, so, so good!!!!!

    Reply

  27. I made this, and also got the burn notice. Additional broth will not help. It is the cream. The cream has to be added after the pasta is cooked. With saute on, add the cream and stir constantly for a couple of minutes. Turn off, remove pot, let sit for a minute or two. That solves the burn problem! Otherwise, great recipe! Tastes great!

    Reply

    • Hi Regina, I believe it’s also the noodles sticking to the bottom of the pot so I would suggest stirring the noodles so they don’t touch the bottom of the pot before pressure cooking.

      Reply

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