Instant Pot Pasta – Creamy Garlic Parmesan Pasta
Published May 06, 2020
Updated Aug 27, 2024
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Instant Pot pasta in a jiffy! This Instant Pot creamy garlic Parmesan pasta recipe cooks in 8 mins. The recipe is so creamy, cheesy, garlicky and the best.
Instant Pot Pasta
Making pasta in an Instant Pot or pressure cooker is very easy.
In this recipe, I am going to teach you the step-by-step method and instruction on cooking pasta in an Instant Pot.
This Instant Pot pasta takes only 8 minutes of pressure cooking. Dinner is ready in a jiffy and you will have the creamiest and most delicious pasta ever!
How To Cook Pasta In Instant Pot
You can cook all kinds of pasta in an Instant Pot but linguine is my favorite.
Here are my tips for cooking pasta in an Instant Pot or pressure cooker.
- Break the linguine pasta 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.
Pasta In Instant Pot
This creamy garlic Parmesan pasta is one of the best Instant Pot pasta recipes!
It calls for simple ingredients that you already have at home: garlic, Parmesan cheese, heavy whipping cream, chicken broth, garlic and lemon.
This recipe takes only 5 minutes prep time. This is a quick dinner to make on busy weeknights.
Instant Pot Pasta Sauce
If you like extra pasta sauce, double up on the sauce ingredients of chicken broth and heavy whipping cream.
The cooking time is the same.
Do not overcook the pasta; the linguine pasta should be al dente, with a bit of a bite, not soggy and overcooked.
Frequently Asked Questions
This recipe serves 3 people. It’s 709 calories per serving.
What To Serve With Creamy Garlic Parmesan Pasta
Serve this pasta dish with vegetable side dishes. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Brown Sugar Garlic Chicken
- Honey Sesame Instant Pot Chicken
- Instant Pot Creamy Chicken Piccata
Instant Pot Creamy Garlic Parmesan Pasta
Ingredients
- 8 oz (230g) linguine, I used Barilla brand
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 1/4 cups chicken broth
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1 teaspoon salt or to taste
- 3 dashes ground black pepper
- 1 cup heavy whipping cream
- 1/4 cup shredded Parmesan cheese, plus more for topping
- 1 tablespoon chopped Italian parsley
Instructions
- Break the linguine pasta into half lengths.
- 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 and linguine.
- IMPORTANT:Stir the linguine towards the sides of the Instant Pot, and make sure they are covered in the liquid.
- 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, Parmesan cheese 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 extra Parmesan cheese and/or lemon wedges.
Video
Notes
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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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
That’s so strange…maybe your pasta stuck to the bottom? I will update the recipe with more liquid to prevent the burning.
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.
Hi Cheri, yeah, I have made it many times with no burning issues. I think the quantity is probably not correct.
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.
Hi Sandra, did you use Instant Pot? What size is your Instant Pot? I used 6 quart and made it a few times with no problem. You can try to add more chicken broth the next time?
I have an 8 Qt Instant Pot. It had plenty of liquid in the pot, which is why I was confused about the “Burn” part. When I opened it up, the noodles were stuck to the bottom of the pot.
I see, I guess that was the reason, the noodles stuck to the bottom of the pot. Stir it with the liquid before you close the lid. :)
I’m pretty sure you don’t sauté with the lid on
No, of course not, you saute with the lid off.
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!
Hi Sheila, I am so glad that you love this instant pot pasta recipe!! Do check out more IP recipes from me. Make sure you sign up my email newsletter for new recipes: https://rasamalaysia.com/recipes/instant-pot-recipes
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!
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 .
Yes, never stir pasta once it’s put into the IP. Just submerge the noodles into the liquid but don’t press them all the way to the bottom. Definitely try again :-)
Great tips!
Usually when you get the “Burn” message it is because you forgot to move the pressure valve to “Sealing”. It happened to me as a IP rookie!
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!
Hi Jennifer, that’s great. :)
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 :)
Yes you can on a skillet but I am not sure about slow cooker. Thanks for your sweet words and good luck I hope you win!! :)
Looks yummy ? can’t wait to try this
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