One-pot Penne in Tomato Cream sauce made in Instant Pot or Pressure Cooker. This is a very quick and easy meal, perfect for weeknights. A favorite for both kids and adults, and a great option for gatherings. It takes maximum 20 minutes from start to finish. Pair it with a soup or salad for a perfect dinner.
I have been using the pressure cooker for a long long time. But before the instant pot, I never thought of cooking pasta in the pressure cooker. However now with the instant pot community on facebook, I can cook so many new things in my pressure cooker or Instant Pot.
Step-by-Step Penne in Tomato Sauce Recipe
In this recipe, I used penne pasta and a store brought marinara sauce. You can use any type of pasta such as bowtie, ziti, etc. Also, use any type of tomato based pasta sauce, however choose the one with no or very very minimal cheese. As we are pressure cooking the sauce and penne together in the pot, we don’t want the cheese in the sauce to get stuck at the bottom of the instant pot insert. You can also choose to make the sauce at home.
Start the instant pot in sauté mode and add the marinara sauce to it. Let it come to a boil. Then add in any veggies of your choice. I only added green peas, but you can add others too, such as bell peppers or mushrooms. Stir in the penne. Now we are ready to pressure cook the penne.
Change the setting to manual mode for 4 minutes. For al dente, cook for 1 minute less than half the time recommended on the box. Add one more minute for well done pasta. For example, if the pasta box says 12 minutes, then I would pressure cook for 5 minutes. I prefer to cook al dente and then add a minute or so on sauté mode if needed.
When the instant pot beeps, quick release the pressure manually. Then stir in the cream and cheese to get the rich creamy flavor.
The penne in tomato cream sauce is ready. If it is not the exact consistency you like, change to sauté mode and cook for a couple of minutes. It came out perfectly for me and I did not have to cook it any longer.
Pair this Creamy Penne with a soup or salad. Enjoy with a glass of wine 🙂
Check out other pasta recipes made in the Instant Pot:
Penne Pasta in Tomato Cream Sauce - Instant Pot Pressure Cooker
Ingredients
- 1 tsp Olive Oil
- 5 cloves Garlic diced (not paste)
- 9 oz Penne Pasta (about 3-4 cups)
- 12 oz Marinara Sauce or similar tomato based sauce
- 1/2 cup Green peas (optional)
- 1/2 cup Cream
- 1/2 cup Cheese Romano or Parmesan or cheese of your choice
- 1 cup Water
- 1 tbsp Lemon juice
- 1/2 tsp Salt or to taste
Instructions
- Start the instant pot in sauté mode and heat oil in it. Add the garlic and cook until it is golden brown.
- Add the marinara sauce and let it come to a boil. This will take a couple of minutes. (See notes if you have had a Burn issue in your instant pot)
- Add a cup of water and then stir in the penne and green peas. Scrape if anything is stuck to the bottom of the pot. Most of the pasta should be covered in the sauce and water. If it is not, add some more water.
- Close the instant pot lid with vent in sealing position. Change the setting to manual or pressure cook mode at high pressure for 4 minutes. The time to cook is usually 1 minute less than half of the suggest time on the pasta box. This will result in al dente pasta.
- When the instant pot beeps, quick release the pressure manually.
- Stir in the cream and cheese, so it is mixed well with the sauce. Add in lemon juice and salt to taste. Penne is ready to be served.
- Tip: Remove the steel insert from the instant pot, so the bottom does not continue cooking from the heat.
Notes
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
- Important: In newer versions of Instant Pot, many readers are facing a Burn message. If you have ever seen a Burn in your instant pot, I recommend skipping step 2 and adding the marinara sauce just before pressure cooking. Just spread the sauce on top of the penne, do not stir it.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
JS says
May 5, 2019 at 12:29 pmFor your vegan readers – I added Miyoko’s cream cheese and non-dairy creamer to make it into a cream-based pasta. The cream cheese is tangy to start with, so no need to add lemon juice at the end.
However, I felt the pasta is delicious with just marinara sauce and vegetables.
I love making pasta / noodles in the instant pot since there’s no need to drain it when it’s cooked (I HATE wasting water.) Also, the taste is so much better when it cooks in sauce rather than water. Thanks for another great recipe!
Meeta Arora says
May 9, 2019 at 9:38 amHey JS – Thank you so much for sharing the changes you made to make this recipe vegan. It will be very helpful for other readers 🙂
Deepika says
March 3, 2019 at 4:08 pmI made this pasta for the first time in an instant pot. I pressure cooked for 6 mins instead of 4 as my pasta was whole grain rotini (was out of penne). I have IP ultra and I was worried it would burn. It did not burn, but some of my sauce had stuck to the bottom. So may be I ll try with 5 mins next time for rotini kind of pasta. I think 4 for penne would be perfect though.
I did not have peas or cream so I replaced with whatever I had in the fridge – southwest style protein blend and mascarpone 😛 .The pasta turned out to be uber delicious. Even my husband who doesn’t like red sauce pastas had two servings of it. I am never going back to stove top pasta again. Thank you so much for this recipe. It is quick and delicious and doesn’t ask for too many ingredients, which makes it perfect for a lazy day meal.
Meeta Arora says
March 4, 2019 at 9:31 pmHey Deepika – Glad to hear you enjoyed the pasta. Thank you for sharing the changes you made. We love this pasta for the ease and quick dinner on lazy days too!
Pankti says
February 22, 2019 at 11:29 amIt turned out so good. I changed recipe a little by adding my own pasta sauce and homemade veggie broth. I used wheat pasta so I had to cook it for 6 minutes with natural release. I originally cooked it for 5 mins but then I had to add 2 more minutes for better cooking. I didn’t add peas(my son hates peas) and cream but still it was so gooood. Thank you so much. It is so easy!
Meeta Arora says
February 25, 2019 at 2:31 pmHey Pankti – Glad you enjoyed the pasta. Thank you for sharing the changes you made!
Anu says
October 27, 2018 at 10:49 amI recently came across your site and just bought instant pot. Perfect timing. just made this pasta and it’s come out delicious. Will be trying more of your recipes. Perfect blog for time constraint working moms like me.
Meeta Arora says
October 27, 2018 at 11:11 amHey Anu – Welcome to the instant potters club! Glad to hear you all enjoyed the penne. Would love to hear if you try any other recipes!
Heena says
September 7, 2018 at 10:06 pmTried this recipe today for dinner. Came out just awesome !! My husband loved it and he said it reminded him of his favorite pasta place in Delhi that he always misses here in US. The best part is that it’s one pot preparation ! Thanks a lot for sharing this and helping all of us busy working women who are trying to feed the family well 🙂
Piping Pot Curry says
September 7, 2018 at 11:35 pmHey Heena – So glad to hear you and your husband enjoyed the pasta. It is great to hear that the one-pot recipes are helping you. Thank you so much for sharing back your review!
Arricka says
July 21, 2018 at 7:48 pmI have cooked many recipes in the IP since aquiring it last year, however I never cooked a one pot pasta dish! Your recipe was very helpful in the notes to prevent the dreaded “Burn” code from showing up, because not all IP pasta recipes address this common issue, especially when cooking thicker tomato based sauces.
I tweaked your recipe to have Italian sausage, rigatoni pasta, garlic, onion, mushrooms, and grated zucchin and crushed tomatoes. Then I layered dry pasta over meat//veggie /water +( better than boulion chicken stalk paste). Then the crushed tomatoes over the pasta. Covered with lid and set pressure cook button. I did not mix the layers before cooking and then mixed everything togethe after quick release. There was no sticking of pasta either. The finished product turned fantastic with the cheese and cream added at the end. I think next time I would cook for 5 mins instead of 4 and add 2 cups broth for the 1lb of pasta, other than that it was not watery but a bit too aldente for my personal taste. Will also add that my 6 yr old gobbled up her dinner with no complaints! 👍👍
Piping Pot Curry says
July 22, 2018 at 9:59 amHey Arricka – Thank you so much for sharing back the changes you made in detail. This is very helpful to readers and new users of instant pot. Glad that you all enjoyed it 🙂
Nikita says
April 14, 2018 at 2:05 pmI made a different version of pasta. I made white sauce veggie pasta and turned out delicious. I am new to using IP and followed your instructions. It was the first time I made pasta in IP!! Thank you for the information. Details: 1.5 cups milk and 1 cup water for 2 cups of pasta. 1 tbsp of all purpose flour. 4 minutes of IP and it was ready!!
Piping Pot Curry says
April 14, 2018 at 9:38 pmHey Nikita – Glad that the guidelines helped to make white sauce pasta in your new instant pot. Thank you for sharing the details of how you made the pasta.