Save This 5-minute pressure cooker pasta has revolutionized my weeknight dinner routine, allowing me to create a delicious, restaurant-quality meal with minimal effort and just one pot to clean. The secret lies in the precise cooking time that delivers perfectly al dente pasta every time, surrounded by a rich, flavorful sauce that tastes like it's been simmering for hours.
I discovered this method during a particularly hectic week when I barely had time to breathe, let alone cook. Now it's become my most reliable dinner solution, and my family actually cheers when they see me pull out the pressure cooker on busy evenings.
Ingredients
- Dried pasta preferably shapes like penne or fusilli that hold up well to pressure cooking and catch all the delicious sauce in their ridges and crevices
- Water or vegetable broth using broth instead of water adds an an incredible depth of flavor that makes the dish taste like it took hours to prepare
- Olive oil prevents pasta from sticking together during the pressure cooking process
- Salt essential for properly seasoning pasta from the inside out as it cooks
- Jarred marinara sauce choose a high quality brand as it forms the flavor foundation for the entire dish
- Onion and garlic these aromatic vegetables create the essential flavor base that makes the sauce taste homemade
- Dried oregano and basil these herbs infuse throughout the dish during pressure cooking for an authentic Italian flavor
- Cherry tomatoes these burst during cooking adding fresh brightness and acidity to balance the rich sauce
- Baby spinach wilts perfectly during the natural release providing color nutrition and a subtle earthy note
- Grated cheese adds creaminess and umami depth to finish the dish beautifully
Instructions
- Sauté the Aromatics:
- Set your pressure cooker to sauté mode and add the olive oil. Once it's shimmering, add your finely chopped onion and cook for exactly 2 minutes, stirring occasionally until they become translucent but not browned. Add the minced garlic and continue cooking for just 30 seconds more—any longer and it might burn and turn bitter. The fragrance will bloom beautifully, telling you it's ready for the next step.
- Layer the Ingredients:
- Add your dried pasta directly to the pot—no need to pre-boil! Pour in your water or broth, ensuring the pasta is mostly submerged. Sprinkle in the salt, dried oregano, and basil, then pour the marinara sauce over everything. Give everything a gentle stir to combine, making sure no pasta is sticking to the bottom of the pot which could trigger the dreaded burn notice.
- Add Fresh Elements:
- Scatter your halved cherry tomatoes and baby spinach on top of the pasta mixture. The key here is NOT to stir them in—they'll cook perfectly sitting on top, and stirring might cause the spinach to sink and stick to the bottom of the pot. The tomatoes will release their juices during cooking, adding fresh flavor to your sauce.
- Pressure Cook:
- Secure the lid on your pressure cooker, ensuring the valve is set to the sealing position. Set to high pressure for exactly 5 minutes—not a minute more or you risk overcooking the pasta. The pressure cooker will take about 5-8 minutes to come to pressure before the cooking timer begins.
- Quick Release and Finish:
- As soon as the cooking time completes, carefully perform a quick pressure release according to your specific pressure cooker's instructions. Once the pressure has fully released, open the lid away from your face to avoid the steam. Stir everything together—the sauce may look a bit thin at first, but will thicken beautifully as you stir and as it sits for a few minutes. If desired, sprinkle generously with grated cheese and watch it melt into the hot pasta.
Save This recipe saved my sanity during a particularly challenging month when I was working late and struggling to put decent meals on the table. The first time I made it, my husband couldn't believe it wasn't a long-simmered sauce. The marinara sauce is truly the magic ingredient here—splurge on a good quality one with simple ingredients for the best flavor foundation.
Perfect Storage Solutions
Leftover pressure cooker pasta stores beautifully in airtight containers in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, creating an even more flavorful dish the next day. To reheat, add a splash of water or broth before microwaving on medium power in 30-second intervals, stirring between each until heated through. This prevents the pasta from becoming rubbery as can happen with high-power reheating.
Brilliant Substitutions
This recipe's versatility is one of its greatest strengths. You can easily swap the marinara for creamy Alfredo sauce (reduce water by 1/2 cup if doing so), use different pasta shapes (keeping the same weight), or create endless vegetable combinations. Frozen peas, sliced bell peppers, or zucchini work beautifully in place of or alongside the spinach and tomatoes. For protein variations, add pre-cooked chicken, Italian sausage, or canned white beans before pressure cooking. Vegetarian? Try adding a cup of rinsed chickpeas or white beans for added protein and texture.
Serving Suggestions
Transform this simple pasta into an impressive dinner by serving it with garlic bread made by spreading softened butter mixed with minced garlic and herbs on sliced Italian bread and broiling until golden. A simple arugula salad dressed with lemon juice and olive oil provides the perfect peppery contrast to the rich pasta. For a restaurant-quality presentation, serve in wide, shallow bowls with an extra sprinkle of freshly grated cheese, torn basil leaves, and a drizzle of high-quality olive oil. Your family will think you spent hours in the kitchen!
Seasonal Adaptations
Summer version add fresh zucchini diced bell peppers and finish with torn fresh basil. Fall version incorporate diced butternut squash and sage instead of spinach. Winter version stir in frozen peas at the end and top with crispy pancetta.
Success Stories
I've shared this recipe with countless friends facing the dinner dilemma, and the feedback has been universally enthusiastic. My neighbor Sarah, a busy mother of three, called it "life-changing" after making it three times in one week. Another friend adapted it for his college dorm using just an Instant Pot and minimal ingredients, proving its versatility even for novice cooks with limited resources. The true testament to its success? My Italian grandmother—who typically scoffs at shortcuts—requested the recipe after tasting it at our family gathering.
Save This pressure cooker pasta is a delicious and incredibly fast meal perfect for busy nights. It offers restaurant-quality results with barely any cleanup.
Recipe Questions
- → Can I use any type of pasta?
Short pasta shapes like penne or fusilli are best, as they cook evenly in a pressure cooker and hold sauce well.
- → How do I prevent burning at the bottom?
Ensure enough liquid covers most of the pasta and layer sauce on top without stirring. Deglaze if necessary after sautéing.
- → Can I make it gluten-free?
Yes, simply substitute gluten-free pasta. Check cooking times, as some varieties may cook faster or slower.
- → Is it possible to add protein?
Stir in cooked sausage or canned chickpeas before sealing the lid for a heartier, protein-packed dish.
- → How do I achieve a thicker sauce?
If sauce looks thin after cooking, let it rest uncovered in the warm cooker for a couple of minutes to thicken naturally.
- → What toppings work well?
Try grated Parmesan, mozzarella, or a sprinkle of fresh herbs for extra flavor just before serving.