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Instant Pot Penne Pasta on white plate with grey napkin
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5 from 6 votes

Instant Pot Penne Pasta

Instant Pot Penne Pasta is a delicious vegetarian recipe that will blow your mind! With passata sauce and creamy ricotta, this recipe is quick and easy!! 
Prep Time5 mins
Cook Time5 mins
Pressure cooker reading time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Australian, International, Italian
Keyword: instant pot penne pasta
Servings: 6
Calories: 680kcal
Author: Adrianne

Equipment

  • Instant Pot (or pressure cooker)

Ingredients

Instant Pot Penne Pasta

  • 500 grams penne pasta Note 1
  • 375 grams ricotta cheese
  • 700 grams tomato passata Note 2
  • 280 grams sun-dried tomatoes Note 3
  • 1/4 cup olive oil also see Note 3
  • 1.4 litres water
  • 1 tsp dried onion
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano
  • 50 grams kalamata olives Note 4
  • 2 tbsp capers Note 5
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup fresh parsley
  • parmesan cheese to garnish (optional)

Instructions

Instant Pot Penne Pasta

  • Use kitchen scissors to roughly chop your sun-dried tomatoes into pieces.
  • Add oil, chopped sun-dried tomatoes, passata, basil, dried onion, oregano, salt, pepper and ricotta to the instant pot bowl.
  • Use a wooden spoon (or other non stick utensil) to stir the ingredients together for the sauce.
  • Add dried penne pasta
  • Use the empty passata bottle and refill it with water, pour that water over the pasta until is is completely covered (I used 700 mls x 2 pours) Note 6
  • Set your instant pot to 5 mins pressure cook and seal with the lid Note 7
  • Let the pasta cook in the instant pot for the 5 mins then when it starts beeping to say it is finished, use tongs to release the pressure. Make sure the pressure is fully released (the value will drop down again). Then you can take the lid off
  • Stir, stir, stir!
  • Serve with kalamata olives, capers, parsley, cracked pepper and parmesan cheese (optional). Note 8

Video

Notes

  • Note 1 Penne is the short tubular pasta shown in the photos here, it is commonly found in the pasta aisle of the store. 
  • Note 2 This is usually in a tall jar labelled 'passata sauce'. It is thick, rich and perfect in pasta dishes. We use the whole bottle and then use that bottle to measure our water. 
  • Note 3 Sun-dried tomatoes when sold in a jar come with a delicious richly seasoned olive oil liquid. Instead of using additional oil for this recipe, we are doing to use the oil from the sun-dried tomatoes. If you buy fresh sun-dried tomatoes (often from the deli) then use 1/4 cup olive oil. 
  • Note 4 You will be able to purchase the kalamata olives without pits (pitted). They are in the salad dressing type area of the grocery store. 
  • Note 5 The capers will come in a vinegary brine. We drain and discard that. 
  • Note 6 This is an important step as you need the liquids to cover the pasta,  if it is a bit more that 1 .4 litres (6 cups) in your pot that is fine. 
  • Note 7 Yup, it is only 5 mins cook time woot woot and life changing. Your pot will take about 10 mins to get to the right pressure 1st. 
  • Note 8 This is a cheesy, delicious dish, I find that parmesan cheese is not entirely necessary, but you only live once and this is pasta so add if you please! 

Nutrition

Calories: 680kcal | Carbohydrates: 102g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 804mg | Potassium: 2390mg | Fiber: 11g | Sugar: 26g | Vitamin A: 1524IU | Vitamin C: 35mg | Calcium: 233mg | Iron: 8mg