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+ servings
White plate with pasta and fork.
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5 from 6 votes

Creamy Parmesan Instant Pot Pasta

This irresistibly Creamy Parmesan Instant Pot Pasta recipe is the easiest dinner to whip in well under 30 minutes. Add a few things to the instant pot and walk away. Stir in cream, parmesan and spinach after cooking and dinner is served! Such a quick and easy to get dinner on the table!
Prep Time5 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course, pasta
Cuisine: American
Servings: 6
Calories: 410kcal
Author: Lorie Yarro



  • Add the pasta, butter cut in small chunks, broth, tomatoes, garlic, Italian seasoning, salt and pepper to your Instant Pot. Stir to combine. You may want to make sure the butter is submerged as sometimes butter can splatter when doing a quick release.
  • Close the Instant Pot and make sure pressure valve is set to "sealing." Set to pressure cook on high for 5 minutes. (It will wake 10-15 minutes for pressure to build up depending on your pressure cooker.)
  • When timer is up and cycle is complete, do a quick release. Stir in the spinach to allow to wilt. Stir in the cream and parmesan and allow the cheese to melt. Serve with extra cheese on top.
  • Store in the refrigerator for up to 5 days.


  • To help keep spinach and parmesan from clumping, you can chop the spinach. You can add it in right at the very end if you prefer to keep from any extra stirring as well.
  • You can use any short pasta easily in this recipe: penne, shells, rotini, fusilli, etc. I don't suggest using any long or thin pastas as they may turn to mush.
  • If your sauce seems to thick, add some extra broth to thin it out. Or thicken it up with some extra cream.


Calories: 410kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 386mg | Potassium: 202mg | Fiber: 3g | Sugar: 3g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg