How to Cook Pasta in the Instant Pot
Published Dec 10, 2019•Updated Jan 28, 2026
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Use these easy step-by-step instructions to cook perfectly al dente pasta in a 6-quart Instant Pot / pressure cooker. I tested this method with 20+ varieties of pasta to insure that it works every time. With over 1 million page views and 300+ positive reviews this method is tested and perfected.
Reader Julie says: ⭐⭐⭐⭐⭐ Three years after finding it, I’m still using this formula!
Pasta has been my Instant Pot nemesis ever since I fell in love with the kitchen gadget of the moment. In the past few years I’ve become pretty confident when cooking in the pressure cooker. It only took a few weeks to get over my fear of releasing the pressure valve. 😉
These days, I use the pressure cooker a couple times a week to make everything from rice, to a big pot of Crispy Pork Carnitas, to 20-minute weeknight meals like Chickpea Curry with Rice. But pasta is tricky.
That is, until I learned the Instant Pot pasta formula. It involves a tiny bit of math, but the payoff is perfectly tender pasta every time. Here’s how it’s done.
Why Cook Pasta in the Instant Pot
There are three reasons to cook pasta in the Instant Pot / pressure cooker.
- It’s a true one pot dish. No need to strain the pasta after it’s done because the pasta will absorb all of the water as it cooks.
- Set it and forget it. There’s no need to keep an eye on the pot to make sure it doesn’t boil over. Just turn the machine on and walk away.
- Keep the starch – Since the pasta isn’t strained, all of the natural starch from the pasta stays in the pot and serves as a natural thickener for any type of sauce you add – whether it’s marinara sauce (as in Instant Pot Chicken Spaghetti) or creamy cheesy sauce (as in Instant Pot Mac and Cheese).
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Pin It NowThe Instant Pot Pasta Formula
To cook any type of pasta perfectly in the Instant Pot (note: you do NOT need to do this math yourself – just wanted to show you how I did it):
- Find the recommended cook time on any box / bag of pasta.
- Take the lowest, even number in the range. (Example: if the range is 9 to 10 minutes, use 10 minutes. If only one time is given and it’s odd, round down. So 7 minutes becomes 6.)
- Divide in half.
- Subtract two minutes.
- Pressure cook on high.
- Use 5 minute natural release and then release any remaining pressure manually.
But there’s no need to do all that math. Just use the chart below:
**0 is a real setting on the Instant Pot / pressure cooker. For small pasta shapes with a short recommended cook time, set the timer to zero minutes. The pressure cooker will fully pressurize but won’t hold for any amount of time.
How Much Water to Use for Instant Pot Pasta
Use 2 cups water for every 8 oz of pasta. So…
- 8 oz Pasta + 2 cups Water
- 16 oz Pasta + 4 cups Water
- 24 oz Pasta + 6 cups Water
You can disregard this if you’re cooking pasta in a lot of liquid or sauce (like in a soup or ragu), but the cook times still hold true.
How to Cook Pasta in the Instant Pot
- Combine pasta and water (using measurement above) in the bowl of the Instant Pot. Give everything a stir so that the pasta gets a bit wet.
- Seal and lock the lid.
- Pressure cook on high. (Use the chart above to determine the cook time.)
- Leave the pasta on natural release for 5 minutes (do not let this sit any longer or the pasta may overcook) and then manually release any remaining pressure.
- Unplug the machine or check to be sure that all heating / warming functions are off.
- Open the lid and give the pasta a very good stir – about 20 to 30 times. Put some muscle into it so that the pasta gets really well incorporated with the small amount of water that remains. (Note: When you start stirring the pasta, there may still be a few dry spots on the pasta where it was sticking out of the water. Don’t worry – as you stir and let the pasta steam in the next step, it will continue to absorb the small amount of liquid in the pot.)
- Return the lid (no need to lock it just set it on top) and leave the pasta to sit for 5-10 minutes more. (Note: This step is the most important because the pasta will continue to absorb any remaining liquid and continue to cook just a bit in the residual heat of the machine. This is the key to pasta that is cooked, but not over-cooked.)
- Serve!
Cooking Spaghetti, Fettuccini, or Linguini in the Instant Pot
Long, straight pasta like spaghetti, fettuccini, and linguini can be a bit finicky to cook in the Instant Pot. The method for cooking these is slightly different than other shapes, though the cook time remains the same.
- Break the pasta strands in half before adding them to the Instant Pot so that they can easily be submerged in water.
- Pour water into the Instant Pot to completely cover the pasta (note: this is more water than you add for other pasta shapes).
- Do not stir before cooking. Resist the urge to stir the pasta. (Stirring it can cause it to stick.)
- Pressure cook pasta according to the time on the chart.
- Leave pasta on natural release for 5 minutes and then release any remaining pressure.
- After cooking, stir the pasta well to insure the strands are not stuck together.
- Drain well.
Gluten-Free / Alternative Pasta
There is no need to make any adjustment to the formula if using gluten-free, whole wheat, or alternative pasta. Because this method of cooking pasta is based on the recommended cook time on the package, any type of pasta can be cooked this way.
We tested this method with several varieties of whole wheat pasta and with several varieties of gluten-free pasta (lentil, chickpea, and black bean pasta).
More Instant Pot Pasta Recipes
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How to Cook Pasta in the Instant Pot
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 8 ounces Pasta, any type or shape
- 2 cups Water
- 1/2 teaspoon Salt
Instructions
- First, determine the cook time for the pasta you are using. See the notes below to determine the right time.
- Combine pasta, water, and salt in the bowl of an Instant Pot. Give everything a stir. (See note below if cooking long, straight pasta like spaghetti, fettuccini, or linguini.)
- Close and lock the lid.
- Set the vent to “Sealing”.
- Pressure cook on high for the time determined in Step #1.
- Leave the pasta on natural release for exactly 5 minutes. (Note: Be very careful not to let it sit for any longer or the pasta will overcook.)
- Use manual release to release any remaining pressure. (Note: Hot and starchy pasta water may spray out of the pressure valve when you release it. Cover the valve with a dish towel as it releases to keep this contained and minimize the mess.)
- Open the lid and give the pasta a good stir, 20 to 30 times. (This will get rid of any dry spots that remained where the pasta was sticking out of the water during cooking. If adding sauce, stir it in at this point.)
- Return the lid to the top of the pressure cooker (no need to lock it just set it on top) and leave the pasta for 5-10 minutes more. (Note: This step is the most important because the pasta will continue to absorb any remaining liquid and continue to cook just a bit in the residual heat of the machine. This is the key to pasta that is cooked, but not overcooked.)
- Serve!
Notes
**0 is a real setting on the pressure cooker / instant pot. For small pasta shapes with a short recommended cook time, set the timer to zero minutes. The pressure cooker will fully pressurize but won’t hold for any amount of time.
Spaghetti, Fettuccini, or Linguini – Long straight pasta shapes like these (and angel hair, bucatini, etc.) need to be treated a bit differently than other pasta shapes.
- Break the pasta strands in half before adding them to the Instant Pot so that they can easily be submerged in water.
- Pour enough water into the Instant Pot to completely cover the pasta (note: there is no set amount, but only add water until every strand of pasta is submerged). Add salt.
- Do not stir before cooking. (This will help prevent the pasta from sticking.)
- Pressure cook pasta according to the time on the chart.
- Leave pasta on natural release for 5 minutes and then release any remaining pressure.
- After cooking, stir the pasta well to loosen any strands that are stuck together.
- Drain well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am convinced this is the easiest/best way to do pasta!!
So a question, I just made some Halloween shaped pasta that was on clearance. When I released my pressure there was more “sputtering” than usual and the little bit of liquid sputtering out was very white in color which I assume is from the starches in the pasta. Is this typical of this method or is it possible I just have cheap pasta?
Also I was making this ahead for a dish later I have a feeling the pasta will stick together later any tips to prevent it from sticking together while cooling for example in a pasta salad. I did add a bit of olive oil before cooking as well.
Thanks for the recipe and method it will likely be my favorite.
Hi Mark – thanks for the note! I have definitely found that the amount of liquid and starch released at the end of cooking varies with types of pasta – and I agree with you – I think it’s just a reflection of the wide range of starch content in different types of pasta. I’ve noticed that those specialized pasta shapes seem to just have more starch than others. Possibly to help them hold their fun shapes during cooking?
If I make pasta ahead, I always drain it well and then toss it with oil once it’s nearly cool. That seems to go a really long way to prevent sticking. I find a little oil before I put it in the fridge even helps spaghetti and longer pasta strands to stay separate for a few days. Hope that helps!
Perfect and good to know information. Even my 14yrd old search your site for Instant pot recipes to make. Much appreciated
I personally prefer Angel Hair pasta – looks like I only need a minute of pressure cooking as the box states 6-7 minutes normally. I plan to add sauce and Italian sausage (ground) – do I need to modify anything? I saw that if you use sauce you don’t need water – is that right?
Hi Brian – that timing sounds correct for angel hair pasta. The only issue you run into with tomato-based sauce is that tomatoes have a remarkable tendency to burn on the bottom of the pot. I would add a layer of water and then your sausage and sauce. Usually adding a layer of water (about 3/4 cup) and not stirring everything together will provide enough of a barrier between the thick tomatoes that they won’t stick to the bottom and give you the burn error. You do have to water the sauce down a bit to make red sauce pasta in the IP, but usually the starches released from the pasta help to thicken in back up.
The secret is layering. I make 1 box of whole grain rotini give it 5 min. First Add pasta, 1 cup of broth then 1 small pasta sauce jar then browned meat with sausages. Don’t stir.
The cooking time is too long for high pressure. I stopped it cooking early, otherwise we would have had mush. Also, if one uses a high quality imported Italian pasta, with this recipe the starch flows out of the IP
Thanks so much for your notes, Lulu. While I tried many different varieties of pasta when testing this formula, it’s entirely possible that there are brands or types out there that just work better on the stovetop. Appreciate you weighing in!
FWIW, I’ve all but given up on cooking straight spaghetti in the IP; no matter what I try, it just does not come out well in the end. It clumps together into undercooked chunks that do not separate and never finish, the starch makes it a holy mess. Other pasta works just fine, and spaghetti with meat and sauce works well, but plain spaghetti is just a no-go for me in the IP. This article is where I refer others all the time, though; it;s the best breakdown and simplest how-to out there.
Worked well for spaghetti, following the instructions exactly. It did stick a little, but not like when I made using traditoinal boiling method (and forgotten to stir) because the pasta was cooked in the IP, so all that was needed was to unstick it. So much less water to boil and dump down the drain. Very happy you did this. Thanks.
So glad it worked out!
This has been my go to cooking chart for cooking pastas! Thank you SO much!!!
So glad you’ve found it helpful!
Question: Have you ever cooked the pasta in the sauce with the added liquid like cooking it alone? Just wondering if I need to cook the sauce and meatballs separately.
Yes – you can absolutely cook the pasta directly in sauce, but the sauce needs to be thinned with water to prevent the burn error. Tomato-based sauces can burn very easily on the bottom of the pan. I have had great success with another recipe on this site – Instant Pot Chicken Spaghetti – but every machine is a bit different, and even that version does cause the burn error for some cooks who have made it.
I cooked 16oz of penne today using the measurements listed above. For the liquid, I used 2 cups of broth, 1 cup leftover sauce, 1 cup of water. Added 2tbs of butter and salt, garlic powder, onion powder and parsley.
After 5 min of natural release, I did QR, opened it, added frozen bell peppers, stirred it a few times and closed it to ‘steam’ per recipe.
Came out much great! Everyone loved this easy dinner. Thank you!
Sounds fantastic! Thanks for letting us know.
Thank you so much for this! We’re glamping and I don’t have a way to boil water. I used your recipe for corkscrew pasta and it came out perfect!!! I precooked my sauce (TikTok tomato feta sauce), froze it and cooking it now in the instapot. I’ll have one very happy family tonight 😊 Again, thank you!!!
Wonderful – I’m so glad! What a great meal – that really is glamping!