Name: Instant Pot Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb lean ground beef; 1 lb 16 oz dry pasta (penne, rotini, or shells); 1 jar (24 oz pasta sauce); 3 cups water or broth (fill empty sauce jar); 1 tbsp balsamic vinegar; 1 tsp garlic salt; 1 tsp Italian seasoning; Salt and pepper (to taste); Optional: grated parmesan or fresh basil for serving

I used to think the Instant Pot was cheating. Like, if pasta doesn’t involve boiling water, stirring the pot, and burning your fingers testing if it’s done, is it really pasta? But then I had one of those nights — you know, the kind where you open the fridge, stare at half a jar of marinara, and think, “Dinner’s not happening unless magic does it.”

That’s how I discovered Instant Pot pasta magic. You dump everything in, close the lid, and somehow it turns into a cozy, saucy pot of noodles that tastes like you tried. I called it survival dinner. Either way, it’s the kind of meal that saves Tuesday nights and your sanity.

So let’s skip the boiling water and go straight to delicious.

Ingredients You’ll Need For This Recipe

1 lb lean ground beef
1 lb (16 oz) dry pasta (penne, rotini, or shells)
1 jar (24 oz) pasta sauce
3 cups water or broth (fill empty sauce jar)
1 tbsp balsamic vinegar
1 tsp garlic salt
1 tsp Italian seasoning
Salt and pepper, to taste
Optional: grated parmesan or fresh basil for serving

Step One: Build the Layers

Turn your Instant Pot to Sauté mode and let it warm for a minute. Add 1 pound of lean ground beef right to the bottom of the pot. Break it up gently with a spoon — no need to brown it completely; just crumble it enough so it’s not one big meatball later.

Next, pour 1 pound (about 16 ounces) of dry pasta right over the top of the meat. Penne, rotini, or shells work beautifully here. Don’t stir — just let it sit in a happy pile.

Now, pour in one 24-ounce jar of your favorite pasta sauce right over the pasta. Still don’t stir! (I know, it’s hard.)

Step Two: The Secret Sauce Move

Take that empty pasta jar, fill it to the top with water or broth (about 3 cups), then pour it down the sides of the pot so the liquid sneaks under the pasta and meat. This keeps everything from sticking and ensures the pasta cooks evenly.

Season it up — I like to add a splash of balsamic vinegar (about 1 tablespoon), 1 teaspoon garlic salt, and 1 teaspoon Italian seasoning. You can toss in red pepper flakes if you like a little kick.

Step Three: Pressure Time

Lock the lid, set your Instant Pot to High Pressure for 5 minutes, and let it do its magic. When the timer beeps, do a quick release — it’ll steam and hiss like it’s exhaling a long day. Totally normal.

Step Four: Stir and Serve

When the pressure’s done, open the lid and give everything a big stir, breaking up the meat as you go. It’ll look a little watery at first, but after a few stirs and a minute of resting, it thickens into that perfect saucy consistency.

Taste it — add more salt, pepper, or a sprinkle of parmesan if you’re feeling fancy.

🔍 Recipe Notes & Tips

If it looks too thin at first, let it sit for 3–5 minutes; the sauce will thicken beautifully.
For extra richness, stir in a spoonful of cream cheese or a splash of cream after cooking.
You can swap ground beef for Italian sausage, ground turkey, or even meatless crumbles.
Want veggies? Stir in spinach or frozen peas after cooking — they’ll warm up in seconds.

🍽️ Serving Suggestions

Top with parmesan and a handful of chopped basil.
Add a side salad if you want to feel balanced.
Garlic bread or toasted sandwich bread makes the perfect sidekick.

🎯 Make it Work for

Weeknights when you need dinner fast
When you forgot to thaw anything and still want something cozy
Feeding a hungry crew after sports practice
That “I refuse to cook but still need to eat” mood

📦 Storage & Leftovers

Keeps well in the fridge for up to 4 days. Reheat in the microwave with a splash of water or broth to revive the sauce. It tastes even better the next day — like the flavors decided to move in together overnight.