Instant Pot Pesto Pasta Recipe – Recipes Life Style

Looking for a quick, creamy, and flavor-packed pasta dish you can whip up in under 30 minutes? This Instant Pot Pesto Pasta recipe is your new go-to for busy weeknights or lazy weekends. With just a few ingredients and minimal effort, you’ll enjoy a comforting, cheesy pasta infused with the bold taste of basil pesto.

⏲ Total Time & Difficulty

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Pressure Release Time: 10 minutes
Total Time: 25 minutes
Difficulty Level: Easy

🥘 Ingredients

Here’s everything you need to make this delicious one-pot meal:

12 oz (340g) pasta (penne, rotini, or fusilli work great)
2 tablespoons olive oil
3 cloves garlic, minced
3 ¾ cups vegetable broth (or chicken broth)
¾ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream (or half-and-half for a lighter version)
¾ cup basil pesto (store-bought or homemade)
½ cup grated Parmesan cheese (plus more for topping)
1 cup cherry tomatoes, halved (optional)
1–2 cups baby spinach (optional)
Red pepper flakes (optional, for heat)

🍳 Equipment Needed

Instant Pot (6-quart or larger)
Measuring cups and spoons
Silicone spatula or wooden spoon

📋 Instructions

Step 1: Sauté Garlic

Press the Sauté button on the Instant Pot.
Once hot, add olive oil and minced garlic.
Cook for 30 seconds to 1 minute, until the garlic is fragrant (don’t let it brown).
Press Cancel to turn off the sauté function.

Step 2: Add Pasta and Broth

Add pasta, vegetable broth, salt, and pepper.
Stir to make sure pasta is evenly distributed and submerged in the liquid.

Step 3: Pressure Cook

Seal the lid and set the valve to Sealing.
Press Pressure Cook (or Manual) and set to high pressure for 5 minutes.
- Note: Cooking time may vary slightly depending on pasta type. As a general rule, cut the pasta package time in half.
Once cooking is done, allow 10 minutes natural pressure release, then manually release any remaining pressure by turning the valve to Venting.

Step 4: Add Cream, Pesto, and Cheese

Carefully open the lid.
Stir the pasta to separate and combine.
Add the heavy cream, basil pesto, and Parmesan cheese.
Stir until the pasta is creamy and well-coated.

Step 5: Add Optional Ingredients

For extra color and nutrition, stir in:
- Cherry tomatoes and baby spinach (they will soften with residual heat).
- A pinch of red pepper flakes if you like it spicy.

Step 6: Serve

Spoon into bowls and garnish with additional Parmesan and a drizzle of olive oil.
Serve hot with garlic bread or a side salad.

🌱 Homemade Basil Pesto Option (Optional)

If you want to make your own pesto, blend the following in a food processor:

2 cups fresh basil leaves
¼ cup pine nuts (or walnuts)
2 garlic cloves
½ cup grated Parmesan
½ cup olive oil
Salt to taste

🍽 Serving Suggestions

Serve as a main dish for 4–6 people.
Pair with a side of roasted vegetables, a crisp green salad, or toasted baguette slices.
Add grilled chicken, shrimp, or tofu on top for extra protein.

💡 Recipe Tips & Variations

Dairy-Free Option: Use coconut cream or almond milk instead of heavy cream, and nutritional yeast instead of Parmesan.
Protein Boost: Add cooked shredded chicken, ground turkey, or white beans after cooking.
Gluten-Free: Use gluten-free pasta but reduce pressure cook time to 4 minutes to avoid mushiness.
Low-Carb Version: Swap pasta with zucchini noodles or shirataki noodles (skip the Instant Pot step and sauté instead).

⚡ Why You’ll Love This Recipe

Quick & Easy: Done in less than 30 minutes.
One-Pot Meal: Less mess, easy cleanup.
Customizable: Add veggies, proteins, or change the pesto flavor (sun-dried tomato pesto is great too!).
Kid-Friendly: Creamy, cheesy, and full of flavor.

🔍 Nutrition Information (Per Serving, Estimated)

Nutrient	Amount (Per Serving)
Calories	450–500 kcal
Carbohydrates	50–55 g
Protein	12–15 g
Fat	22–26 g
Saturated Fat	7–9 g
Fiber	3–4 g
Sugar	2–4 g
Sodium	500–600 mg

Note: Nutritional values may vary based on the pasta and pesto brands used.

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

Freezer: This pasta freezes well for up to 1 month, though cream-based sauces may separate slightly after thawing.

Reheat: Warm in the microwave with a splash of broth or cream to loosen the sauce.

📌 Final Thoughts

This Instant Pot Pesto Pasta is a lifesaver when you need dinner on the table fast. It’s rich, vibrant, and full of comfort — the kind of dish that tastes like you spent hours cooking, even though you didn’t.

Whether you’re new to the Instant Pot or a seasoned pro, this recipe is a delicious staple that belongs in your weekly rotation.