Creamy Instant Pot Rigatoni
When you need dinner on the table fast but still want something rich, comforting, and totally delicious, this Instant Pot Rigatoni with Creamy Sauce delivers. With just a few minutes of hands-on prep, your pressure cooker does all the work, leaving you with tender pasta coated in a luscious cream sauce that tastes like it’s been simmering all day.
This one-pot meal is perfect for busy weeknights, meal prepping, or anytime you’re craving pasta without the fuss.
Pair it with Tossed Green Salad and Homemade Lemonade for a delightful meal.
What You’ll Need
- 16 ounces Rigatoni pasta – Holds the sauce beautifully thanks to its ridges and tube shape.
- 2 cups Broth (chicken or vegetable) – Helps the pasta cook evenly and infuses flavor.
- 2 1/2 cups Heavy cream (or half-and-half) – For creaminess.
- 24 ounces Crushed tomatoes or tomato sauce – The backbone of the sauce.
- 1 Tbs Minced Garlic and 1/2 cup Diced onion – Builds flavor quick.
- 1 tsp Italian seasoning, 1/2 tsp salt, 1 tsp pepper, and 1 tsp dry basil – Seasonings to boost flavor.
- 1 cup Parmesan cheese – For that savory, cheesy finish.
- Fresh basil or parsley – Optional, for garnish.
How to Make Instant Pot Rigatoni
- Spray liner with non-stick spray
Turn your Instant Pot to Sauté. And spray the liner so that nothing sticks. - Layer in the ingredients
Add chicken broth, heavy cream, then stir in seasonings- minced garlic, pepper, Italian seasoning, dry basil, and salt. Then add in the diced onion. Followed by rigatoni pasta. Push pasta down to submerge in liquid and crushed tomatoes on top. - Pressure cook
Seal the lid and cook on Manual or Pressure Cook for 3-5 minutes . Then Natural Pressure Release for 10 minute, then vent. - Make it cheesy
Stir in parmesan until the sauce turns silky and cheesy. If it’s too thick, splash in a little extra broth or cream into the pot. - Serve
Garnish with fresh basil or parsley, add extra parmesan on top, and enjoy!
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently in the microwave or on the stove with a splash of cream or broth to loosen the sauce.
- Freezer: Pasta with cream doesn’t freeze well so keep this one on hand for busy nights, but not make ahead.
Tips & Tricks
- Don’t overcook the pasta. The Instant Pot cooks pasta fast and not every pot is the same. I have found brand by brand of pasta changes too. So start with 3 minutes, and work up to a possibility of 5 minutes cook time to get it cooked through without it being soggy.
- Make it protein-packed. Stir in cooked chicken, sausage, or ground beef after pressure cooking if desired.
- Add veggies. Spinach, mushrooms, or zucchini can be added before cooking for extra nutrition.
- Adjust creaminess. For extra indulgence, stir in cream cheese at the end. For lighter, swap half-and-half or even milk.
This Instant Pot Rigatoni is creamy, cozy, and so simple—perfect for when you want comfort food without babysitting the stove. One pot, minimal cleanup, and maximum flavor!
Other Instant Pot Favorites
- Easy Instant Pot Birria
- Instant Pot Pad Thai
- Instant Pot Pork Chops
- Instant Pot Baby Back Ribs
- Instant Pot Chicken Piccata
Creamy Instant Pot Rigatoni
Make creamy Instant Pot rigatoni in one pot with minimal effort! This easy pasta recipe features tender rigatoni in a rich, cheesy sauce—perfect for busy weeknights.
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Servings: 6
Calories: 733kcal
Equipment
- 1 Pressure Cooker Instant pot
Ingredients
- 16 ounces Rigatoni pasta dry
- 2 cups Chicken broth
- 2 1/2 cups Heavy cream or half-and-half
- 24 ounces Crushed tomatoes or marinara
- 1 Tbs Minced Garlic
- 1/2 cup Diced onion
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp dry basil
- 1 cup Parmesan cheese
- Fresh basil or parsley – Optional for garnish
Instructions
Spray liner with non-stick spray
- Turn your Instant Pot to Sauté. And spray the liner so that nothing sticks. You will need a 4 quart or larger pot.
Layer in the ingredients
- Add chicken broth, heavy cream, then stir in seasonings- minced garlic, pepper, Italian seasoning, dry basil, and salt. Then add in the diced onion. Followed by rigatoni pasta. Push pasta down to submerge in liquid and crushed tomatoes on top.
Pressure cook
- Seal the lid and cook on Manual or Pressure Cook for 3-5 minutes . Then Natural Pressure Release for 10 minute, then vent.
Make it cheesy
- Stir in parmesan until the sauce turns silky and cheesy. If it’s too thick, splash in a little extra broth or cream into the pot.
Serve
- Garnish with fresh basil or parsley, add extra parmesan on top, and enjoy!
Nutrition
Calories: 733kcal | Carbohydrates: 71g | Protein: 21g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 933mg | Potassium: 662mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1842IU | Vitamin C: 12mg | Calcium: 336mg | Iron: 3mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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