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.
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