Special equipment: a 4-, 6- or 8-quart Instant Pot® multi-cooker
Combine 1 pound penne, 4 cups water and 2 teaspoons kosher salt in an Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. There is no need to drain the pasta, but you can stir in 1 tablespoon butter or olive oil to keep it from sticking.
We don't recommend trying this with other pasta shapes, such as rigatoni and bowtie, as they cooked unevenly during our testing.
For every 4 ounces of pasta, use 1 cup water and 1/2 teaspoon kosher salt.