Instant Pot Pasta Marinara

This set-it-and-forget-it pasta dish couldn't be easier or more satisfying. You'll be proud to say the tomato sauce is from scratch -- and the whole thing only takes 10 minutes of work!
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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3 tablespoons olive oil

3 garlic cloves, thinly sliced 

Pinch red pepper flakes 

28 ounces whole peeled San Marzano tomatoes 

Kosher salt 

1 pound penne pasta 

2 tablespoons unsalted butter 

1/4 cup grated Parmesan  


Special equipment:
an Instant Pot® multi-cooker
  1. Turn an Instant Pot® multi-cooker to the high saute setting. Add the oil; once it's shimmering, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes, 2 cups water and 2 teaspoons salt.
  2. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After 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, then crush the tomatoes with a wooden spoon. Stir in the penne. 
  3. Set to pressure cook once more for 5 minutes. After the cycle is complete, repeat the process for quick release. Remove the lid, then stir in the butter and Parmesan. 
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