Instant Pot Pasta Marinara

Name: Instant Pot Pasta Marinara
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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

Getting reviews...

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!

Save Recipe

Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 to 6 servings

Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

Deselect All

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

Directions

Special equipment:

an Instant Pot® multi-cooker

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.
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.
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.