{"id":32630,"date":"2021-08-22T00:03:00","date_gmt":"2021-08-22T06:03:00","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=32630"},"modified":"2022-05-15T05:45:12","modified_gmt":"2022-05-15T11:45:12","slug":"how-to-cook-pasta-in-the-instant-pot","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/how-to-cook-pasta-in-the-instant-pot\/","title":{"rendered":"How to Cook Pasta in the Instant Pot \/ Electric Pressure Cooker"},"content":{"rendered":"\n

Learn how to cook pasta<\/strong> in your Instant Pot, Ninja Foodi, or other brand of electric pressure cooker. This is the easiest, hands-off way to make perfect pasta every time. <\/em><\/p>\n\n\n\n

\"Overhead<\/figure><\/div>\n\n\n\n

If your household is anything like mine, you love a good pasta dinner! There are so many delicious options that it\u2019s the perfect go-to dinner, whether you\u2019re serving just yourself or a hungry crowd. <\/p>\n\n\n\n

Making pasta in the Instant Pot is one of the easiest ways to do it.<\/strong> No babysitting, stirring, or boiling water necessary! (And no tomato sauce splattered all over my oven afterwards either!)<\/p>\n\n\n\n\n\n\n\n

\"Pinterest<\/figure>\n\n\n\n
\n

How to Cook Pasta in the Instant Pot \/ Pressure Cooker<\/h2>\n\n\n\n

While I’ve included a bunch of tips below, there’s really only four steps you have to worry about. These four steps will give you PERFECT pasta:<\/p>\n\n\n\n

  1. Find your cooking time.<\/li>
  2. Add just enough water to barely cover the past in the pot. <\/li>
  3. Use an intermittent release to avoid foaming.<\/li>
  4. When the valve drops, carefully remove the lid and drain your pasta. <\/li><\/ol>\n<\/div><\/div>\n\n\n\n
    \"A<\/figure><\/div>\n\n\n\n

    Formula: Calculate the Perfect Pasta Cook Time<\/h2>\n\n\n\n

    For perfect Instant Pot pasta, there\u2019s a pretty simple formula to find the right cooking time: take the time listed on the box, cut it in half, then subtract an additional minute.<\/strong><\/p>\n\n\n\n

    For example, for bowtie pasta, if the package says to cook for 12 minutes, I\u2019d pressure cook it for 5 minutes. (12 minutes divided by 2, minus 1 additional minute).<\/p>\n\n\n\n

    This formula works for regular pasta, whole wheat pasta, gluten-free pasta, rice-based pasta, or pretty much any kind.<\/p>\n\n\n\n

    Tip: If the cook time is an odd number, I generally round down. <\/strong><\/p>\n\n\n\n

    \"Eggplant<\/figure><\/div>\n\n\n\n

    Adjusting for Softer or Firmer Pasta <\/h3>\n\n\n\n

    I recommend starting with the formula above for the first time you make pasta in your Instant Pot. <\/strong>Then the next time, if you want a bit more bite, subtract a minute from the cook time. If you want it softer, add a minute until you get your perfect texture. <\/p>\n\n\n\n

    After a few times making pasta, you\u2019ll know the perfect timing to cook your brand of pasta to your preferred taste.<\/p>\n\n\n\n

    \"\"<\/figure><\/div>\n\n\n\n

    Use an Intermittent Pressure Release<\/h2>\n\n\n\n

    High-starch foods like potatoes and pasta frequently foam while pressure cooking. Usually, a long, slow natural pressure release is better to allow the foam to subside. However, pasta will easily overcook so you need a quick pressure release to keep it from going mushy. <\/p>\n\n\n\n

    That\u2019s why you\u2019ll use an intermittent release<\/strong>. Here\u2019s how to do it:<\/p>\n\n\n\n

    • When the cook time ends, flip the pressure valve from Sealed to Venting. Allow the pressure to release until you see foam or large water droplets coming from the valve. <\/li>
    • As soon as this happens, flip the switch back to Sealed and wait for 20 to 30 seconds. This will reduce the foam.<\/li>
    • Flip back to Venting and repeat as necessary until all the pressure is released.<\/li><\/ul>\n\n\n\n

      You should only need to do this once or twice. <\/p>\n\n\n\n

      \"Instant<\/figure><\/div>\n\n\n\n

      How to Limit Foaming<\/h3>\n\n\n\n

      If you\u2019re worried about the foaming, the best way to reduce foam is by adding cooking fat. You can add oil or butter to the pasta and water. <\/p>\n\n\n\n

      Or if you\u2019re making a meat sauce, saut\u00e9 ground beef or chicken in the pressure cooking pot as a first step. Remove the meat from the pot before adding the pasta and water. <\/p>\n\n\n\n

      Also, note that some brands foam more than others. If you\u2019re having trouble with foaming, consider switching brands and see if that helps.<\/p>\n\n\n\n

      \"Multiple<\/figure>\n\n\n\n

      Know Your Noodles <\/h2>\n\n\n\n

      Some pasta shapes are better for pressure cooking than others. Unless I\u2019m following a specific recipe, I prefer to use shorter noodles like rotini, penne, farfalle (bowtie), or shells. Longer pastas like spaghetti, linguine, and angel hair, tend to clump together.<\/p>\n\n\n\n

      \"uncooked<\/figure><\/div>\n\n\n\n

      Instant Pot Spaghetti Tips<\/h3>\n\n\n\n

      If you want to cook spaghetti, break the noodles in half and add a tablespoon or two of butter or vegetable oil to the pressure cooking pot. This will help minimize clumping. After you release the pressure, gently stir the noodles. If necessary, use a fork to separate the individual noodles.<\/p>\n\n\n\n

      \"An<\/figure><\/div>\n\n\n\n

      How Much Water to Add?<\/h2>\n\n\n\n

      Whether you\u2019re cooking a single serving or a whole box, use enough liquid to just barely cover the pasta. (Of course, be sure to follow your pressure cooker\u2019s minimum liquid requirements.) After cooking, drain your pasta through a colander or use a ladle to spoon off the extra liquid.<\/p>\n\n\n\n

      \"overhead<\/figure><\/div>\n\n\n\n

      Instant Pot Pasta Sauce<\/h2>\n\n\n\n

      Unless I\u2019m following a specific recipe, I prefer to cook the pasta in water and cook the sauce pot-in-pot<\/a> above the pasta. <\/strong><\/p>\n\n\n\n

      However, you can cook pasta in a sauce. If you do this, it is SO IMPORTANT<\/strong> to add enough liquid to the pot. Many jarred sauces include thickeners, which can create a film on the bottom of the cooking pot that will change how your pasta cooks and may lead to a Burn notice<\/a>.<\/p>\n\n\n\n

      If the sauce is thin when you remove the lid after pressure cooking, turn off the Instant Pot. The pasta will continue to absorb liquid as it cools. <\/p>\n\n\n\n

      If the sauce has far<\/em> too much liquid, select Saut\u00e9 and simmer the pasta until the sauce is somewhat thickened.<\/p>\n\n\n\n

      \"Overhead<\/figure>\n\n\n\n

      Salt Your Water<\/h2>\n\n\n\n

      For really flavorful pasta, there’s no substitute for salting your water. It absorbs into the noodles and really enhances the flavor. <\/p>\n\n\n\n

      I rarely actually use a measuring spoon\u2014usually I’ll just eyeball a teaspoon and toss it in.<\/p>\n\n\n\n

      (Also, for the record, Martha recommends avoiding iodized salt<\/a> for this job.) <\/p>\n\n\n\n