This Instant Pot Penne Pasta is made with a jarred sauce – so it’s super easy and oh so delicious! It’s cheesy, creamy and full of noodles – all my favorites in one dish!
Ingredients for Instant Pot Penne Pasta
This instant pot pasta recipe has so much flavor because we’re jazzing up a jar of pasta sauce with cheese and extra seasonings. Here’s what you’ll need:
- 1 small yellow onion – recommend sweet onion
- 1 lb lean ground beef – can swap with ground turkey or Italian sausage
- Seasonings: salt, black pepper, minced garlic, oregano & basil
- 8 oz mini penne pasta (uncooked) – could also use rotini, spaghetti noodles or ziti
- 24 oz jarred marinara
- 3 cups water – can swap chicken broth if you like
- 1/2 cup milk – can swap with half and half or heavy cream
- Cheeses: Parmesan cheese, mozzarella & cream cheese
How to make Instant Pot Penne Pasta with Jar Sauce
This easy recipe is a favorite pasta dish in our house. It’s like a tomato cheeseburger macaroni – all my favorites. Plus the Instant Pot makes it super simple!
- Set Electric Pressure Cooker (EPC) to sauté mode and add olive oil to pot
- When oil is hot, add onions, garlic and ground beef. Sauté until ground beef is no longer pink. Drain fat from pot.
- Add salt, pepper, basil and oregano, stir gently
- Evenly pour penne over ground beef in EPC, then add marinara sauce and water. DO NOT STIR!!! I REPEAT – DO NOT STIR!!!
- Lock EPC lid into place and switch to High Pressure setting for 5 minutes (on mine – I had to select Chili – then High Pressure)
- When timer sounds, perform a quick manual release to remove all pressure from EPC. Remove lid.
- Stir in milk, parmesan, mozzarella and cream cheese
- Sprinkle with chopped fresh basil and serve.
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What to serve with Penne Pasta
More One Pot Pasta Dinner Recipes
Instant Pot Penne Pasta
This Instant Pot Penne Pasta is made with a jarred sauce – so it's super easy and oh so delicious! It's cheesy, creamy and full of noodles – all my favorites in one dish!
Ingredients
Instructions
- Set Electric Pressure Cooker (EPC) to sauté mode and add olive oil to pot2 tbsp olive oil
- When oil is hot, add onions, garlic and ground beef. Sauté until ground beef is no longer pink. Drain fat from pot.1 small yellow onion, 1 tbsp garlic, 1 lb lean ground beef
- Add salt, pepper, basil and oregano, stir gently1 tsp coarse sea salt, 1/2 tsp black pepper, 1 tsp oregano, 1 tsp basil
- Evenly pour penne over ground beef in EPC, then add marinara sauce and water. DO NOT STIR!!! I REPEAT – DO NOT STIR!!!8 oz mini penne pasta, 24 oz marinara, 3 cups water
- Lock EPC lid into place and switch to High Pressure setting for 5 minutes (on mine – I had to select Chili – then High Pressure)
- When timer sounds, perform a quick manual release to remove all pressure from EPC. Remove lid.
- Stir in milk, parmesan, mozzarella and cream cheese1/2 cup milk, 1 cup Parmesan cheese, 1 cup mozzarella cheese, 1/2 brick cream cheese
- Sprinkle with chopped fresh basil and serve.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupCalories: 675kcalCarbohydrates: 59gProtein: 49gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 114mgSodium: 2099mgPotassium: 1183mgFiber: 5gSugar: 10gVitamin A: 1149IUVitamin C: 14mgCalcium: 546mgIron: 6mg
Tried this recipe?Let us know how it was!
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