Description
This easy one-pot penne pasta made in the Instant Pot is a weeknight lifesaver. With a creamy tomato-based sauce, aromatic herbs, and fresh spinach, it’s a flavorful and comforting meal with minimal cleanup.
Ingredients
Scale
- 1 lb (450g) penne pasta
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups (1 liter) low-sodium vegetable broth
- 1 (15 oz / 425g) can crushed tomatoes
- 2 tsp dried Italian seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 4 oz (115g) cream cheese, cubed
- 5 oz (140g) baby spinach (approx. 3 large handfuls)
- 1 tbsp olive oil
- Grated Parmesan cheese, for serving (optional)
Instructions
- Using the “Sauté” function, cook chopped onion in olive oil for 3–4 minutes. Add garlic and cook for another minute, then turn off.
- Deglaze with a splash of broth, scraping the pot bottom clean.
- Add remaining broth and uncooked pasta. Press pasta into the liquid. Top with crushed tomatoes and seasoning without stirring.
- Seal lid and cook on high pressure for 4 minutes. Perform a quick release immediately after.
- Stir in cream cheese and spinach until melted and wilted. Adjust salt and pepper. Serve with Parmesan if desired.
Notes
For a vegan option, substitute cream cheese with dairy-free cream cheese or full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 30 mg
Keywords: Instant Pot pasta, creamy penne, one-pot dinner, pressure cooker pasta