Quick and easy with simple flavors, this Instant Pot cheesy tomato mozzarella pasta pasta dish is a meatless family favorite.
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Hello, my friends!
I’m excited to share another Instant Pot pasta dish with you. I’ve been making a lot of these quick and easy pasta meals in my Instant Pot (aff. link) and loving them.
Here are a few of our favorites: Ham and Peas Pasta, Mac and Cheese, Alfredo Fettucine or Linguine, and Creamy Tomato Sausage Fettucine.
You can use fresh or canned tomatoes
I LOVE using fresh garden tomatoes in pasta dishes, especially during the summer. My garden tomatoes are still green, but they should be ready soon. And I can’t wait!
Don’t worry if you don’t have any tomatoes growing. The recipe actually calls for a couple of cans of diced tomatoes, which works great (and that’s how we make this recipe most of the time).
For this batch, I actually just bought some roma tomatoes from the store and that works too. If you are using fresh tomatoes, make sure you the same weight as the tomatoes from the can (the net weight). This is important because the volume will actually be more because tomatoes will shrink as they cook down.
Don’t stir
Like all Instant Pot/Electric Pressure cooker pasta dishes, the most important thing to remember is not to stir the pasta after adding the liquid ingredients. Just make sure all of the pasta is covered by the tomatoes/liquid, then lock the lid in place, and it’s ready to go.
Can I sub other types of pasta?
This recipe calls for penne pasta, but you can experiment with other types of pasta. Keep in mind that you may need to adapt the cooking time a bit depending on the type of pasta and brand that you use.
A good rule of thumb when trying to decide how many minutes to cook pasta in an electric pressure cooker is this: take the al dente cooking time listed on the package, cut it in half and subtract another 1 to 2 minutes. I normally err with less time because I really can’t stand overcooked pasta.
Use natural release AND quick release when cooking pasta in the electric pressure cooker
One of the secrets to having pasta dishes come out perfect in the electric pressure cooker is to release the pressure using a combination of natural and quick release.
If you do an immediate quick release, the starch from the pasta will likely come out through the pressure release valve leaving a big mess to clean up.
If you let the pressure release naturally, you will likely end up with overcooked pasta.
That’s why a combination is the best. Usually I let the pressure release naturally for 6 minutes, and then do a quick release for the remaining pressure.
If the pot still starts to splatter when doing the quick release you can cover it with a dish towel while it releases. Or alternately you can turn it back and let it release naturally another few minutes before doing the quick release.
Finishing it off
Once the pressure has released, open the lid and add the cheese. I like using cubes of mozzarella rather than grated because it leaves bigger “pots” of cheesy goodness to enjoy.
Give it a quick stir and then return the lid and let it sit for about 10 minutes until the cheese is melted. Taste and add any additional salt and pepper if needed (I normally add a bit more salt especially when using fresh tomatoes).
This meal is best served right away. I never use the keep warm function for electric pressure cooker pasta dishes because usually it results overcooked pasta.
Garnish with fresh basil and grated parmesan cheese, if desired. And I highly recommend both.
I love everything about this cheesy tomato mozzarella pasta. It’s made with simple, pantry friendly ingredients. It comes together in under 30 minutes and is so delicious.
Cheesy Tomato Mozzarella Pasta {Electric Pressure Cooker Recipe}
Quick and easy with simple flavors, this Instant Pot pasta dish is a family favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves finely minced
- 1 pound penne pasta or other tube-shape variety
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 1 teaspoon dried basil or 1 tablespoon fresh
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 14.5-ounce cans diced tomatoes
- 2 ⅓ cup chicken broth see note
- 8 ounces mozzarella cheese cut into small cubes
- ⅔ cup (2.5 ounces) Parmesan cheese freshly grated is best
- salt and freshly ground black pepper to taste
- fresh basil for garnish, optional
Instructions
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Using the low sauté function add the olive oil to the insert of a 6-quart Instant Pot and then add the minced garlic. Sauté for just a couple of minutes, stirring often, until aromatic. Turn off.
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Add the pasta, then sprinkle with the oregano, basil, salt, and pepper. Top with the 2 cans of tomatoes and the chicken broth. Don't stir, but if there are noodles popping up press them down, make sure they are completely covered by the liquid.
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Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and cook on HIGH pressure 3 minutes (see note).
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Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel.
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Add the mozzarella cheese cubes and Parmesan cheese and stir thoroughly. Then let it sit for about 10 minutes or until cheese is melted. Taste and add additional salt and freshly ground black pepper to taste.
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Serve the pasta immediately with fresh chopped basil, and additional Parmesan, if desired.
Recipe Notes
1. For the chicken broth I use 2 ⅓ cup water + 1 teaspoon homemade chicken bouillon substitute.
2. A good rule of thumb when trying to decide how many minutes to cook pasta in an electric pressure cooker is this: take the al dente cooking time listed on the package, cut it in half and subtract another 1 to 2 minutes.
3. This recipe is delicious with garden fresh tomatoes; you can use 28 ounces of diced fresh tomatoes in place of canned.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
