Why You’ll Love Instant Pot Pumpkin Pasta Recipe
This recipe is ideal when you want a hearty, satisfying dinner with minimal effort. Everything cooks in one pot, which means less cleanup and faster prep. The creamy pumpkin base gives the pasta a rich, soothing flavor — perfect for cooler weather or when you crave comfort food. Plus, it’s versatile: you can adapt it to be vegetarian or richer/creamier depending on your tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 2 tablespoons butter (or olive oil)
• 3 garlic cloves, minced
• 1 red onion, diced
• 4 cups water (or broth)
• Pasta — about 16 oz pappardelle (or pasta of your choice)
• 1 cup heavy cream (or coconut milk for a lighter / dairy-free version)
• Pumpkin purée (canned or homemade)
• Optional seasonings: herbs, salt, pepper
• Optional: extra vegetables (spinach, mushrooms), grated cheese, or herbs for garnish
Directions
-
Set the Instant Pot to sauté mode and melt the butter (or heat the oil). Add the minced garlic and diced onion; sauté until fragrant and translucent.
-
Add water (or broth), pumpkin purée, and heavy cream (or coconut milk). Stir to combine.
-
Add the pasta, making sure it’s submerged in the liquid. Close the lid, set the valve to sealing, and pressure cook for about 5 minutes (check package directions if pasta type differs).
-
After cooking, release pressure carefully, open the lid, and stir. Add extra seasonings, herbs, or cheese to taste and stir until creamy and well combined.
-
Serve hot, optionally garnished with fresh herbs or grated cheese.
Servings and timing
-
Serves: 2–4 people (depending on portion size)
-
Prep time: 5 minutes
-
Cook time: 5 minutes (plus time to sauté and build/release pressure)
-
Total time: 15–20 minutes
Variations
-
Use coconut milk instead of heavy cream for a lighter or dairy-free version.
-
Add vegetables like spinach, mushrooms, or roasted squash to increase nutrients and texture.
-
Experiment with pasta types — penne, fusilli, fettuccine, or any favorite variety.
-
Add herbs such as sage, thyme, or rosemary for deeper fall-inspired flavor.
-
Mix in a spoonful of tomato paste or miso for umami richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently in the microwave or on the stovetop over low heat. Add a splash of broth or milk to loosen the sauce if it has thickened. Best enjoyed within a few days for optimal flavor and texture.
FAQs
What kind of pasta works best for this recipe?
You can use almost any pasta. Pappardelle, fettuccine, penne, and fusilli all work well — just ensure it’s fully submerged in liquid for even cooking.
Can I make this recipe dairy-free or vegan?
Yes. Use coconut milk instead of cream and skip the cheese garnish or use plant-based alternatives.
Is canned pumpkin okay to use?
Absolutely. Just make sure it’s 100% pure pumpkin purée, not pumpkin pie filling which contains added sugar and spices.
Can I add extra vegetables or protein?
Yes. Spinach, mushrooms, peas, or roasted veggies are great additions. You can also include cooked sausage, chicken, or beans.
What if my pasta isn’t cooked after pressure cooking?
If the pasta is slightly underdone, turn on sauté mode and cook for 1–2 minutes more, stirring and adding a splash of liquid if needed.
How creamy will the sauce be?
It’s quite creamy, especially with heavy cream. Coconut milk gives a lighter version, but still creamy. Adjust the liquid to achieve your desired texture.
Can I double the recipe?
Yes, but ensure your Instant Pot isn’t filled beyond the maximum line. Keep all ingredients proportional for consistent results.
Does the pasta absorb the pumpkin flavor well?
Yes. Cooking the pasta directly in the pumpkin-based sauce allows the flavors to infuse beautifully into every bite.
Can I use homemade pumpkin purée instead of canned?
Definitely. Homemade purée works well and may even give a fresher, more natural taste.
Is this pasta suitable for a quick weeknight dinner?
Absolutely. With one-pot cooking and minimal prep, it’s an excellent go-to for fast, comforting dinners.
Conclusion
This Instant Pot Pumpkin Pasta is a cozy and satisfying meal that comes together in just minutes with minimal cleanup. Whether you’re craving something creamy and comforting or looking for an easy weeknight dish, this recipe delivers both flavor and convenience. Warm, rich, and totally adaptable — it’s a seasonal favorite you’ll want to make again and again.
