All the crave-worthy flavors of Marry Me pasta are made even easier with this Instant Pot version. Even the pasta cooks in the Instant Pot!
Serve this rich, comforting pasta with a simple green salad and garlic bread or breadsticks for an effortless weeknight meal that tastes like you spent hours in the kitchen.
Why You Should Make This Pasta ASAP
If you love bold, creamy pasta sauces, Marry Me pasta checks all the boxes: sun-dried tomatoes, garlic, basil, Parmesan, and cream combine to make a luscious sauce that clings to every forkful of penne. The Instant Pot version streamlines the process so you get restaurant-worthy results with minimal effort.
Other reasons to add this to your meal plan:
- Hands-off cooking: No need to watch a boiling pot, drain pasta, or worry about it sticking. The Instant Pot does the heavy lifting.
- Fast and easy: Pressure cooking cuts active cook time dramatically. The longest wait is the pot coming to pressure.
- Reliable results: This recipe builds on a tested Instant Pot ziti method, adapted to avoid the common “burn” warning and produce a silky sauce.
- Satisfying without meat: The creamy sauce and plenty of Parmesan make this filling and flavorful even as a vegetarian main. You can also add cooked chicken if you want extra protein.
Pro Tip: Stir in cooked, chopped chicken at the end for a heartier meal. Rotisserie chicken is great, or quickly sauté bite-size chicken pieces in olive oil while the pasta cooks.
Rule of Thumb for Cooking Pasta in the Instant Pot:
- Always add at least one cup of liquid with the pasta.
- Take the al dente cooking time on the pasta package, cut it in half, then subtract two minutes. For example: if al dente is 12 minutes, the Instant Pot cook time would be 4 minutes.
- Quick release pressure after the timed cook so the pasta doesn’t overcook.
Keep In Mind…
For this recipe the broth, pasta, seasonings, and sun-dried tomatoes cook together in the first step. Once pressure cooking is finished, you’ll release the pressure, stir, then incorporate the Parmesan and the half-and-half mixture to finish the sauce.
When you first remove the lid the pot may look a little dull or stodgy — the pasta and tomatoes will come together as you stir in the cheese and cream. The transformation is dramatic: what looks plain at first becomes an indulgently creamy, saucy dish.
This pasta is best served promptly for optimal creaminess; it will thicken as it sits.
My family already loves the Instant Pot ziti, and this Marry Me version gives us a delicious change of pace. I haven’t encountered a burn warning with this method, and the flavor is simply irresistible. Plan to make it soon — it’s a dependable, silky pasta the whole family will enjoy.
What to Serve With This:
- Breadsticks or cheesy bread (any simple garlic bread will pair nicely)
- Green salad such as a harvest salad or Caesar-style salad
- Skillet green beans or another quick sautéed vegetable
Ingredients
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Pinch black pepper
- 16 ounces penne pasta
- 1 cup chopped sun-dried tomatoes, patted dry (one 4.4-ounce jar)
- 1 cup half-and-half or heavy cream
- 1 teaspoon cornstarch
- ½ to 1 cup freshly grated Parmesan cheese
Instructions
- Lightly grease the insert of a 6-quart Instant Pot.
- Add the chicken broth, basil, salt, oregano, garlic powder, and black pepper.
- Add the pasta and sun-dried tomatoes. Gently stir and flatten the pasta so it sits mostly submerged; avoid aggressive stirring.
- Cook on high pressure. A good rule: take the package al dente time, cut it in half, then subtract 2 minutes. For many penne brands that equals about 3 minutes on high pressure.
- Let the pressure naturally release for 5–10 minutes, then quick release any remaining pressure.
- Stir the pasta to break it apart and evenly combine the ingredients.
- Whisk together the half-and-half and cornstarch, then stir into the hot pasta. Add the Parmesan and stir until melted and the sauce is smooth.
- Serve immediately. The sauce will thicken as it rests.
- Garnish with extra chopped sun-dried tomatoes, Parmesan, and fresh basil if desired.
Notes
Milk: Half-and-half or heavy cream gives the richest, creamiest texture. If you prefer milk, use 1%, 2%, or whole milk for best results.
Adding Chicken: While the pasta cooks, season bite-size chicken pieces with salt and pepper and sauté in olive oil until cooked through. Stir into the finished pasta, or use pre-cooked chopped chicken.
Timing: Stir the half-and-half mixture into the pasta while it’s piping hot. If the pasta cools before you add the cream, use the Instant Pot Sauté function briefly to heat and thicken the sauce.
Calories: 424 kcal,
Carbohydrates: 70 g,
Protein: 18 g,
Fat: 9 g.
Recommended Equipment
Recipe Source: from Mel’s Kitchen Cafe