This Instant Pot Pasta with Palomino Sauce is light and creamy and delicious. It comes together in just about 20 minutes and only uses 6 ingredients! This recipe is definitely going on my normal rotation from now on.
I think I just changed my own life for the better. I’m new to the Instant Pot world, and I’ve been experimenting with the different ways that I can use my new kitchen gadget! I’ve always been intimidated by my Instant Pot, probably because I just have to dump some things in, turn it on, and then leave it, hoping it turns out alright in my absence.
That’s not so scary when someone else is writing the recipes for you, but when you’re the food blogger (and therefore making up your own recipes), it sometimes seems safer to stick to the stove.
But lately, I’ve been (wo)manning up. It’s time for me to get used to this Instant Pot, and goshdarnit I’m going to.
Choosing to Make this Recipe
I’ve always loved palomino sauce so much, but I never really make it at home on the stove. After seeing my friend Cooking with Karli’s posts about her Instant Pot, I decided it was time to try making my old favorite in a new way.
I took out the ingredients for a palomino sauce and dumped them into my Instant Pot along with some pasta. 15 minutes later, I opened up the lid, and was greeted by pure perfection. I normally wouldn’t say that about my own recipe, but I feel like the Instant Pot deserves the credit here lol.
I even texted my cousin and told her that she needed to make this exact same thing ASAP! The best part about this recipe is that it only uses 6 ingredients and takes 20 minutes from start to finish.
What is Palomino Sauce?
Palomino sauce is my absolute favorite pasta sauce variety. It’s not a widely-known sauce, but it should be! Palomino sauce is made by combining marinara sauce and heavy cream. The result is a creamy, rose-colored pasta sauce.
I love palomino sauce because the cream in the sauce cuts the acidity of the tomatoes. This makes it sweeter than tomato-based sauces, but not as heavy (or unhealthy) as cheese or cream sauces.
What Ingredients are in this Instant Pot Pasta with Palomino Sauce?
Chicken broth
Heavy cream
Marinara sauce
Minced garlic
Salt
Pepper
Dry noodles (I used Hemisfare Brand Reginelle, but you can use any hearty pasta)
Grated parmesan cheese
How to Make this Recipe
In your Instant Pot, add the chicken broth, heavy cream, marinara sauce, garlic, salt, pepper, and noodles. Do not mix the sauce, but make sure that your noodles are as covered as possible by the liquid ingredients.
Set your Instant Pot to manual for 6 minutes. Once the pressure has built and the Instant Pot has cooked for 6 minutes, allow 6 minutes of a natural pressure release. Then quick release the rest of the pressure.
Open the lid of the instant pot and allow the steam to clear. Then, add the grated parmesan cheese, ¼ cup at a time. Mix until the cheese melts and makes the sauce thicker. Enjoy!
Leave a comment on this post letting me know what you thought of this recipe.
Is Palomino Sauce Vegetarian?
Yes! This recipe is completely vegetarian IF you choose to use vegetable broth instead of chicken broth (an easy switch!).
If you would like to cut up pre-cooked chicken breasts and add them into your pasta before enjoying, that would be a great way to add some protein into your dinner.
Palomino Sauce vs Vodka Sauce
As it turns out, palomino sauce is just vodka sauce without the vodka. The only difference in recipes is that there is no alcohol in this sauce, whereas there is alcohol in vodka sauce!
Did you like this recipe for Instant Pot Pasta with Palomino Sauce? If so, take a picture and share it on your Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork.
And if you liked this pasta recipe, make sure to check out the other pasta/Instant Pot recipes I have featured on my blog:
- Cacio e Pepe
- Vegemite Pasta
- Easy Pasta Sauce
- How to Make Homemade Pasta
- Split Pea Soup in the Instant Pot
- 8 Indian Recipes You Can Make in Your Instant Pot
Instant Pot Pasta with Palomino Sauce
Ingredients
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 1 ¾ cup marinara sauce
- 2 tsp minced garlic
- ½ tsp salt
- ¼ tsp pepper
- ½ lb dry pappardelle noodles, I used HemisFares Reginelle (linked in Notes), but you can use any brand of hearty pasta
- ½ cup grated parmesan cheese
Instructions
- In your Instant Pot, add the chicken broth, heavy cream, marinara sauce, garlic, salt, pepper, and noodles. Do not mix the sauce, but make sure that your noodles are as covered as possible by the liquid ingredients.
- Set your Instant Pot to manual for 6 minutes. Once the pressure has built and the Instant Pot has cooked for 6 minutes, allow 6 minutes of a natural pressure release. Then quick release the rest of the pressure.
- Open the lid of the instant pot and allow the steam to clear. Then, add the grated parmesan cheese, ¼ cup at a time. Mix until the cheese melts and makes the sauce thicker. Enjoy!
- Leave a comment on this post letting me know what you thought of this recipe.
Kathy Patterson says
I made this the first time with lasagne noodles and it turned out great. The second time I made it I used the noodles it called for and kept getting a burn notice.
The Foreign Fork says
Hi Kathy,
I’ve never thought to use lasagna noodles, but that’s an awesome idea!! I love the creativity. I’m sorry you got the burn notice your second time around. Are you sure you added the correct amount of liquid?
Katie C says
I made this last night. I made it with penne pasta, and I thought it turned out GREAT! My husband didn’t like it, but my son liked it a lot. The only change I made was to add crushed red pepper flakes on top of mine after it was on the plate. Thanks for the recipe!
The Foreign Fork says
Thank you for leaving a review Katie!!! Penne pasta is a great idea <3 I'm glad that you and your son loved it!
Aerin says
Amazing!!!! So good and sooo easy!! Kids loved it too!! Thank you!! 🙌🏼
The Foreign Fork says
Yay!!! Kid-approved is the ultimate test 🙂 Thanks for leaving a review!
Katie Ackerman says
Made this for dinner tonight – even after initially forgetting to put the sealing ring in my IP lid (facepalm), it still turned out perfect! Super delicious and easy – I HIGHLY recommend the noodles Alexandria had used! They were so good! We paired it with roasted green beans and some Brazilian steakhouse cheese bread for a complete meal!
The Foreign Fork says
Haha!! Forgetting to put the sealing ring on is the worst. But happy it turned out okay still! That brand of noodles is absolutely delicious. And omg the Brazilian steakhouse cheese bread sounds delicious. Its on my list to make someday for Brazil!
Stephanie says
Can’t wait to make this! Any changes to the cook time if I were to double the recipe?
The Foreign Fork says
Nope, no changes! Just double the recipe and the cook time will stay the same 🙂
Kristina says
What if you wanted to add meat – a little more of a bolognese sauce…is that possible?
The Foreign Fork says
Hi Kristina! Yes! If you want to add ground beef, turn your pot to the saute function as your first step. Add some oil, then saute your beef until cooked. Then turn off saute, and add the chicken broth. Use a wooden spoon to scrape up any burnt/brown bits on the bottom of the pot. That part is really important, because you don’t want anything to burn! Then add the rest of the ingredients, seal, and cook for the same amount of time 🙂 Hope that helps!! You can also add frozen chicken on top and cook for the same amount of time as well.
Sarah Binderup says
Great recipe! We add chicken to make it a little more filling. I also add a some red pepper flakeS for just a bit of added flavor! I’ve already made this twice since finding it just over a week ago!! Thank you!!
The Foreign Fork says
What a compliment Sarah, I’m so happy that you love the recipe! Chicken is a fantastic idea 🙂
Liz says
Who doesn’t want an easy delicious dinner every night?! Get this recipe in your rotation. I was really nervous about how the pasta would cook in the instant pot but it seriously turned out perfect.
I didn’t have heavy cream (stay at home order in effect right now) so I used some whole milk and I don’t think you could notice any difference.
I used pappardelle noodles (cook time normally was 9-10 minutes if you boiled them) and they turned out perfectly al dente.
All in all this was a win! Can’t wait to check out more recipes!
The Foreign Fork says
Thank you so much for the review Liz!! I’m SO happy that you liked the recipe 🙂 Keep me updated if you try any more!
Ann Young says
Why kind of Marinara Sauce did you use?
It looks delicious!
The Foreign Fork says
Hi Anne,
I used “Figaretti’s Award Winning Spaghetti Sauce” but you can use any tomato based marinara sauce!
Alli says
Such a great, tasty, and simple recipe! Love that it’s all done in the Instant Pot.
The Foreign Fork says
Aw thank you! I’m so glad you like it!! Yes, when I’m feeling lazy, this is my go-to, because it so simple and only one dish to wash!