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5 from 6 votes

Instant Pot Pasta with Palomino Sauce

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.
Course Main Course, pasta, spaghetti
Cuisine Italian
Prep Time 5 minutes
Cook Time 6 minutes
Pressure Build and Release 11 minutes
Total Time 22 minutes
Servings 4 servings
Calories 451kcal


  • 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


  • 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.


HemisFares Reginelle Pasta
Recipe copyright The Foreign Fork. For educational or personal use only.
Recipe is made using an 8 qt pot. 


Serving: 1serving | Calories: 451kcal | Carbohydrates: 51g | Protein: 15g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 1387mg | Potassium: 609mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1231IU | Vitamin C: 14mg | Calcium: 202mg | Iron: 2mg