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Spicy Creamy Tomato Pasta (Instant Pot)

Spicy Creamy Tomato Pasta is made in the Instant Pot for a quick and easy weeknight meal that's also meatless. Only one pot, and no colander needed!
Prep Time10 mins
Cook Time15 mins
Pressure Build-Up/Release15 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Cheese, Entertaining, Instant Pot, Meal Prep, Meatless, Pasta
Servings: 5
Calories: 511kcal
Author: Clean Fingers Laynie


  • 1 tbsp Olive Oil
  • 1 small Onion Diced Small
  • 2 tsp Garlic About 2 Cloves, Minced
  • 1 tsp Basil Dried
  • 1/4 to 1/2 tsp Red Pepper Flakes*
  • 3 1/4 cups Chicken Broth or Water
  • 1 lb Spaghetti
  • 24 oz Spaghetti Sauce or Marinara Sauce
  • 1/2 cup Heavy Cream
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt


  • Turn on the “Saute” setting on the Instant Pot, and add olive oil and onion to the inner pot. Cook for about 5-6 minutes, stirring occasionally, until onion is softened and translucent. Add garlic, basil, red pepper flakes and continue to saute for 30 seconds or until you begin to smell the spices.

  • Add the chicken stock to the pot, and scrape any bits stuck to the bottom of the pot. Break the spaghetti in half, and add to the pot, spiraling the pasta around the pot.
  • Without stirring, add marinara or spaghetti sauce on top of the pasta. (Not stirring in the tomato sauce will prevent receiving the “Burn” notice on the Instant Pot.)
  • Close the instant pot with the lid, and turn the steam valve to “Sealing”. On the Instant Pot, click “Cancel” (or equivalent) to stop “Saute”. Click the “Manual” button on High Pressure. Set the timer for 8 minutes* and allow the Instant Pot to come to pressure (about 10-15 minutes).

  • Once the cooking time is finished, turn the steam valve to “Venting” to release the pressure manually. Be sure to do this right as it finishes cooking to prevent overcooked pasta.
  • Add the heavy cream to the pasta, and season to taste with salt and pepper.


Estimated Nutrition, Per Serving: Calories 511, Fat 14 g, Carbohydrate 83 g, Dietary Fiberg, Protein 13 g, Sodium 1276 mg
*If you like the pasta less spicy, use the lesser amount of red pepper flakes. 
See the post for stove cooking instructions.
–Recipe adapted from Spicy Southern Kitchen.