How to cook pasta in 3 min in a pressure cooker

How to cook pasta in 3 minutes using a pressure cooker


Cooking pasta can be an enjoyable experience, but sometimes we don’t have the luxury of spending a lot of time in the kitchen. Fortunately, a pressure cooker can help make the process faster and more efficient. In just three minutes, you can have perfectly cooked pasta that can be enjoyed with a variety of delicious sauces and toppings. This method is not only quick and easy, but it also allows the pasta to retain its natural flavour and nutrients. In this article, we will provide a step-by-step guide on how to cook pasta in 3 minutes using a pressure cooker. 

So, whether you’re in a hurry or just looking for a quicker way to prepare meals, this is one method you want to take advantage of!


Is it possible to cook pasta in 3 minutes?

Yes, it is possible to cook pasta in as little as 3 minutes using a pressure cooker. Pressure cooking allows food to cook faster by heating water to a higher temperature and creating pressure that forces the water into the food. This results in faster cooking times and can significantly reduce the time it takes to cook pasta.


Is it better to cook pasta in a pressure cooker or stovetop?

Whether it’s better to cook pasta in a pressure cooker or on the stove depends on personal preference and specific circumstances. Here are some considerations for each method:

Pressure cooker

Cooking pasta in a pressure cooker or stovetop has several advantages.


Cooking pasta in a pressure cooker can save time as it cooks faster than traditional stovetop methods. The pressure cooker allows the pasta to cook in a shorter amount of time because the increased pressure and heat cause the water to boil at a higher temperature. This can result in perfectly cooked pasta with al dente texture within a few minutes.


Using a pressure cooker requires less monitoring and stirring compared to stovetop cooking.

Energy efficiency

Cooking pasta in a pressure cooker saves energy since the cooking time is reduced.

Space saving

Using a pressure cooker means one less pot or pan on the stove, which can be beneficial if you have limited stovetop space.

One-pot meal option

Some pressure cookers allow you to cook the pasta and sauce together in one pot, eliminating the need for separate sauce preparation. It also means only one pot to clean!

Stovetop cooking

Cooking pasta on a stovetop can also be advantageous.

More control

Cooking pasta on the stove allows for more control over the cooking process, as you can easily check the pasta for doneness, adjust the heat, and add seasonings or other ingredients as needed when cooking pasta on the stovetop.

Texture and consistency

Cooking pasta on a stovetop allows you to have more control over the texture of the pasta. You can easily test the texture of the pasta as it is cooking and adjust the cooking time accordingly to achieve the perfect al dente texture or fully cooked.

Variety of techniques

Stovetop cooking offers techniques like toasting pasta before boiling, reserving pasta water for the sauce, or using the cooking water to finish the sauce.

Traditional method

Stovetop cooking is the traditional way of cooking pasta. It may be preferred by those who enjoy the process and have developed their own techniques.

The choice between pressure and stovetop cooking depends on your preferences, available time, and desired outcome.
Both methods can yield tasty results, so choose the method that suits your needs and suits the equipment you have on hand.

However, once you learn how to cook pasta in the Pressure Cooker, I am sure you’ll never make it any other way! Pressure Cooker Pasta is way easier, faster, and, arguably, tastier than the version you make on the stovetop.
We’re talking about perfectly cooked pasta in the pressure cooker that involves no stirring, babysitting, or foamy overflows over your stovetop. It’s almost entirely hands-off; there’s no constant stirring or waiting for a big pot of water to boil.
Instead of dirtying another pot, after quickly browning some meat (beef/chicken/sausage/fish/shrimp) directly in the pressure cooker using the sauté function, you’ll toss in a jar of your favourite sauce, a little boiling water and the dry pasta dumped right onto the sauce. In about 3 minutes of high-pressure cooking (plus 5 minutes of Natural Release, and then do the Quick Release to release the remaining steam), you have a pot of perfectly al dente pasta in a seriously silky sauce. The meat becomes tender, and the pasta lends its starch to the sauce, making the most luxurious creamy version of this weeknight classic you could ever dream of.
When things are busy, it’s nice to throw ingredients in the pressure cooker and walk away from the kitchen. And don’t worry about the noodles boiling or tomato sauce splattering all over the stove.
Honestly? You probably won’t go back to cooking pasta any other way. This makes it easier to get dinner on the table while taking care of the kids or when you need to answer the door or send an email.
Making pasta in a pressure cooker is straightforward. I will give the most important tips for perfect pressure cooker pasta.


What are the essential guidelines when cooking pasta on a pressure cooker?

Cooking pasta in a pressure cooker can be quick and convenient. Still, it requires some guidelines to ensure success and a safe cooking process:

Cut the meat (beef/chicken/sausage/fish/shrimp)

Before pressure cooking, cut the meat (beef/chicken/sausage/fish/shrimp) into smaller chunks, and then Sauté it with onions and garlic.

Deglaze pot

Always scrape the bottom of the inner pot after browning or sautéing the meat into the Pressure Cooker. The goal here is to avoid getting a BURN warning from your pot, so you’ll want to brown the meat, add a little water to the pot, and scrape before adding the sauce. Don’t worry! These are not burnt food debris. These caramelized brown bits will add flavour to your pasta.

Short-cut pasta is ideal

Short-cut pasta is ideal, or break noodles in half lengths if using long pasta. Some types of pasta work better in the pressure cooker than others. Generally, unless I’m following a specific recipe, I prefer to use shorter noodles like fusilli, rotini, penne, farfalle (butterfly/bowtie), elbow macaroni, small to medium seashell, rotini, rigatoni, ziti, wheels, and cavatappi.
Long pasta, including spaghetti, linguine, Taglierini and Fettuccine, work okay, but you need to break them in half lengths. Hence, they fit perfectly in the Pressure cooker, scattering them unevenly into the liquid, so they’re not in one big clump and know there is a risk that they might stick together. You don’t have that problem with shorter noodles.

Add sufficient liquid (water or broth + Sauce)

Add enough liquid to the pressure cooker to fully submerge the pasta. You’ll want to ensure the liquid is under and over the pasta to cook the pasta evenly. It should be at least 6-9 cups of liquid to 500g (16 ounces) of pasta. That may sound like a lot of liquid, but that includes the liquid in the tomato sauce, water and cream if used.
The best liquid for cooking pasta is water and broth, with a splash of lemon juice for flavour. I prefer cooking pasta in marinara sauce and cream or milk. Still, it must be diluted with water or broth to prevent the starch and sauce from burning to the bottom of the pot. You can also add herbs (fresh or dried).

Fully submerge pasta into sauce

Mix the pasta so it won’t clump together as it cooks. Push the pasta down into the sauce and the sides of the pot instead of all pilling in the centre, being careful not to push the pasta to the bottom of the inner pot. This will ensure the pasta doesn’t stick to the bottom of the pressure cooker and prevent the “Burn” error message on your appliance.

Use the pressure cooker's rack or basket (optional)

You may want to place the pasta in a rack or a basket inside the pressure cooker as it helps prevent it from sticking together or clumping at the bottom. If your pressure cooker doesn’t include a dedicated rack or basket, you can use a heat-proof trivet or a steamer basket.

Avoid overfilling

Do not fill the pressure cooker beyond its recommended capacity. Leave enough space for the pasta to expand during cooking. Consult your pressure cooker’s manual for specific guidelines on maximum fill levels.

Follow recommended cooking times

According to my experience, 3 minutes in pressure for most pasta with 4-5 minutes of natural release creates a perfect al dente pasta. However, the specific cooking time will depend on the type of pasta, the pressure cooker being used, and personal preference for the level of tenderness.
We like al dente pasta, so the cooking time is intended to cook the pasta till approximately 90% cooked, but if you like your pasta with a bit more bite, the next time you cook it, subtract an additional minute from the cooking time. If you want it softer, add a minute until you get it as you like. After a few times making pasta, you’ll know the perfect timing to cook your preferred pasta brand to your preferred taste. Times may vary slightly depending on the brand, model, and altitude.
Caution: If you pressure cook pasta for over 5 minutes, the noodles will feel overcooked. Pasta is a quick-cooking food; you need a quick pressure release to stop cooking. 

It is essential not to overcook the pasta, as it can become mushy and lose its texture.

Release pressure slowly

Once the cooking time is completed, allow the pressure cooker to release pressure naturally for a few minutes before using the quick-release valve to release the remaining pressure fully. This gradual release helps prevent foaming and potential splattering.
Five minutes of Natural Release naturally let out the most intense pressure build-up without opening the valve. Whatever steam is left after 5 minutes won’t be as powerful as an immediate quick release. It is so important to watch that you don’t allow more time to pass than 5 minutes for natural pressure to release, so you don’t overcook your pasta since, during that process, the pot is still hot. Under pressure, the pasta would continue cooking and turn into absolute mush.

Mix the pasta

When the floating valve drops, carefully open the pot and stir the whole thing quickly. When you remove the lid, you will notice that the sauce looks very liquidy, give it a good stir, and the pasta and sauce will be perfectly incorporated. If, after you stir, it’s too runny, reduce the sauce using the “Sauté” mode for 1 minute.

Test for doneness

After fully releasing the pressure, open the pressure cooker carefully and check the pasta for doneness. If it is slightly undercooked, simmer it briefly with additional liquid or let it sit in the residual heat.
The pasta will be too hot to eat and will continue to cook as you remove the pot from your pressure cooker and prepare your bowls. A few minutes of cooling and a flurry of Parmesan cheese will make this the perfect weeknight dinner.

Some pasta brands foam

Be aware that some brands of pasta foam more than others. If you’re having trouble with foaming, consider switching brands and see if that makes a difference.

Refer to your specific pressure cooker's manual

Refer to your specific pressure cooker’s manual for detailed instructions, as different models may have specific guidelines. Additionally, it’s important to use caution when using a pressure cooker and to follow all safety instructions to prevent accidents.

Important - Those tips only work with regular pasta

Those tips only work with regular pasta, not gluten-free. Also, small, delicate pasta like alphabet pasta will overcook too easily. Gnocchi, stuffed pasta, and homemade pasta will fall apart. Quinoa Noodles will break down in the sauce and release starch that can cause you to get a burn notice, so they are not recommended.


Do you have to cut the meat to cook with pasta in a pressure cooker?

Whether or not you need to cut the meat when cooking pasta in a pressure cooker depends on the type of meat you are using and the desired outcome. Here are a few considerations:

Larger pieces of meat

Suppose you’re using larger cuts of meat, such as chicken breasts, sausage, beef strips or pork chops. Cutting it into bite-sized pieces may be beneficial. This helps ensure the meat cooks evenly and integrates well with the pasta.

Smaller meatballs, meat chunks or chopped chicken

Cutting them further is unnecessary if you use meatballs, chunks of meat or chopped chicken. However, ensure they are adequately cooked and reach a safe internal temperature.

Ground meat

There is no need to cut it further using ground meat, such as ground beef, ground turkey or cooked shredded chicken. Ground meat cooks relatively quickly and evenly, so you can add it directly to the pressure cooker without additional cutting.

It’s important to note that the size and cut of the meat can affect the searing time.
Smaller pieces of meat will generally cook faster than larger ones.
Adjust the searing time accordingly based on the size and type of meat you use with the pasta.


What can you add to pasta cooked in a pressure cooker?

When cooking pasta in a pressure cooker, there are numerous ingredients you can add to enhance the flavours and create a more satisfying meal. Here are some suggestions:


A classic addition to pasta is a flavourful sauce. You can use pre-made sauces like marinara, Alfredo, pesto or create your own.


Add protein sources like chicken, beef, pork, sausage, meatballs, or shrimp for a more substantial meal. Ensure the protein is fully cooked before adding it to the pasta.


Adding vegetables to the pasta can provide nutritional value and add texture and flavour. Some popular choices include diced tomatoes, spinach, mushrooms, bell peppers, sautéed garlic, onions, zucchini, or broccoli. You can add these vegetables directly to the pressure cooker or sauté them separately before mixing them with the pasta.

Herbs and spices

Enhance the taste of your pasta by adding herbs and spices. Popular options include basil, oregano, parsley, garlic, red pepper flakes, or Italian seasoning.
Remember to season the pasta with salt and pepper to taste or a little bit of red pepper flakes for some heat. Adjust the quantities according to your preferences.

Olive oil or butter

Drizzle some olive oil or stir in a pat of butter to add richness and improve the mouthfeel of the pasta.


Sprinkle grated or shredded cheese on the cooked pasta for a creamy and cheesy touch. Parmesan, grana padano, mozzarella, cheddar, or a blend of cheeses work well.

Consider your taste preferences and dietary restrictions when choosing ingredients to add to your cooked pasta.
Overall, the options are endless.
Experimenting and getting creative with your ingredients will help you craft delicious, flavorful, satisfying pasta dishes in record time in your pressure cooker.


What types of pasta work better cooked in the pressure cooker?

Many types of pasta can be successfully cooked in a pressure cooker.

Pasta that takes longer to cook

Generally, pasta that takes longer to cook, like whole wheat pasta, and lentil pasta, works better in a pressure cooker as it speeds up the cooking process.

Short pasta shapes

Short pasta shapes also work well in a pressure cooker as they are less likely to clump together and cook unevenly. Here are some pasta shapes that are well-suited for pressure cooking:


Penne pasta is a popular choice for pressure cooking due to its compact shape and ridged surface, which helps it hold sauces well.


Similar to penne, rigatoni has a tubular shape with ridges, making it a good option for pressure cooking. It retains its shape and texture nicely.


This spiral-shaped pasta cooks well in a pressure cooker, and its nooks and crannies hold onto sauces and flavours effectively.


Shell-shaped pasta varieties like conchiglie or orecchiette are great for pressure cooking. The hollow shape collects sauce, providing bursts of flavour in each bite.

Elbow macaroni

Elbow macaroni is often used in macaroni and cheese dishes and cooks well in a pressure cooker. Its small size and short cooking time make it convenient for pressure cooking.


Fusilli pasta has a spiral or corkscrew shape, allowing it to hold onto sauces and create a pleasant texture when pressure cooked.

These recommendations are not exhaustive; you can experiment with different pasta shapes based on your preferences.
As a general rule, avoid using fragile or delicate pasta shapes that may break apart easily, as they may not hold up well in a pressure cooker.
Additionally, adjust the cooking time according to the pasta shape and your desired level of tenderness.


What types of pasta should you avoid cooking in the pressure cooker?

While many types of pasta work well in a pressure cooker, certain types of pasta that you should avoid cooking in the pressure cooker as they may not hold their shape or texture due to the high pressure and rapid cooking process. 
Here are a few pasta shapes that you may want to avoid pressure cooking:

They are better suited for traditional stovetop boiling methods.

Fresh pasta

Fresh pasta, especially delicate varieties like homemade lasagna sheets, gnocchi, or filled pasta (e.g., ravioli, tortellini), is best cooked using traditional methods. A pressure cooker’s quick and high-pressure cooking can cause it to become mushy or fall apart. These types of pasta are better cooked using traditional boiling methods, as they require specific timing and care to cook properly and maintain their intended shape.

Thin noodles

Thin noodles like angel hair pasta or vermicelli can overcook quickly in a pressure cooker, resulting in a mushy texture. Also, small, delicate pasta like alphabet pasta will overcook too easily. It’s best to stick to thicker pasta shapes for pressure cooking.

Gluten-free pasta

Gluten-free pasta, which often uses different ingredients like rice flour or quinoa flour, can be more prone to becoming overly soft in a pressure cooker. They will break down in the sauce and release starch that can cause you to get a burn notice, so they are not recommended. Follow the specific instructions on the gluten-free pasta package for cooking methods.

Large stuffed pasta

Large stuffed pasta, such as jumbo shells or cannelloni, may not cook evenly in a pressure cooker. The filling can be harder to heat through, resulting in undercooked or unevenly cooked pasta.

Remember, these are general guidelines and may vary depending on personal preference and the specific instructions provided by the pasta manufacturer.


What are the common mistakes when cooking pasta in a pressure cooker?

What are the common mistakes when cooking pasta in a pressure cooker?
When cooking pasta in a pressure cooker, there are a few common mistakes to watch out for:

Insufficient liquid

Having enough liquid in the pressure cooker is crucial when cooking pasta. Insufficient liquid can result in the pasta sticking to the bottom of the cooker or not cooking properly.


Overcooking pasta in a pressure cooker can lead to a mushy texture. It’s important to carefully follow the recommended cooking time for your specific pasta shape. Adjust the cooking time based on personal preference and the desired level of tenderness.

Not adjusting cooking time

Different pasta shapes and sizes require varying cooking times in a pressure cooker. Ensure that you adjust the cooking time according to your specific pasta. Thinner pasta shapes may require less cooking time, while thicker pasta shapes may require slightly more.

Releasing pressure too quickly

When the pasta is fully cooked, it’s essential to properly release the pressure from the cooker. Releasing the pressure too quickly can cause starchy liquid to spew out, resulting in a messy cleanup. Wait for five minutes after turning off the heat before releasing the valve. This will let out the intense pressure buildup without making the steam too powerful.

Not releasing the pressure properly

Another mistake is not releasing the pressure properly. Letting it go for over five minutes may cause the pasta to overcook and become mushy or clumpy. So, keep an eye on the time and not let the pasta sit too long in the hot pot under pressure.

Neglecting to stir

Stirring the pasta after cooking helps prevent it from sticking together and ensures even cooking. However, be cautious, as the pasta and liquid inside the pressure cooker will be extremely hot. Use appropriate utensils and follow the safety guidelines provided by your pressure cooker model.

You can achieve delicious and perfectly cooked pasta by avoiding these common mistakes.

Following instructions carefully and adjusting accordingly is essential to ensure the best results when cooking pasta in a pressure cooker.


Check those delicious recipes


I hope my easy tips will give you the confidence to step into the kitchen and prepare delicious meals to eat with a handful of close friends.

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