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–+ servings
Penne arrabiata served in a greyish black shallow plate with herbs and slices of bread by the side. A cheese grater is also featured alongside.
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5 from 4 votes

Penne Arrabiata

This easy one pot penne Arrabiata is a fantastic lunch meal or perfect when you need a quick but filling dinner. Vegan friendly.
Prep Time10 minutes
Cook Time11 minutes
Course: Main Course, Mains
Cuisine: Italian
Servings: 5 persons
Calories: 512kcal

Equipment

  • 1 6 quart Instant Pot
  • 1 ladle
  • 1 set measuring cups and spoons or weighing scale

Ingredients

  • 2 tbsp olive oil
  • 2.5 tbsp minced garlic
  • 1 cup finely chopped white onions
  • 2 tbsp tomato paste
  • 2 cans crushed tomatoes
  • 1 tsp Salt or adjust to taste
  • 1 tsp red chili flakes
  • 1.25 tsp Italian seasoning
  • 1 tsp sugar
  • 1 tsp freshly cracked black pepper
  • 1 pound penne pasta
  • 3.5 cups water

Suggested toppings

  • 1/2 cup freshly grated parmesan or Pecorino (please read blog post for more details)
  • 1 tsp red chili flakes

Instructions

  • Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL.
  • Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT.
  • When it does, add the olive oil.
  • After 30 seconds, tip in the garlic and mix well.
  • When the garlic has begun to brown, add the finely chopped onions and mix well.
  • Sauté the onions till they come soft and translucent. This takes about 1 m and 30 seconds.
  • When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.
  • Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.
  • Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL.
  • Ensure that the sealing has been fitted properly into the Instant Pot lid.
  • Close the lid and turn the VALVE to SEALING.
  • Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES.
  • Wait for the cooking cycle to complete fully.
  • When done, quick release pressure by turning the VALVE to VENTING.
  • Open and mix gently once.
  • Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes.
  • Serve hot.

Notes

  1. The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types. 
  2. Do not stir the pasta too much once you add the water. 
  3. You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
  4. Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
  5. While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.
  6. Instant pot timings may vary based on geographic location.
  7. Nutritional values are provided here as a courtesy. Please consult a healthcare provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 512kcal | Carbohydrates: 88g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 937mg | Potassium: 857mg | Fiber: 8g | Sugar: 13g | Vitamin A: 786IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 4mg
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