Anytime I need a quick, hearty meal that pleases the whole family, I make this Instant Pot Pizza Pasta. It’s a complete one‑pot dinner, cooked entirely in the Instant Pot and ready in under 30 minutes.
My kids love the gooey cheese and my husband likes all the savory beef and pepperoni. The recipe takes about 10 minutes to assemble and 5 minutes at high pressure, so you have time to set the table and heat garlic bread. I usually serve it with a simple salad — a chickpea or Mexican-style chopped salad both pair nicely.
Table of contents
- Why you will love this recipe
- What you will need
- How to make
- Expert tip
- Recipe variations and add-ins
- Serving suggestions
- How to store leftovers
- Frequently asked questions
- More instant pot pasta recipes
In our house, half of us prefer pasta and half prefer pizza, so this pizza pasta is the perfect compromise. It’s comforting and nostalgic, with tangy tomato sauce and salty pepperoni. The recipe is flexible — add bell peppers, mushrooms, or caramelized onions, and adjust the seasonings to taste.
Why you will love this recipe
- Both pizza and pasta in one: Enjoy the best of both worlds — melty cheese, tangy tomato, and pepperoni in a pasta dish.
- Budget-friendly: This meal stretches to feed a family for very little cost.
- Fast and simple: Everything cooks in one pot and the dish comes together in about 30 minutes.
- Easy cleanup: One pot means fewer dishes and less hassle after dinner.
What you will need
- Pasta: Short, sturdy shapes work best (penne, rotini, cavatappi). Cellentani is ideal because its ridges and hollow center hold sauce well.
- Sauce: Tomato paste and tomato/pizza sauce seasoned with garlic and herbs. Use low-sodium beef broth so the dish doesn’t become too salty.
- Seasonings: Minced garlic, diced yellow onion, salt, pepper, and a pinch of red pepper flakes for heat.
- Meat: Lean ground beef (85/15) and pepperoni slices add classic pizza flavor.
- Cheese: A fresh four-cheese mix (Romano, Parmesan, provolone, mozzarella) melts best when grated yourself.
How to make
Brown the beef: Set the Instant Pot to Sauté. Melt butter, cook diced onion 1–2 minutes, then add ground beef and break it up as it browns. Stir in tomato paste, garlic, salt, pepper, and red pepper flakes and cook another minute.
Add pepperoni and sauce: Stir in the tomato sauce and pepperoni, then combine everything well.
Cook the pasta: Add beef broth and scrape any browned bits from the bottom of the pot. Add the pasta, spread it evenly without stirring too vigorously, secure the lid, set the valve to Sealed, and cook on Manual/High for 5 minutes.
Melt the cheese: Quick release the pressure, open the lid, stir, then sprinkle the cheese over the hot pasta and set the lid loosely for a minute to let the cheese melt.
Stir and serve: Stir gently, garnish with chopped parsley, and serve immediately.
Expert tip
Keeping the pasta from sticking
Cooking pasta under pressure can cause sticking if there isn’t enough liquid or space for the pasta to move. Aim for about four cups of liquid per pound of dried pasta and avoid stirring the pasta excessively before sealing. Use a quick release when the cook time ends to stop starch buildup. If using thin pasta like angel hair, reduce the cook time. Always prefer undercooking slightly — you can always finish it after pressure release.
More tips to consider:
- Use lean ground beef to prevent greasiness.
- Scrape browned bits from the pot before sealing to avoid a burn warning.
- Don’t pre-cook the pasta — it will become mushy.
- Brown the beef first for better flavor, though the dish can be made without that step if needed.
Recipe variations and add-ins
- More meat: Add sausage, bacon, ham, chicken, or shrimp for different flavor profiles.
- Vegetarian: Omit meat and add mushrooms, bell peppers, olives, and tomatoes.
- Fruity options: Pineapple and ham are popular for a Hawaiian twist.
- Spicy: Add chopped jalapeños or milder poblanos to suit heat preferences.
- Different sauce: Swap pizza sauce for marinara or spaghetti sauce for a slightly different base.
Serving suggestions
This pasta is delicious with garlic bread and a fresh salad. Grilled vegetables also make a great side. For a light finish, serve a simple fruit-based dessert or a no-bake cheesecake for kids.
How to store leftovers
- Refrigerate: Store in an airtight container for up to one week.
- Freeze: Transfer to a freezer-safe container or bag for up to three months.
- Defrost: Thaw overnight in the refrigerator for best texture.
- Reheat: Microwave until heated through (about 45–90 seconds) or reheat gently on the stovetop.
Frequently asked questions
Short, sturdy shapes like penne, rotini, cavatappi, or cellentani work best under pressure. Their shape and ridges help trap sauce and cheese.
Mushy noodles usually mean the pasta was overcooked or the wrong type of pasta was used. Thinner pastas need less time; always follow recommended pressure times and avoid pre-cooking the pasta.
Use enough liquid, scrape stuck bits from the bottom before sealing, and ensure the sealing valve is clean and set to Sealed. Proper liquid and a clean seal help prevent burn warnings.
Browning develops deeper flavor through the Maillard reaction, so it’s recommended. That said, you can skip it and cook the ground beef directly in the pot if you need a faster shortcut.
More instant pot pasta recipes
Instant Pot Tuscan Chicken Pasta
Instant Pot Jalapeño Popper Pasta
Cheesy Instant Pot Taco Pasta
Instant Pot Philly Cheesesteak Pasta
Instant Pot Pizza Pasta
Ingredients
- 1 tablespoon butter
- 1 yellow onion, diced
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup tomato sauce (or pizza sauce)
- 5 ounces pepperoni slices
- 2 1/2 cups beef broth
- 8 oz cellentani pasta
- 2 cups Four Cheeses mix
Garnish:
- Parsley
Instructions
- Set Instant Pot to Sauté. Once hot, melt the butter.
- Add diced onion and cook 1–2 minutes, stirring occasionally.
- Add ground beef and break it up as it browns.
- When the beef is nearly cooked, add garlic, tomato paste, red pepper flakes, salt, and pepper. Cook 1–2 minutes.
- Stir in tomato sauce and pepperoni.
- Add beef broth and scrape any browned bits from the pot.
- Add pasta and stir gently to combine.
- Secure the lid, set the valve to Sealed, and cook on Manual/High for 5 minutes.
- When cooking finishes, quick release the pressure, remove the lid, and stir.
- Turn off the Instant Pot. Top with cheese, place the lid loosely for a minute to melt the cheese, then stir to combine.
- Serve topped with chopped parsley.
Notes
Keeping the pasta from sticking
Instant Pot pasta needs enough liquid and space so the starch doesn’t cause clumping. Use about four cups of liquid per pound of pasta and perform a quick release when the cooking time ends. Stir immediately after releasing pressure to prevent sticking.
More tips to consider:
- Quick-release the pressure to stop cooking promptly.
- Avoid over-stirring before cooking to limit starch release.
- If using thin pasta, reduce cook time to avoid overcooking.
- Browning the beef enhances flavor but isn’t strictly required.
Nutrition
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Carbohydrates: 61 g
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Protein: 29 g
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Fat: 40 g