Instant Pot masala pasta step-by-step recipe with video and photos.
About this recipe
Indian flavors-inspired masala pasta made in an Instant Pot that is ready in 20 minutes is perfect for your weeknight meals. This one-pot wholesome pasta is vegan, loaded with vegetables, and loved by the kids. And the best part of all is that you can tweak it as per your liking - use the pasta you like, change the vegetables, adjust the spices as per your liking - there are no set rules!
Making pasta in an Instant Pot is the easiest way of making it - all gets done in one pot and in half the cooking time. In this recipe here, I have used penne pasta. You can use any pasta of your choice. The rule of thumb is to pressure cook it for half the time mentioned in the packet instructions.
Read on for ingredients, tips, and FAQs to make perfect Instant Pot masala pasta.
Pasta: I have used penne pasta in this recipe.
Tomato puree: Tomato puree along with a very small amount of tomato ketchup is used for the pasta sauce.
Onion, garlic, and carrot: These along with tomato form the base of the pasta sauce.
Spices and herbs: I have used a mix of Indian and Italian spices and herbs - garam masala, chili powder, oregano, and Kasuri methi.
Pressure cook for half the time that is mentioned in the packet. My pasta packet instructions had a cooking time of 10 minutes and I pressure cooked the pasta for 5 minutes, which gave me perfect texture.
I use grated carrots along with onion and garlic to form the base of the pasta. Adding grated carrots not only adds a mild sweetness to the sauce to balance the tang from the tomatoes, but it also adds thickness to the sauce and gives it the perfect texture.
It is important that we do not stir after adding the pasta. Add tomato puree on top and just spread it using a spatula. If there is any dry pasta on top, just push it into the liquid without stirring.
I have made this recipe in an 8 Quart Instant Pot. If you are using a smaller size IP, slightly reduce the amount of water. We want the vegetables to be just covered in water.
The amount of liquid for 2 cups of dry pasta is 2½ cups (1 cup water and 1½ cup tomato puree).
Do a quick release of the pressure. This gives it the perfect al-dente texture. If you let the pressure release naturally, the pasta will overcook.
Cool the pasta completely and place it in an air-tight container. Store it in the refrigerator for up to five days. You can reheat the pasta in either a microwave or on the stovetop. You can also top it with some cheese and reheat it in the oven at 320 F (160 C).
You can use an array of vegetables - carrot, zucchini, mushrooms, corn, basil, parsley, eggplant, olives, etc.
When cooking in an Instant Pot, cook for half the time mentioned on the packet instructions. My pasta packet instruction says 10 minutes, so I have pressure cooked it for 5 minutes and then done a quick release of the pressure. This gives me the perfect al-dente texture of the pasta.
Click here for more one-pot meals recipes.
This masala pasta is:
- one-pot meal
- very easy to make
- delicious and comforting
- loved by the kids
Step by step instructions
1. Put the Instant Pot in saute mode and add olive oil.
2. Add onion and garlic. Saute for 1-2 minutes.
3. Add grated carrot and saute for 1 minute.
4. Add oregano, chili powder, garam masala, capsicum, and salt.
5. Mix well and saute for 1 minute.
6. Add 1 cup water and stir everything well.
7. Add pasta, tomato puree, and tomato ketchup.
8. Spread the tomato puree all over the pasta
9. Do not stir after adding the pasta. Push the dry pasta slightly so that it is covered in liquid.
10. Set it to pressure cook and cook for 5 minutes (see tips section above).
11. Do a quick release of the pressure.
12. Add crushed kasuri methi. Mix well.
Instant Pot Masala Pasta
- 2 cups penne pasta
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 3-4 cloves garlic
- 1 medium carrot grated
- ½ cup capsicum chopped
- 1½ cups tomato puree
- 1 tablespoon tomato ketchup
- ½ teaspoon chili powder
- ½ teaspoon garam masala
- 1 teaspoon oregano
- Salt to taste
- 1 teaspoon Kasoori methi
- Put the Instant Pot in saute mode and add olive oil
- Once it heats, add onion and garlic
- Saute for 1-2 minutes
- Add grated carrot and saute for 1 minute
- Add capsicum, chili powder, garam masala, oregano, and salt. Mix well and saute for 1 minute
- Add 1 cup water and stir everything well
- Add pasta, tomato puree, and tomato ketchup. Spread the tomato puree all over the pasta
- Do not stir after adding the pasta. Push the dry pasta slightly so that it is covered in liquid
- Close the lid of the Instant pot and put the vent to seal
- Set it to pressure cook and cook for 5 minutes (see tips section above)
- Do a quick release of the pressure and open the lid
- Add crushed kasuri methi. Mix well
- Serve masala pasta warm