If you love creamy, flavorful pasta but don’t want to spend hours in the kitchen, this Instant Pot Roasted Red Pepper Pasta is about to become your new go-to! It’s rich, slightly smoky, and packed with roasted red pepper goodness—all made in one pot for easy cleanup.
With a velvety sauce that clings to every bite, this dish feels fancy but is actually super simple. Perfect for busy weeknights, meal prepping, or impressing guests with minimal effort. Trust me, this one’s a keeper!
Why You’ll Love Instant Pot Roasted Red Pepper Pasta
One-Pot Wonder: No extra dishes—everything cooks in the Instant Pot.
Quick & Easy: Ready in under 30 minutes, making it perfect for weeknights.
Creamy & Comforting: A rich, luscious sauce with a hint of smokiness from roasted peppers.
Customizable: Add grilled chicken, shrimp, or extra veggies to make it your own.
Great for Meal Prep: Tastes even better the next day!
Ingredients in Instant Pot Roasted Red Pepper Pasta
Pasta: Use penne, rigatoni, or your favorite short pasta for the best texture.
Roasted Red Peppers: The star of the sauce—adds a smoky, slightly sweet flavor.
Onion & Garlic: Aromatics that build the base of the sauce.
Vegetable or Chicken Broth: Helps the pasta cook while adding depth of flavor.
Heavy Cream: Makes the sauce ultra-creamy and luxurious.
Parmesan Cheese: Adds a nutty, salty richness.
Crushed Red Pepper (Optional): A little heat for those who love a kick.
Olive Oil: Enhances the flavors and helps sauté the aromatics.
Basil or Parsley: Fresh herbs for a bright finishing touch.
Instructions
Sauté the Aromatics: Set the Instant Pot to “Sauté” mode. Add olive oil, chopped onion, and garlic. Cook until fragrant and soft.
Blend the Sauce: In a blender, combine roasted red peppers, sautéed onions, garlic, and a splash of broth. Blend until smooth.
Cook the Pasta: Pour the sauce and remaining broth into the Instant Pot. Add pasta and stir to coat. Close the lid, set to high pressure, and cook for 5 minutes.
Release Pressure: Quick release the pressure, then stir in the heavy cream and Parmesan cheese.
Finish & Serve: Let the pasta sit for a few minutes to absorb the flavors. Garnish with fresh basil or parsley and serve warm!
How to Serve Instant Pot Roasted Red Pepper Pasta
With Grilled Chicken: A protein-packed addition that pairs beautifully with the creamy sauce.
Topped with Extra Cheese: A sprinkle of Parmesan or mozzarella makes everything better.
With Garlic Bread: Perfect for soaking up every bit of that luscious sauce.
As a Side Dish: Serve alongside a fresh green salad for a balanced meal.
With a Drizzle of Balsamic Glaze: Adds a sweet, tangy contrast to the smoky flavors.
Additional Tips
Use Jarred Roasted Peppers: They save time and work just as well as homemade.
Make it Dairy-Free: Swap heavy cream for coconut milk and use a dairy-free cheese.
Add Protein: Stir in cooked sausage, shredded chicken, or tofu for a heartier meal.
Make it Spicier: Add more crushed red pepper or a dash of hot sauce.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ
Q1: Can I use fresh red peppers instead of jarred?
A1: Yes! Roast fresh peppers in the oven until charred, then peel and blend.
Q2: What pasta works best for this recipe?
A2: Short pasta like penne, rigatoni, or fusilli works best.
Q3: Can I freeze this pasta?
A3: Yes! Freeze in an airtight container and reheat with a splash of broth or cream.
Q4: How do I make this vegan?
A4: Use plant-based cream and cheese, and ensure your pasta is egg-free.
Q5: Can I double the recipe?
A5: Yes! Just make sure not to overfill your Instant Pot.
Q6: Can I make this on the stovetop instead?
A6: Absolutely! Cook pasta separately and simmer the sauce in a pan before combining.
Q7: How do I thicken the sauce?
A7: Let it simmer a few extra minutes, or add more Parmesan cheese.
Q8: What if my sauce is too thick?
A8: Add a splash of broth or pasta water to loosen it up.
Q9: Can I add spinach or other veggies?
A9: Yes! Stir in spinach, mushrooms, or zucchini after pressure cooking.
Q10: How do I reheat leftovers?
A10: Warm in a pan over low heat with a splash of cream or broth to revive the sauce.
Final Thoughts
This Instant Pot Roasted Red Pepper Pasta is creamy, flavorful, and unbelievably easy to make. Whether you’re whipping up a quick weeknight dinner or meal prepping for the week, this dish is a total winner. Give it a try you’ll be hooked!
Print
Instant Pot Roasted Red Pepper Pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and flavorful Roasted Red Pepper Pasta is a quick and easy Instant Pot recipe perfect for busy nights. Made with linguine, roasted red bell peppers, sun-dried tomatoes, and Parmesan, this dish is packed with delicious flavors. A great go-to dinner that everyone will love!
Ingredients
- 1 pound linguine noodles
- 1 tablespoon olive oil
- 1/2 cup water
- 1 (15-16 ounce) can tomato sauce
- 1 large red bell pepper
- 1 package sun-dried tomatoes in oil with basil and thyme
- 1 large shallot, peeled and sliced thin
- 2 cups Parmesan cheese, shredded
- 1/4 cup half and half (or milk)
- 1 teaspoon garlic salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon seasoned pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 1 teaspoon sweet basil
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
Instructions
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Cook the Pasta:
- Place the linguine noodles in the Instant Pot.
- Add ½ cup of water and 1 tablespoon of olive oil, then stir.
- Secure the lid, set the pressure valve to “SEALING,” and press “MANUAL.” Set the time to 6 minutes.
- Allow the Instant Pot to build and release pressure naturally.
-
Roast the Red Bell Pepper:
- Preheat the broiler.
- Wash and slice the red bell pepper into thirds.
- Place the pieces skin-side up on a parchment-lined baking sheet.
- Brush with olive oil and broil for 8-10 minutes until charred and bubbling.
- Remove from oven, let cool, then slice or chop.
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Prepare the Sauce:
- In a large saucepan over medium-high heat, combine tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, oregano, basil, minced garlic, and brown sugar.
- Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Stir in the half and half, simmer for another 5 minutes, then cover and remove from heat.
-
Combine Everything:
- Once the pasta is done, release any remaining pressure in the Instant Pot.
- Drain excess water and return the pasta to the Instant Pot.
- Pour the tomato sauce over the pasta and toss to coat.
- Add the chopped roasted red pepper and Parmesan cheese, mixing well.
-
Serve:
- Plate the pasta in bowls and enjoy!
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 30mg