Instant Pot Pumpkin Pasta

How To Cook Pasta In An Instant Pot

To get your pasta perfectly cooked in your pressure cooker you need the right liquid to pasta ratio and cooking time. As a rule of thumb, look at the cook time on your pasta package, divide the lowest number by 2 and subtract 1. This is the amount of pressure cooking time. If you like al dente pasta, cook for 1 minute less. For every 16 ounces of dry pasta, you need 4 cups of water or broth. Add the liquid to the inner pot first, then add the pasta, submerging as much as you can in the liquid. Don't stir it. Then add any other ingredients on top and pressure cook for the calculated time.

What Size Instant Pot Can I Use?

This recipe will work in a 6, 8, or 10 quart pressure cooker. For a 3 quart, you'll need to halve the recipe quantities.

Ingredients and Substitutions

• Pasta: pappardelle pasta works great with thick and creamy sauces, plus it looks extra fancy when serving. Bronze cut pasta, like these at Target, have a texture that helps sauce stick. Pennoni and paccheri are great choices too. If you can't find these cuts, your favorite shape is fine!
• Pumpkin puree: the key ingredient! Homemade is my favorite but canned pumpkin tastes delicious also. Substitute with butternut squash puree or acorn squash puree.
• Heavy cream: use evaporated milk or dairy milk as a substitute. Doing so will lesson the richness of the sauce by a small amount.
• Cream cheese: mascarpone is a great substitute, although it's a tiny bit sweeter than cream cheese.
• Pecans: the crunchiness of the nuts is fantastic with each creamy bite! Walnuts, hazelnuts, or cashews are delicious here too.
• Fresh herbs: garnish the pasta with fresh sage, basil, chives, or parsley.
• Spices: nutmeg and sage compliment and bring out the flavors of pumpkin. You can experiment with the spices in this recipe by adding a pinch of cinnamon or allspice.
• Freshly ground black pepper: ground peppercorns add a kick here, so I suggest sticking to grinding your own, but regular black pepper will be fine if not.
• Butter: to slightly lessen the fat content, use extra virgin olive oil (remember that cream cheese has a high fat content too).

I suggest garnishing the finished pasta dish with a handful of fresh herbs and pecans (or other nut) and a dash of pumpkin spice seasoning to really escalate the flavor and texture.

Does Cook Time Change Depending On The Type Of Pasta Used?

Yes. Adjust the pressure cook time to what's right for the pasta you are using. Look at the time range on your package. Divide the lowest number in half and subtract one. This is the general rule of thumb when pressure cooking pasta so that it doesn't overcook. If you like al dente pasta, cook for one minute less.

How Do I Quickly Release Pressure?

To perform a controlled quick release, press down lightly on the steam release valve for 5-10 seconds, then stop for 1-2 seconds. Repeat until all pressure has been released. This will help keep the cream sauce from spraying out of the valve.

Instructions

1. Set the Instant Pot to saute on high (or normal) for 4 minutes. Melt the butter and add the garlic and red onion. Cook, stirring frequently, until the time is up.
2. Add 4 cups of water to the pot and deglaze thoroughly with a wooden spoon. Then add the pappardelle, submerging in the water as much as possible. Add nutmeg, sage, salt, pepper, heavy cream, and pumpkin puree in this order. Do not stir. Close the lid, seal and set to pressure cook on high for 3 minutes.
3. Complete a controlled quick release (see above) when finished. Remove the lid and stir thoroughly, but gently.
4. Add the softened cream cheese. Mix with a wooden spoon until melted thoroughly into the pasta and a smooth sauce has been made.
5. Serve garnished with pecans and fresh herbs and sprinkled with a dash of pumpkin spice seasoning.

Enjoy!