Go Back Email Link
+ servings
instant pot creamy cajun pasta and shrimp in a white bowl
Print Recipe Add to Collection
5 from 35 votes

Instant Pot Cajun Pasta

Instant Pot Cajun Pasta is an easy, quick-to-make creamy Cajun pasta. With a pressure cook time of just 3 minutes, this dinner can be on the table ready to eat in less than 30 minutes (pressure-building time included!). A blend of smoky spices and fire roasted tomatoes are mixed into ziti and shrimp, then coated with a creamy, cheesy sauce.
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American
Keyword: cajun seafood pasta recipe, instant pot cajun pasta, instant pot creamy pasta recipe, one pot creamy pasta recipe
Servings: 5
Calories: 820kcal
Author: Kristina Tipps

Ingredients

  • 4 cups chicken broth
  • 16 oz ziti pasta
  • ½ cup sweet onion diced
  • 3 garlic cloves minced
  • 2 cups diced fire roasted tomatoes
  • 4 teaspoon smoked paprika
  • 2 teaspoon oregano
  • 2 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 lb jumbo frozen shrimp peeled, deveined and tail-off
  • 1 cup heavy cream
  • 1 ½ cups extra sharp white cheddar cheese shredded
  • ½ cup parmesan cheese shredded

Instructions

  • Add the broth and ziti to the inner pot. Push the ziti under the broth with a spoon so it is an even layer and covered by the broth.
  • Mix the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl. Sprinkle ½ of the spice mix on top of the ziti.
  • Layer the garlic, onions, and fire roasted tomatoes on top of the ziti. Do not mix.
  • Place the frozen shrimp in the steamer basket. Toss with the remaining spice mix and put the basket into the inner pot, on top of the layered ingredients. If you don't have a steamer basket, place the shrimp on top of the tomatoes.
  • Close and seal the lid. Set to pressure cook on high for 3 minutes. Complete a controlled quick release when done and immediately remove the inner pot to another surface. (see notes)
  • Remove the steamer basket of shrimp and set aside. Stir the pasta, vegetables and spices until evenly combined. It may appear watery but once you mix it, the remaining broth will absorb.
  • Pour in the heavy cream and mix. Wait 2 minutes, then mix in the parmesan and cheddar cheeses 1 cup at a time. Stir continuously until cheese has melted. Let sit for 5 minutes to thicken. Toss with the shrimp and serve.

Notes

*To do a controlled quick release, turn the pressure release switch to Venting but do not lock it into place. You want to be able to stop the release if it starts spraying broth. If it does this, stop the release for a few seconds and then begin again until all pressure has released.
Creamy cajun pasta will keep well for up to 5 days in the refrigerator. It is freezer friendly for up to 2 months, although the texture of the pasta and cream sauce will change.

Nutrition

Serving: 12oz | Calories: 820kcal | Carbohydrates: 80g | Protein: 46g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 336mg | Sodium: 2184mg | Potassium: 597mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2420IU | Vitamin C: 22mg | Calcium: 616mg | Iron: 5mg