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Instant Pot pumpkin pasta with pappardelle and topped with nuts and herbs
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4.92 from 101 votes

Instant Pot Pumpkin Pasta Recipe

Instant Pot Pumpkin Pasta is a quick and easy Fall dinner recipe made with pappardelle pasta, fresh canned or homemade pumpkin puree, heavy cream, and cream cheese. Top with crunchy pecans and fresh herbs for a delicious full course dinner that's adult and kid-friendly!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Vegetarian
Keyword: air fryer pumpkin recipes, Fall dinner recipes, instant pot pasta recipes, pumpkin pasta sauce
Servings: 4
Calories: 835kcal
Author: Kristina Tipps

Ingredients

  • 2 tablespoon butter
  • 3 garlic cloves minced
  • 1 red onion diced
  • 4 cups water
  • 16 oz pappardelle or other pasta
  • 1 cup heavy whipping cream
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground sage
  • 1 teaspoon salt
  • ¾ teaspoon black peppercorns freshly ground
  • 2 cups pumpkin puree
  • 8 oz cream cheese softened
  • pecans or other nut for garnish
  • fresh basil or other herb for garnish
  • pumpkin spice seasoning for serving

Instructions

  • Set the Instant Pot to saute on high (or normal) for 4 minutes. Melt the butter and add garlic and red onion. Cook, stirring frequently.
  • Turn off saute. Add 4 cups of water to the pot and deglaze thoroughly with a wooden spoon.
  • 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 and seal. Set to pressure cook on high for 3 minutes (*see notes).
  • Complete a controlled quick release when finished. Remove the lid and stir thoroughly, but gently.
  • Add the softened cream cheese and mix with a wooden spoon until it's melted into the pasta and a smooth sauce has been made.
  • Serve garnished with pecans and fresh herbs and sprinkled with a dash of pumpkin spice seasoning.

Notes

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. 4 cups of water is needed for 16 ounces of pasta. If using less pasta, reduce the amount of water accordingly.
To deglaze, scrape the bottom of the pot with a wooden spoon until there are no bits of onions and garlic stuck to the bottom.
Alter 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.
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.

Nutrition

Serving: 8oz | Calories: 835kcal | Carbohydrates: 78g | Protein: 19g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 862mg | Potassium: 645mg | Fiber: 7g | Sugar: 9g | Vitamin A: 20934IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 4mg