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Quick, comforting, and unbelievably creamy, this Instant Pot Vodka Pasta is everything you want in a weeknight dinner.
This cozy pasta comes together in under 30 minutes and tastes like it’s straight out of an Italian restaurant. It’s creamy, flavorful, and made entirely in one pot, which means no draining, no mess, and no stress.
I rarely make pasta in the pressure cooker, but it is such a time saving method so I’m planning to try some more recipes.
At home, this has become one of our weeknight staples. My son Anthony loves it after school, especially on days when he skips lunch. I skip the vodka, when I make it for him.
It’s filling, warm, and the kind of meal that disappears fast from his plate.
Why You’ll Love This Instant Pot Vodka Pasta
- Customizable with different pasta shapes, cream options, and cheeses
- Quick and easy, ready in about 25 minutes from start to finish
- One pot, minimal cleanup
- Rich and flavorful with a touch of vodka that deepens the tomato sauce without tasting boozy
- Creamy and satisfying, great for family dinners
What You’ll Need To Make Instant Pot Pasta
- Ditalini pasta, small and perfect for soaking up the sauce (you can use any other small pasta)
- Butter and olive oil, for sautéing ( can use only olive oil)
- Onion and garlic, to build flavor
- Vodka, which enhances the tomato and cream base
- Tomato sauce and a little tomato paste, for depth and color
- Water or vegetable stock, to cook the pasta right in the sauce
- Heavy cream and Parmesan, for a silky, restaurant-style finish
How to Make Instant Pot Pasta Ala Vodka
- Turn on Sauté mode and add butter and olive oil. Sauté the onion for 2 to 3 minutes until soft, then add garlic for about 30 seconds.
2. Stir in pasta, tomato sauce, tomato paste, herbs, salt, pepper, and water or stock. Make sure the pasta is just covered.
3. Lock the lid and cook on Manual or High Pressure for 3 minutes.
4. Let the pressure release naturally for 10 minutes, then quick release the rest.
5. Open the lid and pour in the vodka. Stir well so it blends into the hot sauce.
6. Add the heavy cream and Parmesan. Switch the Instant Pot back to Sauté mode and cook for 1-2 minutes, stirring, until the sauce thickens slightly and becomes creamy.
7. Taste, adjust seasoning if needed, and serve warm with more cheese and basil on top.
Recipe Tips & Tricks
- For extra flavor, add a pinch of red pepper flakes or drizzle of olive oil before serving
- Add the cream only after pressure cooking to avoid curdling
- Always let the Instant Pot release naturally for 10 minutes to prevent overcooking
- Use freshly grated cheese for the best texture and flavor
Substitutions & Variations
- Use elbow, penne, or small shells instead of ditalini
- Swap vodka for white wine or vegetable broth if needed
- Replace heavy cream with half-and-half for a lighter version
- Make it dairy-free with olive oil and coconut cream
- Use Pecorino Romano or mozzarella instead of Parmesan
Storage & Reheating
Refrigerate leftovers for up to 3 days in an airtight container. Reheat on the stove or in the microwave with a splash of milk or cream to loosen the sauce. This pasta doesn’t freeze well due to the cream.
Frequently Asked Questions
Yes, you can. The vodka helps balance the acidity of the tomato sauce, but the recipe still tastes great without it. Just replace it with water, broth, or a splash of white wine if you prefer.
Yes. When vodka is added at the end and simmered for 1-2 minutes with the cream, the heat cooks off almost all of the alcohol, leaving only the flavor. The sauce doesn’t taste like vodka – it’s just creamy and balanced.
If you’re cooking for kids and want to be extra sure, you can add the vodka earlier (before pressure cooking) so it has more time to cook off completely.
Absolutely. If you prefer to skip it, replace the vodka with a little vegetable stock, milk, or water. The sauce will still turn out creamy and flavorful.
Yes. Ditalini works beautifully, but you can use elbows, small shells, or penne. Keep the same cooking time (3 minutes on high pressure, 10-minute natural release).
Swap the heavy cream for half-and-half or a plant-based option like coconut milk or cashew cream. You can also use less butter or skip the cheese for a lighter version.
Yes, you can double it easily. Just make sure your Instant Pot isn’t filled more than halfway since the sauce expands as it cooks.
What to Serve With It
Final Thoughts
If you’ve been craving creamy pasta but don’t want to spend an hour in the kitchen, this Instant Pot Vodka Pasta will be your new favorite. It’s rich, satisfying, and simple enough to make any night of the week.
Instant Pot Vodka Pasta
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 –3 garlic cloves, minced
- 1 ½ cups ditalini pasta, or any small pasta
- 1 cup tomato sauce
- 2 tbsp tomato paste, optional
- ¼ cup vodka
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ tsp dried basil
- ½ tsp dried oregano
- 2½ cups water or vegetable stock
- ½ cup heavy cream
- ½ cup grated Parmesan or mixed Italian cheeses
- Fresh basil and extra cheese for serving
Instructions
- Turn on Sauté mode and add butter and olive oil to the Instant Pot. Sauté the onion for 2 to 3 minutes until soft, then add garlic for about 30 seconds.
- Stir in pasta, tomato sauce, tomato paste, herbs, salt, pepper, and water or stock. Make sure the pasta is just covered.
- Lock the lid and cook on Manual or High Pressure for 3 minutes.
- Let the pressure release naturally for 10 minutes, then quick release the rest.
- Open the lid and pour in the vodka. Stir well to blend into the hot sauce.
- Add heavy cream and Parmesan. Turn the Instant Pot back to Sauté mode and cook for 1–2 minutes, stirring constantly, until the sauce thickens slightly and turns creamy.
- Taste and adjust seasoning if needed. Serve warm with extra cheese and fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
