Instant Pot Vodka Pasta

Creamy, cozy, and made in one pot, this Instant Pot Vodka Pasta is the perfect weeknight dinner. It’s rich, flavorful, and comes together in under 30 minutes with simple ingredients like tomato sauce, cream, and Parmesan.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: Instant pot vodka pasta

Servings:

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

US Customary - Metric

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

For kids or if you prefer to cook out all alcohol, add the vodka before pressure cooking instead of after.

For a lighter version, use half-and-half instead of heavy cream.

To make it dairy-free, use olive oil and coconut milk or cashew cream, and skip the cheese.

Ditalini works perfectly, but any small pasta like elbows, small shells, or penne will do.

Always allow a 10-minute natural release to prevent overcooked pasta and sauce splatter.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

Nutrition