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Instant Pot Creamy Goat Cheese Pasta

 1 lb Penne pasta
 2 lbs Cherry tomatoes
 2 ½ cups Low-sodium vegetable broth
 ¼ cup Olive oil
 1 tbsp Dried oregano
 1 pinch Crushed red pepper
 5 Cloves of garlicThinly sliced
 Kosher salt
 8 oz Goat cheese log
  cup Basil leaves, lightly packedRoughly chopped

Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flake, garlic and 2 teaspoons salt into a 6-quart Instant Pot. Stir to evenly combine; it’s okay if not all of the pasta and tomatoes are not fully submerged in the liquid. Place the log of goat cheese on top of the mixture and in the center of the IP bowl insert.


Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.