This Instant Pot Parmesan Pasta Roni is a creamy copycat recipe made with angel hair pasta, garlic, Parmesan cheese, chicken broth, and heavy cream. Everything cooks right in the Instant Pot for an easy homemade version of the boxed Parmesan Pasta Roni.
I used to buy boxes of Pasta Roni all the time, so naturally I had to figure out how to make my own version at home. Using the Instant Pot makes it especially easy because the pasta cooks right in the creamy sauce without needing a separate pot.
Why I Love This Recipe
Ingredient Notes
- Butter: Used to sauté the garlic and adds richness to the creamy Parmesan sauce.
- Garlic: Fresh garlic adds savory flavor to the pasta. Mince it finely so it distributes throughout the sauce.
- Chicken Broth: Adds more flavor than cooking the pasta in water alone. I’d use low-sodium broth if you want more control over the salt.
- Heavy Cream: Creates the rich, creamy base for the Parmesan sauce.
- Water: Provides additional liquid needed to pressure cook the angel hair pasta.
- Angel Hair Pasta: The thin pasta cooks very quickly in the Instant Pot, which is why this recipe only needs a short pressure-cooking time. I would stick with angel hair rather than substituting a thicker pasta without adjusting the cook time.
- Parmesan Cheese: I’d use freshly grated Parmesan so it melts smoothly into the hot pasta and creates a creamy sauce. This is especially worth clarifying because a reader on the original post specifically asked which type of Parmesan to use.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Parmesan Pasta Roni
- Set the Instant Pot to Sauté and melt the butter.
- Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Cancel the Sauté function.
- Add the angel hair pasta, chicken broth, heavy cream, and water to the pot.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 3 minutes.
- When the cooking time is complete, carefully perform a quick pressure release.
- Open the lid and stir in the freshly grated Parmesan cheese until melted and creamy.
- Sprinkle with chopped fresh parsley and serve warm.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Use angel hair pasta: The 3-minute pressure cook time is specifically for thin angel hair. A thicker pasta will need a different cooking time.
- Break the pasta in half: This makes it easier to fit into the Instant Pot and helps the noodles cook more evenly.
- Spread out the noodles: Arrange the pasta in different directions instead of placing it in one big clump to help prevent sticking.
- Quick release right away: Release the pressure as soon as the cooking time ends so the delicate angel hair doesn’t continue cooking.
- Use freshly grated Parmesan: It melts much smoother into the sauce than pre-shredded cheese.
- Stir before judging the sauce: The pasta may look a little thin immediately after opening the pot. Stir in the Parmesan and give it a minute or two to thicken.
- Serve it right away: Creamy pasta thickens as it sits, so this one is best served hot. 🍝🧀
FAQs About Instant Pot Parmesan Pasta Roni
Can I use a different type of pasta?
You can, but the pressure-cooking time will need to be adjusted. This recipe and its 3-minute cooking time are specifically tested with angel hair pasta.
Can I use milk instead of heavy cream?
You can substitute whole milk, but the finished sauce will be thinner and less rich than when made with heavy cream.
Can I make this vegetarian?
Yes. Replace the chicken broth with vegetable broth. The rest of the recipe can stay the same.
How do I store leftover Parmesan Pasta Roni?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
How do I reheat Parmesan Pasta Roni?
Reheat gently on the stovetop or in the microwave. Add a small splash of cream, milk, or broth while reheating to loosen the sauce and bring back its creamy texture.
More Copycat Recipes I Love
Instant Pot Parmesan Pasta Roni
This copy-cat parmesan Pasta Roni recipe is not only rich and creamy, but the fresh parsley on top adds a lot of color to your dish and makes it look more inviting.
Ingredients
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup water
- 16 ounces angel hair pasta
- 8 ounces freshly grated Parmesan cheese
- 2 sprigs fresh parsley, chopped
Instructions
- Set the Instant Pot to Sauté and melt the butter.
Add the minced garlic and sauté for about 30 seconds, until fragrant.
Cancel the Sauté function.
Add the angel hair pasta, chicken broth, heavy cream, and water to the pot.
Secure the lid and set the valve to Sealing.
Cook on High Pressure for 3 minutes.
When the cooking time is complete, carefully perform a quick pressure release.
Open the lid and stir in the freshly grated Parmesan cheese until melted and creamy.
Sprinkle with chopped fresh parsley and serve warm.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 68mgSodium: 670mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 12g
This looks really tasty! I would love to give this a try soon!
Do you used grated parmesian cheese ( the type you can sprinle on) or shredded parmesian cheese? Thanks.
OMG…this is so delicious and versatile. You can pair it with almost any kind of protein for a quick tasty dinner.!
So I made this using half of all ingredients and it wasn’t perfect! The noodles stuck together and weren’t totally cooked.
I really want this to work. Any suggestions?
Needed to go alittle bit longer than 3 min if your not using angel hair pasta
so…. only had my InstaPot for a few days and decided to try this. I think I did it right, but I have been waiting for almost 15 min. for my pressure cooker to start counting down the 3 min. What is happening? There is pressure, it says it is on, the Pressure cooker light is on and on Hi. Help? I was thinking quick and easy, but this is just as long as if I were to do it on the stove top, so what’s the catch?
Not sure if I should stop it or keep waiting….
It looks fascinating. I want to try it now.
Easy recipe, guess I’m just not a fan of milk in pasta! Maybe because I used silk milk instead but I wouldn’t try it again.