Instant Pot Garlic Butter Pasta with Spinach and Parmesan

How to Make Instant Pot Garlic Butter Pasta with Spinach and Parmesan

1. 1

   Step 1: Sauté garlic in butter and oil

   Set the Instant Pot to Sauté (or Sear) on medium-high and add the butter and olive oil. When the butter melts and the fat is shimmering, add the minced garlic and cook, stirring constantly, until fragrant and just beginning to color, about 30–60 seconds; don’t let it burn.

   For this step

   • 4 tbspUnsalted butter
   • 1 tbspOlive oil
   • 4 clove(s)Garlic, minced
   
2. 2

   Step 2: Add pasta, broth and salt

   Turn the pot off, spread the dry pasta in an even layer over the garlic-butter, then pour the broth over the pasta so it's mostly submerged. Sprinkle in the kosher salt and gently press the pasta down so it's largely covered by liquid but avoid stirring vigorously, which can cause foaming.

   For this step

   • 12 ozDry pasta (spaghetti, linguine, or penne)
   • 4 cupsLow-sodium chicken or vegetable broth
   • 1 tspKosher salt
   
3. 3

   Step 3: Pressure cook

   Secure the lid and set the valve to sealing. Cook on Manual/High pressure for 4 minutes for most dried pasta shapes (reduce to 3 minutes for thin linguine/spaghetti). Allow the Instant Pot to build pressure and cook—this typically adds 8–10 minutes to the timer before the 4-minute cook begins.
   
4. 4

   Step 4: Quick release and add spinach

   Quick-release the pressure carefully once the cook cycle finishes. Open the lid, give the pasta a gentle stir to loosen any pieces stuck to the bottom, then add the packed baby spinach and cover for 1–2 minutes to wilt from the retained heat, stirring once or twice so it wilts evenly.

   For this step

   • 6 cupsBaby spinach, packed
   
5. 5

   Step 5: Finish with Parmesan, lemon and seasoning

   Stir in the grated Parmesan, freshly ground black pepper and lemon juice until the cheese melts into a silky sauce and the spinach is fully incorporated. Taste and adjust seasoning with more salt or lemon if desired; if the sauce seems thick, stir in up to 2 tablespoons of warm broth to loosen.

   For this step

   • 3/4 cupGrated Parmesan cheese
   • 1/2 tspFreshly ground black pepper
   • 1 tbspFresh lemon juice
   
6. 6

   Step 6: Serve and garnish

   Divide the pasta between bowls and finish with an extra sprinkle of Parmesan and a crack of black pepper or a drizzle of olive oil if you like. Serve immediately for the creamiest texture—leftovers thicken but reheat well with a splash of water or broth.
   

1. Set the Instant Pot to Sauté (or Sear) on medium-high and add the butter and olive oil. When the butter melts and the fat is shimmering, add the minced garlic and cook, stirring constantly, until fragrant and just beginning to color, about 30–60 seconds; don’t let it burn.
2. Turn the pot off, spread the dry pasta in an even layer over the garlic-butter, then pour the broth over the pasta so it's mostly submerged. Sprinkle in the kosher salt and gently press the pasta down so it's largely covered by liquid but avoid stirring vigorously, which can cause foaming.
3. Secure the lid and set the valve to sealing. Cook on Manual/High pressure for 4 minutes for most dried pasta shapes (reduce to 3 minutes for thin linguine/spaghetti). Allow the Instant Pot to build pressure and cook—this typically adds 8–10 minutes to the timer before the 4-minute cook begins.
4. Quick-release the pressure carefully once the cook cycle finishes. Open the lid, give the pasta a gentle stir to loosen any pieces stuck to the bottom, then add the packed baby spinach and cover for 1–2 minutes to wilt from the retained heat, stirring once or twice so it wilts evenly.
5. Stir in the grated Parmesan, freshly ground black pepper and lemon juice until the cheese melts into a silky sauce and the spinach is fully incorporated. Taste and adjust seasoning with more salt or lemon if desired; if the sauce seems thick, stir in up to 2 tablespoons of warm broth to loosen.
6. Divide the pasta between bowls and finish with an extra sprinkle of Parmesan and a crack of black pepper or a drizzle of olive oil if you like. Serve immediately for the creamiest texture—leftovers thicken but reheat well with a splash of water or broth.