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+ servings

Instant Pot Creamy Garlic and Herb Pasta

Course Dinner, Main Course
Cuisine American
Keyword Instant Pot, Meatballs, Spaghetti
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 people
Calories 563kcal


  • 12-15 Italian meatballs (Iused pre-made meatballs for easy found in the produce section of my grocery)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 pound spaghetti noodles
  • 3 cups chicken broth (youcan also use water),reserve 1/2 cup for after cooking
  • 1/2 cup butter
  • 2 tablespoons Italian seasoning
  • 1 tablespoon garlic pepper
  • 1 5.2 ounce Boursin Garlic & Fine Herb Cheese
  • 1/4 cup shredded Parmesan cheese (setaside some as a garnish) 


  • Turn your Instant Pot on and select the ‘Saute’ function.  
  • Add olive oil and meatballs and saute until slightly browned on each side.  You do not need to cook fully as they will continue to cook during the pressure cooking phase.  
  • Once the meatballs are slightly browned on each side, add chicken broth, butter, Italian seasoning, spaghetti, minced garlic, noodles and garlic pepper.  Note: when adding the spaghetti noodles, be sure to add them to the pot in a criss-cross design in order to ensure the noodles do not stick together.  
  • Carefully secure the lid onto your Instant Pot and select the 'Pressure Cook' function on high. Cook for 3 minutes.  
  • Once the timer beeps, all pressure to naturally release for 3 minutes then quick release all remaining pressure.   
  • Give all of the ingredients a quick stir to mix and break up the pasta.  NOTE: It may not look as though some of the pasta is cooked.  That is ok.  It will continue to cook together over the remaining few minutes in the pot.  You can also place the lid back onto the pot and pressure cook for 0 minutes, if needed.   
  • Add in block of Boursin and Parmesan cheese and mix until well combined.  NOTE: if you need or want the pasta to be a bit more creamy, add in the extra chicken broth reserve until you have reached your desired consistency.
  • Top with any Parmesan cheese and serve. 
  • Enjoy!


  1. When you add the pasta, break it in half over and towards the pot.  This will allow and of the extra little bits of pasta that snap off will go right into the pot.
  2. When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.  This will help avoid the pasta from clumping together.
  3. As noted below, I used pre-made meatballs for ease.  You can also use frozen meatballs, too.  If you do you can either 1). thaw them beforehand or 2). place them in Instant Pot and cook them on saute with some water to help them thaw first. I have done both with different recipes and they both work well. 
  4. If for some reason you find your pasta is not cooked fully, once you add any additional ingredients and continue to stir, it will cook more and should be good.
  5. I always get questions around where to find Boursin Garlic and Herb cheese.  It can be located at almost every grocery store in the specialty section.  I have been able to find at almost all grocery stores including Target, Walmart, Whole Foods and more.  


Calories: 563kcal | Carbohydrates: 59g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 654mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 2mg