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+ servings

Instant Pot Creamy Tuscan Pasta

Course Dinner, Main Course
Cuisine Italian
Keyword Chicken, Instant Pot, Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 people
Calories 557kcal


  • 2.5 cups chicken broth (also tastes just as good with vegetable broth)
  • 1/2 medium yellow onion, finely chopped
  • 1 7 ounce can sun-dried tomatoes in oil
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon garlic pepper
  • 2 tablespoon minced garlic
  • Pinch of salt
  • 1 8 ounce package cream cheese, broken into cubes
  • 1 pound uncooked pasta (I used a heart shaped pasta for a Valentine’s Day theme, but recommend penne, campanelle or rigatoni for any other time)
  • 5 ounces fresh spinach or fresh kale (If kale, be sure to chop) 
  • 1/4 cup half and half
  • 1 cup shredded Parmesan cheese
  • 1/4 cup fresh basil, chopped (can also use dried basil, if needed)
  • 1 teaspoon oregano
  • A pinch of red chili flakes (optional) 


  • Turn your Instant Pot on and select the ‘Saute’ function on high.
  • When the Instant Pot is hot, add onions and cook until onions are slightly softened, about 2 minutes.
  • When onions have softened slightly, add in garlic and continue to cook with the onions for an additional 1-2 minutes.  NOTE: be sure to stir the onions and garlic regularly to ensure they do not burn and stick to the bottom of the Instant Pot. Doing so will ensure you do not receive a ‘Burn’ notice when cooking the remaining ingredients under ‘Pressure Cook’. 
  • Once cooking above is complete, select the ‘Cancel’ function to turn off the Instant Pot and reset the cooking functions.
  • Add in chicken broth, sun-dried tomatoes, Italian seasoning, garlic pepper, pasta shells, pinch of red chili flakes (optional) and a pinch of salt. Do not stir.  When adding the pasta, push the pasta down gently into the broth to cover the pasta as much as possible.
  • Secure the lid to your Instant Pot and select the ‘Pressure Cook’ or ‘Manual’ function on high and cook for 4 minutes.
  • When timer beeps, select the ‘Cancel’ function to turn off Instant pot.  Allow it to naturally release for 1 minute and then quick release all remaining pressure.
  • When all pressure has been released, remove the Instant Pot lid and stir contents. NOTE: the pasta may appear soupy at first, but will continue to thicken with additional steps below. 
  • Add cream cheese cubes, Parmesan cheese, oregano, basil, half and half (slowly add until desired thickness) and spinach or kale and stir until all ingredients are well combined. If pasta appear soupy for any reason, allow it to sit for 10 minutes on warm to allow it to continue to thicken.
  • Add any additional seasoning, as needed to taste.
  • Service and enjoy!  Feel free to top with additional Parmesan cheese and a pinch of parsley for garnish.



If you have been following the blog for any time, you know we really love recipes that are versatile.  This creamy Tuscan Pasta recipe is absolutely one of those!  And, it’s one of our all-time family favorites.
What’s great about this Instant Pot Tuscan Pasta is you can change it up so many different ways.  For examples, if you love some veggies more than others, great!  Switch out as many or as few as you might like. 
Similarly, you’re welcome to add meat like an Italia sausage.  If you don’t have or like Italian sausage, you can also use chicken.  Prefer chicken sausage?  Go for it!  Only have linked sausage?  Add that instead!  It truly is a soup you can make your own and still have it be incredibly delicious!
Last, if you’re not a fan of spinach, you can also choose to replace with kale.  See, so versatile!


Calories: 557kcal | Carbohydrates: 71g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 1078mg | Potassium: 1803mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3350IU | Vitamin C: 34mg | Calcium: 365mg | Iron: 6mg