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aerial shot of pumpkin pasta in a black ceramic bowl
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5 from 1 vote

Instant Pot Pumpkin Pasta Recipe

This is a creamy, one-pot pumpkin sauce pasta casserole. Learn how to make pumpkin pasta casserole in an instant pot in a few simple steps.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 708kcal
Author: Hina Gujral


  • Instant Pot


  • 200- gram penne pasta
  • 4 tablespoon olive oil
  • 1 Cup pumpkin puree
  • ½ Cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • ¼ Cup pizza/pasta sauce (see recipe here)
  • 1 Cup coconut milk
  • 1 Cup vegetable stock
  • Salt to taste
  • 1 teaspoon oregano or thyme


  • Set the SAUTE Mode of IP for 5 minutes. Once the pot sets the timer, add olive oil, finely chopped garlic, and onion. Saute for 10 – 20 seconds to release the aroma of garlic.
    instant pot pumpkin sauce pasta cooking steps.
  • Next, add pumpkin puree, tomato sauce, salt, seasoning, and stir to mix.
    instant pot pumpkin sauce pasta cooking steps.
  • Add coconut milk, vegetable stock, and uncooked pasta. Stir to combine. Taste, the liquid and add more seasoning or salt if required.
    instant pot pumpkin sauce pasta cooking steps.
  • Close the lid of IP. Set pressure valve to sealing position. Set PRESSURE Cook mode for 5 minutes. After the set time, release the steam manually, and open the lid. Check pasta for doneness.
  • Add fresh herbs, stir to combine, and pumpkin pasta is ready to serve.
    instant pot pumpkin sauce pasta cooking steps.
  • Serve instant pot pumpkin pasta with toasted bread slices and a salad.


  • Taste the canned pumpkin puree and then add salt in the pasta accordingly. Don't forget to check the label of canned puree to make sure it's vegan and gluten-free
  • Do not use pumpkin pie filling instead of puree.
  • In 5 minutes Pressure Cook mode you will get the al dente pasta. If you like to cook it slightly more, set the time 6 - 8 minutes. 
  • If the pasta is less saucy/creamy for your liking add ¼ Cup thick coconut cream in the end. 
  • In place of coconut milk, you can use almond milk or cashew milk as well. 


Calories: 708kcal | Carbohydrates: 53g | Protein: 11g | Fat: 54g | Saturated Fat: 26g | Sodium: 655mg | Potassium: 705mg | Fiber: 7g | Sugar: 9g | Vitamin A: 19448IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 8mg