Instant Pot Ham and Cheese Pasta
Made with perfectly cooked pasta in a rich, cheesy sauce studded with savory ham and peas, this recipe for Instant Pot Ham and Cheese Pasta makes an incredibly simple family-favorite meal.
Servings: 8
Calories: 473kcal
Ingredients
- 4 cups low-sodium chicken broth/stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- 16 ounces rotini noodles
- 1 pound ham steak cubed (about 3 cups)
- 1 cup sour cream
- 2 cups sharp cheddar cheese
- 1 cup frozen peas optional
- ¼-½ cup milk
Instructions
- In the inner pot, combine the broth with the garlic powder, onion powder, paprika, and pepper. Add the pasta, and gently push down to mostly submerge in the liquid. It is okay if not fully submerged.
- Place the lid on the pot and set the valve to sealing. Cook on manual, high pressure, for 4 minutes, then allow pressure to release for EXACTLY 5 minutes.
- Once your Instant Pot reads “L00:05” do a quick release of pressure by knocking the venting knob slowly from the sealed to venting position with a long wooden spoon.
- Carefully open the pot and stir in the diced ham, sour cream, shredded cheese, and peas.
- Stir in the milk 1-2 tablespoons at a time, until needed, and the pasta is smooth and creamy.
- Return the lid to the instant pot and let the pasta sit for 3-5 minutes, just to allow the cheese to fully melt and the peas to warm through.
Video
Notes
Pasta: Use rotini or corkscrew noodles to keep the timing accurate.
Ham: Ham is typically sold already smoked and cubed. If your cubed ham or ham steak indicates to heat to a certain temperature before serving, add the cubed ham to your inner pot on top of the pasta BEFORE pressure cooking.
Cheese: It is best to grate the cheese yourself, for smooth melting. And either white or yellow sharp cheddar is best suited to this recipe.
Milk: Any fat percentage works.
Sour Cream: Use full-fat or reduced-fat, not fat-free as the flavor and consistency are not the same.
Storage: Store leftover, cooled pasta in an airtight container for up to 4 days in the refrigerator. I don't recommend freezing this pasta, as the cheesy sauce may separate once thawed.
Nutrition
Calories: 473kcal | Carbohydrates: 50g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 671mg | Potassium: 563mg | Fiber: 3g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 26mg | Calcium: 276mg | Iron: 2mg