Ham & Cheese Instant Pot 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 is an incredibly simple family-favorite dinner. 

This simple instant pot pasta is the perfect recipe to give new life to leftover Instant Pot Honey Baked Ham or Baked Ham.  

Just like my recipes for Instant Pot Tuna Noodle Casserole and Instant Pot Ziti, this recipe for Instant Pot Ham and Cheese pasta is a dump-and-cook recipe that everyone loves!

Similar to my recipe for Instant Pot Mac and Cheese, this recipe adds ham and peas to create a hearty one-pot meal. And the cheesy goodness wins everyone over–even the picky eaters!

Notes on Ingredients

• Pasta: Use pasta that will grab and hold the cheesy sauce and ham and peas. I recommend rotini or corkscrew noodles for the best results. I often use whole wheat pasta for added fiber, nutrients, and protein.
• Ham: Either use bagged cubed ham or leftover ham or a ham steak that you cube up into bite-sized cubes. 
• Chicken Stock: I recommend low-sodium store-bought or homemade chicken stock, or Instant Pot Chicken Stock for best results.
• Cheese: Use sharp white or yellow cheddar cheese, which will give this pasta an incredibly rich, cheesy flavor.  It is best to grate the cheese yourself, for smooth melting, as pre-shredded cheese is coated in anti-caking agents.
• Sour Cream: The addition of sour cream adds a creamy element to the pasta, along with a bit of tang, that helps to balance out the richness of the dish. 
• Peas: Frozen peas are best for this recipe and can be omitted if you don’t care for peas with your pasta. 
• Milk: Use any fat percentage of milk or cream you like. 

How to Make Ham and Cheese Pasta Using the Instant Pot

While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.

• 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 the pasta is not fully submerged just be sure the pasta is in an even layer. The moist heat will cook the noodles perfectly.

• Place the lid on the pot and set the valve to sealing. Cook on manual, high pressure, for 4 minutes. 
• Once the cooking time has elapsed, allow pressure to release for EXACTLY 5 minutes. After 5 minutes, 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.
• If needed, pop the lid back on the inner pot and let the cheese melt and the peas warm through.

More Instant Pot Pasta Recipes

• Instant Pot Taco Pasta
• Instant Pot Tuna Noodle Casserole
• Instant Pot Beef Stroganoff
• Instant Pot Fettuccine Alfredo
• Instant Pot Mac and Cheese
• Instant Pot Creamy Italian Pasta

If you tried this Ham and Cheese Instant Pot Pasta Recipe, I would love for you to leave a review and comment below.

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.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 4 minutes minutes

Pressure Build-Up and Release: 15 minutes minutes

Total Time: 24 minutes minutes

Servings: 8

Calories: 473kcal

Author: Kristen Chidsey

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

Cook ModePrevents your screen from going dark while preparing the recipe.

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.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

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

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