Instant Pot Puttanesca

Instant Pot Puttanesca

Looking for a quick, flavorful, and satisfying meal that your pressure cooker can whip up in a flash? Look no further than Instant Pot Puttanesca! This vibrant pasta dish is bursting with savory-salty goodness and comes together in a fraction of the time compared to stovetop methods.

Puttanesca, meaning “whore’s style” in Italian, is a classic sauce known for its simplicity and bold flavors. Traditionally made with pantry staples like tomatoes, olives, capers, and anchovies, it’s a testament to resourceful cooking. Our Instant Pot version stays true to the essence while capitalizing on the convenience of pressure cooking.

Why You’ll Love This Recipe

  • Fast and Easy: On the table in under 30 minutes, perfect for busy weeknights.
  • Pantry Staples: Made with ingredients you likely already have on hand.
  • Flavorful and Adaptable: Bold, savory flavors with a touch of heat. Easily customize the spice level and add your favorite protein.
  • One-Pot Wonder: Minimal cleanup – the Instant Pot does all the work!

Ingredients for Puttanesca Success

This recipe yields approximately 4 servings.


Olive Oil1 tablespoon
Garlic Cloves, minced3Fresh garlic delivers the best flavor
Red Pepper Flakes½ teaspoon (adjust to preference)
Canned Diced Tomatoes (fire-roasted recommended)1 (14.5 oz) can
Tomato Paste1 tablespoonConcentrated tomato flavor
Kalamata Olives, pitted and halved½ cup
Capers, rinsed and drained1 tablespoon
Anchovy Fillets, chopped (optional)2Adds depth of umami flavor
Chicken Broth or Vegetable Broth1 cup
Dried Oregano½ teaspoon
Salt and Freshly Ground Black PepperTo taste
Dried Pasta (penne, rigatoni, or your favorite)1 cup
Fresh Parsley, chopped (optional)For garnish

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Optional Additions:

  • Chopped fresh basil
  • Grated Parmesan cheese
  • Cooked chicken, shrimp, or tofu


  1. Sauté Mode: Heat olive oil in your Instant Pot using the “Sauté” function. Add the garlic and red pepper flakes, cook for 30 seconds, until fragrant.
  2. Tomato Time: Add the diced tomatoes, tomato paste, olives, capers, anchovies (if using), broth, oregano, salt, and pepper. Stir to combine.
  3. Pasta Power: Pour in the dried pasta and stir to coat it with the sauce.
  4. Pressure Up!: Close the Instant Pot lid and ensure the valve is sealed. Pressure Cook on “High Pressure” for 5 minutes.
  5. Quick Release: Once the cook time is complete, let the pressure release naturally for 5 minutes, then perform a quick release by carefully turning the valve to the venting position.
  6. Stir and Serve: Open the lid carefully away from you, and stir the pasta. Taste and adjust seasonings as needed. Garnish with fresh parsley, Parmesan cheese, or your favorite protein, and serve hot!

Safety Tips:

  • Always follow your Instant Pot manufacturer’s instructions for safe use.
  • Be careful when performing a quick pressure release, directing the steam away from you.

Tips and Tricks:

  • For a thicker sauce, mash some of the diced tomatoes before adding them to the pot.
  • Don’t love anchovies? Leave them out – the capers and olives provide plenty of umami flavor.
  • Add a squeeze of fresh lemon juice for a touch of brightness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Estimated Calories per Serving (without optional additions): 400 calories

This Instant Pot Puttanesca is a weeknight dinner game-changer. It’s quick, easy, flavorful, and endlessly adaptable. So fire up your Instant Pot, gather your favorite pantry staples, and get ready to enjoy a delicious and satisfying meal in no time!

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