Instant Pot Feta Pasta – Tik Tok Viral Recipe!
If you want a quick and easy meal that is pure satisfaction in every single bite, then this Instant Pot Feta Pasta is for you. With only a few minutes to prepare and just 4 minutes to pressure-cook, this recipe is ideal for fuss-free, low-effort evenings when you want a gourmet meal but don’t feel like spending too much time in the kitchen. The lack of effort does not mean a lack of flavor; this dish features chewy pasta, tangy feta cheese, and sweet cherry tomatoes, all flavored with savory garlic and fragrant basil.
Instant Pot recipes are my favorites because they are super quick and easy to make. I can have a copious and satisfying dinner on the table in about 30 minutes or less, like this viral IP Orange Chicken, Firecracker Chicken, or even something fancier like Pressure Cooker Lobster Tails.
Table of contents
After I saw the viral feta pasta recipe on TikTok, I decided to give it a try and see what the fuss is all about! It instantly became the family’s favorite. The combination of salty feta, juicy and sweet tomatoes, basil, garlic, and pasta is just out of this world. It has the right balance of creaminess from Feta, and yet not overpowering. The best part is that this dish can be served hot or cold. Cold is just like a pasta salad, so I am always looking for leftovers the next day. Mix in some canned tuna or grilled chicken for a hearty, comforting meal!
Why you will love this recipe
- It’s so easy to make: Takes 4 minutes to pressure-cook and just a few minutes to prep, so I can have dinner on the table in no time!
- Just a few ingredients: All I need to make this besides pasta, broth, cheese, and tomatoes are some seasonings. I like to use fresh garlic and basil, but dried spices would be fine too.
- One-pot meal: Since I cook it all in one pot, there are minimal dishes to clean, making it the ideal meal for a busy weeknight.
- Easy to adapt: I can change it however I need to, depending on who I am serving. If I want something spicy, I can add some heat, or if I want more veggies, I just throw in some chopped zucchini, mushrooms, or bell peppers.
What you will need
- Pasta: I use dry penne rigate with the ridges on the outside. Since this is the main ingredient, be sure to get the very best you can afford.
- Cheese: One block of feta cheese is the best choice. Crumbles are usually treated with preservatives to keep them from sticking to each other. This makes them clumpy when melting.
- Produce: I like mini cherry tomatoes because of their sweetness and texture. Minced garlic works better to fill the creamy sauce with flavor during the short cooking process without the bitter taste that can sometimes come from garlic powder.
- Wet ingredients: I use olive oil to saute for its high smoke point and mild flavor. It also adds healthy fats, antioxidants, and vitamins. The main ingredient in the sauce is chicken broth, so I use the best and make sure it is low-sodium, so it is not too salty. Swanson offers a rich, flavorful taste with less salt.
- Seasonings: Besides salt and pepper to taste, I also add onion powder for savory, umami depth without the need to peel and chop onions. I use dried basil in the pasta for an herbaceous flavor and aroma to contrast the creaminess, and a bit of chopped fresh basil on top.
How to make
Sauté the veggies: First, I sauté the garlic in olive oil for 1 minute, just until fragrant. Then, I add the tomatoes and saute for another minute. I add the broth and scrape the bottom of the pot to remove any stuck-on bits before adding the dried basil, onion powder, and pasta.
Add the cheese: Then I place the block of feta cheese in the pot and top it with the chopped basil.
Seal and cook: Now, I seal the lid, cook on high for 4 minutes, then do a quick release.
Serve with basil: Finally, I remove the lid and stir well before serving it with fresh basil.
Expert tip
Using a brick of feta cheese instead of crumbles
There are many benefits of using a block of feta cheese instead of pre-crumbled cheese. Like pre-shredded cheese, it contains anti-caking agents to prevent clumping and help it melt more evenly. A brick has a much better flavor and texture with a creamier feel and milkiness that you cannot get from the crumbles. Feta blocks packed in brine last much longer and melt more evenly when kept in their solid form.
More tips to consider:
- If the sauce is too thin, turn the pot to saute and stir for 1 to 2 minutes.
- To balance the tomatoes’ acidity, mix in honey or ½ teaspoon of sugar. It will sweeten up nicely.
- I use an 8-ounce block of feta cheese because that is the average package size.
- The liquid ratio is 2 cups of broth or water to every 8 ounces of pasta. It should be barely covered with liquid.
- Don’t stir the ingredients before cooking. Just shut the lid and let it cook. It will be stirred afterward.
Recipe variations and add-ins:
- Chopped meat: Sometimes, I like to add some chopped ham, chicken, or turkey to this recipe for a heartier meal.
- Seafood delight: Instead of meat, why not add some seafood? Shrimp, crab meat, clams, or tuna would be great.
- Crack pasta: To make this pasta addictive, I add some of my homemade ranch seasoning, cheddar cheese, and crumbled bacon.
- More veggies: Another way to make this a full dinner is to add more vegetables, such as peas, corn, green beans, carrots, bell peppers, onions, broccoli florets, and cauliflower florets.
- Spicy feta pasta: For a bit of spiciness, sprinkle in some Cajun seasoning or red pepper flakes.
Serving suggestions:
This pasta dish is something I like to serve with salad and crusty bread, like French bread or my favorite quick loaf, beer bread. It is so easy to make in about an hour with your favorite beer. No kneading or waiting for it to rise. Just mix and bake. These 30-minute dinner rolls are soft, fluffy, and buttery, ready in less than 30 minutes. It only takes a few ingredients that most people already have in their kitchen.
Looking for an easy salad that is full of flavor? My creamy tomato salad is made with red and yellow tomato wedges, red onions, and garlic coated with a dressing made of Greek yogurt, sour cream, lemon, and dill. What I really love about this pasta is that it can be served hot or cold, so I can take it to a picnic in the park or a family barbecue just as easily as I can serve it to the family at home with some caprese salad or burrata bruschettas.
How to store leftovers:
- Refrigerate: Leftover Instant Pot feta pasta can be stored in a sealed container in the fridge for 3 to 4 days.
- Freezing: It can also be frozen in freezer bags for 3 to 4 months.
- Defrost: For the best taste and texture, I thaw my pasta overnight before serving.
- Reheating: I reheat my pasta in a saucepan with a little broth over medium-low heat for a few minutes, until it is warm.
Frequently asked questions
First, do not stir the pasta before turning on the pot. This will cause a burn notice because the starches mix into the thin liquid at the bottom of the pot. This prevents it from boiling properly and makes the rest of the ingredients sink and burn. Also, be sure to scrape up any bits from the bottom of the pot after sautéing the veggies.
For this recipe, I like to use short pasta with some kind of ridges on the outside to hold onto the sauce, such as penne rigate, rigatoni, or ziti. Fusilli and gemelli are also good choices because they have corkscrew shapes that can hold a lot of cheese and pieces of vegetables in their nooks and crannies. Cavatappi has both of these, as it is a curly-Q with ridges and a hole in the center to hold even more veggies and cheese.
This usually happens if there is not enough liquid or if it is overcrowded. It needs sufficient liquid to be completely submerged and to move around freely. Also, do not stir the pasta before cooking it. This will cause the starch to sink to the bottom of the pot, leading to high-starch clumping. Finally, be sure not to overcook your pasta, or it may stick as it releases more starch.
Although I think feta is what makes this dish perfect, other types of cheese would also taste simply awesome. Goat’s cheese is not as salty and creamier, but it is another good way to enjoy this pasta. Queso fresco is mild and crumbly, with less salt. For something saltier, try cotija cheese, which is a bold choice with a similar texture. Ricotta, mozzarella, or parmesan would also work.
More homemade pasta recipes to try:
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Instant Pot Feta Pasta – Viral Tik Tok Recipe
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 16 oz rigatoni or small shell pasta
- 3 cups chicken broth it should barely cover the pasta
- 8 oz brick feta cheese
- 12 oz mini cherry tomatoes red in different colors
- Several fresh basil leaves chopped
- Salt and pepper to taste
Instructions
- Turn the pot to Saute and adjust to low. Add olive oil, and once the oil is hot, add garlic. Sauté for 30 seconds to 1 minute, or until garlic is fragrant.
- Add the tomatoes and Saute for another minute.
- Add in pasta and broth, onion powder, and dried basil. Place the feta cheese on top, do not break it, just nestle it a bit into the pasta.
- Add the chopped basil.
- Close and lock the lid, point the valve to seal. Pressure cook on HIGH for 4 minutes. Do a Quick Release after.
- Remove the lid and stir well to mix all the ingredients. For more sauce, click sauté, add a bit of chicken broth if needed, then stir to combine.
- Serve with fresh basil.
Video
Notes
Using a brick of feta cheese instead of crumbles
There are many benefits of using a block of feta cheese instead of pre-crumbled cheese. Like pre-shredded cheese, it contains anti-caking agents to prevent clumping and help it melt more evenly. A brick has a much better flavor and texture with a creamier feel and milkiness that you cannot get from the crumbles. Feta blocks packed in brine last much longer and melt more evenly when kept in their solid form.More tips to consider:
- If the sauce is too thin, turn the pot to saute and stir for 1 to 2 minutes.
- To balance the tomatoes’ acidity, mix in honey or ½ teaspoon of sugar. It will sweeten up nicely.
- I use an 8-ounce block of feta cheese because that is the average package size.
- The liquid ratio is 2 cups of broth or water to every 8 ounces of pasta. It should be barely covered with liquid.
- Don’t stir the ingredients before cooking. Just shut the lid and let it cook. It will be stirred afterward.
I keep seeing this recipe everywhere. I will have to try out this version. It does look scrumptious!
That is not your run of the mill pasta dish. I will try and make this the next time I make pasta.
This dish look delicious. I haven’t had great pasta in awhile so I will attempt to make this sometime soon because I’m NOW craving it! Thanks for sharing!
I love making meals in my instant pot. This is one that I need to try for dinner.
I love that this recipe looks super easy to make. Looking forward to trying this.
My mom tried your recipe, and I swear it the best!
Instant pot dishes are great, so easy. This sounds yummy, feta does go well with pasta.
This recipe looks really delicious recipe. Pasta is always a big hit at our house.
Looks so yummy and easy recipe. I would love to try this for my family.
This instant pot feta pasta sounds yum. Everybody is making it I need to try it.
Made this tonight- very good flavor. But the pasta was crunchy and we like it more cooked. So I think next time I would add more liquid and cook for 8 minutes instead of 4.
Happy that you liked it, thanks for the feedback!
For my instant pot, I need more liquid and more time. I ended up adding liquid after the first 4 min and putting it back again for another 4 min. But great alternative to the oven!! We are doing a major renovation and have delays in our appliances this recipe was amazing to have!
This recipe is bomb. I added frozen cooked shrimp at the end when I sautéing and it turned out so well. Definitely making this a staple meal in our house.
I love this! I added a block of cream cheese and it came out perfectly with another 3/4 C of water, and a total of 8min cook time. My neighbor loved it too! The fresh basil was such a nice pop at serving time.
I made this, but here were my variations:
•16 oz cavatappi pasta instead of shells or penne.
•I added in Boursin cheese block (any flavor you prefer)
•I used tomato + basil feta cheese block
•32 oz box of chicken broth + 1 Cup water
•I used an 8qt instant pot
•Cooked on HIGH for 8 minutes, then natural release.
***I cooked it longer because the cavatappi is a little thicker and needs more time to cook.
This was magnificent!!!! My husband may not care for it, but I will be making this in a regular rotation.
Excellent results! I used frozen cherry tomatoes (sooooo many last year) and only 8 oz pasta. Went 5 minutes pressure ( because of the frozen tomatoes) and it was perfect.