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pasta caprese in a white bowl
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4.46 from 35 votes

Instant Pot Pasta Caprese

Easy one-pot pasta Caprese with tomatoes, basil, fresh mozzarella, and a drizzle of balsamic vinegar prepared in Instant Pot.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: Italian
Servings: 3
Calories: 381kcal


  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion thinly sliced
  • 6 garlic cloves minced
  • 1 teaspoon crushed red pepper optional
  • 1 cup grape tomatoes halved
  • cups mezze penne
  • 4 handful basil leaves
  • 1 teaspoon kosher salt
  • 1 cup water
  • 15 oz can tomato sauce
  • ¼ cup balsamic vinegar
  • 1 cup fresh mozzarella balls if the balls are too big, cut into half or quarters
  • grated parmesan cheese optional


  • Set the Instant Pot to Sauté mode and heat oil. Add onion, garlic, and crushed red pepper. Sauté for a minute.  
  • Add tomatoes, pasta, half of the basil leaves, salt, and water. Gently push all the pasta under liquids. Layer tomato sauce on top. Do not mix.
  • Close the Instant Pot and turn the steam release handle to sealing. Pressure Cook for 4 minutes. 
  • Quick Release. Add fresh mozzarella cheese and balsamic vinegar. Give a quick stir.
  • Serve hot garnished with remaining chopped basil and shredded parmesan.



  • Add enough water so that most of the pasta is submerged
  • Layer tomato sauce on top and do not mix it in to prevent BURN error
  • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
  • For Al dente pasta or gluten-free pasta, pressure cook for half the time on the pasta box minus 1 minute
  • Always add cheese and balsamic vinegar after the pasta is done pressure cooking


Calories: 381kcal | Carbohydrates: 48g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 1828mg | Potassium: 844mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1545IU | Vitamin C: 21.9mg | Calcium: 246mg | Iron: 2.8mg
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