Instant Pot Makhani Pasta (One-Pot Indian Fusion Dinner)
Creamy one-pot penne in a spiced tomato makhani sauce with kasuri methi, finished with cashew cream or coconut milk. Weeknight friendly in about 35 minutes.
Ingredients
For the sauté base
- 1 1/2 tablespoons neutral oil avocado, sunflower, or peanut
- 4 large garlic cloves finely chopped
- 1 inch fresh ginger finely chopped
- 1 medium yellow onion chopped
- 1 green chili optional; remove seeds for mild; slit lengthwise
For pressure cooking (do not stir after layering)
- 1 1/4 cups water
- 12 ounces penne pasta fusilli works too
- 1 can crushed tomatoes 14-ounce
- 2 tablespoons tomato paste
- 1/2 teaspoon Kashmiri red chili powder mild color
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder or to taste
- 1/2 teaspoon garam masala
- 3/4 to 1 teaspoon fine salt divided
- 1/2 teaspoon sugar
To finish after pressure
- 1 tablespoon butter or vegan butter
- 3/4 cup cashew cream or 3/4 cup full-fat canned coconut milk
- 1 1/2 teaspoons kasuri methi crushed between palms
- 1/4 teaspoon garam masala for sprinkling
- 2 to 3 tablespoons fresh cilantro chopped
- Pinch of ground cardamom (optional)
Instructions
Sauté and layer
- Turn on Sauté (Normal). When the insert reads Hot, add oil, then garlic, ginger, onion, and green chili. Cook 3 to 4 minutes, stirring, until the onion softens and smells sweet.
- Pour in 1/4 cup of the measured water and scrape the bottom well with a wooden spoon until no browned bits remain. Turn off Sauté.
- Add the remaining 1 cup water. Scatter penne evenly. Spoon crushed tomatoes and tomato paste over the pasta. Sprinkle Kashmiri chili, turmeric, red chili powder, 1/2 teaspoon garam masala, 3/4 teaspoon salt, and sugar on top. Gently pat tomatoes with the back of a spoon so pasta is mostly covered. Do not stir.
Pressure cook and finish
- Close the lid, valve to Sealing. Cook on High Pressure for 5 minutes for regular semolina penne, or 6 minutes for whole wheat penne. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
- Open the lid and stir well. Turn on Sauté (Normal). Stir in butter, cashew cream or coconut milk, and kasuri methi. Simmer 2 to 4 minutes, stirring gently, until the sauce coats the pasta and looks creamy. Taste and add remaining salt and more chili if needed.
- Fold in most of the cilantro. Sprinkle extra garam masala and cardamom if using. Serve hot with lime wedges on the side if desired.
Notes
Cashew cream: soak 1/3 cup raw cashews in hot water 15 minutes, drain, blend with 1/2 cup fresh water until smooth (about 3/4 cup).
Do not stir after layering tomatoes and pasta; this reduces burn notices and helps even cooking.
Regular penne cooks 5 minutes high pressure plus 5 minutes natural release. Whole wheat penne needs 6 minutes high pressure plus 5 minutes natural release. Gluten-free penne often works at 4 minutes; brands vary.
If sauce is too thick after simmering, stir in 2 to 4 tablespoons hot water. The pasta thickens as it rests.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat on the stove with a splash of water or coconut milk.
Tried this recipe?Let us know how it was!