How to Make the Perfect Instant Pot Creamy Tuscan White Bean Pasta
Italian · Easy · 25 min · 4 servings
A luxurious and hearty pasta dish with creamy white beans, sun-dried tomatoes, and wilted spinach all cooked together in the Instant Pot. It is a restaurant-worthy vegetarian dinner that comes together in just 25 minutes.
Why this recipe works
This Instant Pot Creamy Tuscan White Bean Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 19g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 oz penne pasta, uncooked
- 1 can cannellini beans, drained and rinsed (15 oz)
- 3 cups vegetable broth
- 0.5 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh baby spinach
- 0.5 cup heavy cream
Step by step instructions
Step 1: Add Pasta and Broth
Add the uncooked penne pasta and vegetable broth to the Instant Pot. Stir in the chopped sun-dried tomatoes and a pinch of Italian seasoning, salt, and pepper.
Step 2: Pressure Cook
Secure the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes. Do a quick pressure release when the timer goes off, being careful of steam.
Step 3: Add Beans and Cream
Open the lid and stir in the drained cannellini beans and heavy cream. Switch to Saute mode and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the pasta.
Step 4: Wilt the Spinach and Serve
Stir in the fresh baby spinach and cook for 1 minute until wilted. Taste and adjust seasoning. Serve immediately topped with grated Parmesan cheese if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → cashew cream or full-fat coconut milk for a vegan version
- cannellini beans → chickpeas or butter beans
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using too much broth relative to the pasta amount creates a thin watery sauce instead of a creamy one
- Overcooking the pasta on the Saute step after pressure cooking makes it mushy
Nutrition facts
Per serving: 490 calories, 19g protein, 72g carbs, 14g fat, 9g fiber.
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