Creamy Tomato Macaroni
This creamy tomato macaroni is one of my most popular and easiest pressure cooker pasta recipes. Simple and delicious, always buttery or creamy, it’s bound to please everyone in the family. It's a little different than mac and cheese because there's less cheese, more tomato.Featured In My CookbookDelicious Under Pressure Jump to Recipe (or scroll for photos and riveting information...)
Featured Recipe Techniques
More about the skills used in this recipe.
Converting Recipes to the Pressure Cooker
Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique
General Tips for Pressure Cooking
It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique
Pressure Cooking Charts
Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use...View Technique
Creamy Tomato Macaroni
- Prep Time: 15 m
- Cook Time: 13 m
- Total Time: 28 m
- Servings: 4
- 3 tablespoons butter
- ½ cup finely diced onion
- ½ cup finely diced celery
- 1 garlic clove smashed
- 1 teaspoon dried basil
- ½ teaspoon salt
- 1 tablespoon tomato paste
- 28 ounce canned tomatoes, chopped
- 1 cup chicken stock
- 2 cups dried elbow macaroni
- ½ cup heavy cream
- salt and freshly ground black pepper
- grated Parmesan cheese
- Pre-heat the pressure cooker using the BROWN setting.
- Add the butter, onion, celery, garlic, basil and salt and sauté until the vegetables start to soften – about 5 minutes. Add the tomato paste and continue to cook for another 2 to 3 minutes.
- Add tomatoes, chicken stock and dried pasta. Stir and lock the lid in place.
- Pressure cook on HIGH for 5 minutes.
- Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the heavy cream and season to taste with salt and pepper. Let the pasta sit in the cooker for about 5 minutes or until it is cool enough to eat. Serve with the grated Parmesan cheese sprinkled on top.
Comments (12)Post a Reply
I tried this and it is great.
I made this and it came out great. I used some cans of stewed tomatoes because I had so many of them. Added a great feature note.
I don’t have a pressure cooker or an instapot. But I would
love to try this. Suggestions? Thank You!!
You can make this recipe on the stovetop by sautéing the onions and celery until soft. Add the rest of the ingredients, omitting the chicken stock, and simmer for about 25-30 minutes. Stir in pre-cooked pasta and the heavy cream. Season with salt and pepper and serve with a little parmesan cheese.
I made it for dinner but added some ground turkey to it (hubby has to have some MEAT). It was delicious! Was counting on leftovers, nope, none. This was easy, fast and minimal cleanup. Will make again for sure.
Delicious!! I had to make a few substitutions to compensate for what I did not have on hand, but it still turned out wonderful. I used half-and-half and garlic and herb cream cheese instead of heavy cream. I substituted medium seashells and I used rotel tomatoes with green chiles. I also used a few handfuls of fresh spinach which I cooked separately and drained well before adding. Very, very good. Plan to make again.
I made this recipe today, and it is just delicious. It’s a great side dish. Thanks Meredith!
Yummy! Easy dinner she I had all ingredients on hand. Made this for meatless Monday. Perfect with an Italian side salad.
I’ve made this recipe and will again! Used fresh tomatoes and herbs from the garden. So easy and fast in the pressure cooker!
Simple to make and simply delicious! Will keep the ingredients in my pantry. Meatless but satisfying – with salad makes a great quick supper. Thank you for another great recipe.
Hi… a question… do I drain the 28 oz can of tomatoes? Thanks!
Hi Jean. No need to drain the tomatoes, just dump them all in.