Instant Pot Cacio E Pepe

Instant Pot Cacio E Pepe is one of the easiest gluten free dinner recipes. Using just 4 ingredients, this Italian favorite is ready in under 25 minutes.

5 from 83 votes

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: instant pot, instant pot cacio e pepe, instant pot pasta

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: people

Calories: 413kcal

Author: Don't Mess With Mama

Equipment

Instant Pot
Tongs
Serving Bowl

Ingredients

8 oz gluten-free spaghetti noodles uncooked, broken in half
2 1/2 cups chicken broth
2 cups Pecorino Romano cheese freshly grated
black pepper freshly cracked

Instructions

Add the gluten-free spaghetti noodles and chicken broth to the Instant Pot inner pot. Make sure to snap the spaghetti in half so they fit in the instant pot and are properly submerged in the broth.
Put the lid on and make sure your sealing valve is closed. Set to high-pressure for 8 minutes.
When the Instant Pot is done cooking, do a quick release to release the steam before opening the lid. Turn the instant pot off.
Wait about one minute to allow the noodles to cool down. Don’t be tempted to wait longer as it’s vital the pasta is still warm enough for the next step.
Add 1/3 cup of cheese at a time to the inner pot. Mix well with tongs for the cheese to melt before repeating until all the cheese is mixed in.
Freshly grind in black pepper. Make sure to use the largest setting for maximum flavor. Start with 1 tbsp and then add more as desired.
Transfer to a serving bowl and serve with extra grated cheese and black pepper if desired.

Nutrition