This creamy Instant Pot Cacio E Pepe is bold, peppery, and beautifully simple—a Roman classic made even easier with pressure cooking. Ready in under 15 minutes, it’s your new go-to for an authentic cheesy pasta dinner with barely any effort.
Whether you’re craving a quick weeknight dinner or an elevated pasta side dish, this Instant Pot Cacio E Pepe delivers classic comfort with minimal ingredients. It’s rich, salty, and deeply satisfying—with the Instant Pot doing all the work.
Serve it as-is, or dress it up with shrimp, chicken, or veggies for a main dish twist like Chicken Cacio E Pepe. Pair it with Air Fryer Paprika Shrimp or Air Fryer Steak Bites for a restaurant-worthy meal at home.
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💖 Why This Recipe Works
- Authentic Italian Flavor: Recreates the Roman street food favorite with classic ingredients.
- Faster with the Instant Pot: No stirring or pasta watching—just set and go.
- Creamy and Comforting: Silky cheese, fragrant pepper, and tender pasta every time.
⭐ Star Ingredients
- Spaghetti Noodles – I like using classic spaghetti, but tonnarelli or bucatini also work beautifully.
- Pecorino Romano Cheese – Salty, sharp, and key to that traditional flavor. Always grate it fresh!
- Freshly Cracked Black Pepper – Coarse cracked pepper gives the dish its signature punch.
- Chicken Broth – Adds rich, savory flavor to the pasta as it cooks—way better than plain water.
📌 Want to turn this into Chicken Cacio E Pepe? Add cooked, shredded chicken or seared chicken breast at the end for a full meal in one bowl.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Use vegetable broth for a vegetarian-friendly version.
- Swap noodles: Try bucatini, fettuccini, or angel hair—just adjust cook times slightly.
- Try parmesan if Pecorino isn’t available, or mix the two for balance.
- Add protein: Stir in cooked shrimp, sautéed mushrooms, or pre-cooked chicken for easy variations like chicken cacio e pepe.
- Want it spicy? Add red pepper flakes or a dash of chili oil at the end.
- Seasonal Veggie Variation: Toss in halved cherry tomatoes, blanched asparagus, or even baby spinach at the end for a pop of freshness and color.
Craving more pasta? Try these reader favorites from the blog: Spicy Lasagna Soup with Oregano, Slow Cooker Cowboy Butter Pasta or Italian Sausage And Broccoli Pasta.
🔪 How To Make Instant Pot Cacio E Pepe
- Step 1: First, add the spaghetti noodles and chicken broth to your inner pot. Be sure to break the noodles up and submerge them in the broth. Next, close the Instant Pot lid, push the pressure valve to the sealing position, hit the manual or pressure cook button, and set the timer for 8 minutes.
- Step 2: Once your Instant Pot beeps, do a quick release by pushing the pressure valve to the venting position to release the pressure. Let the noodles cool for 1 minute. Then, add ⅓ cup of the pecorino romano at a time to your noodles.
- Step 3: Mix everything well with tongs. Repeat until all the cheese is mixed into your pasta.
- Step 4: Finally, add your desired amount of freshly cracked black pepper to your noodles. Serve your cheesy spaghetti noodles in a bowl alongside your favorite protein or green salad.
💡Bonus tip: Swirl in 1 tablespoon of butter or a drizzle of olive oil before serving to elevate richness and create an extra silky sauce.
👩🍳 Expert Tips
- Turn OFF the heat before adding cheese – residual heat is enough to melt the cheese without making it clump.
- Add cheese slowly – mixing gradually helps create that silky sauce instead of a sticky mess.
- Grate your own cheese and pepper – pre-grated just doesn’t deliver the same flavor punch.
- Double the batch – leftovers reheat surprisingly well with a splash of broth or milk.
💭 FAQs
It means “cheese and pepper” in Italian. This classic Roman pasta dish uses just a few ingredients but packs tons of flavor.
This Italian pasta dish is pronounced as ca-cho ee pepe.
Cacio e pepe is typically made with Pecorino Romano cheese, which is made from sheep's milk and therefore not technically vegetarian.
However, you can easily substitute the Pecorino for a vegetarian alternative such as Parmesan or nutritional yeast to make this dish vegetarian-friendly!
Yes! Just adjust the cook time. Fresh pasta needs about 2–3 minutes under pressure, and rigatoni needs 10–11 minutes.
Your pot may have been too hot. Always turn it off before adding the cheese to your cacio e pepe and stir in slowly.
Yes! Sear thinly sliced chicken first, set aside, and stir it back in after the pasta is cooked and cheese is added.
💖 Serving Suggestions
Serve this creamy Instant Pot Cacio e Pepe with:
- Air Fryer Asparagus with Parmesan for a quick, garlicky green veggie.
- Roasted Beet Salad with Feta and Walnuts for a sweet-savory contrast.
- Air Fryer Zucchini Fritters to add a crispy, veggie-packed side.
- Kale Butternut Squash Salad with Blueberries for a fresh, vibrant pairing.
🍽 Enjoy These Easy Pasta Dishes
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Instant Pot Cacio E Pepe
Ingredients
- 8 oz Spaghetti Noodles Uncooked, broken in half
- 2, ½ Cups Chicken Broth
- 2.5 Cups Pecorino Romano grated, fresh
- ¼ Teaspoon Black Pepper
Instructions
- Add to your instant pot your spaghetti noodles and chicken broth. Close the lid on your instant pot and make sure your sealing valve is closed as well. Set your instant pot to high-pressure for 8 minutes.
- Once your instant pot is done cooking, do a quick release by bringing the sealing valve toward you and releasing the pressure.
- Wait about one minute to allow the noodles to cool. Add ⅓ cup of cheese at a time to your spaghetti noodles and broth mixture. Mix well with tongs. Repeat until cheese is done.
- Add in your desired amount of cracked pepper to your instant pot. I did about 2 tablespoons cracked pepper for the entire pot, but you may enjoy more or less. You can also add more to each prepared dish.
- Transfer to your serving bowl and enjoy!
Notes
Nutrition
This dish is my go-to when I crave comfort food with a kick. Creamy, cheesy, and peppery—it's like a warm hug in a bowl, ready in minutes thanks to the Instant Pot!