Instant Pot Cacio E Pepe
This Cacio e Pepe Instant Pot Recipe is the ultimate easy comfort food! This classic Italian dish features perfectly cooked pasta tossed in a creamy, cheesy sauce with a kick of black pepper, all made in just minutes using your Instant Pot.
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
Turn Your Instant Pot Off: Before adding the Pecorino Romano, make sure the Instant Pot is turned off and not on keep warm. If you don’t turn the Instant pot off the cheese will clump together.
Add Cheese to Warm Noodles: Don’t let the noodles cool longer than a minute otherwise the cheese won’t melt easily.
Use Freshly Grated Peppercorns: Freshly cracked peppercorns have much more flavor than the pre-grated containers.
For Best Flavor: Top with extra cracked black pepper, grated pecorino romano cheese, and some fresh parsley for added flavor and garnish. Yum!
Nutrition
Calories: 453kcalCarbohydrates: 45gProtein: 27gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 756mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 261IUCalcium: 678mgIron: 1mg
Tried this recipe?Let us know how it was!