Next Post
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa.
This post may contain affiliate links, please see our privacy policy for details.
Monday night Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas. Looking for a dinner that can be made in 15 minutes, and with pantry staple ingredients? This is it. Add pasta shells, butter, pepper, and water to the instant pot, cook 3 minutes, stir in cheese, and you’re ready to eat. I like to call this Easy Adult Mac and Cheese, with crispy chickpeas on top. It’s the simplest, but also so delicious…the perfect weeknight pasta.
When Monday starts with pasta, you know it’s going to be a good week.
I know it’s Healthy January and all, but I made this last week and I’ve been dying to share it. And honestly, this is the healthier version of mac and cheese, so it still fits for “Healthy January” in my book…
But then, my requirements may be slightly different from yours, because around here, a healthy diet does include pasta. What can I say, my mom taught me well.
Anyway, happy Monday guys! The weekend was great, but I’m that odd person that lives for a super productive Monday. After a weekend spent catching up on “house” things…bathroom cleaning, pantry organizing, and finally taking down the lingering Christmas decorations. I’m honestly happy to be back at work and doing the things I love. When your weekends are spent voluntarily doing house “chores”, you know you’re no longer a kid. It’s not a bad thing, but gone are the days of sleeping in, chocolate chip pancakes at 2pm, and TV watching for a good part of the day.
OK. Moving along. Let me tell you about this Instant Pot cacio e pepe.
First things first, I shared a more classic recipe for cacio e pepe last year. It’s since become a reader favorite, it’s quick, it’s easy, and it is delicious.
I’m going to be honest, when I first made this pasta I didn’t even realize I was making cacio e pepe. I was just throwing together a quick meal with some pantry staple items I had on hand. I wasn’t really thinking beyond wanting a simple bowl of cheesy pasta. Turns out I ended up making the instant pot version of cacio e pepe, complete with crispy chickpeas on top.
And it turned out so good.
For those of you who aren’t familiar with cacio e pepe, it means cheese and pepper in Italian. It’s like Italy’s version of mac and cheese, but simpler, and in my opinion better. Well, it depends what kind of mood you’re in. It’s a lighter version of cheesy pasta that doesn’t feel as indulgent as a bowl of mac and cheese. Yet, it’s still pasta, it’s still creamy, and it’s still cheesy.
When looking at the recipe you might think it seems basic, that’s because it is basic. BUT with good pasta, a little butter, fresh black pepper, and really good cheese, pasta can be basic and perfect. And with this cacio e pepe, I added a topping of garlicy, basily crispy chickpeas. The crunchy chickpeas add not only a healthy protein, but also a nice texture.
And the very best part? It’s made in the Instant Pot, and in just 3 minutes time. Yes, 3 minutes on high pressure and then a little extra time for the instant pot to get up to pressure. Here’s how it works. Add the pasta, butter, black pepper, and about 4 cups of water to your instant pot. Set it for 3 minutes, then let it come to pressure and do its thing.
While that’s happening, make the chickpeas, which are optional, but they really add something extra special to this cacio e pepe. And they’re easy. Just add olive oil, chickpeas, garlic, and basil to a skillet, and cook until crisp. They take no more than 5 minutes and are so delicious that they’re addicting (you might want to make extra!). Bonus? They’re healthy too!
Once the chickpeas are done cooking, the instant pot will be finished as well. Once you’ve released the steam on the instant pot, stir in the cheeses and enjoy.
It’s that simple, easy and quick. It’s very important to eat this right away, while the pasta is hot and cheesy. Of course the leftovers are great, but if you want that true creamy, buttery pasta, eat this as soon as it’s done cooking. And be generous topping the pasta with the crispy chickpeas too. They’re kind of like a healthy breadcrumb, and like I said, they are addicting.
I really could not think of a better recipe for a Monday. Serve this for dinner, and enjoy the leftovers for lunch. And always, always keep these pantry staple ingredients on hand. That way you can make this Instant Pot cacio e pepe whenever you need dinner on the table in 15 minutes or less…or simply when you need a good dish of cheesy pasta.
You can’t go wrong with this recipe.
If you make thisInstant Pot Cacio e Pepe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas
Servings: 6
Calories Per Serving: 875 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Instant Pot
- 1 pound pasta shells
- 3 tablespoons salted butter
- 1 1/2 teaspoons freshly cracked black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
Crispy Chickpeas
- 2 tablespoons extra virgin olive oil
- 1 can (14 ounce) chickpeas, drained and patted dry
- 2 cloves garlic, smashed
- 1/4 cup fresh basil, chopped
- kosher salt and black pepper
Instructions
- 1. To the bowl of the instant pot, add the pasta, butter, black pepper, and 4 cups water. Cover, select the manual setting, and cook on high pressure for 3 minutes.2. Once done cooking, use the quick release function and release the steam. Stir in the parmesan, and pecorino cheeses. Taste, adding salt, if needed. Serve immediately, topped with crispy chickpeas, if desired. 3. To make the chickpeas. Heat a large skillet over medium heat. Add the olive oil, chickpeas, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.
Stove-Top
- 1. In a large pot, combine the pasta, butter, black pepper, and 4 cups water. Bring to a boil over high heat. Boil for 7-8 minutes, stirring often until the the pasta is just al dente. If the pasta needed more time, add a splash of water and continue cooking 1-2 additional minutes. 2. Remove from the heat and stir in the parmesan, and pecorino cheeses. Taste, adding salt, if needed. Serve immediately, topped with crispy chickpeas, if desired. 3. To make the chickpeas. Heat a large skillet over medium heat. Add the olive oil, chickpeas, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.
Hello Tieghan!
First off, I’m a huge fan and I enjoy cooking your recipes so much. I am absolutely love your cookbook! I love that you are making insta pot recipes I honestly didn’t know what to cook in mine until you starting posting easy to follow recipes.
I wanted to know the cooking time you would suggest for gluten free noodles? Or would the 3 minuets be fine. I don’t want to ruin it by making them mushy. Thanks a bunch.
Cheers!
Hey Paige! I am unsure of how long to cook the GF noodles as I have never worked with them in the instant pot. I have heard they can turn mushy. Maybe try 3 minutes and see how it turns out? So sorry, wish I could help more! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Yum! I made this tonight and I’d call it a success. My pickup eaters loved the pasta, and I loved the chickpeas with it! I also enjoyed that it was a lighter Mac n cheese type dish, since my picky eaters eat that a lot. It was also super easy to make, which definitely makes it a winner.
Thank you so much Shelby! I am so glad you all loved this recipe!
So only 4 Cups of water for a whole pond of pasta with the stove top method? And no draining, just add the cheese once the noodles are done?
Love the recipes, just a couple execution questions.
HI! Yes, 4 cups and no draining. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This is almost exactly what joythebaker posted just the other day!
Hey Kait, what a coincidence, I don’t personally follow Joy, so I am not familiar with the recipe, but I am sure it’s great! I hope you like whichever recipe you choose to go with, have a great night! xTieghan
For those you don’t have an instant pot I would guess you could just cook the pasta on the stove following the directions o the pasta package, drain, add in the butter and cheeses,, stir together so the cheese melts, and then serve with the chickpeas on the side.
Thanks Maria!
LOVE this. Any pasta is a winner in my book, but this is so beautiful. Looking forward to making it!
I hope you love this Colynn! Thank you!
I LOVE the sound of garlic basil chickpeas, I need to try them on my next pasta dish 😉
Yes!! I hope you try this Sarah!
Oh hello pasta – I LOVE a good bowl of pasta so this will be made asap
Rebecca | Peppermint Dolly
Thank you so much Rebecca!
Can’t wait to try this! Question: what is the cooking time for the pasta on the package? Standing in the store and looking at a wide variety of shells and want to make sure I get the right ones 🙂
Hey Rachel, mine is 9 minutes, but I wouldn’t worry too much about it as long as you get a shell or similar cut pasta. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Brilliant!
Thank you!
Any guidance on how to make this without an Instant Pot?
Hey Rachel! Stove-top directions are included in the recipe, right below the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Can I make this on the stove?
Hi there! Stove-top directions are included in the recipe, right below the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Sounds delicious! But, call me a weirdo, I don’t have an instant pot and don’t really plan on getting one. Any adaptations you could suggest to make this with “regular” non-instant pots? Thanks!
Hey Nancy! Stove-top directions are included in the recipe, right below the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi! I bought an instant pot after seeing some of your delicious-looking recipes!! Can’t wait to use it. I have a question since this mode of cooking is new to me: Will the pasta cook in just the butter? Thank you Tieghan!!
Hey Cindy! The pasta will cook in the water and butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Good Morning. Tieghan,
Looks good. I did notice you did not list amount of servings. An approximate would be helpful, there are only two of us btw we love leftovers.
Have a great Monday.
Hey Leslie! This will serve 6-8. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan