Add water, pasta, salt and oil. If cooking short pasta (penne, rigatoni, etc.), give it a stir. If cooking spaghetti or other noodle shaped pasta, break in half and lay in two batches in a criss-cross pattern. Do not stir.
Close the lid on sealing position. Using the rule of thumb, calculate the cooking time for your specific pasta shape. Set Pressure Cook/Manual for the calculated pasta time.
After the cooking time is done, use the intermittent pressure release technique (explained above or in notes) and release all the pressure. Open the lid when the pin drops.
Stir the pasta and separate any clumps using two forks. Let the pasta rest for 3 to 5 minutes as this lets it absorb the leftover liquid. For a simple and satisfying meal, stir in your favorite sauce, such as spaghetti sauce or pesto.
Use water, clear broth or milk. Add enough liquid such that most of the pasta is submerged in the liquid. If using broth, reduce the salt by half and adjust the seasoning after cooking.
Break long noodles in half. Break spaghetti, linguine or any noodle shaped pasta in half and lay in two batches in a criss-cross pattern. This allows the pasta to fit snugly and prevents clumping. Do not stir to prevent sticking.
Follow the Instant Pot Pasta formula. For well cooked pasta, take the lower number of the cook time on the package and divide it in half. If an odd number is listed, divide that and round down. Subtract a minute from that for al dente pasta. Add one minute for softer pasta.
Follow an Intermittent Quick Release. This prevents the starchy liquid from spraying through the pressure valve. After cooking, press down (or rotate) the pressure knob partially to release pressure 1-2 seconds at a time, then stop. Repeat this until most of the pressure has released and its intensity has gone down. Finish with a full release of pressure.
Alternatively, perform an NPR5. Let the pressure release naturally for 5 minutes followed by a quick release. If choosing this method, reduce the pasta cooking time by a minute to prevent over cooking.
A few dry spots are okay. When you open the lid after releasing pressure, you may notice a couple of dry bits of pasta. This is normal. Simply stir everything, and break up larger clumps with two forks. This will help the pasta absorb the remaining liquid.
Let the pasta rest after cooking. Once pressure is released and you've given the pasta a good stir, let it rest for 3-5 minutes. The residual heat will allow the pasta to finish cooking.
Always add cheese after pressure cooking: This prevents the cheese from clumping and sticking in the pot.
Note: The nutrition facts below are my estimates based on penne pasta cooked in water. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.