Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas
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.
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
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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
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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.
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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
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
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
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
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
Brilliant!
Thank you!
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
Oh hello pasta – I LOVE a good bowl of pasta so this will be made asap
Rebecca | Peppermint Dolly
Thank you so much Rebecca!
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!
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!
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!
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
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
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!
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
Hi. Any suggestions on how long to cook with the instant pot if we’re using homemade noodles?
HI! I really cannot say as I have not tested the recipe using homemade noodles. I would reduce the water to 1 cup and try cooking 2 minutes, but again I am really not sure how well this will work. That is just a guess! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Any thoughts for slowcooker Mac&Cheese
Hi Rebecca! I do not have any recipes for slow cooker mac and cheese yet, but I will look into it! Thanks!
Hi, doing these today looks amazing!! Just a question I dont have an instant pot, how I can make it instead? Thank you
Hi! 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! Thank you! xTieghan
can I still make without a instant pot? I asked for your cookbook for my birthday and i so hope i get it
Hey Chelsie! The stove-top directions are listed right below the instant pot directions in the recipe. Please let me know if you have any other questions. I hope you love this recipe and happiest Birthday to you! Hope you get the cookbook! Thank you! xTieghan
Made this tonight and it was FAST,EASY & delicious! Couldn’t get enough of the crispy chickpeas ! Keep these quick dinners coming please. This mama needs some help? I’m currently obsessed with all of your recipes and am going to cook straight through your cookbook until I’ve tried it all! Just ate a pecan pie cookie that I made yesterday for dessert. Thank you!!!
Ah that is so amazing! I am so glad this turned out amazing for you and I hope you love every single recipe in the book! Thank you!!
This was delicious!!! So yummy and so easy. I’m new to instant pot though, and when I released the pressure, butter, pepper, and steam were released rather than just steam. Any ideas what I did wrong?
Hey Whitney! I have never had butter and pepper come up in the steam, that is so odd. Was it a lot? Did you mix everything together before sealing the instant pot? Any details you can give would be really helpful. I don’t think you did anything wrong, just sounds like this might be an issue you are having! Please let me know if you have any other questions. So glad you love this recipe! Thanks so much!! xTieghan
A cozy bowl of pasta sounds just perfect and I love the spicy chickpeas!
Thank you so much!
I just made this and it is SOO good! And it’s the first thing I’ve made in my instant pot that I would actually call “instant”. So quick! Love the chickpeas for a little added protein. I will definitely make this again!
Thank you so much Jodi! I am so glad you loved this recipe!
Made this tonight. Very first meal in the new instant pot. Super delicious! I have a 3 quart and would probably half this next time as I had a starchy geiser at release. So good though.
Thank you so much Jeanette! I am so glad you loved this recipe!
How about whoke wheat pasta? Same cooking time?
Whole wheat pasta tends to get glummy in the instant pot so I do not recommend using it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Another delicious HBH dinner. So quick I can make it after a long commute and still sit down to dinner at our usual time.
Thanks Teigan, I prepare your recipes several nights per week; last night we had sheet pan cuban chicken and mango salsa bowls, also quick and delicious. I’m not sure how you do it every day, delicious food, beautiful pictures, charming writing. You have become my go-to for dinner ideas.
I am so glad you loved this recipe, Mary! Thank you so much for making it!
Let me start off by saying that I have loved your recipes so far and always have one of them on the menu each week.
However, this recipe was very disappointing, especially since I love Cacio e Pepe and the thought of speeding up the process using an Instant Pot was great. I followed the instructions exactly and the results were not good.
There was so much water left in the pot I thought I would definitely have to strain it, but after reading the comments I saw you said there was no need to strain.
Upon adding the cheese it immediately congealed and formed into a mass that stuck to the bottom of the instant pot, it slipped right off the pasta. I kept stirring it to prevent it from burning and hoping it would coat the pasta, but no luck. I tried tasting it thinking that this amount of cheese, butter, and pepper should taste OK even if it doesn’t present well, unfortunately it was incredibly bland even after adding salt.
The crispy chickpeas had flavor but were definitely not crispy, especially with only 5 minutes of cook time.
I look forward to your other recipes, I just was disappointed with this one.
Hi there! I am really sorry you had so much trouble with this recipe. Can I ask what brand pasta and what kind of parmesan you used? I am wondering if your ingredients had anything to so with the issues as others have not had any of these issues. Also, what instant pot are you using? Please let me know if you have any questions I may be able to answer. Again, so sorry you had trouble, but thank you for being kind! Let me know if I can guide you in anyway to get the recipe right. xTieghan
Any recommendations for a cheese that’s not so sharp in flavor? I’m pregnant and don’t think I’ll be able to tolerate the Parmesan right now (thanks so much pregnancy symptoms?). Do just looking for a cheese that will be milder in flavor. Thanks!
HI! I would recommend using fontina or mozzarella. It will not have as much flavor, but I think it should still be OK. Or maybe half mozzarella and half fontina. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last week after work and it was a winner! Probably the fastest dinner ever. I added in some Gruyere because I had a little extra on hand that I didn’t want to go to waste. Super tasty!
I am so glad everyone loved this recipe, Faye! Thank you! xTieghan
Hi there! I absolutely loved this recipe! Any tips on reheating my leftovers? I know cacio e pepe is very tricky!
HI! I would gently reheat on the stove with a splash of water and a handful of extra parmesan. Or microwave with a splash of water and some parm! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I see where you say *good* pasta, are there brands you recommend? I have a 3 qt instant pot and you must half (or halve?) recipes, food will geyser out the valve.
HI! I love DeCecco Pasta, DeLallo, and barilla! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is a keeper!. So quick and tasty. I was worried my guys would complain since it was vegetarian but they both raved about it. Only thing I did differently was cook my Barilla pasta for 5 minutes. I used Barilla Casarecce instead of shells. They are also usually cooked for 9 minutes in the normal method. With 5 minutes it was al dente and there was almost zero water left, just enough to coat the cheesy sauce over it.
That is so amazing and I love when the boys in my family love vegetarian recipes as well! Thank you for making this Sue! xTieghan
Hi Tieghan,
I made this tonight and it was really good, but getting crispy chickpeas has always eluded me! I have tried roasting them before, and tonight on the stovetop I was hoping for different results, but I can never get them crispy! They are always pretty soft. I had the crispiest ones out at dinner last night, and I was hopeful I could recreate them. Any suggestions? Thanks!
Hey Lindsey! Was there anything you did differently at all when making these chickpeas? Was your pan too crowded? Did you use enough oil? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Tieghan – this looks delicious. Is there a substitute to use for butter? I don’t really use it if I can avoid it. Perhaps ghee? I’ ve cooked with it on the stovetop but not instant pot. Let me know what you think – I am dairy free so trying to find a substitute but not wreck your recipe!!
Hey Liz! Ghee will be so great, Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I’ve looked through some of the comments and it is definitely the minority, but I also had a very starchy/greasy steam release all over my kitchen. When I opened it up I also had a ton of water left. I tried mixing the cheese in anyway, but it didn’t help and was just left as soupy pasta. I ended up scooping out most of the extra water, grating extra cheese and adding a bit more pepper to make up for the loss. Despite the issues, it tasted great! I absolutely loved the garlic basil crispy chick peas on top. I’m guessing it was just a difference in the shells I used, but I wish I would have realized I wasn’t supposed to have so much water and drained some out before mixing in the cheese. Your recipes are always a go to at our house and they usually turn out great. We will probably try this one again sometime anyway, but maybe with less water.
Hi Lauren! I am so glad this recipe tasted so well for you!! Is there anything that could have gone wrong while making this? I would love to help! xTieghan
Delish. Made this with gf pasta…yes, delish! Substituted feta for pecorino, since that’s what I had…DELISH. LOVEmeSOMEinstantpotRECIPES!
Haha thank you so much Michelle! xTieghan
Our family loved this! I am definitely doubling the chickpeas next time. One question: when I made this recipe, and other Intant Pot recipes that required oil or dairy, the steam release was sticky from the starch and butter. It makes quite a mess! (sticky spray on our ceiling!) Any tricks to avoiding this?
Hi Melissa,
Thanks for trying the recipe! So sorry to hear you are having issues with the instant pot, I haven’t had this happen to me. I would maybe reach out to instant pot and see what they think? Please let me know if you have any other questions! xTieghan
Hi! Thanks for this recipe. When I used the quick release function, it made a huge mess and sputtered buttery liquid/steam all over the kitchen… could you help me troubleshoot this? Thank you!
Hi Janelle,
So sorry about this, I’ve not had this experience. I would check with the instant pot company to see if something could be wrong with your release function. xTieghan
first time instapot user here, but was absolutely thrilled to make this recipe! Unfortunately, it didn’t turn out as well as I’d hoped – there was still a substantial amount of water left in the pot, and once I mixed the cheese in, it didn’t melt / mix entirely the way I’d hoped. Absolutely loved the crispy chickpea flavoring though – so definitely a kudos. Any suggestions however, on how to have little less water / better mixture? Thanks for your shares!
Hey Nithya,
Thanks for trying the recipe, I am so sorry you had issues with the water. I am wondering gif you adjusted the recipe at all and what kind of noodle you used? If you used a smaller noodle that could have been your issue, so next time I would recommend using a larger noodle that will use all of the water to cook. Please let me know if you have any other questions! xTieghan
Strangely enough I also had a butter geyser! I did use a different type of pasta and had some liquid left as well. 🤷🏻♀️ Still tasty!
Thank you Paige! xTieghan
Hi – do you know what adjustments would need to be made for whole wheat pasta? I am new to instant pot and tried to make this with whole wheat penne. Let’s just say it was an epic fail, but the taste was great.
Hey Terry,
Sorry I have not tested this recipe with whole wheat pasta. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This recipe saved my life and saved us from eating dinner at 9PM as I got a late start on prep work. Followed the stove top directions with the exception of baking the chickpeas for 20 min at 425. And given that we are a family that loves spice, I added red pepper flakes in addition to the garlic.
Thanks for a great recipe.
Hey Harley,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
We liked this, and I loved that it was SO fast and easy! However, our shells were still a little too hard, esp. on the ends. I might add another 1/3 c. of water and cook for another minute or two next time.
Hey Barrie,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Omg this is so good & quick! I added a few ounces of pancetta to the chickpeas & it was delicious. I got the ultimate rating from my husband – “you can make this anytime”
Hey Sara,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan