Go Back
–+ servings
Quick Garlic Butter Corkscrew Pasta Instant Pot Recipe!

Quick Garlic Butter Corkscrew Pasta Instant Pot Recipe!

By Mona - Far From The Farm
June 13, 2026
Easy garlic butter cellentani / cavatappi corkscrew pasta with rich buttery flavor, simple pantry ingredients, and cozy comfort food vibes!
Print Recipe Pin Recipe
Makes: 6 (4-6 as a side)
Approximate cost $3.00
Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 20 minutes
Servings: 6 (4-6 as a side)
Course: Dinner, Pasta, Side Dish
Cuisine: American, Italian
Calories: 503
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 lb cellentani / cavatappi corkscrew pasta - (16 oz / 454g)
  • 4 - 4 1/2 cups water
  • 1/2 cup butter - 1 stick
  • 4 tbsp olive oil
  • 1 tbsp dried parsley
  • 1-2 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes - optional for some additional heat

Equipment

  • Instant Pot 6 or 8 qt or other similar pressure cooker
  • Measuring jug, cups and spoons
  • Silicone spatula
  • colander

Method
 

  1. Pour the dry pasta into the insert of your Instant Pot. Spread the pasta out fairly evenly across the bottom of the pot.
  2. Pour 4 cups of water over the pasta.
    The noodles should be fully covered before pressure cooking. Add a little more water if needed depending on the pasta brand and your pressure cooker.
  3. Gently press the noodles down into the water so most of the pasta is submerged.
  4. Secure the lid and make sure the valve is turned to SEAL.
    The Instant Pot will take a few minutes to come to pressure before the timer starts counting down.
  5. Cook on HIGH pressure for:
    5 minutes for softer pasta
    4 minutes for firmer al dente pasta
    I prefer the 5 minute timing for garlic butter pasta because it gives you softer cozy comfort-food style noodles.
  6. As soon as the cooking time finishes, carefully perform a QUICK RELEASE.
    Keep your hands and face away from the steam vent.
  7. Once the pressure pin drops, carefully open the lid.
    Stir the pasta immediately to help separate the noodles. Drain using a colander.
  8. Return the drained pasta to the warm Instant Pot insert.
    Add the butter, olive oil, parsley, garlic, salt, pepper and red pepper flakes (if using) on top of the drained pasta.
  9. Stir everything thoroughly until the butter is fully melted and the noodles are coated in the garlic butter mixture.
    The residual heat from the pasta helps everything melt together beautifully. Butter gives it a decadent and luxurious flavor, whilst the olive oil means that it won’t stick and clump together.
  10. Serve immediately. Enjoy!

Video

Notes

  • Cellentani/Cavatappi corkscrew noodles hold garlic butter beautifully because of its curly shape.
  • 5 minutes gives softer comfort-food style pasta.
  • 4 minutes gives firmer pasta.
  • Fresh parsley can be used instead of dried if preferred.
  • Red pepper flakes are optional for a little warmth.
  • This recipe works well as both a side dish and simple main meal.

 

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave with a tiny splash of water or melted butter to help loosen the sauce back up.
 

Related Recipes:

 

Nutrition

Calories: 503kcalCarbohydrates: 57gProtein: 10gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 41mgSodium: 526mgPotassium: 194mgFiber: 3gSugar: 2gVitamin A: 506IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This Recipe?

If you make this, tap the stars on the recipe card and leave a quick comment below. I love hearing how these recipes work in real kitchens like ours!