A Creamy Peanut Pasta Bake

A Creamy Peanut Pasta Bake
Chef Brainy
What Started it all:
Peanuts, Corn, pasta, instant pot

A comforting, creamy pasta bake, infused with the nutty flavor of peanuts and the sweetness of corn, all made possible with the convenience of an Instant Pot.


  • 12 oz (340g) pasta of your choice (e.g., penne, fusilli, or farfalle)
  • 1 cup (120g) peanuts
  • 1 cup (160g) corn kernels
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup (250ml) chicken broth
  • 1 cup (250ml) heavy cream
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 cup (120g) grated Parmesan cheese
  • Fresh parsley, chopped (optional)


  1. Press the Saute button on the Instant Pot and heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  3. Add the peanuts and cook for 2-3 minutes, stirring frequently, until they're lightly toasted and fragrant.
  4. Add the corn kernels, chicken broth, heavy cream, dried basil, salt, and pepper. Stir to combine.
  5. Add the pasta to the Instant Pot, making sure it's completely submerged in the creamy sauce.
  6. Close the lid of the Instant Pot and set the valve to "Sealing". Press the "Manual" or "Pressure Cook" button and set the cooking time to 8 minutes at high pressure.
  7. When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
  8. Open the lid and stir in the grated Parmesan cheese until melted and well combined.
  9. Serve hot, garnished with chopped fresh parsley if desired.

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