clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Christmas Confetti Pasta

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes (plus 5-10 minute NPR)
  • Total Time: 21 minutes
  • Yield: 4-6 servings 1x


Shrimp and pasta with red and green pops of color from bell peppers. A fast dump and go pressure cooker recipe!


  • 2 cups water
  • 1 Tbsp Better than Bouillon chicken base
  • 2 Tbsp dry onion flakes
  • 1 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 8 ounces linguine or fettuccine
  • 1 pound frozen uncooked peeled and deveined shrimp
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 1/4 cup olive oil
  • 1/4 cup heavy cream (optional)
  • 1/2 cup shredded parmesan cheese


  1. Pour water into bottom of Instant Pot. Add in the bouillon, onion, garlic powder, salt, oregano, cayenne and pepper.
  2. Break the pasta in half and scatter it into the pot in a criss cross pattern (this will help prevent it from sticking together). 
  3. In a pan that you use for pot-in-pot cooking add the shrimp and top with the peppers. Drizzle the oil over the top. 
  4. Place a tall trivet into the Instant Pot over the fettuccine. Place the uncovered shrimp and peppers pan on the top of the trivet. 
  5. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
  6. Remove the pan and the trivet. Turn off Instant pot. Stir the shrimp and peppers into the pasta. Stir in the cream and the parmesan.
  7. Taste test and add more seasoning to taste, if needed. Serve and enjoy!
  • Category: Seafood
  • Method: Instant Pot