This Instant Pot Pasta is vegan, gluten free, and soy free. And guess what! It only takes 4 minutes (under pressure) to cook!
Yes, you can use a different kind of pasta, but I would stick to sedanini or pasta of a similar size, like penne or cavatappi. Spaghetti noodles will not cook correctly for this Instant Pot Pasta recipe. Lentil pasta also tends to hold up better in the Instant Pot, while other types of pasta may turn out mushy.
Set Instant Pot to sauté and add oil.
Once hot, add chopped onions and bell peppers.
When onions are translucent, add minced garlic.
When garlic is fragrant, add mushrooms.
Once mushrooms have cooked down, add in zucchini and season with salt and pepper.
Add water and stir well.
Pour pasta over vegetables, but do not stir.
Top pasta with pasta sauce.
Put the lid on the Instant Pot and set to sealing. Pressure cook for 4 minutes.
When Instant Pot is finished, release steam and mix well.
Add vegan cheese, if desired, and more salt and pepper if needed.
Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Macros will vary depending on serving size and vegetables used.