Instant Pot Penne Pasta Recipe (2024)

This Instant Pot Penne Pasta recipe is fresh, saucy, and loaded with vegetables! Ready in about 15 minutes, an easy one-pot dinner the whole family will love.

This is a simple and hearty meal, and perfect for those nights when you are too busy to cook. The pressure cooker does all the work! Serve this delicious Instant Pot pasta with easy homemade garlic knots, a delicious side salad, and enjoy.

I love a good saucy pasta, and this Instant Pot Penne Pasta recipe is so delicious, simple, and packed with flavor. Loaded with fresh veggies: garlic, tomatoes, zucchini, and kale.

This is one easy meal, that is perfect for you next pasta night! Luscious, velvety, and dripping with sauce… the perfect vehicle for homemade garlic bread or a crusty sourdough slice. The sauce gets it’s flavor from fresh garlic, sweet tomatoes & tomato paste, and a little balsamic vinegar for a kick.

This Vegetarian Instant Pot Pasta Recipe Is:

• Bright
• Fresh
• Saucy
• Hearty
• Satisfying
• Versatile
• Vegan, Vegetarian
• Ready in about 15 minutes

Easy Weeknight Pressure Cooker Pasta Recipe

This recipe for pasta in the Instant Pot is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t hours to spend in the kitchen . I have a whole section of this site dedicated to Easy Weeknight Meals, that are great for the whole family.

From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!

Can You Cook Pasta in the Instant Pot?

Absolutely! For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking.

The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier. AND it cooks perfectly tender pasta in a few minutes.

What’s In This Meatless Instant Pot Penne Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Penne Pasta: I used a regular white penne for this recipe.
• Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better.
• Olive Oil: I like to use this delicious olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep
• Zucchini: I chopped up a zucchini for this recipe, but you can use any fresh chopped vegetable you have on hand.
• Kale: Also picked some kale for the garden to go in this pasta, but you can use spinach or another leafy green instead of kale.
• Salt & Pepper
• Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.

One Pot Vegetarian Pressure Cooker Pasta for the Win!

This vegetarian one pot pasta recipe is so simple to cook, all it takes is a few pushed buttons are you are done! It’s a versatile recipe too: if you don’t have zucchini or kale, you can substitute any other fresh vegetable of your choice: roasted red peppers and spinach, or peas and arugula would be delicious combinations too!

How Do I Make This Vegan Instant Pot Pasta Recipe?

1. Set your Instant Pot to Sauté Mode. Add the olive oil, onions, garlic, bell pepper, and zucchini. Sauté for 6 to 7 minutes until the vegetables begin to soften.
2. Add the tomatoes, tomato paste, balsamic vinegar, spices, and stir.
3. Add the pasta to the Instant Pot. Pour the vegetable stock over the pasta. Do not stir. Lock lid, and set to Pressure Cook for 5 minutes.
4. Quick release the steam, taking care not to put your hands or face near the steam valve.
5. Once steam has vented and the pressure valve has gone down, stir the pasta. It will continue to thicken for a few minutes.
6. Serve with a side of fresh garlic bread and top with parmesan cheese if desired. Enjoy!

Dietary Modifications

• This penne pasta recipe is naturally vegan, gluten free, vegetarian, and refined sugar free!
• To make this oil free, simply leave out the olive oil and add some white wine or vegetable stock instead.
• For a low sodium version, make sure the tomatoes are no salt added (we only buy no salt added canned vegetables!) and skip the salt in the sauce. Between the aromatic spices, fresh vegetables, and the richness from the tomatoes you won’t miss the sauce! You could also stir in a scoop of homemade pesto to boost the flavor.

More Vegetarian Instant Pot Recipes You’ll Love!

Instant Pot Noodles with Peanut Sauce (Vegetarian)

Instant Pot Tortellini Soup Recipe (Vegetarian, High Protein)

Quinoa in the Pressure Cooker Recipe (Vegan, Gluten Free, High Protein)

Pinto Beans Instant Pot Recipe (Vegan, High Fiber)

Instant Pot Garlic Mashed Potatoes Recipe (Vegetarian, Gluten Free)

If you make this easy pressure cooker penne recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!

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About the Author: Kelly Jensen