• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Main Dishes / Vegan Instant Pot Italian Pasta

Vegan Instant Pot Italian Pasta

2.4Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

This Vegan Instant Pot Italian Pasta is so incredibly easy and fast to make, requiring only 8 simple ingredients. A 1 pot meal that is oil-free, dairy-free and is topped with a delicious vegan parmesan cheese and fresh basil!

instant pot with pasta olives and fresh basil

You all already know how much I am all about the simple, but incredibly delicious, easy vegan recipes. That is so important to me. Well, the instant pot just further enhances how easy and quick you can prepare a delicious plant-based meal. This Vegan Instant Pot Italian Pasta is so delicious, full of flavor and extremely fast and easy.

I topped it with black olives, fresh basil and my Vegan Lemon Parmesan Cheese. Totally optional, but just an extra yummy boost of flavor. Plus, the parmesan only takes 5 minutes to make.

I received an instant pot for my birthday last month and have been using it nearly on a daily basis. I’ve been testing many different types of recipes, just getting a feel for it overall. Of course, my love of pasta should come as no surprise that it would be the first type of vegan instant pot recipe I would share.

white bowl with italian pasta and fresh basil with black fork

INGREDIENTS NEEDED

(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)

  • Red onion
  • Garlic powder
  • Italian seasoning: Store-bought or my homemade blend. Just make sure that if you use store-bought, it has no added salt or red pepper flakes.
  • Tomato sauce
  • Rotini pasta: I used a regular gluten (not whole wheat though) rotini pasta. If you use gluten-free, please research adjusted times for gluten-free pasta in the instant pot.
  • Pure maple syrup: Balances out the acidity, you don’t want to leave it out. It really adds dimension to the the flavor.
  • Dark balsamic vinegar: Adds depth of flavor to this sauce. This is not the white balsamic, but the dark aged balsamic. I use either the Alessi or Pompeian brands.
  • Fresh basil: Using fresh herbs in simple meals like this really do make a difference to the overall flavor, so don’t leave it out!

HOW TO MAKE VEGAN INSTANT POT PASTA

Step 1: Cook the onions on the saute setting until they become tender and caramelized (browned). Add water as needed to prevent sticking and burning.

Add the spices and stir for about 30 seconds to toast them and release their aroma. It will absorb any residual moisture.

Step 2: Add the remaining ingredients, except the basil and optional ingredients. Stir the mixture really, really well so it is mixed thoroughly.

tomato sauce pasta and spices in instant pot

Step 3: Cook on high pressure for 5 minutes and then naturally pressure release for 5 minutes only. Set the timer. Do a manual quick release of any remaining pressure, using a pot cover to protect your hand. Make sure to never stand too close to the pot or near the steam vent.

Step 4: Open the lid and it will look quite soupy, this is normal. Stir the pasta around for 1 minute or 2 and it will absorb the remaining liquid perfectly, making it nice and saucy.

cooked pasta in tomato sauce in instant pot

Step 5: Stir in the basil and add to serving bowls. Garnish with sliced olives and my Lemon Parmesan cheese if desired.

FLAVOR

The key to this tomato pasta sauce is the balance of flavors. Tomatoes are very acidic and a bit one note, so to bring that alive, we are using these 3 ingredients that add a touch of sweetness to create a really delicious and balanced tomato sauce:

  • Pure maple syrup: Just enough to make the overall sauce balanced and taste so delicious.
  • Red onion: We are cooking the red onion until soft and caramelized, to where they are browned and sweet and add delicious flavor.
  • Dark balsamic vinegar: This exact vinegar adds a mild sweetness and great punch of balance to the overall flavor. It brings the sauce alive!

NO INSTANT POT?

I specifically created this recipe for instant pot users. But, if you don’t have an instant pot, no worries, I have another amazing tomato and pasta recipe that is similar and full of flavor. Try this Easy Tomato Garlic Pasta instead!

MORE VEGAN PASTA RECIPES

  • Best Vegan Garlic Alfredo
  • 1 Pot Vegan Creamy Cajun Pasta
  • Vegan Walnut Basil Pasta
  • 20 Minute Vegan Alfredo
  • Vegan Pimento Cream Sauce
  • Creamy Chili Sauce with Pasta
  • Easy Vegan Meatballs and Spaghetti
  • Vegan Lemon Florentine Pasta

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

white bowl with italian pasta and fresh basil with black fork

Vegan Instant Pot Italian Pasta

Brandi Doming
This Vegan Instant Pot Italian Pasta is so incredibly easy and fast to make. A 1 pot meal requiring only 8 simple ingredients. It is oil-free, dairy-free and is topped with a delicious vegan parmesan cheese and fresh basil!
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
pressure time 10 mins
Total Time 35 mins
Course Dinner, pasta
Cuisine Italian, Vegan
Yields 3 -4 servings

Ingredients

  • 1/2 packed cup (80g) finely diced red onion
  • 2 tablespoons garlic powder (yes, tablespoons, lots of flavor!)
  • 2 tablespoons Italian seasoning (I use my homemade blend, but store-bought is fine, just make sure it is unsalted)
  • 1/2 teaspoon fine sea salt and 1/4 teaspoon ground pepper
  • 3 cups (720g) tomato sauce (or called passata)
  • 3 cups (720g) water
  • 1 tablespoon (15g) dark balsamic vinegar (really brings the sauce alive, don't omit) This is not the clear balsamic, but the dark aged balsamic. I use either the Alessi or Pompeian brands.
  • 1 1/2 tablespoons (30g) pure maple syrup or agave (really enhances the overall sauce flavor and balances the acidity, so don't omit)
  • 4 cups (360g) rotini pasta (please note that if you use GF, the time may change in the IP, I only use wheat)
  • 1/2 cup chopped fresh basil
  • Optional: sliced black olives
  • Optional: My Lemon Parmesan (so good on top and only takes 5 mins)
  • I use this scale.

Instructions
 

  • Have all ingredients measured and ready to go, this is a quick meal! Add the onion and a few tablespoons of water to the instant pot and turn to normal saute setting. Cook for 5-8 minutes, stirring often until the onions are tender and caramelize (turn warm brown). Add only tiny amounts of water as needed to keep the onion from sticking/burning. Turn off the saute mode.
  • Add the garlic powder, Italian seasoning and salt/pepper and stir around for 30 seconds until fragrant. If it's too dry to stir, add a tiny splash of water. Then add the tomato sauce, water, vinegar, syrup and pasta and stir the mixture really, really well so it is mixed thoroughly.
  • Cook on high pressure by selecting either manual or pressure cook and set the time to 5 minutes. Please note that it takes about 10 minutes before the IP will come to pressure and start the 5 minutes cooking. After the 5 minutes is up, allow the instant pot to naturally pressure release for 5 minutes only. Set the timer. You don't want to let it sit longer than that or it can make the pasta mushy. TIP: What I basically like to do is as soon as the instant pot has reached pressure and it begins the 5 minutes cooking, I set a timer for 10 minutes (for the 5 mins cooking and 5 mins to sit). Do a manual quick release of any remaining pressure, using a pot cover to protect your hand. Make sure to never stand too close to the pot or near the steam vent.
  • Open the lid and it will look quite soupy, this is normal. Stir the pasta around for 1 minute or 2 and it will absorb the remaining liquid perfectly, making it nice and saucy, as pictured. Turn off the IP.
  • Stir in the basil and add to serving bowls. Garnish with sliced olives and my Lemon Parmesan cheese if desired.

Notes

NO INSTANT POT? I specifically created this recipe for instant pot users. But, if you don't have an instant pot, no worries, I have another amazing tomato and pasta recipe that is similar and full of flavor. Try this Easy Tomato Garlic Pasta instead! 

Nutrition

Serving: 1bowlCalories: 422kcalCarbohydrates: 85.8gProtein: 12.3gFat: 3.8gSaturated Fat: 0.3gSodium: 239mgPotassium: 276mgFiber: 4.1gSugar: 13.8gIron: 3mg
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword 1 pot vegan pasta, vegan instant pot pasta, vegan instant pot recipe, vegan Italian pasta

Filed Under: Main Dishes, Pasta Tagged With: Basil, Dinner, garlic, Instant pot, Main, Pasta, Tomato

Previous Post: « Coconut Butter Recipes
Next Post: Best Vegan Gluten-Free Chocolate Muffins »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Cari

    July 23, 2020 at 4:20 pm

    Could you please clarify what you mean by dark balsamic vinegar? Do you mean regular balsamic vinegar (as opposed to white balsamic vinegar), or is it a product labeled “dark balsamic” (and is that the same as aged balsamic?)? Thank you so much!

    Reply
    • brandi.doming@yahoo.com

      July 23, 2020 at 8:01 pm

      Hi Cari, I just updated the ingredients to be more specific. This is not the clear balsamic, but the dark aged balsamic. I use either the Alessi or Pompeian brands.

      Reply
      • Cari

        July 23, 2020 at 9:56 pm

        Thank you!

        Reply
  2. Joy

    July 23, 2020 at 8:17 pm

    Thank you for including the nutritional information. However, im not seeing how may servings this makes. Thanks!

    Reply
    • brandi.doming@yahoo.com

      July 23, 2020 at 8:48 pm

      Hi Joy, look towards the top of the recipe card, it is 3-4 servings. 4 small bowls or 3 quite large ones.

      Reply
  3. Ingrid Scott

    July 23, 2020 at 8:45 pm

    Are you talking about regular pasta or whole wheat pasta? Because that is what I always use.

    Reply
    • brandi.doming@yahoo.com

      July 23, 2020 at 8:47 pm

      Just regular, not whole wheat. I am prefer regular over whole wheat, but if you use whole wheat pasta, I imagine it would cook the same!

      Reply
  4. Shanna

    July 24, 2020 at 2:18 am

    If I use a pound of pasta, would I have to change a lot of the ingredients? All my packages of pasta are 400 grams.

    Reply
    • brandi.doming@yahoo.com

      July 24, 2020 at 2:26 am

      Just measure out 4 cups or weigh 360 grams. A pound is almost 2 cups more and would be way too much for how I’ve written the sauce portion and ratio to pasta.

      Reply
  5. Susan

    July 24, 2020 at 3:12 am

    What size is your insta pot?

    Reply
    • brandi.doming@yahoo.com

      July 24, 2020 at 5:18 am

      Hi Susan, it is an 8 quart, this is the one I have.

      Reply
  6. Nancy

    July 24, 2020 at 2:04 pm

    Hi, can you confirm whether the pasta should be cooked or uncooked when it is added to the Instant Pot. I’m assuming uncooked but wanted to make sure.

    Thanks

    Reply
    • brandi.doming@yahoo.com

      July 24, 2020 at 6:50 pm

      Uncooked

      Reply
  7. John

    July 27, 2020 at 12:35 am

    This Instant Pot pasta was amazing. It’s so easy my girls (13&10) made this. It is so adaptable to your linkings if you wanted to add other vegetables or plant based protein. It all comes together so quickly so have everything ready/prepped to go. We will definitely make this again!!

    Reply
  8. John

    July 27, 2020 at 12:40 am

    5 stars
    My family made this just the other night. My daughters made this. It’s simple and comes together so quickly. You can add other veggies or plant based protein to it as well. We will definitely make this again!

    Reply
    • brandi.doming@yahoo.com

      July 27, 2020 at 8:44 am

      Thank you so much John for taking the time to leave a lovely review! So wonderful that your daughter’s made it!

      Reply
  9. Rebecca

    July 27, 2020 at 6:33 am

    5 stars
    Just made this and it was delish even though I had no fresh basil and I had to use yellow onion instead of red. One pot and delish = winner !

    Reply
    • brandi.doming@yahoo.com

      August 7, 2020 at 9:48 pm

      Wonderful to hear!

      Reply
  10. Lillianne Fromberg

    July 29, 2020 at 8:06 pm

    5 stars
    Brandi, Once again you’ve hit this OUT OF THE PARK! Just made this last night for the first time and it was enthusiastically given a thumbs up by all family members! I especially love that it took ingredients that were already in my pantry and fridge. Prep was a breeze, the cooking part was speedy, and the results were nothing short of amazingly delicious. And it made a lot, so that we have leftovers for lunch today….my mouth is watering just thinking about it.
    Thanks for all the recipes you create and share with us Brandi!
    Lillianne

    Reply
    • brandi.doming@yahoo.com

      August 7, 2020 at 9:48 pm

      Aww, this comment was so sweet, so glad you loved it so m uch Lillianne!

      Reply
  11. Lisa

    July 31, 2020 at 1:54 am

    5 stars
    This recipe was super easy and delicious! The hubby even went back for seconds! This is definitely going into the regular dinner rotation! Fast, easy and delicious! I might add some chopped spinach at the end next time too.

    Reply
    • brandi.doming@yahoo.com

      August 7, 2020 at 9:48 pm

      So happy to hear you and your hubby loved it Lisa!!

      Reply
  12. Carla P

    August 10, 2020 at 2:31 am

    5 stars
    very tasty! We made it tonight for dinner and all the seasonings went together very well!

    Reply
    • brandi.doming@yahoo.com

      August 10, 2020 at 8:06 pm

      So glad to hear that Carla!

      Reply
  13. Marie

    August 16, 2020 at 1:17 am

    5 stars
    OMG!!! Are you kidding me? I bought an IP just to make this dinner (plus I knew you would be making more IP recipes🤪). It was so incredibly flavorful! The pasta was a perfect al dente and the sauce was sooooo rich! My husband LOVED it and asked when I would be making your next IP recipe. One pot, one measuring cup and one measuring spoon. Unreal 😻

    Reply
    • brandi.doming@yahoo.com

      August 16, 2020 at 7:41 am

      Yay, that is so amazing to hear Marie!! Thank you so much for making it and leaving feedback! Did you see the curry I just posted as well? It’s another IP recipe 🙂

      Reply
  14. Melissa Miles

    September 6, 2020 at 12:33 am

    5 stars
    I’m really slack about reviewing or commenting on recipes I pull from the Internet. I’ve used quite a few of years in the past, and had good results. This was just so delicious and easy, I know it will be a standby favorite. I’ve never been a huge fan of the red pasta sauces, but the cashew cream or coconut milk ones add so much fat. Adding the balsamic and maple syrup transformed the flavors and since it was so quick and easy, I did make up your vegan lemon parmesan and add that. Amazing! I’ll be asking for your cookbook for Christmas this year! Super yummy meal with plenty of leftovers. I did add one large zucchini in chunks and about a half cup of sliced baby portobellos and it didn’t impact the cooking time at all.

    Reply
    • brandi.doming@yahoo.com

      September 6, 2020 at 8:12 pm

      Thank you so much for this awesome review Melissa!

      Reply
  15. Esther Sternberg

    September 6, 2020 at 12:36 am

    5 stars
    Easy to make and so so tasty!! Thank you!! 🙂

    Reply
    • brandi.doming@yahoo.com

      September 6, 2020 at 8:12 pm

      Wonderful to hear Esther!

      Reply
  16. Phil

    September 8, 2020 at 3:40 am

    5 stars
    Really really excellent, thank you so much for the recipe!!!!

    Reply
    • brandi.doming@yahoo.com

      September 8, 2020 at 8:53 pm

      So happy to hear that, thank you Phil!

      Reply
  17. Louisa Chamberlain

    September 8, 2020 at 6:08 am

    5 stars
    Ah Brandi, it’s so refreshing to have someone whose recipes you can try with 100% faith that they’re going to work out perfectly. I love that about your recipes. This was the same – loved it and it was perfect. I did actually use a gluten free bean based pasta so I did have to alter the time slightly, as you’d suggested. I went with the rule I saw online of “halve the suggested cooking time on the packet and minus one minute.” I did that, with your 5 minute release and it was perfect. Looking forward to trying all of your IP recipes.

    Reply
    • brandi.doming@yahoo.com

      September 8, 2020 at 8:54 pm

      You are so sweet, thank you so much Louisa!! So happy you love my recipes!

      Reply
  18. Nicole

    September 11, 2020 at 2:10 pm

    5 stars
    Tasty! I made a half recipe with modifications: about 1 c chopped tomatoes and 2 T tomato paste diluted with water as I had no tomato sauce, no sweetener as I find I usually prefer omitting the sweetener in savory recipes and twice as much balsamic vinegar (1 T for 1/2 recipe) as goofed…but it’s very good!!

    Reply
  19. Elyse Sokoloff

    January 20, 2021 at 4:53 am

    5 stars
    Made this tonight and it was a hit! The girls want me to make it every day. Used whole wheat rotini and it was just perfect. Another one in the rotation!

    Reply
    • brandi.doming@yahoo.com

      January 26, 2021 at 6:13 am

      Every day, that is awesome Elyse!!

      Reply
  20. Leilani

    February 4, 2021 at 8:24 am

    5 stars
    Thank you so much for your recipe! It turned out so delicious 😋! Everyone gobbled it up and they could hardly tell it was vegan, it was so hearty!

    Reply
  21. Eric

    June 22, 2021 at 8:47 am

    I don’t have instant pot but i do have a lagostina pressure cooker. Will.this work for this recipe?

    Reply
  22. Denman

    July 7, 2021 at 4:04 am

    5 stars
    We’ve made this recipe twice now! It’s amazing! I will say I did the recipe exactly both times. In the future, I think I’ll leave out the agave because the balsamic vinegar that I have is sweet on its own. Other than the sweetness this recipe is killer!

    Reply
  23. Kelly

    July 16, 2021 at 4:20 am

    5 stars
    Tried this recipe for dinner and it was so easy and fantastic! You were so right about the sauce having a great depth of flavor. I think you could easily add some veggies to it too. Will definitely be making this one again! Thank you for sharing such a tasty recipe!

    Reply
  24. Tara

    August 13, 2021 at 12:55 am

    If doubling the recipe do you pressure cook for 10 min? Then 10 min pressure release before manually pressure releasing the rest? Thanks!

    Reply
    • brandi.doming@yahoo.com

      August 13, 2021 at 3:23 am

      Hi Tara! I’ve never tried doubling it, but the cook time shouldn’t change since the pasta still needs the same time to cook. I would follow the same directions. Hope it turns out the same.

      Reply
  25. Tina Powsey

    November 15, 2021 at 8:47 pm

    5 stars
    Thank you for such a wonderful, tasty meal for my family and me! We have decided to do our little part and begin having meat-free Mondays; this was our first official meal for it!
    I’ll definitely be adding this to our rotation and checking out your other recipes!

    Reply
  26. Emily

    November 17, 2021 at 4:07 am

    5 stars
    I usually never leave comments on recipes but I make this recipe so much I feel like I have to! I’m a student and barely have anytime to cook so this recipe is absolutely perfect! It tastes awesome and cooks perfectly in the instant pot (I often have issues with the burn notice with other recipes but that has not happened a single time with this recipe). I use chickpea pasta instead by pressure cooking for 3 minutes with 4 minutes natural release. Thanks so much for this awesome recipe!

    Reply
  27. MaryPat

    May 24, 2022 at 6:24 am

    5 stars
    Brandi, this was delicious! I used capenelle pasta, what I had & power greens. The black olives were a nice touch. Thank you!

    Reply
    • brandi.doming@yahoo.com

      June 7, 2022 at 5:59 am

      So happy to hear you enjoyed it MaryPat, thank you!

      Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Creamy BBQ Chickpeas and Lentils
  • Best Vegan Carrot Cake (Oil-free!)
  • Vegan Snickerdoodle Cookie Protein Bites
  • Vegan Chocolate Protein Pancakes
  • The Best Smoky Tofu
  • Easy Vegan Nutella (5 Minutes!)
  • Homemade Vegan Ramen Seasoning (Bonus Soup Recipe)
  • The Best Vegan Pancakes EVER
  • Vegan Jackfruit Pinto Bean Chili
  • Vegan Thanksgiving Recipes (Gluten-free Options!)

Copyright The Vegan 8 © 2022 · Privacy Policy

  • 2.4K