Vegan Instant Pot Italian Pasta
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!
Servings: 3 -4 servings
Calories: 422kcal
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: 1bowl | Calories: 422kcal | Carbohydrates: 85.8g | Protein: 12.3g | Fat: 3.8g | Saturated Fat: 0.3g | Sodium: 239mg | Potassium: 276mg | Fiber: 4.1g | Sugar: 13.8g | Iron: 3mg