Easy Vegan Instant Pot Pasta With Plant-Based Meatballs
This easy vegan instant pot pasta with plant-based meatballs takes just 5 minutes of active prep to pull together. The Instant Pot does the rest! Just dump in a box of pasta, a jar of pasta sauce, a package of vegan meatballs, water, and your favorite veggies and you'll soon have a perfectly cooked delicious plant based dinner to serve your whole family. This is the easiest Instant Pot recipe ever!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: dinner, Lunch
Cuisine: Italian
Servings: 8
Calories: 11kcal
Author: Gina House
Ingredients
1 16-ounce boxpastawe used medium shell pasta, but it also works well with rice and bean pastas like brown rice, chickpea, red lentil, and black bean pasta
1 25-ounce jarpasta sauceor 24-ounce jar
24ounceswater
1packagefrozen vegan meatballsabout 8-12, depending on size
2cupsfrozen sliced bell peppersor your favorite frozen veggies
¼cupfinely chopped parsleyfor garnish (optional)
Instructions
Add dry pasta to your Instant Pot or other pressure cooker.
Add the entire jar of pasta sauce.
Fill the pasta sauce jar with water and add to the mixture.
Add in your veggie meatballs and frozen veggies and stir well.
Place the lid on the Instant Pot, making sure that the lever is in the sealed position, and lock in place.
Press MANUAL and adjust time (using the down-arrow) to 4 minutes. When the Instant Pot is starting to cook, you will hear a “beep.” You can now let the Instant Pot do its thing for the next 25 minutes or so.
When you hear the “beeping” indicator that the Instant Pot is done cooking, allow the pot to sit for 5 minutes or wait until the screen reads “L005.”
Move the lever to release and allow the remaining steam to exit the Instant Pot.
Press the “Keep Warm/Cancel” button and carefully remove the lid. The food inside will be hot and still steaming.
Stir your pasta and serve!
*Works best with all pasta except linguine and spaghetti shapes.