Instant Pot Pantry Pasta Recipe (Vegan, Gluten Free, Pantry Staple)

This Instant Pot Pantry Pasta recipe is a healthy and irresistable meatless pressure cooker pasta made completely with pantry staple ingredients! Loaded with hearty rigatoni, rich tomatoes, and savory spices!  Serve with a salad and a thick slice of homemade garlic bread for the ultimate stay-at-home Italian meal. A restaurant-quality dinner ready in 5 minutes.

This Instant Pot Pantry Pasta Recipe Is:

• Creamy
• Decadent
• Simple
• Loaded with flavor
• An easy weeknight meal, ready in under 30 minutes!
• Earthy
• Vegan, Vegetarian, Meatless, and Dairy Free!

What’s In This Vegetarian Instant Pot Pantry Pasta Recipe?

• Olive Oil: which gives this pasta a decadent creamy texture! I use Terra Delyssa brand olive oil becuase I love the flavor. Amazon has a great 3-pack here which is an amazing value for the quality olive oil you get.
• Garlic: to make this a true pantry-staple meal, you can used chopped garlic in a jar if you don’t have any fresh garlic on hand.  Garlic powder would also work in a pinch.
• Tomato Paste: I only use a low sodium tomato paste, which has amazing flavor without all the salt.
• Balsamic Vinegar: I use this Colavita balsamic because it has a really great flavor for a store-bought vinegar.
• Garlic Salt
• Pepper
• Red Chili Flakes (optional, for spice!)
• Diced Tomatoes: I only use these low sodium tomatoes in my recipes. I found an awesome boxed variety from Colavita which has no salt at all and the tomatoes are super rich and sweet, I’d recommend these boxed tomatoes to canned for sure!  And they are a really great value.
• Vegetable Stock or Boullion: I like Better Than Boullion’s Less Sodium Vegetable Base, it’s a definitely favorite for us and adds amazing flavor to any soup, pasta, or stew.
• Textured Vegetable Protein (OR cooked ground beef/meatless meat): A quick note here, this recipe does call for Textured Vegetable Protein (TVP!) which a great shelf-stable plant-based protein. I realize not many people would typically have this in their pantry so you can totally use cooked ground beef or ground turkey if you aren’t vegetarian or vegan.    Just make sure to brown the meat first, and then add it in with the rest of the ingredients.  But if you haven’t tried TVP, I’d recommend grabbing a bag to try it out – it’s a great substitute for meat that everyone will love.
• Rigatoni Pasta: I used a thiccccc rigatoni pasta for this dish, but you can use any medium pasta shape you have on hand. Make sure to use a certified gluten free pasta if you avoid wheat.
• Italian Seasoning: I use a pre-mixed spice blend of parsley, oregano, thyme, and basil, I got mine on Amazon here.

How Do I Make This Pantry Pasta Recipe In the Instant Pot?

1. Add all the ingredients to the Instant Pot.  Make sure to stir well.
2. Set Instant Pot to Pressure Cook for 5 minutes. Once finished, quick release the pressure, taking care not to have your hands or face near the steam vent.
3. Once float valve has lowered, carefully open the lid. Stir the pasta well to combine all ingredients and allow to sit with the Instant Pot off for 5 minutes for pasta to soak up the last of the sauce before serving.  Mangia!

Other Healthy Vegetarian Instant Pot Recipes You’ll Love!

Instant Pot Penne Pasta Recipe (Vegan, Gluten Free)

Pressure Cooker Root Vegetables & Lemon Caper Sauce (Vegan, GF)

Instant Pot Garden Risotto Recipe (Vegan, Gluten Free)

Vegan Instant Pot Ratatouille (Paleo, Whole30, GF, Dairy Free)

Instant Pot Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)

Get the Same Ingredients I Use for This Instant Pot Pantry Pasta

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Instant Pot Pantry Pasta Recipe

Kelly Jensen

This Instant Pot Pantry Pasta recipe is a healthy and irresistable meatless pressure cooker pasta made completely with pantry staple ingredients! Loaded with hearty rigatoni, rich tomatoes, and savory spices. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 3 mins

Cook Time 5 mins

Total Time 8 mins

Course Dinner, Pasta

Cuisine American

Servings 8 servings

Equipment

• Instant Pot or Pressure Cooker

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 6 cloves garlic
• 6 ounce can tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red chili flakes optional
• 1 14 ounce can diced tomatoes with juice
• 1 cup textured vegetable protein or 1 lb cooked ground beef or ground turkey
• 5 cups Vegetable stock
• 1 lb rigatoni pasta gluten free if GF

Instructions

 

• Add all the ingredients to the Instant Pot.  Make sure to stir well.
• Set Instant Pot to Pressure Cook for 5 minutes. Once finished, quick release the pressure, taking care not to have your hands or face near the steam vent.
• Once float valve has lowered, carefully open the lid. Stir the pasta well to combine all ingredients and allow to sit with the Instant Pot off for 5 minutes for pasta to soak up the last of the sauce before serving.  Mangia!

Notes

this recipe does call for Textured Vegetable Protein (TVP!) which a great shelf-stable plant-based protein. I realize not many people would typically have this in their pantry so you can totally use cooked ground beef or ground turkey if you aren't vegetarian or vegan.    Just make sure to brown the meat first, and then add it in with the rest of the ingredients.  But if you haven't tried TVP, I'd recommend grabbing a bag to try it out - it's a great substitute for meat that everyone will love.

Keyword Instant Pot Dump Pasta Recipe, Instant Pot Pantry Pasta, Instant Pot Pasta Dump Vegan, Instant Pot Pasta with Pantry Staple Ingredients, Pantry Pasta Recipes, Vegan Instant Pot Pasta Recipes, Vegetarian Instant Pot Pasta Recipes

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