This Instant Pot Pantry Pasta recipe is a healthy and irresistible vegetarian 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!
One of the BEST Pantry Staple Dinner Recipes
This Instant Pot Pantry Pasta recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
Make Pantry Pasta Gluten Free for a Healthy Version
This gluten free dump meal recipe is a simple meal to make without the wheat – just use a pasta that is certified gluten free. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
What’s In This Vegetarian Instant Pot Pantry Pasta Recipe?
- Olive Oil: I like to use this fruity Zoe 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: 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.
- No Salt Vegetable Stock or Bouillon: I love this no salt 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! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- Gluten Free Rigatoni Pasta: I used a thick rigatoni pasta for this dish, but you can use any medium pasta shape you have on hand.
- Italian Seasoning: I use a pre-mixed spice blend of parsley, oregano, thyme, and basil, I got mine on Amazon here.
Easy Pantry Recipes in the Instant Pot
This Instant Pot Pantry Pasta recipe 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 healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout! And if you loved this recipe, check out my friend Sarah’s 19 Best Vegan Instant Pot Dinners over at Crestfox… you’ll find some new favorites you’ll love!
Instant Pot Vegetarian Dump Recipes for the Win!
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.
How Do I Make This Pantry Pasta Recipe In the Instant Pot?
- 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!
Other Healthy Vegetarian Instant Pot Pantry 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
As always, if you make this Instant Pot Pantry Pasta 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 recipe recreations!
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Instant Pot Pantry Pasta
Equipment
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic
- 6 ounce No-Salt-Added Tomato Paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground Tellicherry Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes optional
- 1 14 ounce No-Salt-Added Diced Tomatoes
- 5 cups No-Salt-Added 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
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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I love pasta and this one fills the bill
Thank you!