Instant Pot Rigatoni

5 from 8 votes

This Instant Pot rigatoni pasta recipe is a hearty and flavorful meatless pressure cooker pasta made completely with pantry staple ingredients! Loaded with hearty rigatoni, rich tomatoes, and savory spices. One of the best vegetarian and gluten free dump dinners in the pressure cooker.

Prep Time3

Cook Time5

Total Time8

Course: Dinner, Pasta

Cuisine: American

Servings: servings

Calories: 319kcal

Author: Kelly Jensen

Cost: $2

Equipment

Instant Pot or Pressure Cooker

Ingredients

2 tablespoons extra virgin olive oil
6 cloves garlic
6 ounce tomato paste
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Crushed Red Pepper Flakes optional
1 14 ounce Diced Tomatoes
5 cups Vegetable Stock
1 lb rigatoni pasta gluten free if GF

Instructions

Add all the ingredients to the inner pot of the Instant Pot. Make sure to stir well with a wooden spoon.
Set Instant Pot to Pressure Cook/High Pressure for 5 minutes. Once finished, quick pressure release the remaining steam, taking care not to have your hands or face near the pressure valve vent.
Once float valve has lowered, carefully open the lid. Stir the pasta well to combine the pasta sauce, rigatoni, and all ingredients. Place the lid back on, turn the Instant Pot off for 5 minutes for pasta to soak up the last of the sauce before serving.
Top with fresh basil, black pepper, or parmesan cheese before serving. Refrigerate leftovers in an airtight container for up to 2 days.

Notes

Optional Add-Ins

Cooked Sausage - you can add a spicy or mild Italian sausage or a turkey sausage into the pressure cooker for added protein.
Cooked ground meat - add in ground beef or ground turkey or ground chicken too.
Sliced bell pepper, fresh spinach, peas or broccoli. There are lots of vegetables you can add in, fresh or frozen!
Add in 4 ounces of cream cheese, mascarpone cheese, or heavy cream for a creamier pasta.
Add in 4 ounces shredded mozzarella cheese.

Nutrition