Vegan Instant Pot Rigatoni
This vegan Instant Pot rigatoni recipe is a hearty and flavorful pressure cooker pasta made with inexpensive pantry staple ingredients! Loaded with thick rigatoni, rich tomatoes, and savory spices this easy 20-minute pasta is loaded with flavor in each bite.
Servings: 8 servings
Calories: 319kcal
Cost: $2
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic
- 6 ounce tomato paste
- 1 14 ounce Diced Tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 3/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes optional
- 5 cups Vegetable Stock
- 1 lb rigatoni pasta
- Optional Toppings: fresh basil, vegan parmesan cheese, more chili flakes, etc.
Instructions
- To the Instant Pot, add the olive oil and the garlic, and set it to Saute mode for 3 minutes.
- Add in the tomato paste, diced tomatoes, Italian seasoning, balsamic vinegar, salt, black pepper, the chili flakes, and the vegetable broth.
- Add in the rigatoni noodles to the pot, and stir well to combine with the tomato sauce mix.
- Set Instant Pot to Pressure Cook/High Pressure for 5 minutes. Once finished, quick 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 vegan 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
Calories: 319kcal | Carbohydrates: 55g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 983mg | Potassium: 458mg | Fiber: 5g | Sugar: 8g | Vitamin A: 723IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 3mg