Instant Pot Pasta Puttanesca is an easy vegan one-pot meal loaded with flavor. You don’t even need to boil water to make this delicious Mediterranean dish featuring Kalamata olives, capers, and garlic.
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Can you cook pasta in a pressure cooker?
Did you know you can cook pasta in an Instant Pot?
I didn’t until my friend Kathy Hester came up with the easy instructions in her book The Ultimate Vegan Cookbook for Your Instant Pot.
Previously, I had been using this small appliance to make meals like Instant Pot Lentil Soup and Quinoa Burrito Bowls, but it never occurred to me to use it for pasta.
But it’s such a smart idea, especially for busy people.
In addition, if you want to enjoy pasta during the summer, the pressure cooker won’t heat up your kitchen.
Whatever the reason, if you have one of these amazing appliances, you’ll want to try making Instant Pot pasta.
No boiling water
The greatest part about making a dish like Instant Pot pasta is you don’t even have to boil water.
Or drain the pasta!
You simply add all the ingredients to the Instant Pot, give them a stir, then walk away for a few minutes until dinner is ready.
If you ask me, that’s pretty amazing!
However, keep in mind that you will want to stick to short pastas, such as penne or fusilli.
And if you’re following a gluten-free diet, I’ve found that the best types to use in the Instant Pot are ones made from corn, rice, and/or quinoa.
My favorites are blends such as corn and rice or quinoa and rice.
I recommend you experiment and see which ones you like the best.
What is Pasta Puttanesca?
The name Pasta Puttanesca translates to “whore’s pasta,” but there there are different theories as to how it got its name.
You can learn more about the history of this classic Mediterranean dish in the article The Sordid Story of Puttanesca, the Prostitute Pasta Sauce.
This delicious creation is made with pantry staples Italians tend to keep on hand.
Plus it takes little time to make, especially when you make it with Instant Pot pasta.
So perhaps it was an easy meal to throw together if one had little time between “business clients” and hadn’t shopped for fresh ingredients.
Whatever the origin, I’m glad we can enjoy the combination of pasta, tomato sauce, garlic, olives, and capers today.
How to make Instant Pot Pasta Puttanesca
Making pasta in an electric pressure cooking is really easy.
First saute some minced garlic in a little bit of water.
Next add the other ingredients to the Instant Pot:
- Pasta sauce (homemade or store-bought)
- Water
- Pasta
- Crushed red pepper flakes
- Capers
- Sliced Kalamata olives
Then mix it all together, close the lid, and set the timer for 5 minutes.
Keep in the mind that the 5 minute cooking time does not include the time it takes for the IP to come up to pressure.
When the timer on the Instant Pot goes off, quick release the pressure, open the lid, and give it a good stir.
Season to taste with a little salt and pepper, and dinner is ready.
And you didn’t even have to boil water or drain the pasta!
What makes this version vegan is that it doesn’t include anchovies.
If you love this savory aromatic sauce, be sure to give Vegan Puttanesca Cauliflower Skillet a try.
And if you enjoy making Instant Pot pasta and are looking for more easy recipes to try, check put these popular ones:
- Instant Pot Mashed Potatoes
- Coconut Jasmine Rice
- Vegan Wild Rice Soup
- Vegan Potato Corn Chowder
- Cilantro Lime Quinoa
Instant Pot Pasta Recipe
In order for the pasta to remain al dente, be sure to carefully release the pressure as soon as the 5 minutes is up.
Letting the pressure release naturally will result in overcooked pasta.
If you love this recipe, please give it 5 stars!
Instant Pot Pasta Puttanesca (Vegan)
Equipment
Ingredients
- 3 cloves garlic, minced
- 4 cups pasta sauce, (homemade or store-bought)
- 3 cups water
- 4 cups pasta, such as penne or fusilli (short pasta) See Recipe Notes for gluten-free options
- 1/4 teaspoon crushed red pepper flakes
- 1 Tablespoon capers
- 1/2 cup Kalamata olives, sliced
- salt, to taste
- pepper, to taste
Instructions
- Using the Instant Pot saute function, saute the garlic in a splash of water for about 30 seconds.
- Hit the cancel button, then add the pasta sauce, water, pasta, crushed red pepper flakes, capers, and olives to the Instant Pot.
- Mix the ingredients. Close and lock the lid.
- Press the manual (pressure cook) button and set the timer for 5 minutes.
- When the 5 minutes is up, immediately quick release the pressure by opening the valve.
- Once the pressure is released, open the lid.
- Stir the pasta, and add salt and pepper, if desired. Enjoy!
Gail
I have a mini instant pot, 3 quarts. Should I cut this recipe in half?
Thanks
Amy Katz
Hi Gail, I don’t have any experience with the 3 Qt IP, but I think that’s a good idea.
Lynn
This pasta was so good and so easy to make. Because it’s just my husband and me I usually cut all your recipes in half. I’m so glad I didn’t cut this one because it was gone the next day!
Amy Katz
That’s fantastic to hear, Lynn! I’m so happy you both enjoyed it. 🙂
Julianne
Oh no!! I am so hungry making this recipe for the first time and it keeps giving me the burn signal! I followed the recipe just right. This is discouraging me, any tips…?
Amy Katz
Hi Julianne, that is so frustrating! Some models of Instant Pot give this message to prevent overheating, and it tends to happen with tomato products. To help avoid this, try letting the pasta sauce sit on the top of the pasta instead of stirring everything together. If everything is already stirred together, try adding a little water, especially if the sauce you’re using is very thick. Unfortunately some models give the burn message more than others. I hope you’re able to release the pressure and start cooking it again and salvage your dinner.
Julianne
Thank you! I did manage to make it by adding another cup of water and mixing it in. Next time I’ll try with the sauce on top as you’ve suggested. It was very yummy!
Amy Katz
I’m so happy that worked, Julianne! The IP can be very sensitive when it comes to tomato products.
Massimiliano
I’ve tried this recipe today, and I think it was pretty good. A few points though:
– the pasta was a little overcooked, at least for my taste…my son was fine with it. I think next time I’ll set the timer to 3 minutes
– I’ve used chopped tomatoes instead of sauce, the taste was good but there was probably too much water…it almost looked like a soup. But that can be fixed by using a colander. It’s probably fine if you use thicker pasta sauce instead.
All in all, I’m quite pleased, the boy cleaned his plate and I’m happy as I didn’t use any oil!
Amy Katz
Thanks for the feedback! Pasta timing can be tricky with the Instant Pot.
Alocasia Sheridan
Looking forward to making this. Any thoughts on using lentil pasta?
Amy Katz
Hi Alocasia! It’s hard to say because the lentil and bean pasta all cook differently. The only way you’ll know is if you give it a try. I’ve had the best luck with the corn/rice/quinoa blend pasta. And of course regular wheat pasta will work fine.
Laurel
Can this be frozen after it’s been cooked?
Amy Katz
Hi Laurel, yes, it can be frozen. However it would be best to undercook the pasta a little so that it doesn’t get too mushy when you reheat it from frozen.
Eric
This is a really great recipe. We make it and add spinach to it after releasing the pressure. The whole family loves it including the kids.
Amy
Thanks Eric! I’m going to try adding spinach the next time I make it.