Instant Pot Vegan Pasta Puttanesca is an easy one-pot meal featuring Kalamata olives, capers, and garlic. You don't even need to boil water or drain the pasta to make it, and it's ready in 30 minutes.
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While you may not immediately think of pasta when it comes to vegan Instant Pot recipes, it's an easy way to cook short noodles directly in a sauce.
You can skip boiling a pot of water and even straining the pasta when it's done cooking. It's particularly nice in the warm summer months when you don't want to stand over the stove.
And while you can make a simple dish with a basic tomato sauce, it don't take any extra work to make super flavorful Instant Pot Vegan Pasta Puttanesca. Add some garlic, olives, capers, and crushed red chili to homemade or store bought sauce to take your dinner to another level.
If you enjoy the flavors of my vegan puttanesca cauliflower skillet, you'll love this easy pasta dish!
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Why you'll love this recipe
- It's loaded with flavor yet only requires 6 ingredients (plus salt and pepper).
- It's ready in half an hour.
- You don't need to boil water or drain the pasta.
Ingredients
- Fresh garlic
- Pasta sauce such as jarred marinara or your own homemade sauce
- Short pasta such as penne or rotini
- Kalamata olives
- Capers
- Crushed red chili flakes
- Salt and pepper
Variations
- For a gluten-free version, choose a blend made from corn, rice, and/or quinoa for best results.
- If you prefer to skip the heat, leave out the chili.
- Sprinkle fresh herbs over the finished dish such as parsley or oregano.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Use the Saute function to saute the garlic in a little water.
- Cancel the Saute function, then add the tomato sauce, water, pasta, olives, capers, and chili flakes and stir well to combine.
- Select Pressure Cook on High Pressure for 5 minutes. (Keep in mind it will take time to come up to pressure.)
- As soon as the 5 minutes is up, quick release the pressure. Stir the pasta, add salt and pepper, to taste, and enjoy.
Amy's tip
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, mushy pasta.
Serving suggestions
Instant Pot Vegan Puttanesca Pasta is a complete meal on its own or can be served with salad or vegetables.
It's particularly delicious with Mediterranean cucumber and chickpea salad, grilled eggplant and tomato salad, or sourdough panzanella salad.
And for a vegetable side you can't go wrong with Italian green beans, Mediterranean sauteed zucchini, or roasted mushrooms with pine nuts.
Storing
Leftovers can be refrigerated in an airtight container for up to 3 days. Do not freeze.
Recipe FAQs
According to Pressure Cooking Today, "take the time listed on the box, cut it in half, then subtract an additional minute."
The name Pasta Puttanesca translates to "whore's pasta," but there there are different theories as to how it got its name. Learn more about the history of this classic Mediterranean dish in the article The Sordid Story of Puttanesca.
Pasta Puttanesca traditionally includes anchovies, making it unsuitable for vegans. This version leaves out the fish.
More vegan pasta recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Instant Pot Vegan Pasta Puttanesca
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Ingredients
- 3 cloves garlic, minced
- 4 cups pasta sauce, (homemade or store-bought such as marinara)
- 3 cups water
- 4 cups short pasta, (such as penne or fusilli) See Recipe Notes for gluten-free options
- ½ cup Kalamata olives, sliced
- 1 Tablespoon capers
- ¼ teaspoon crushed red pepper flakes
- salt and 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, olives, capers, and crushed red pepper flakes to the Instant Pot.
- Mix the ingredients to combine. Close and lock the lid.
- Press the Manual (Pressure Cook) button and set the timer for 5 minutes on high.
- When the 5 minutes is up, immediately quick release the pressure by opening the valve.
- Once the pressure is released, carefully open the lid.
- Stir the pasta, add salt and pepper, to taste, and enjoy.
Notes
Nutrition
Nutritional information is an estimation only.
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Andrea says
This is delicious and so easy! 😋🌱
B B says
New IP user here, I have the 8 QT IP and would like to know if I should increase the amounts of ingredients? Any advice much appreciated 🙂
Amy Katz says
No, you can prepare the recipe exactly as written. No need to change the quantities or cooking time. Enjoy your new IP!
Megan Gatewood says
So yummy!
Gail says
Whole family loves it! Since family is meat eating I added 2 chicken breasts, cut into bite size pieces. Just sauté with garlic and a tiny bit of olive oil then follow recipe.
I always take my Instant Pot when we travel for swim meets. This one is great for our swimmers!
Amy Katz says
I'm so glad everyone enjoyed it! That is such a great idea to take your IP when you travel.
Bob C. says
What if the directions on your particular penne calls for a longer cooking time? I had read on another site that you should go by the directions on the box. Mine calls for 10 minute for Al Dente.
Amy Katz says
For cooking pasta on the stove, I agree you should go by the instructions on the box. But an Instant Pot cooks the pasta much faster since it cooks at a higher temperature.
Lynn says
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 says
That's fantastic to hear, Lynn! I'm so happy you both enjoyed it. 🙂