Instant Pot Pasta Puttanesca is an easy vegan, gluten-free, and oil-free one-pot meal. You don’t even need to boil water to make this delicious dish featuring kalamata olives, capers, and garlic.
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.
But it’s such a smart idea, especially for busy people.
The greatest part about making a dish like Instant Pot Pasta Puttanesca 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.
That’s pretty amazing, if you ask me.
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 you like that best.
But what is Pasta Puttanesca?
The name translates to “whore’s pasta”, but there there are different theories as to how it got its name.
This delicious creation is made with pantry staples Italians tend to keep on hand.
Plus it takes little time to make.
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.
Making Instant Pot Pasta Puttanesca is very simple.
First some minced garlic is quickly sauteed in water.
Next you add the other ingredients to the Instant Pot:
Pasta sauce (homemade or store-bought)
Crushed red pepper flakes
Sliced Kalamata olives
Then you 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!
If you enjoy cooking with your Instant Pot and are looking for more easy recipes, check these out:
Now let’s make Instant Pot Pasta Puttanesca!
Instant Pot Pasta Puttanesca (Vegan)
Instant Pot Pasta Puttanesca is an easy vegan, gluten-free, and oil-free one-pot meal. You don't even need to boil a pot of water to make this delicious dish featuring kalamata olives, capers, and garlic.
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 button and set the timer for 5 minutes.
When the 5 minutes is up, 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!
If using gluten-free pasta, opt for ones made from corn, rice, and/or quinoa for best results.
If you make Instant Pot Pasta Puttanesca, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.