Instant Pot Pasta Puttanesca (Vegan)
Instant Pot Pasta Puttanesca is an easy one-pot vegan meal loaded with flavor from olives, capers, and garlic. And there's no need to boil water!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
- 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
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!
If using gluten-free pasta, opt for ones made from corn, rice, and/or quinoa for best results.
Make sure to release the pressure immediately after the 5 minutes is up to prevent the pasta from overcooking.
Leftovers can be covered and refrigerated for up to 5 days.
Calories: 504kcal | Carbohydrates: 98g | Protein: 18g | Fat: 4g | Sodium: 1620mg | Potassium: 1070mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1165IU | Vitamin C: 17.8mg | Calcium: 74mg | Iron: 4.1mg