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4.62 from 13 votes

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!
Course Pasta
Cuisine Italian
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 504kcal
Author Amy Katz



  • 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