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.