One-Pot Creamy Veggie Pasta (Instant Pot)
A quick, one-pot pasta loaded with summer vegetables and a creamy, dairy-free sauce made right in the Instant Pot.
- Prep15 min
- Cook5 min
- Total25 min
- DifficultyEasy
- Servings6
This is the perfect summer dinner when you want something creamy and satisfying but don't want to spend hours in the kitchen. The Instant Pot does all the work, cooking the pasta and vegetables together in a rich, dairy-free sauce.
Feel free to use whatever vegetables you have on hand—asparagus, zucchini, cauliflower, broccoli, peas, or onion all work beautifully. You can also add cooked chicken, chickpeas, or salmon for extra protein.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place all ingredients except the optional cheese, chicken, chickpeas, or salmon into the Instant Pot. Stir well to combine.
- Close the lid and set the valve to sealing. Cook on manual (high pressure) for 5 minutes.
- When the cooking time is up, let the pressure release naturally for 5 minutes, then carefully turn the valve to quick release to release any remaining pressure.
- If using any optional add-ins, open the lid and stir in the dairy-free cheese, cooked chicken, chickpeas, or salmon. Switch to the sauté function and cook for 3 minutes, stirring occasionally, until the cheese melts and the meat is heated through.
- Serve warm.
💡 Tips
- For best results, cut all vegetables into bite-sized pieces so they cook evenly.
- If you prefer a thicker sauce, let the pasta rest for a few minutes after cooking before serving.
- Any combination of vegetables works—use what's in season or what you have on hand.
Inspired by a recipe from Kitchen Stewardship