Have dinner on the table in no time with this easy and delicious Instant Pot Vegan Pizza Pasta!
This recipe for Instant Pot Pizza Pasta is a super quick and easy dinner made with penne pasta, vegan Italian sausage, marinara sauce and vegan mozzarella cheese.
I'm obessed with making pasta in the Instant Pot! Cooking the pasta right in the Instant Pot comes out perfect every time!
It's perfect if you are short on time and need to get dinner on the table without having to stand and watch a pot of water boil. It is such a game changer—especially for busy families.
As a new mom, the Instant Pot has been such a lifesaver. I can have a crowd pleasing meal on the table without having to do much work and spend a lot of time in the kitchen.
I love to add vegan sausage, green peppers and onions to my pizza. I thought that those ingredients would be really good in a pasta recipe too! The flavors go really well together with the marinara sauce. For the vegan Italian sausage, I like using Field Roast's Italian Sausage or the vegan Italian sausage from Tofurkey.
To make things even easier, I like to use store bought marinara sauce. You can definitely use homemade if you have some!
This recipe makes a ton! Perfect for serving a large family or crowd. Or a great recipe to meal prep on the weekend.
If you've never tried making pasta in the Instant Pot before, I highly recommend giving it a try!
- 1 Tablespoon Olive Oil
- 1 Small Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 2 Large Garlic Cloves, minced
- 4 Vegan Italian Sausages, sliced into 1 inch round slices
- 1 16 Ounce Box Penne Pasta
- 4 Cups Water
- 1 24 Ounce Jar Marinara Sauce
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Italian Seasoning
- 8 Ounces Vegan Mozzarella
- Chopped Fresh Parsley, optional
Hit the SAUTE button on Instant Pot. Add the olive oil, diced onion and green bell pepper; cook 4-5 minutes.
Add the garlic; stir and cook for 30 seconds.
Add the sliced vegan sausages; stir. Cook for 2-3 minutes.
Hit CANCEL. Add the penne pasta, water, marinara sauce, salt, pepper, and Italian seasoning. Do not stir. You don't want to stir because that can create a burn message. You do want to make sure that all the pasta is covered with liquid. I use the back of a spatula to press the pasta down, making sure it's all covered.
Place lid on pot, turn valve to Sealing position, and hit PRESSURE COOK for 5 minutes.
When pot beeps, do a quick release by turning valve to Venting. Be careful because a lot of hot steam will come out.
When pin drops, carefully remove lid, and stir pasta. Keep pot on KEEP WARM mode, and stir in the vegan cheese.
Leave the pasta on KEEP WARM for about 5 minutes, or until the cheese has melted.
Add the fresh chopped parsley if using.
Serve and enjoy!