Entrees, Vegan Food

Instant Pot Creamy Tomato Pasta

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Instant Pot Creamy Tomato Pasta

  • Author: Liv B
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes


A simple, creamy tomato pasta made in the Instant Pot pressure cooker.



  • 11/2 cups dry pasta
  • 1 cup water
  • 21/2 cups (approx a 650 mL jar) marinara sauce
  • 1/2 cup coconut milk
  • 2 tbsp nutritional yeast
  • Pinch salt and pepper

Add ins (optional, can sub whatever you like!):

  • Vegan ground beef (I used 1/2 package of Lightlife)
  • 1 red bell pepper, chopped
  • 1/4 cup frozen peas


    1. Add all pasta ingredients to the instant pot and stir well. I like to add the nutritional yeast and salt/pepper at the end, after its done cooking. 
    2. Pressure cook on manual for 5 minutes. It will take up to 10 minutes to come to pressure first.
    3. Meanwhile, cook the veggies/meats you want to add. I panfry bell pepper and vegan ground beef for 5-6 minutes until browned.
    4. Once finished cooking, release the steam manually and remove the lid. Stir well. Add in the veggies, meat, nutritional yeast, frozen peas (if using) and salt and pepper. Stir well again and serve.


  1. Hi Liv, Just found your YT channel and blog and want to make alllll of your recipes (including this one). Is it possible to make them pin-able? Would love to save all the ones I want to try. Thanks!

  2. I was wondering, what frying pans do you use? Do you know the brand name?


  3. Okay… so I tried to triple the recipe cause the boys here act like every meal is the last one lol.. but I just now decided to watch your vid after I started everything and realized I shook the can of coconut milk.. didn’t just use the solid part.. doy.. I’ll let you know how it goes 😂😂

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