clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Creamy Tomato Pasta

  • Author: Liv B
  • Total Time: 15 minutes
  • Yield: 3-4 servings


A simple, creamy tomato pasta made in the Instant Pot pressure cooker for the quickest, easiest and most delicious weeknight dinner every time!


  • 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
  • vegan ground beef (I used 1/2 package of Lightlife)
  • Pinch salt and pepper, garlic powder or Italian seasoning if you like!


  • 1/4 cup frozen peas
  • fresh herbs, greens like spinach or kale
  • vegan parmesan cheese, for serving


    1. Add all pasta ingredients to the instant pot including frozen peas (but not the greens or herbs) and stir well. 
    2. Pressure cook on manual for 5 minutes. It will take up to 10 minutes to come to pressure first.
    3. Once finished cooking, release the steam manually and remove the lid. Stir well.  Add in the herbs/greens if using and serve! I like to serve with some vegan parmesan cheese. Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 5 mins

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.