Instant Pot Vegetarian Pasta – Rigatoni Bolognese – is a healthy, filling pasta dish that’s worthy to be in your regular meal rotation, and you won’t miss the meat! All the vegetables in this hearty vegetarian pasta recipe give the dish a meaty texture. The pasta and sauce are cooked together making it a delicious one-pot meal.
** New Readers: Please read an important message about this recipe right before the recipe card! **
Although I love traditional spaghetti bolognese with meat, a few years ago I found a Giada De Laurentiis recipe for a vegetarian rigatoni bolognese and adapted it to make a pasta dish that’s perfect for vegetarian meals and meatless Mondays.
For the Instant Pot version of my recipe, I cook the pasta and sauce together, to make yet another delicious one-pot meal. The bolognese-style vegetarian sauce is made with lots of vegetables – onion, celery, carrots, bell peppers and mushrooms – which gives it a thick, meaty texture.
One of the things I love about making pasta in the Instant Pot pressure cooker is that I can cook everything together: the pasta and the sauce. It’s so convenient and easy to get this vegetarian pasta on the dinner table on busy days: in less than 30 minutes with minimum cleanup.
Don’t be deterred by the list of ingredients! I know it’s long, but if you’re organized and can gather everything up before you start cooking, you’ll find that it comes together very quickly.
Saute your vegetables in the Instant Pot first, then put in the remaining ingredients except for the cheese and parsley, and pressure cook. That’s it.
Porcini mushrooms are earthy, wild mushrooms that have a nice meaty texture. Dried porcini mushrooms are normally soaked in hot water, and the soaking liquid is added to the dish during the cooking process.
In this Instant Pot Vegetarian Pasta recipe, I skip the soaking step and add the chopped dried mushrooms to the pasta along with the other ingredients.
The leftovers make a perfect vegetarian lunch the next day. You can make this Instant Pot vegetarian pasta for a crowd by doubling the recipe and cooking it in separate batches.
If you’re looking for a tasty Instant Pot Pasta recipe with meat, learn how to make Instant Pot Penne with Sausage and Tomato Cream Sauce – it’s fabulous; another one-pot pressure cooker pasta dish that’s quick and easy.
Tips and Substitutions
Dried porcini can be pricey, so you can substitute dried shiitake mushrooms or mixed mushrooms.
This vegetarian pasta is finished with mascarpone cheese and freshly grated parmesan cheese. Mascarpone is an Italian cream cheese that’s softer and creamier in texture than regular cream cheese and is used to make Italian desserts like tiramisu. If you can’t find mascarpone, you can try and substitute heavy cream or cream cheese.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Vegetarian Pasta.
Instant Pot Vegetarian Pasta Ingredients
Instant Pot Vegetarian Pasta Step-by-Step Instructions
- Press ‘Saute’
- Add olive oil to inner pot of Instant Pot
- Add onions, celery, carrots, bell peppers and garlic and saute for 3 minutes, stirring frequently.
- Add mushrooms and saute for 2 minutes.
- Turn off Instant Pot by pressing ‘Cancel’.
- If there’s food stuck to the bottom, deglaze inner pot with 2 tablespoons of water.
- Add in dried porcini mushrooms, crushed tomatoes, black pepper, salt, thyme, oregano, basil, sugar, balsamic vinegar, tomato paste, crushed red pepper, pasta, milk, wine and water.
- Stir to combine.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘7’ (7 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 7 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off Instant Pot.)
- There might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta.
- Stir in mascarpone cheese.
- Let the pasta rest for a few minutes and it will thicken up.
- Sprinkle each serving with parmesan and fresh parsley.
January 2018: If you’ve made this recipe before, carry on! If you’re new to this recipe, please note that some new Instant Pot owners are getting the dreaded ‘burn’ message. Here are some things you can do to try and avoid a burn notice:
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After sauteing onions and garlic, deglaze really well
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Turn off the Instant Pot and let it cool down for a minute or two
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Add water first, then remaining ingredients
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Depending on your Instant Pot, you may need to add an extra 1/2 to 1 cup of water
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Add tomatoes and pasta last and don’t stir, just submerge in the liquid
[Read: Everything you need to know about Instant Pot burn message]
Instant Pot Vegetarian Pasta | Rigatoni Bolognese
Instant Pot Vegetarian Pasta – Rigatoni Bolognese – is a healthy, filling pasta dish that’s worthy to be in your regular meal rotation, and you won’t miss the meat!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 293kcal
Ingredients
- 3 Tbsp olive oil
- 1/2 cup onion chopped fine
- 1/2 cup celery chopped fine
- 1/2 cup carrots chopped fine
- 1/2 cup bell peppers chopped fine
- 1 Tbsp garlic minced
- 2 cups fresh mushrooms chopped
- 1 cup water
- 1 oz. dried porcini mushrooms chopped
- 28 oz. (1 can) crushed tomatoes
- 1/2 tsp black pepper
- 1 tsp salt or to taste
- 1/4 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp tomato paste
- 1/2 tsp crushed red pepper flakes or to taste
- 12 oz. rigatoni pasta
- 1 cup whole milk
- 1 cup red wine
- 4 oz. mascarpone cheese
- 1/4 cup parmesan cheese finely grated
- 3 Tbsp fresh parsley chopped
Instructions
- Press ‘Saute’ and add olive oil to inner pot of Instant Pot.
- Add onions, celery, carrots, bell peppers and garlic and saute for 3 minutes, stirring frequently.
- Add fresh mushrooms and saute for 2 minutes.
- Turn off Instant Pot by pressing ‘Cancel’.
- If there’s food stuck to the bottom, deglaze pot with 2 tablespoons of water.
- Add in dried porcini mushrooms, crushed tomatoes, black pepper, salt, thyme, oregano, basil, sugar, balsamic vinegar, tomato paste, crushed red pepper, pasta, milk, wine and water.
- Stir to combine.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Cook on ‘Manual’ (or 'Pressure Cook') mode for 7 minutes.
- Do a quick release of pressure.
- There might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta.
- Stir in mascarpone cheese.
- Let the pasta rest for a few minutes and it will thicken up.
- Sprinkle each serving with Parmesan and fresh parsley.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
- See the blog post for more detailed recipe tips
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 513mg | Fiber: 4g | Sugar: 9g
Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you!
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| Instant Pot Penne with Sausage | Instant Pot Ratatouille | Instant Pot Beet Salad |
Cheryl
Simple, healthy, tasty – we loved it. Thank you!
Monica
Delicious! Another family favorite. So rich and flavorful, didn’t miss the meat one bit.
Paint the Kitchen Red
Thank you Monica! I think the mushrooms and other vegetables add a nice ‘meaty’ texture to the pasta. Just made this myself two nights ago.
Karen
Oh my gosh, so good. I didn’t even wait for him to get home! Shhhhhh
Paint the Kitchen Red
Karen – haha! That’s usually me with anything having to do with chocolate ? I’m so happy you liked it!
Kristi
Hi! Excited to try this recipe but I’m new to the instant pot——is the pasta I cooked when you put it in? Or did you cook it ahead of time? Thanks!!
Paint the Kitchen Red
Hi Kristi, the pasta is uncooked. Hope you like the recipe. and enjoy your new Instant Pot!
An Instant Pot enthusiast in NY
Excellent recipe! I subbed eggplant for the 2 cups of fresh mushrooms and it still turned out really yummy! I also don’t eat onion or garlic and omitting those still produced a delicious pasta dish. (I increased the amount of carrot and celery to compensate for the omitted onion.)
Paint the Kitchen Red
Thank you for the comment – I’m really glad you liked it and were able to change it suit your tastes!
Karen
Want to make this but hubby is lactose intolerant. What can I substitute for mascarpone cheese?
Paint the Kitchen Red
Hi Karen, thanks for the question. The mascarpone balances out the tomato and thickens the sauce a bit. I haven’t used a vegan cream cheese, but is that an option for you? Otherwise, try and omit the cheese and see how you like it. The pasta and sauce thickens on its own after cooking is complete but if you want to thicken some more, just cook on saute mode for a few minutes, stirring often.
Zack
I made this yesterday and all was going well until I got the “burn” message about two minutes into pressure cooking. Was able to thicken the sauce up some on sauté and it still came out tasting pretty amazing. But I was wondering if you might know what I did wrong. The only difference I know of is that I was using a ceramic non-stick insert instead of the standard aluminum. I was using the IP Duo 6qt. Prior to pressure cooking I scraped the bottom and nothing was stuck to it as far as I could tell. Any advice would be great! Thanks!
Paint the Kitchen Red
Hi Zack, some newer Instant Pots have been showing the burn message, especially the 8 quarts. Next time try this:
– Stir everything up except crushed tomatoes and pasta
– Then add those final two ingredients last and DON’T stir; just push down to make sure they’re covered by the liquid.
– You might need to add a 1/4 cup more liquid, but you might want to try without first.
Keep me posted if you find anything out. Thanks for your question.
Zack
So I can’t speak for this one yet, but I just tried your adaped instructions with the penne with sausage in tomato cream sauce And that worked perfectly! No “burn” message. Thanks so much for the help!
Paint the Kitchen Red
Oh, great! That’s great to know. Did you add any additional liquid in that recipe? Thank you for updating us!
Zack
No additional liquid other than the fact that I used two 15oz cans of crushed tomatoes instead of one 28oz can but I doubt the 2oz made much difference. No additional water though just water first in with the sausage, then noodles, then peppers and other ingredients, then crushed tomatoes. Came out perfectly!
Dhanya
Hi Neena,
Do you think the flavor of the pasta be affected greatly if I simply omit the dried porcini mushrooms?
Thanks,
Dhanya
Paint the Kitchen Red
Dhanya – you should be fine, maybe add a few more of the other mushrooms for more bulk, but not necessary. The dried porcini absorb some of the liquid.
BDK
Can you substitute something or simply eliminate the wine?
Paint the Kitchen Red
You can substitute the wine with broth, but the flavor will be different since red wine adds depth to the dish. You might be able to eliminate it but the quantity of liquid will change, and I’ve not tried making the dish with less liquid 🙁
Neha
Hello! Can you double this recipe in the six quart IP? I’d like to make this, but need it for about fifteen people!
Paint the Kitchen Red
Hi Neha, I don’t know if you can double the recipe, I haven’t tried that. You need to make sure that the pasta and liquid together don’t go past the halfway mark, to account for expansion. You might be able to do 1 1/2 times.