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.
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Table of Contents
Introduction
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 veggie pasta in the Instant Pot 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 tomato sauce.
It’s so convenient and easy to get this vegetarian pasta on the dinner table on busy weeknights: 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.
The leftovers make a perfect vegetarian lunch the next day. You can make this Instant Pot veggie pasta for a crowd by doubling the recipe and cooking it in separate batches.
If you’re looking for tasty Instant Pot pasta recipes with meat, check out my Instant Pot Penne with Sausage and Tomato Cream Sauce or Instant Pot spaghetti recipe with meat sauce from scratch. Both are one-pot pressure cooker pasta dishes that are quick and easy.
TIPS AND SUBSTITUTIONS
Mushrooms
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 vegetable pasta recipe, I skip the soaking step and add the chopped dried mushrooms to the pasta along with the other ingredients.
Dried porcini can be pricey, so you can substitute dried shiitake mushrooms or mixed mushrooms.
Mascarpone
This vegetarian pasta dish 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, cream cheese, creamy goat cheese, or boursin cheese.
Seasonings
You can substitute the oregano and basil with two teaspoons of Italian seasoning. You can also sprinkle fresh basil on the pasta dish after cooking is complete.
Avoiding the Burn Notice
I have not had any issues with the ‘Food burn’ message but it’s possible for some people to get the Burn message when making this recipe. Do the following to avoid the issue:
- After sauteing onions and garlic, deglaze really well. There should be nothing stuck to the bottom of the inner pot.
- Turn off the Instant Pot for a few minutes after sauteing.
- Add water first, then remaining ingredients.
- Add tomatoes and pasta last, and don’t stir. Just push down to submerge in the water.
- You may need up to an extra half cup of water if the above steps don’t help.
FAQs
Double all ingredients but keep the cooking time.
Yes, broth can be substituted for wine, although wine does add flavor to bolognese sauce.
If you can find a ‘meaty’ mushroom, like portobello, shiitake, baby bella use those. Otherwise just use regular button mushrooms.
12 ounces is about ¾ of a 16 oz. box of pasta.
Yes, you can use something other than rigatoni. The rule of thumb for pasta cooking times is to take the cooking time on the box, divide by 2 and add 1. e.g. if the pasta stovetop cooking time is listed as 8 minutes, the Instant Pot cook time for the pasta would be 5 minutes (8 divided by 2 = 4; 4 + 1 = 5).
You can substitute an equal quantity of jar sauce. Just make sure you adjust the seasonings, especially salt, since jar sauce already has a lot of sodium.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot Vegetarian Pasta – Ingredients List
- Tomato paste
- Olive oil
- Black pepper
- Thyme
- Balsamic vinegar
- Salt
- Parsley
- Crushed red pepper
- Basil
- Oregano
- Sugar
- Fresh garlic
- Water or vegetable broth
- Dried porcini
- Crushed tomatoes
- Milk
- Red wine
- Onions
- Pasta
- Mushrooms
- Bell peppers
- Carrots
- Celery
More details in the printable recipe card at the bottom of this post
How to Make Vegetarian Pasta in the Instant Pot (Step by Step Instructions)
- Saute onions and other vegetables
- Saute mushrooms
- Add liquids, spices, pasta and tomatoes
- Add remaining ingredients
- Pressure cook
- Release pressure
- Add cheese and heat through
Saute onions and vegetables
- Select Saute function.
- Add olive oil to inner pot of Instant Pot.
- Add onions, celery, carrots, bell peppers and fresh
- garlic and saute for 3 minutes, stirring frequently.
Saute mushrooms
- 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 liquid, spices, pasta, and tomatoes
- Stir in balsamic vinegar, milk, wine, water or vegetable broth, dried porcini mushrooms, black pepper, salt, thyme, oregano, basil, sugar, red pepper flakes.
- Add tomato paste, crushed tomatoes, and pasta on top.
- Don’t stir but push down gently with a spatula until pasta is submerged in the liquid.
Instant Pot Duo Pressure Cook 7 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘7′ (7 minutes).
Instant Pot Ultra Pressure Cook 7 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 7 minutes (00:07).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to Naturally Release Pressure (NPR) on the DUO and ULTRA
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
- Press Cancel and open the Instant Pot.
Add cheese and heat through
- 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 creamy pasta rest for a few minutes and it will thicken up.
- Sprinkle each serving with parmesan and fresh parsley.
Instant Pot Vegetarian Pasta | Rigatoni Bolognese
Equipment
Ingredients
- 3 Tbsp olive oil
- ½ cup onion chopped fine
- ½ cup celery chopped fine
- ½ cup carrots chopped fine
- ½ cup bell peppers chopped fine
- 1 tablespoon garlic minced
- 2 cups fresh mushrooms chopped
- 1 cup whole milk
- 1 cup red wine
- 1 cup water
- 1 oz. dried porcini mushrooms chopped
- ½ teaspoon black pepper powder
- 1 tsp salt or to taste
- ¼ tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper or to taste
- 1 tsp granulated sugar
- 1 Tbsp balsamic vinegar
- 28 oz. crushed tomatoes (794 grams)
- 1 tablespoon tomato paste
- 12 oz. rigatoni pasta (340 grams)
- 4 oz. mascarpone cheese (113 grams)
- ¼ cup Parmesan cheese finely grated
- 3 tablespoon fresh parsley chopped
Instructions
- Select 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.
- Stir in milk, wine, water, dried porcini mushrooms, black pepper, salt, thyme, oregano, basil, crushed red pepper, sugar and balsamic vinegar. Add crushed tomatoes, tomato paste, pasta, but don't stir. Just push down with a spatula so the pasta is submerged.
- Stir to combine.
- Close Instant Pot lid and pressure cook on High Pressure for 7 minutes.
- Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
- 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
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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.
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More Instant Pot Pasta Recipes
Instant Pot Penne Pasta with Italian Sausage
Instant Pot Shrimp Pasta with Garlic
Instant Pot Ratatouille
Rani
Any recs in what (And in what quantity) to substitute in lieu of dried porcini mushrooms (not available).
Paint the Kitchen Red
Hi Rani, if you can find a ‘meaty’ mushroom, like portobello, shiitake, baby bella use those. Otherwise just use regular button mushrooms. Maybe about 1.5 cups. Hope you like the recipe 🙂
Jasmine
This is the first recipe I’ve tried in my instant pot and It is so flavorful, and delicious!
Paint the Kitchen Red
Jasmine, I’m really glad you liked the recipe. It really is so hearty!
Archana
This is an amazing recipe.. I just skipped red wine. My family loved it… Thanks a lot for this wonderful recipe… Will definitely make it again
Paint the Kitchen Red
Thank you, Archana, for letting us know the modification you made – that’s helpful to other readers who wish to skip the wine. I’m really glad you liked the recipe 🙂
Prerna
Hello! I’m planning to make this tomorrow using the 3 quart instant pot. I will half the quantity of ingredients. My question is should the manual mode pressure time of 7 minutes reduce also? Or stay the same? Also is there anything I can replace the milk with? Trying to omit dairy.
Paint the Kitchen Red
Hi Prerna, yes you would halve all the quantities but keep the cooking time the same. The dairy comes from milk and cheese. Replacing them would change the taste a lot. I’m not sure how almond milk would work – it would give it a different taste but maybe okay?
Maggie
Hello! I am planning on making this tonight, however it needs to be dairy free. Do you think I could substitute the milk for coconut milk and the cheese for Nutritional Yeast? I know it won’t taste quite the same, but hopefully more or less?
Paint the Kitchen Red
Sorry, Maggie, if this is too late. I suppose you could make those substitutions but it will be a completely different taste, not sure. I use coconut milk for curries, etc but never for Italian 🙂
Rohan
Thank you for the recipe! I have a 3 quart IP, so if I want to make the sauce to later serve over pasta, as opposed to pressure cooking the pasta, how should I adjust the cooking time?
Paint the Kitchen Red
Rohan, the recipe contains quite a bit of extra liquid to allow liquid to be absorbed by the pasta. Reducing that liquid will probably result in a burn message when you pressure cook, because of the tomatoes. You could cook in ‘Saute’ mode or on the stovetop.
Deb
silly question: how much is “12 oz” of pasta? the box says 1 lb (?16 oz?). Can I use a whole box? or do I remove ⅓ of the pasta? Thanks
Paint the Kitchen Red
Hi Deb! The recipe was tested for 12 oz (I use a kitchen scale), which is 3/4 of the box. If you use the whole box, make sure you increase the quantity of liquid by about 2/3 cup (e.g. milk, water, broth, wine, etc). It should work.
Joseph
Made the meal for my fiance and she loved it. Thank you for postung.
Paint the Kitchen Red
Lucky fiance 🙂 I’m so glad to hear y’all liked the recipe. Thank you for taking the time to comment and rate the recipe!
Hallie
Can you half this recipe and make it in 3 quart? I’m new to this. Thanks.
Paint the Kitchen Red
Hallie, I haven’t tried making it in a 3 quart, but I don’t see any reason why not, because there will be enough liquid for the 3 quart to come to pressure.
Rani
Sorry if this is silly question but I’m new to Instant Pot. In order to deglaze, do I remove the contents, then clean the pot and then put the contents back in?
Paint the Kitchen Red
Not a silly question, Rani. You do not need to remove the contents. You just add a tablespoon or two of liquid and scrape the bottom. Key to deglazing is that the pot needs to be hot and that helps dislodge the browned food from the bottom. Good luck with your new Instant Pot!
Rani
Great thanks! Does the water just burn off?
Paint the Kitchen Red
That’s right, Rani – it does evaporate. The key is not to add too much liquid – just a few Tbsp at a time.
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.
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 🙁
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.
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!
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.
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!
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!
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!
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.
Cheryl
Simple, healthy, tasty – we loved it. Thank you!