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Instant Pot Creamy Vegan Pasta

This Instant Pot Creamy Vegan Pasta is the ultimate kid friendly dinner! A guilt free meal that only takes 4 Instant Pot Minutes, made with chickpea pasta it’s high in protein and grain free!  The pasta takes their eyes off the vegetables, it’s almost like they’re not even there!

Anyone else ever have those days where you just need to hide in the bathroom from your family for 5 minutes? I have them all the time.  Between working from home, homeschooling my kiddos and trying to maintain a normal level of sanity I have them almost daily.  It’s okay though!  I think it is totally healthy and part of being a good parent.  We give everything we have to them so it is only natural that we lose it every once in a while.

This is one of my, Mom’s about to lose it, dump meals. I open a can, open a box, take the veggies out of the freezer and dinner is done! It doesn’t get much easier than this one folks. I always keep these ingredients on hand so even in a pinch I never feel like I need to call Brady to bring home emergency dinner.

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Those emergency dinners used to be a weekly (almost nightly) occurrence.  I have found that since I stopped doing this and forced myself to cook every single night we are all much happier!  I know exactly what everyone is putting into their body and we get to sit down and eat together.

For more delicious dinner ideas, click here!


I hope your little guys (or big guys) enjoy it as much as mine! 🙂

Note: This dish is also great with a couple cups of shredded rotisserie chicken!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

5 from 5 votes

Instant Pot Creamy Vegan Pasta

Print Recipe


  • 3 cups vegetable broth
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes If you don't like a little spice you can leave this out
  • 8 ounces gluten-free chickpea pasta shells store bought or homemade
  • 2 cups frozen mixed vegetables peas, corn, green beans
  • 2 cups spinach optional


  • Add all of the ingredients to your Instant Pot Pressure Cooker.
  • Put the lid on and make sure the vent valve is in the SEALING position.
  • Using the display panel select the MANUAL/PRESSURE COOK button, use the +/- buttons to set the pot for 4 minutes.
  • When the time is up open the vent valve and quickly release the pressure.
  • Remove liner and let it cool. The noodles will absorb more water and it will become thicker, like a gravy.
  • Enjoy!
Servings: 4
Author: Brittany Williams


  1. This was great! I subbed Tinkyada brown rice elbow pasta and frozen chopped kale. I also added 1/4 cup nutritional yeast. Everyone decided this is a recipe to repeat.

  2. This is my favorite recipe on this site so far! So incredibly good! I did add about 2 tablespoons of nutritional yeast and used brown rice pasta instead, but I cannot wait to make it again! Perfect substitute for those heavy pasta dishes that I love!

  3. Novice IP user, here. Made this tonight for my daughter, who is vegan. Came out great! I used unsweetened coconut cream and I did add 1/4 of nutritional yeast, as others did. Next time, I will spoon off my bowl and will try as written. Then add nutritional yeast to hers and parmesan on mine. One note – I made this in my new Duo Mini. It was quite full and had quite a bit of foaming (more like a geyser) upon quick release. Controlled the mess by using a kitchen towel over top. As the pot was so full, I ended up cooking spinach on the side and adding in to the pot after it was finished. Also, this was my first taste of chick pea & lentil pasta WOW! It was great! I was very happy with the flavor, texture and the amt of protein. Thank you for the recipe!

  4. Hi there I just got my 1st Christmas gift this year the other day, hand delivered to me by one of my best girlfriends at my workplace. It was the Instant Pot that she knew I had wanted. Plus it helped to tell her what one I wanted too. 🙂 And she said she got a really great discount on Cyber Monday. Anyways, Your recipe above is my very 1st one I’ve made with it and I loved it. I added about 1/3 – 1/2 cup or frozen cooked unseasoned chicken pieces. That was a nice added touch for the get/go. Also, I added 1 cup of frozen Kale along with 1 cup frozen spinach. I see on another one of your replies that someone added nutritional yeast, which i have on hand and will add some one of my left over portions to see what that tastes like.
    All in all this was a very awesome 1st try. Thank You for posting this recipe. I will check out your other ones too. Happy creating and cooking.

  5. Hi Brittany! I have made your blender muffins and taco soup and they are so delicious ! I am curious about this recipe though. I have a lot of weight to lose. I bought the coconut milk full fat can today. I have to be honest it freaked me out seeing all the fat grams on that can. Can I really lose weight eating all that fat ? Should I limit this recipe to once a month?Thank you so much! I really enjoy your website!😘

  6. I love you! I have made this with many different variations over the past couple of weeks, and everyone in the family loves it every time. Even the KIDS. Thank you so much!

  7. Just made this and it was fantastic! Even my super picky husband really enjoyed this dish! Can’t wait to try it in different variations! I plan to make the sausage gumbo next! Many thanks 🙂

  8. 5 stars
    I made this with brown rice pasta. I used lite coconut milk and 1/2 cup less broth. It was super creamy and so delicious! I love how your recipes are so healthy but also comforting and adaptable!

  9. I made this last night and everyone enjoyed it. It will definitely repeat this meal but I will likely cut it in half. We had a lot of leftovers, even after multiple servings. Thanks for sharing. One can never have too many dump and go meals.

  10. Planning to make this soon, but I don’t know what you mean by remove liner in the second last step. Are you talking about the inner pot?

  11. Is the nutrition facts listed somewhere? I have to follow a low carb and low cholesterol and low carb diet.


    1. Hello Jessica,
      Thank you for reaching out! I do not include the calorie count or nutritional information on any of my recipes. All ingredients have different nutritional information so it will always vary depending on the exact ingredients (brands) you’re using. If you need to track nutritional information it’s best to calculate it for each recipe with your own ingredients into a program like MyFitness Pal because it can vary A LOT.
      Wish you all the best!

  12. Hey! I know this is an old post but I’m super excited to make this tonight. I will double the recipe for my family of 6 – will it fit in my 6 qt? I’m assuming yes, but I’m TERRIBLE at estimating that kind of thing, so thought I’d see if someone might be able to reply. Thanks much!!!

    1. Hi Steph,
      Thanks so much for reaching out! Yes, this recipe will work doubled in a 6 qt. Instant Pot.

  13. 5 stars
    I’ve made this recipe several times and it is an absolute favorite in my house—and I have 4 kids to please! I sub out the coconut milk for something else because of sensitivities, but it always works. LOVE the chickpea pasta—it’s fantastic. I do double this recipe, and the last time I put in one bag of frozen mixed vegetables and one bag of shiitake mushrooms—it was wonderful. 🙂 Added just a little different flavor to it.

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