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5 from 5 votes

Instant Pot Creamy Vegan Pasta

Servings: 4
Author: Brittany Williams

Ingredients

  • 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

Instructions

  • 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!