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5 from 5 votes
Instant Pot Creamy Vegan Pasta
Servings: 4
Author: Brittany Williams
  • 3 cups vegetable┬ábroth
  • 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
  1. Add all of the ingredients to your Instant Pot Pressure Cooker.

  2. Put the lid on and make sure the vent valve is in the SEALING position.

  3. Using the display panel select the MANUAL/PRESSURE COOK button, use the +/- buttons to set the pot for 4 minutes.

  4. When the time is up open the vent valve and quickly release the pressure.

  5. Remove liner and let it cool. The noodles will absorb more water and it will become thicker, like a gravy.

  6. Enjoy!