This Instant Pot Vegetable Spaghetti is a satisfying comfort food and family favorite any day. Don’t be restricted by the ingredient list, this is a great clean out your fridge meal. Use whatever vegetables you have, dice them into small pieces and voila! Your kids won’t even know they’re eating mushrooms and zucchini.
Taking a meatless spin on our all time favorite Instant Pot Spaghetti and Meatballs. This vegetarian spaghetti is packed with vegetables, yet so satisfying that even die-hard meat-lovers love it!
Why you’ll love this Instant Pot Vegetable Spaghetti?
- One pot dinner means less dishes! Hooray!
- It’s loaded with nutritious vegetables, but it doesn’t taste like you’re eating a salad.
- You can use any kind of vegetables you have on hand, even frozen vegetables work! Need to clean out your fridge? Then you gotta make this vegetarian spaghetti!
- Mostly hands-off cooking! If you’ve prepped the vegetables on a weekend, then it’s practically dump-and-go kind of meal. Perfect weeknight meal it is!
- And lastly, it’s going to be your family favorite! Who doesn’t love spaghetti?!
Enjoy!
Instant Pot Vegetable Spaghetti
Ingredients
- 1 tablespoon olive oil
- 4 oz mushrooms diced
- 1 large carrot chopped
- 2 zucchini diced
- 1 bell pepper diced
- 2 tablespoons basil paste* Note 1
- 2 garlic cloves pressed
- 8 oz spaghetti
- 2 cups water
- 1 (24oz) jar pasta sauce
- ½ cup freshly grated parmesan cheese for serving
Instructions
- Set the Instant Pot to Sauté.
- When the display reads “HOT”, add olive oil.
- Once oil is nice and hot, add mushrooms and sauté for about 4 minutes, stirring frequently.
- Add the remaining vegetables (zucchini, carrots and bell pepper) and continue to cook for couple of minutes.
- Stir in basil paste and garlic.
- Make sure the bottom of the pot has nothing stuck. If there is any burned bits, or browned spots, add couple tablespoons of water to deglaze. I didn’t had to, because nothing was stuck or burned, since vegetables are high in water content and I didn’t cook the veggies for too long. But I’m emphasizing it, because this is an important step to prevent “burn” notice.
- Break spaghetti in half and layer in criss cross pattern over the vegetables.
- Add water and pasta sauce over the noodles. Do NOT stir after this point.
- Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 4 minutes on high. (NOTE: It took about 14 minutes for my IP to come to pressure.)
- Do quick release by carefully turning the valve to venting. And carefully open the lid.
- Stir everything (it may look a little watery, but noodles will absorb all the sauce in just few minutes) and serve with freshly grated parmesan cheese.
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Turned out good! I used 8 ounces of mushrooms and didn’t use the carrot. I was using a spaghetti that had a 7 minute cook time so I pressure cooked it for 3 minutes. It was perfect!
This is delicious! I used it to make spaghetti in my instant pot for the first time and I was blown away. I think cooking the noodles with the sauce kept the starch in and made the sauce extra creamy. It was like a vodka sauce. I will be making this for years.
So happy you loved it, Su! Thank you so much for your rating!!
This was quite good with all the veggies in it! The only spaghetti I had was capellini (very thin spaghetti) so I only set the timer for 2 minutes. I added frozen broccoli and didn’t use carrots. I think next time I would either take out the veggies after sautéing them and add back in at the end or just add in at the top, raw when I cook the pasta. I found they were a little too soft/mushy for my liking (still tasty though)
All in all though a good meal! I liked the capellini too because as long as it was submerged in sauce it didn’t get clumpy the way spaghetti can get sometimes. I also added some Yves ground meat at the end! 🙂
Hi, Gayle. Thank you so much for trying my recipe and sharing your feedback.
Good recipe, but i added a lot more garlic and herbs including cumin seeds, corriander powder, chilli powder and Italian seasoning. Mostly because I didn’t want to use a ready made pasta sauce. Good for timings as I’m new to instant pot. I found the recipe very helpful. Thanks!
Hi, Jojo. Thank you so much for sharing your feedback and your tweaks! You’re totally right in using additional seasoning, if you didn’t use a jarred pasta sauce. I’m so glad the recipe was helpful.