The middle of summer – fresh veggies abound! But you also are either super busy preserving or just out enjoying the nice weather.
It’s too hot to cook. You’re sick of salads. But you really want some simple nourishing food.
That means one thing – time to bust out the Instant Pot and make this all-in-one main or side dish: Instant Pot creamy veggie pasta.
How to Make Pasta in the Instant Pot
Big meats and stews often come to mind when you think of the Instant Pot. But it’s actually really great for cooking grains.
The first time I cooked pasta in the Instant Pot I was attempting to make mac ‘n’ cheese – I added too much liquid and it took forever. Then the noodles ended up mushy.
I did keep trying and perfected Instant Pot mac and cheese (get the recipe HERE). But I also learned how to cook pasta with the Instant Pot. It only takes about 5 minutes of cook time. And the noodles are perfect. My family uses brown rice noodles since we eat gluten-free. But wheat noodles work just as well.
Creamy Summer Pasta the Whole Family Will Love
While mac and cheese is a kid favorite, it’s nice to have variety. So this creamy veggie pasta cooked in the pressure cooker is an excellent option!
A combination of bone broth and dairy-free milk makes this pasta so creamy. A few simple seasonings add big flavor. And the veggies add texture for a crowd-pleasing dinner or side dish all summer long.
This is a great way to introduce your kids to new vegetables. They match the texture and flavor of the pasta. So there are no overpowering strange flavors. Of course, you can always go the safe route and use vegetables your kids already enjoy.
Dairy-Free Creamy Pasta
One of my favorite aspects of this creamy pasta is that it can change with the seasons. Is asparagus ready? Add it to the pasta. Do you have broccoli forming heads? Broccoli makes a great addition! Zucchini overflowing? Slice it up and add a bunch.
You haven’t been to the store lately and you don’t have any good fresh veggie options? Add frozen! The possibilities are endless.
I also love that this pasta recipe is allergen-free. It contains no gluten, dairy, nuts, eggs, or soy. So everyone can enjoy it! That’s really important in my family with varying food allergies. I love when I can make one dish for everyone.
If you’re looking for more simple dairy-free options, grab my dairy substitute guide HERE!
Where to Buy an Instant Pot
This is the 6-quart Instant Pot I started out with. After a few years, we added an 8-quart partly because I knew I would use two at the same time often enough, partly because it was the Prime Day sale, and also because I wanted more space for certain recipes. Both are a pretty basic model and you don’t need more bells and whistles than that!
If you’re deciding on size, most people say it’s better to get a deal on the 6-quart and just have 2 rather than go big, BUT if your family has 5 or more people or you really like to batch cook or do more than a pound of beans, the 8-quart may be the best choice. My full Instant Pot review and buying guide for features, size, and model.
If you’d like to shop directly at Instant Pot’s website instead of Amazon (or just compare prices), check them out here.
If you’re still on the fence about adding an Instant Pot to your kitchen appliance arsenal here are my Instant Pot pros and cons.
Summer Veggie Pasta Recipe
A flavorful, veggie-rich pasta dish is a nice treat in the summer. And it will help you realize the beauty of not heating up the house by using the oven in the summer. So you’ll need more summer meal options! I’ve got you covered. These are some of our favorites:
- Air Fryer salmon cakes
- Instant Pot mac and cheese
- Layered salad
- Instant Pot pesto chicken and rice
- Kid-friendly salad bar
- Oatmeal bar (breakfast for dinner!)
- Instant Pot sweet and sour meatballs
- Instant Pot chili
A one-pot creamy, allergen-free pasta loaded with summer veggies! The Instant Pot does all the work for you.
- 1 16–oz. package gluten-free noodles
- 2 c. chicken broth
- 2 c. dairy-free milk
- 2 c. water
- 4 c. chopped in-season vegetables (asparagus, zucchini, onion, cauliflower, broccoli, peas)
- 2 tsp. unrefined sea
- 3 tsp. garlic powder
- 3 tsp. onion powder
- 1 tsp. dried sage
- 1 tsp. dried oregano
- 1 c. dairy-free cheese (optional)
- 2 c. shredded or cubed cooked chicken, 1 can drained chickpeas, or 2 6-oz. cans of boneless, skinless salmon (optional)
- Layer all ingredients (except cheese, meat, or chickpeas) in the Instant Pot.
- Stir to combine.
- Cover and cook on manual setting 5 minutes.
- Allow pressure to release naturally for 5 mintues, then manually release the rest.
- Optional: Remove lid, add cheese, chicken, chickpeas, and/or salmon. Use sautee setting for 3 minutes while stirring to melt cheese/heat meat.
- Serve warm.
This recipe works with wheat noodles as well.
This recipe works with dairy milk/cheese as well.
- Serving Size: 1 cup
- Calories: 668
- Sugar: 4g
- Sodium: 770mg
- Fat: 20g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 106g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 0g
Keywords: summer dinner, frugal dinner, budget-friendly
You’re Just *7 Days* Away From Easier Meals with Your Instant Pot
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Pasta in the Instant Pot
I used to think pasta in the Instant Pot was a bad idea. Wouldn’t it just turn into a soupy mess? I’m so glad I tried it anyway!
Pressure-cooking pasta is not only simple but delicious. With the addition of in-season vegetables, a creamy sauce, and protein if you like, Instant Pot pasta can be a summer staple.
Make a big batch for dinner so there are leftovers for lunch the next day. Simply store leftovers in an airtight container in the refrigerator. Heat the leftovers in a saucepan on the stove, in the toaster oven, or in the Instant Pot on the saute setting.
Simple, nourishing, delicious…and it won’t heat up your kitchen! That’s the recipe for a summer staple.
Have you ever tried pasta in the Instant Pot? If not, put it on your menu!