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creamy Instant Pot pasta

Instant Pot Creamy Veggie Pasta Recipe

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  • Author: Mary Voogt, NTP
  • Prep Time: 15 mins
  • Cook Time: 30-40 mins
  • Total Time: 0 hours
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Diet: Gluten Free


A one-pot creamy, allergen-free pasta loaded with summer veggies! The Instant Pot does all the work for you.


Units Scale
  • 1 16oz. 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 salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 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)

ship kroger


  1. Layer all ingredients (except cheese, meat, or chickpeas) in the Instant Pot.
  2. Stir to combine.
  3. Cover and cook on manual setting 5 minutes.
  4. Allow pressure to release naturally for 5 mintues, then manually release the rest.
  5. Optional: Remove lid, add cheese, chicken, chickpeas, and/or salmon. Use sautee setting for 3 minutes while stirring to melt cheese/heat meat.
  6. 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