This easy recipe for Instant Pot Pasta Primavera is just in time for spring and loaded with colorful veggies including tomatoes, bell pepper, and peas and topped with parsley and parmesan.
❤️ Why You’ll Love This Recipe: This is a fantastic one-pot weeknight pasta recipe in the Instant Pot that’s easy to customize with any veggies in your fridge. It’s a light, healthy, and kid-friendly dinner recipe for busy weeknights or entertaining.
Spring is here and we are celebrating with fresh, light recipes. Including this bright and zesty pasta primavera dish. We love Instant Pot pasta recipes, and this is certainly one to add to your repertoire this season.
How to Make Instant Pot Pasta Primavera
Chances are that you probably already have everything you need to make this dish at home right now. It’s a very pantry-friendly recipe that comes together in a few minutes, with no babysitting.
You’ll need to saute the onions and garlic for just a few minutes as a first step. Once they’re softened, you can dump in the pasta and liquid and let everything cook together. Cooking the pasta with the broth and cherry tomatoes infuses the noodles with tons of savory flavor.
The word primavera is Italian for “spring”. So it makes sense that this recipe is full of colorful springtime produce. However, you can easily adjust the veggies to make this vegetarian dinner any time of year.
We love the array of something orange, red, and green. Other veggies you can add to your Instant Pot pasta primavera include quick-cooking items like:
- Zucchini or summer squash
- Broccoli or cauliflower florets
- Carrots cut nice and thin
- Chopped asparagus
- Sliced mushrooms
The foods with higher water content (think mushrooms, leeks, zucchini, or summer squash) will need to be sautéed like the onion and bell pepper in this recipe.
Other items, like asparagus, broccoli, and cauliflower can be added with the pasta or after you remove the lid. Then simply simmer the sauce until the veggies are cooked through. (If you’re using this strategy, make sure to cut the vegetables very small.)
Other Pasta Shapes
You can use any pasta shape you like for this recipe, but you may need to adjust the cook time.
Use our guide on How to Cook Pasta in an Instant Pot to find the right cooking time if you plan to use a different kind of pasta.
More Favorite Instant Pot Pasta Recipes
We have plenty more tasty Instant Pot pasta recipes where this came from, including:
- Instant Pot Chicken Alfredo Lasagna is a delightfully cheesy layered casserole made in a cake pan right in the pressure cooker.
- Shrimp Fra Diavolo is another light pasta recipe with added protein from plump shrimp.
- One-Pot Instant Pot Tortellini cooks up quickly from frozen pasta, so it’s perfect for busy nights.
- Pepperoni Pizza Pasta is another kid-favorite that uses an air fryer lid to create a melty, browned layer of mozzarella cheese.
- One-Pot Vegetarian Rigatoni from Paint the Kitchen Red that’s loaded with mushrooms and vegetables that you won’t even miss the meat.
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- 2 tablespoons olive oil
- 1 large onion, diced
- 1 orange bell pepper, sliced into 1-inch pieces
- 2 cloves garlic, minced
- 1 pint cherry tomatoes
- 5 cups reduced-sodium chicken broth
- 1 box (16 ounces) penne pasta
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese, plus more for serving
- Select Saute to preheat the pressure cooking pot. When hot, add the olive oil, then the onion and bell pepper. Sauté for about 3-4 minutes until tender. Add the garlic and sauté for 1 minute more.
- Stir in the tomatoes, chicken broth, pasta, salt, and pepper. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 2 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Stir the cornstarch slurry into the pot.
- Select Sauté and add the peas. Cook for about 1 minute, stirring often, until the peas are hot, pasta is tender, and the sauce is thick.
- Turn off the pressure cooker and stir in the lemon zest, parsley, and Parmesan. Season with salt and pepper to taste and top with additional Parmesan to serve.
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Amount Per Serving: Calories: 391Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 1352mgCarbohydrates: 54gFiber: 6gSugar: 8gProtein: 18g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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