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February 21, 2018

Instant Pot Pasta Primavera

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Instant Pot Pasta Primavera–A meatless pasta and vegetable dish. Rigatoni pasta is cooked quickly in your pressure cooker along with tomatoes, fresh green beans, carrots, mushrooms, garlic and zucchini.  The whole dish is tossed with grated parmesan cheese. 

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Instant Pot Pasta Primavera--A fresh meatless pasta dish. Rigatoni pasta is cooked quickly in your pressure cooker along with tomatoes, fresh green beans, carrots, mushrooms, garlic and zucchini.  The whole dish is tossed with grated parmesan cheese. 

Instant Pot Pasta Primavera

I have a raggedy folder that has some typed up pages of recipes. These recipes were brought to college with me many years ago. These were some easy dishes that I enjoyed and thought I would be able to prepare easily after classes in the evenings. One of the recipes is pasta primavera. My mom would make this meatless pasta dish at home and I always loved it so much. It was full of veggies and pretty simple to put together. I remember one Sunday I invited a bunch of guys over for dinner and I’m sure they were expecting pot roast and potatoes but I prepared this pasta primavera instead. They were probably wishing they went to the cafeteria instead. Haha!

I haven’t made this dish in many years but for some reason I remembered it and thought how great it would be as an Instant Pot recipe. A true one pot dish. The original recipe called for canned green beans but switching them out with fresh green beans was a perfect choice. I chose to keep the canned tomatoes because if tomatoes aren’t in season then canned tomatoes are usually a better bet since they are canned at the peak of freshness. I used dried basil but fresh basil or basil from the squeeze tube would be amazing. I think you’ll really love this Instant Pot pasta primavera! Try it out for meatless Monday next week.

Pin this recipe for later!

Instant Pot Pasta Primavera--A fresh meatless pasta dish. Rigatoni pasta is cooked quickly in your pressure cooker along with tomatoes, fresh green beans, carrots, mushrooms, garlic and zucchini.  The whole dish is tossed with grated parmesan cheese. 

More meatless Instant Pot meals

Instant Pot Broccoli Cheddar Soup

Instant Pot Vegan Butternut Squash Soup

Instant Pot Cheesy Enchilada Rice

Instant Pot Cajun Beans and Rice

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What Pressure Cooker Did You Use?

For Instant Pot pasta primavera I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Pasta Primavera


★★★★★

4.3 from 4 reviews

  • Prep Time: 20 minutes
  • Cook Time: 2 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
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Description

A fresh meatless pasta dish. Rigatoni pasta is cooked quickly in your pressure cooker along with tomatoes, fresh green beans, carrots, mushrooms, garlic and zucchini.  The whole dish is tossed with grated parmesan cheese. 


Ingredients

Scale
  • 8 ounces uncooked rigatoni
  • 2 cups chicken or vegetable broth
  • 1 large garlic clove, minced
  • 1 large carrot, sliced into planks
  • 8 ounces mushrooms, quartered
  • 3/4 pound fresh green beans, washed and trimmed and sliced in half
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 tsp salt
  • 2 tsp dried basil (or 1 Tbsp fresh basil)
  • 1/2 tsp dried oregano
  • 1 zucchini cut into bite size chunks
  • 1 Tbsp cornstarch + 1 Tbsp water
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 Tbsp balsamic vinegar, optional

Instructions

  1. Pour the rigatoni on the bottom of the Instant Pot. Cover with the broth.
  2. Add in the garlic, carrot, mushrooms, green beans, diced tomatoes, salt, dried basil (if using fresh basil add it in later) and oregano. Don’t stir.
  3. Cover the pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button or pressure cook button to 2 minutes. When the 2 minutes is up perform a quick release by moving the valve to “venting.”
  4. Turn the Instant Pot to the saute function. Remove the lid and stir in the zucchini. In a small bowl turn the cornstarch and water together until smooth. Stir the cornstarch slurry into the pot. It will thicken up the sauce fairly quickly. Once the sauce is thickened turn the Instant Pot to the Keep Warm function.
  5. Stir in the parmesan cheese. If you are using fresh basil or basil from the tube add that in now.  Salt and pepper the pasta dish to taste. I used kosher salt. Stir in balsamic vinegar, if desired.
  6. Spoon pasta onto plates and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

The original version of this recipe was made on the stovetop. Here are the instructions: (leave out the broth) Prepare rigatoni according to package directions. Drain. Saute carrots, beans and garlic in small amount of water over medium-low heat until carrots are tender-crisp (about 5 minutes). Stir in tomatoes, mushrooms, cornstarch, basil, oregano, salt. Cook, stirring constantly until sauce is thickened and translucent. Add zucchini and heat through. Add pasta to skillet; toss with cheese.

  • Category: Pasta
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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28 Comments Filed Under: All Recipes, Healthy, Instant Pot, Meatless, Pasta Tagged With: instant pot, 5 stars, 0-2 hours

Recommendations

Comments

  1. Linda says

    May 17, 2022 at 5:50 pm

    I made this for dinner tonight and the whole family loved it. I subbed bell pepper for green beans because it’s what I had.
    Cooking for vegetarians and carnivores can be difficult but this is a great recipe to add meat separately to each bowl. I cooked frozen meatballs and added those to carnivore bowls!
    Great easy pantry recipe that doesn’t heat up the kitchen!

    ★★★★★

    Reply
    • Karen says

      May 18, 2022 at 9:27 am

      Great idea on the meatballs! I’m glad you tried this one…I really love it.

      Reply
  2. Monica Embach says

    July 28, 2021 at 11:40 am

    If I’m doubling the recipe to use 16 oz of rigatoni, what size instant pot should I use? Would the 6 quart instant pot still hold it all?

    Reply
    • Karen says

      July 28, 2021 at 8:54 pm

      If you have an 8 quart use that. It may not fit in the 6 quart.

      Reply
  3. Ginny says

    February 19, 2021 at 12:29 pm

    Could you use the 3qt instant pot for this recipe?
    Sounds really good.

    Reply
    • Karen says

      February 19, 2021 at 12:57 pm

      If I remember accurately the 6 quart pot was pretty full before cooking because of all the veggies. You may be able to make it in the 3 quart but it will be pretty full.

      Reply
      • Ginny says

        February 19, 2021 at 1:06 pm

        Will use 6 qt
        Thankyou

        Reply
  4. Esther says

    January 25, 2021 at 4:54 pm

    This was amazing! I forgot to leave the zucchini until the end but it was still SO GOOD. We will be having this frequently!

    ★★★★★

    Reply
    • Karen says

      January 26, 2021 at 2:00 pm

      I love this one too! Glad you tried it Esther.

      Reply
  5. Amy Pollak says

    January 23, 2021 at 9:53 am

    do the times stay the same for doubling the recipe? Can it be doubled?

    ★★★★

    Reply
    • Karen says

      January 26, 2021 at 2:39 pm

      https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/ yes it will be great doubled!

      Reply
  6. Brenda says

    July 27, 2020 at 12:04 pm

    I’m really interested in trying this but I have frozen beans and not fresh. Would those work or would they turn to mush? Maybe I should add them at the end with the zucchini ?

    Reply
    • Karen says

      July 27, 2020 at 2:13 pm

      I’d add them in with the zucchini!

      Reply
  7. Amy says

    June 28, 2020 at 11:42 am

    This tasted very good but it sprayed hot tomatoey liquid all over the place when I released the pressure. I can’t figure out why, there was nothing like beans in it that would normally do that, but it was a huge mess to clean up. So I won’t be making it again.

    ★★★

    Reply
    • Karen says

      June 29, 2020 at 2:44 pm

      Next time if that happens you quickly move the valve back to sealing. Then wait 20 seconds. Try again. It’s equivalent to opening a 2 liter bottle of soda.

      Reply
  8. JULIE M FLOBECK says

    April 25, 2020 at 7:09 am

    Can you give me the nutritional numbers?
    Thanks

    Reply
    • Karen says

      April 27, 2020 at 12:36 pm

      I just updated the recipe with nutrition info 😊

      Reply
  9. Ralf Tempel says

    April 14, 2020 at 10:47 pm

    Dear Karen,
    Thank you very much for the many great recipes! I am from Germany, so I don’t know exactly what “Cup” means. The small part that came with the Instant Pot or the unit “american Cup” 240 milliliters?

    Reply
    • Karen says

      April 15, 2020 at 12:33 pm

      A cup is equal to 240 mil for liquids, yes.

      Reply
  10. Judy says

    April 14, 2020 at 5:06 pm

    Sounds yummy!
    Can you use canned green beans?
    If you do, should they be added the same time as the zucchini?

    Reply
    • Karen says

      April 15, 2020 at 12:36 pm

      That’s what I would do!

      Reply
  11. Cynthia says

    April 21, 2019 at 6:28 pm

    Would you still use 2 minutes if using fettuccine? Thanks!

    Reply
    • Karen says

      April 22, 2019 at 8:15 am

      It might need a couple more minutes. Try 4.

      Reply
  12. Cynthia says

    July 15, 2018 at 7:00 pm

    Hi,
    It says garlic in the description, but not in the ingredients? I made this tonight and it was a bit bland.

    Reply
    • Karen says

      July 16, 2018 at 6:50 pm

      oops! I did forget to put that in the recipe. I added it in just now. Add in more seasonings to taste at the end next time. Sometimes that is all it takes for a bland dish to become amazing. Did you add in balsamic?

      Reply
  13. May says

    July 15, 2018 at 5:57 am

    Made this last night. The rigatoni took 5 mins to cook al dente. I did use 24 oz tomatoes instead of 14. There was no liquid to thicken, even with the extra tomatoes. I added romanesco zucchini at the beginning with the other veggies. I would make this again. Easy to collect veggies from the garden and prepare a satisfying meal quickly.

    Reply
  14. Sonia Edwards says

    April 25, 2018 at 7:14 am

    Can this be made in the crockpot?

    Reply
    • Karen says

      April 25, 2018 at 10:06 am

      I don’t think you should make it in the crockpot. It won’t work well. The pasta turns out weird. I did put the stove top directions in the recipe so you could do that if you’d like.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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