This Instant Pot Pasta Puttanesca came about because of Lemony Snicket.
It’s a flavorful Neapolitan dish that one of my children requested after reading that the Baudelaire children prepared it in one of the books in A Series of Unfortunate Events.
It couldn’t be simpler in the Instant Pot–just add the ingredients and come back to a pasta dinner!
This recipe is vegan, but see the tip for how to add in anchovies, which are traditional.
Garnish with shredded cheese or chopped fresh basil if you like.
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Pasta Puttanesca!
Course: Main Course
Browse Category: Rice Pastas, Vegan, Vegetarian
Duration: 15-30 min
Diet: Dairy Free, Vegan
Cooking Technique: Pressure Cook
Main Ingredient: Capers, Garlic, Pasta, Pasta Sauce
Instant Pot Pasta Puttanesca Ingredients:
3 garlic cloves, minced
1 (32-ounce) jar pasta sauce
3 cups water
4 cups dried pasta, such as penne or rigatoni
1/4-tsp crushed red pepper flakes*
1 Tbsp capers
1/2 cup Kalamata olives, sliced
1 tsp sea salt
1/4 tsp black pepper
2 tsp grated lemon zest
cilantro, to taste (optional) as garnish
1/2 cup Parmesan Cheese, grated (optional) for topping
Instant Pot Pasta Puttanesca Directions:
Assemble the Ingredients:
Combine all of the ingredients (except cilantro and Parmesan cheese if using) in the inner cooking pot and stir to coat the pasta.
Lock the lid into place and turn the valve to “sealing”. Select Manual, or Pressure Cook, and adjust the pressure to High. Set the time for 5-minutes. When cooking ends, carefully turn the valve to “venting” to quickly release the pressure. Unlock and remove the lid.
Garnish with cilantro and/or Parmesan cheese and enjoy!
If you eat fish, go ahead and add anchovies for additional flavor.
Use 1 (2-ounce) can of anchovies packed in oil (drained), adding it to the pot along with the other ingredients.
I think their salty, pungent flavor offsets the sweetness of a typical tomato-based sauce.
*Save those crushed red pepper packets from your pizza order, they work perfectly in this recipe.
You can find this recipe and more in the e-book version of my cookbook The Instant Pot College Cookbook available!
It’s filled with 75 home-style quick and delicious meals to get any college kid through finals without starving.
Consider sharing your thoughts with an Amazon e-book review: https://amzn.to/2DerUnQ
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
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The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
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Including this great Instant Pot Pasta Puttanesca recipe. and Instant Pot Zuppa Toscana.
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.