Instant Pot Pizza Pasta – say that 5x fast! Better yet, eat that 5x fast! Essentially what we are doing for this recipe is removing the pizza crust, and adding pasta to make the perfect large batch meal you can enjoy through the week!
This instant pot pizza pasta recipe is part of our recipe challenge series where we go head-to-head and cook up a recipe based on a certain theme. Since it’s back-to-school season, we thought it would be appropriate to make simple recipes that can be made with a single appliance in a dorm room such as an instant pot or a rice cooker.
Instant pot pizza pasta is something so simple and so delicious, you can make it minutes with absolutely no cooking experience. My version is made to replicate a sausage, pepper, and onion pizza, so I added in some tofurky sausages along with some sautéd peppers and onions and the result was magical!
The beauty of this recipe is its versatility. You can mix things up and change the ingredients as you wish. Instead of using vegan sausage, you can use vegan pepperoni, switch it up with the vegan cheese and the different veggies you had. Have fun with it and get creative. Let us know what creation you end up making!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Ready in just 20 minutes, this quick and easy instant pot pizza pasta is the perfect dorm room friendly meal to enjoy anytime.
1/2 large onion, diced
2 cloves garlic, minced
1 cup diced bell peppers
6 white mushrooms, sliced
1–1 1/2 cups vegan sausage or pepperoni
12 oz. wheat pasta
3 1/4 cups of water or vegetable broth
25.5 oz ounce pasta or pizza sauce of your choice
1 cup vegan mozzarella cheese, grated (we used Miyoko’s)
Set your instant pot to the sauté setting and add in your peppers, onions, and garlic. Add a splash of teaspoon of vegetable broth and cook down for about 2-3 minutes, stirring occasionally, until softened.
Add in the mushrooms and vegan sausage and continue to cook down for about 2-3 minutes more.
Add in the pasta, vegetable broth and pasta sauce and mix through until well combined. Be sure that the pasta is completely submerged in the liquid.
Set Instant Pot to manual and cook on high for 5 minutes. Once the timer goes off, quick release the pressure from the pot.
Add in the vegan mozzarella cheese and mix it through. The pasta will seem a but watery at first, but if you set the Instant Pot to warm and add the lid back on for about 10 minutes, it will thicken up perfectly. Enjoy!
Cook the pasta according to the package directions.
In the meantime, set a medium pot over medium heat along with a few tablespoons of water or vegetable broth. Add in the peppers, onions, and garlic, and cook down for about 4-5 minutes, stirring occasionally, until softened.
Add in the mushrooms and vegan sausage and continue to cook down for about 4-5 minutes more.
Once the pasta has cooked, add it into the medium pot along with the pasta sauce and stir until well combined. You do not need the rest of the vegetable broth listed in the ingredients for this stovetop method. Allow the pasta and sauce to warm over medium to low heat.
Once warmed, stir in the mozzarella cheese through and dig in!
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