Instant Pot Spinach Mushroom Pasta

Spinach MInstant Pot Spinach Mushroom Pasta

Instant Pot Spinach Mushroom Pasta really is instant….like the pasta is cooked in four minutes, and the remaining ingredients are sauteed in ten-fifteen minutes. The longest chore you have is chopping!  A simple recipe with only farm fresh ingredients, is ready to serve in thirty minutes.  If you are not cooking in an Instant Pot, cook pasta according to package directions, and saute remaining ingredients according to recipe below. Vegan, gluten free and dairy free.

Instant Pot Spinach Mushroom Pasta

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Serving Size: 1 cup

Calories per serving: 340

Instant Pot Spinach Mushroom Pasta

So easy and yet, so delicious, this Spinach Mushroom Pasta prepared in the Instant Pot is ready in no time. It will be one of your favorites! Vegan, gluten free, dairy free


  • 12 oz gluten free penne pasta
  • 4 cups water for pasta
  • Vegetables
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 6 cloves fresh garlic, minced
  • 4 cups fresh spinach
  • 6 Roma tomatoes, chopped
  • 2 cups cooked white beans
  • 2 cups fresh mushrooms, sliced
  • 1 tbsp red pepper flakes
  • 1 tbsp Italian seasoning
  • 1 tbsp sea salt
  • 2 sprigs of fresh basil for garnish
  • 2 tbsp vegan parmesan for topping


  1. Add pasta to Instant Pot with 4 cups of water
  2. Set Instant Pot to High Pressure for 4 minutes
  3. (Instant Pot will warm up and then begin cooking)
  4. When complete, release pressure, QR, carefully with towel
  5. Remove inner pot with potholders and pour pasta into strainer
  6. Rinse with cold water. Set aside.
  7. Vegetables
  8. Rinse pot, return to cooker and set to saute.
  9. Add olive oil, onions, garlic, spinach, beans, mushrooms and spices.
  10. Saute about 10 minutes.
  11. Add chopped tomatoes.
  12. Saute for an additional 5 minutes.
  13. When tomatoes are tender, use hand blender to blend a small section of vegetable mix to make a sauce. Leave most vegetables intact.
  14. Add pasta back into pot and stir well.
  15. Serve. Garnish with fresh basil and vegan parmesan. 6-8 servings.

Instant pot pasta and water
Add pasta and water to Instant Pot and cook on high pressure for four minutes.
Rinse cooked pasta
After pasta is cooked, use QPR, quick pressure release, to release steam.  Drain in colander, and rinse with cold water
Saute vegetables in olive oil
Clean pot. Add mushrooms, onion, beans, garlic, olive oil in pot
Add spinach, spices
Add spinach and spices.
Set Instant Pot to Saute and saute until tender.
Add tomatoes. Saute.
Add tomatoes and saute.  Using small hand blender, blend a small portion of tomatoes to create a sauce. (not pictured)
Add pasta and mix
Add pasta and mix well
Instant Pot Spinach Mushroom Pasta
To serve, garnish with basil and vegan parmesan


Note on Instant Pot:  I am not an expert on Instant Pot cooking,  just trying to make it as useful as possible in my kitchen.  Many do not recommend cooking pasta in the Instant Pot, as the gummy water can clog the vent.  I did notice that somewhat, and cleared the vent immediately after pressure was released.  In my experience, the lentil pasta caused less of a problem with clogging.

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