This vegetarian pressure cooker pasta recipe checks all the boxes for convenience cooking, feeding a crowd, or meal prepping.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Cooker Pasta
- Serving Suggestion
- My Tried and True Tips
- Pressure Cooker Pasta Recipe
Cooking pasta in a pressure cooker might feel unconventional at first, but it’s a method that quickly proves its worth. This vegetarian pressure cooker pasta is a wholesome, delicious meal with minimal effort and cleanup.
It combines hearty vegetables, a robust tomato sauce , and your favourite pasta for a satisfying vegetarian meal that’s ready in no time.
Why Use a Pressure Cooker for Pasta?
Using a pressure cooker for pasta has several advantages:
- Time Efficient : Pressure Cooker significantly reduces cooking time significantly.
- Minimal Cleanup : One pot means you’ll have fewer dishes to clean.
- Family-Friendly : It’s a crowd-pleaser perfect for large gatherings.
- Customizable : This pasta recipe is highly adaptable. Swap out vegetables based on what’s in season or what you have on hand.
- Perfect Texture : With the right settings, you can achieve perfectly cooked pasta every time.
IngredientsYou’ll Need
- Penne, Farfalle or Fusilli works best for this pasta recipe. Avoid using delicate pasta for pressure cooking.
- Vegetables that cook easily like onion, zucchini, carrot, mushrooms, tomato, green peas , and bell peppers.
- Tomato Sauce like marinara , arabiatta, or even canned crushed tomatoes are good enough.
- Vegetable Stock is my choice of cooking liquid. Feel free to use water combined with stock powder.
- Coconut Cream is my favourite ingredient for that creamy texture without increasing too many calories. Substitute it with a splash of cooking cream, cashew butter, or Parmesan or grated cheese.
- For Cooking use either light olive oil, avocado oil, or butter. I skipped butter because this is a vegan recipe.
- Seasoning: Oregano, Chilli Flakes, Thyme, Minced Garlic, Salt and Pepper
- Greens like parsley or Italian basil for the breath of freshness.
How To Make Cooker Pasta
1. Sauté theBase
- Set your pressure cooker to the sauté mode and heat the olive oil.
- Add the chopped onion, thyme, and garlic, sauté for 2 minutes until fragrant and translucent.
- Toss in the vegetables. Sauté for another 2 – 3 minutes until the vegetables start to soften.
2. Add Liquids and Pasta
- Pour in the tomato sauce, vegetable broth, and water. Stir to combine.
- Add the uncooked pasta, ensuring it is submerged in the liquid. Avoid stirring too much.
3. Pressure Cook
- Secure the lid of your pressure cooker and set the valve to the sealing position. I use my stovetop Indian style pressure cooker.
- For stovetop cook it for one whistle over medium heat.
- For electric or instant pot , pressure cook for 5 minutes.
- Once the timer goes off, perform a quick release by carefully turning the valve or whistle to the venting position. Wait until the steam is fully released before opening the lid.
4. Final Touches
- Open the lid and stir the pasta gently. Add coconut cream, and finely chopped parsley. This is the stage to stir in greens like spinach, grated cheese or Parmesan. Stir to combine.
Pressure Cooker Pasta is ready to serve!
Serving Suggestion
This vegetarian pressure cooker pasta is a complete meal on its own, but if you are in a mood for a more elaborate meal pair it with:
- Garlic bread or crusty artisan bread
- A crisp green salad like roasted fig salad or the orange salad with a light vinaigrette
- A side of roasted vegetables like air fryer green beans or broccoli or potatoes for extra nutrition
My Tried and True Tips
- Choose the Right Pasta : Short, sturdy pasta shapes like penne, fusilli, farfalle, macaroni, shells, and rigatoni work best in pressure cooker recipes. Avoid delicate pasta types like angel hair, ravioli, which can become mushy.
- Adjust the Liquid : The amount of liquid needed may vary depending on the pasta type. The rule of thumb is to ensure the pasta is just submerged but not overly soupy.
- Quick Release : Performing a quick release is essential to prevent overcooking the pasta.
- Add Greens and Cream Last : If you’d like to include leafy greens like spinach or kale or basil, stir them in after pressure cooking. The residual heat will wilt them perfectly without making the greens black and bitter. Similarly, do not pressure cook coconut cream or cheese , add them once pasta is cooked.
- Boost the Protein : For added protein, include chickpeas, lentils, or cubed tofu.
More Pasta Recipes
- Pasta Soup
- Basil Pesto Pasta
- Fusilli Pasta Caprese
- Greek Orzo Pasta Salad
- Garlic Mushroom Pasta
- Pasta with Cherry Tomato
- Classic Tomato Sauce Pasta
Ingredients
- ▢ 2 Cup farfalle pasta (uncooked)
- ▢ 1 tablespoon light olive oil
- ▢ ½ tablespoon minced garlic
- ▢ 1 teaspoon thyme
- ▢ 1 small size onion, finely chopped
- ▢ 1 small size tomato, chopped
- ▢ 1 Cup mixed vegetables (carrot, peas, zucchini)
- ▢ ¼ cup red bell pepper, finely chopped
- ▢ 6 mushrooms, chopped
- ▢ ¼ Cup marinara sauce
- ▢ 1 ½ Cup vegetable stock ( get recipe )
- ▢ 1 teaspoon oregano
- ▢ Salt to taste
- ▢ 2 tablespoon coconut cream
- ▢ handful of parsley, finely chopped
Instructions
- Heat olive oil in pressure cooker.
- Add the chopped onion, thyme, and garlic, sauté for 2 minutes until fragrant and translucent.
- Toss in the vegetables. Sauté for another 2 – 3 minutes until the vegetables start to soften.
- Pour in the tomato sauce, vegetable broth, and water. Stir to combine.
- Add the uncooked pasta, ensuring it is submerged in the liquid. Avoid stirring too much.
- Secure the lid of your pressure cooker and set the valve to the sealing position. I use my stovetop Indian style pressure cooker.
- For stovetop cook it for one whistle over medium heat.
- Once the timer goes off, perform a quick release by carefully turning the valve or whistle to the venting position. Wait until the steam is fully released before opening the lid.
Recipe Notes:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water, coconut cream, or broth to loosen the sauce. This dish also freezes well. Portion it into freezer-safe containers and freeze for up to 2 months.
Nutrition
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Pressure Cooker Pasta Recipe
Equipment
- Pressure Cooker
Ingredients
- 2 Cup farfalle pasta (uncooked)
- 1 tablespoon light olive oil
- ½ tablespoon minced garlic
- 1 teaspoon thyme
- 1 small size onion, finely chopped
- 1 small size tomato, chopped
- 1 Cup mixed vegetables (carrot, peas, zucchini)
- ¼ cup red bell pepper, finely chopped
- 6 mushrooms, chopped
- ¼ Cup marinara sauce
- 1 ½ Cup vegetable stock ( get recipe )
- 1 teaspoon oregano
- Salt to taste
- 2 tablespoon coconut cream
- handful of parsley, finely chopped
Instructions
- Heat olive oil in pressure cooker.
- Add the chopped onion, thyme, and garlic, sauté for 2 minutes until fragrant and translucent.
- Toss in the vegetables. Sauté for another 2 – 3 minutes until the vegetables start to soften.
- Pour in the tomato sauce, vegetable broth, and water. Stir to combine.
- Add the uncooked pasta, ensuring it is submerged in the liquid. Avoid stirring too much.
- Secure the lid of your pressure cooker and set the valve to the sealing position. I use my stovetop Indian style pressure cooker.
- For stovetop cook it for one whistle over medium heat.
- Once the timer goes off, perform a quick release by carefully turning the valve or whistle to the venting position. Wait until the steam is fully released before opening the lid.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water, coconut cream, or broth to loosen the sauce. This dish also freezes well. Portion it into freezer-safe containers and freeze for up to 2 months.
Nutrition
If you’re looking for a nutritious, and yet comforting soup, try this Healthy Manchow Soup Recipe! It is gluten, sugar, and dairy free.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Manchow Soup
- Healthy Manchow Soup Recipe
Packed with fiber, vitamins, and minerals, this manchow soup recipe uses ragi (finger millet) as a thickening agent. By incorporating ragi into this Indo-Chinese soup recipe, you get a perfect blend of health and taste!
Why Choose Ragi?
Ragi, or finger millet, is a superfood known for its numerous health benefits:
- Rich in Calcium : Strengthens bones and prevents osteoporosis.
- High Fiber Content : Aids digestion and keeps you full longer.
- Low Glycemic Index : Helps regulate blood sugar levels.
- Gluten-Free : A great option for those with gluten intolerance.
Another highlight of the manchow soup is crispy and crunchy deep fried noodles. But for the healthier version I use Japanese Soba Noodles (made of buckwheat flour) instead of regular noodles and air fry them till crisp with minimal oil.
Ingredients You’ll Need
- Ragi (finger millet) Flour replaces the corn starch and act as a thickening agent. Use it to make cake or dosa batter .
- Ginger, Garlic, Red Chilli, Coriander Stalks, and Green Onion are the holy grail of Indo Chinese cooking.
- Vegetables: Carrot, Cabbage, Green Beans, Mushroom, Capsicum
- Sesame Oil or neutral vegetable oil are perfect for sauteeing the aromatics.
- Vegetable Stock or readymade stock powder. Or quickly make a cheat stock to flavour the soup like I did in the video.
- Seasoning: Light Soy or Tamari Sauce, Rice Vinegar, Salt, White Pepper Powder
- Noodles : Use either Japanese soba noodles, whole wheat noodles or ragi noodles.
How To Make Manchow Soup
Step 1: Prepare Cheat Stock
- In a large pot, boil water.
- Add cabbage leaves, carrot, onion, garlic, mushroom and start boiling.
- Add soba noodles and boil till al dente or just done.
- Transfer the boiled noodles to a colander. Use stock to make the soup.
Step 2: Air Fry Noodles
You can use these air fried crispy noodles to make Chinese Bhel Puri or the Chinese Chicken Salad .
- Rinse boiled noodles with cold water to stop the cooking process. Let them sit in a colander for 10 minutes to dry completely.
- Coat the noodles with a teaspoon of oil.
- Preheat air fryer at 170 degree celcius.
- Arrange noodles on a single layer in the air fryer basket. Air Fry for 10 – 15 minutes or till crisp and golden, shaking the basket two to three times during the process.
- Transfer the crispy noodles in a bowl to add as a garnish later.
Step 3: Prepare Ragi Slurry
- In a small bowl, mix ragi flour with ¼ cup stock to make a smooth slurry. Ensure there are no lumps. Set aside for later use.
Step 4: Sauté Aromatics
- Heat oil in a stockpot or wok over medium heat.
- Add minced garlic, ginger, coriander stalks, and red chilies. Sauté for a minute until fragrant. This is the base of the soup.
Step 5: Add Stock and Vegetables
- Pour in the vegetable stock prepared and bring it to a boil.
- Stir in the vegetables, soy sauce, vinegar, salt and pepper.
- Lower the heat and let the manchow soup simmer for 2 – 3 minutes.
Step 6: Add Ragi Slurry and Simmer
- While the soup is simmering, slowly add the ragi slurry.
- Continuously stir the soup to avoid lump formation.
- Let the manchow soup simmer for 5 minutes over low heat or till it thickens and get a luscious consistency.
Turn off the heat and add chopped spring onions and coriander leaves . After serving, top each bowl of soup with air fried crispy noodles.
More Asian Soup Recipes
- Tibetan Thukpa
- Sweet Corn Soup
- Thai Coconut Soup
- Vegetable Rice Soup
- Lemon Coriander Soup
- Thai Green Curry Noodle Soup
If you love soups, try my 15+ Vegetable Soup Recipes .
Ingredients
- ▢ 4 tablespoon Ragi Flour
- ▢ 1 tablespoon sesame oil
- ▢ ½ tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ 1 medium spicy red chilli, finely chopped
- ▢ 6 – 7 coriander stalks, finely chopped (or celery stalk)
- ▢ 3 Cup vegetable stock
- ▢ ¼ Cup finely shredded cabbage
- ▢ ¼ Cup finely chopped capsicum
- ▢ ¼ Cup finely chopped carrot
- ▢ ¼ Cup finely chopped green beans
- ▢ 1 teaspoon light soy sauce
- ▢ 1 teaspoon rice vinegar
- ▢ ½ teaspoon white pepper
- ▢ Salt to taste
Ingredients For Quick Stock
- ▢ 4 Cup water
- ▢ 4 garlic cloves
- ▢ 4 – 5 cabbage leaves
- ▢ 2 – 3 mushrooms diced
- ▢ 1 small size carrot, diced
- ▢ 1 small size onion, diced
- ▢ Salt and Peppercorns
- ▢ 200 gram soba noodles
Instructions
- In a large pot, boil water. Add cabbage leaves, carrot, onion, garlic, mushroom salt, peppercorns, and start boiling. Simmer for 5 – 6 minutes.
- Add soba noodles and boil till al dente or just done.
- Transfer the boiled noodles to a colander. Use stock to make the soup.
- Rinse boiled noodles with cold water to stop the cooking process. Let them sit in a colander for 10 minutes to dry completely. Coat the noodles with a teaspoon of oil.
- Preheat air fryer at 170 degree celcius.
- Arrange noodles on a single layer in the air fryer basket. Air Fry for 10 – 15 minutes or till crisp and golden, shaking the basket two to three times during the process. Transfer the crispy noodles in a bowl to add as a garnish later.
- In a small bowl, mix ragi flour with ¼ cup stock to make a smooth slurry. Ensure there are no lumps. Set aside for later use.
- Heat oil in a stockpot or wok over medium heat.
- Add minced garlic, ginger, coriander stalks, and red chilies. Sauté for a minute until fragrant. This is the base of the soup.
- Pour in the vegetable stock prepared and bring it to a boil. Stir in the vegetables, soy sauce, vinegar, salt and pepper.
- Lower the heat and let the manchow soup simmer for 2 – 3 minutes.
- While the soup is simmering, slowly add the ragi slurry. Continuously stir the soup to avoid lump formation. Let the manchow soup simmer for 5 minutes over low heat or till it thickens and get a luscious consistency.
- Turn off the heat and add chopped spring onions, cubed paneer or silken tofu (optional) and coriander leaves.
- After serving, top each bowl of soup with air fried crispy noodles. Serve healthy manchow soup warm.
Recipe Notes:
- Adjust spice levels – Reduce or increase chilies according to your preference. Protein boost – Add silken tofu, shredded chicken, or paneer cubes for protein. Fermented twist – Add a dash of fermented black bean paste for deeper umami flavour.
Nutrition
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