Instant Pot Roasted Red Pepper Pasta is a simple, delicious, and easy Instant Pot recipe to make. Made with pantry ingredients, this pressure cooker roasted red pepper pasta is low in calories and is a budget friendly meal.
Instant Pot Roasted Red Pepper Pasta
This recipe is another in my unofficial series of easy and inexpensive Instant Pot noodle recipes.
I wanted to help you use the pasta you may have in your pantry with an easy and flavorful recipe.
For me, I have a lot of spaghetti pasta in my pantry right now. And not much of anything else!
Making pasta in the Instant Pot is nice because you only need the one pot. You can add the uncooked pasta and sauce ingredients.
This Roasted Red Pepper Pasta recipe is a nice side dish or serve it as a main dish.
This is a vegetarian recipe that can be made vegan by omitting the butter and using a little more olive oil.
If you want meat, cook some sausage, or add some uncooked chicken. Very versatile!
Here are the easy steps to make this pressure cooker roasted red pepper pasta recipe:
Once you stir in the pureed roasted red peppers, let the pasta sit a couple of minutes as the residual heat warms it through.
A Few Variations
This is a versatile recipe that is very tasty as is, but you can change it up and have fun with it!
Here are some ideas:
• Cook some sausage with the onion.
• Add some carrots.
• Use fresh basil or parsley if you have it.
• Use a different pasta (watch the cook time).
• Add some smoked paprika in place of the regular.
• Roast your own red peppers!
Instant Pot Garlic Noodles
Instant Pot Pesto Pasta
Instant Pot Chicken and Noodles
Instant Pot Cheesy Taco Pasta
Instant Pot Meatball Pasta Dinner
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If you make this easy pressure cooker roasted red pepper pasta, please leave a comment with a star rating below. I’d like to know how you liked it!
Instant Pot Roasted Red Pepper Pasta is a simple and easy to make dish that is very tasty. Made with pantry ingredients, this is low in calories and budget friendly.
- 2 (16 oz) jars Roasted Red Peppers, drained, divided
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 1/2 Yellow Onion, diced
- 3 lg cloves Garlic, pressed or finely minced
- 1 tsp Dried Basil
- 2 cups Water or Low Sodium Chicken Broth, divided
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Paprika
- 1/8 tsp Cayenne Pepper (or 1/4 tsp red pepper flakes)
- 8 oz Spaghetti Noodles, uncooked, broken in half
- Grated Parmesan Cheese
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Drain and chop up 1 of the jars of roasted red peppers. Set aside.
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Turn on the Sauté setting. When hot, add butter and the oil to the pot.
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Add the onion and cook, stirring occasionally, until they are soft and translucent.
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Add the garlic and dried basil. Cook for 30 seconds, stirring frequently. Don't let the garlic brown.
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Turn off the sauté setting.
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Pour in 1 cup of the water/broth, salt, pepper, paprika, and cayenne pepper. Stir.
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Add the spaghetti in a random pattern like a bird's nest (this helps them not stick together). Do not stir.
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Layer the chopped red peppers over the pasta. Do not stir.
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Pour in the remaining cup of water/broth.
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Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take a few minutes to come to pressure.
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While the pasta is cooking, drain and puree the second jar of roasted red peppers. Set aside.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 3 minutes (3 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
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When the pin in the lid drops back down, open the lid.
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Stir the pasta. Then pour in the pureed roasted red peppers. It will be a little watery, so let it sit for a few minutes to thicken, and to heat through.
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Serve garnished with parmesan, and fresh basil leaves, if you have them.
Resources to Make this Instant Pot Roasted Red Pepper Pasta Recipe and More
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Dana Swanson
This is outstanding and so easy to make. Instead of discarding the liquid from the jars of roasted red peppers, I added as part of the amount of the water or chicken stock. I eliminated the salt as it can be added by the individual at serving to their taste. It’s not that the salt in the recipe makes it salty, I just don’t use salt and become more sensitive to any salted food. I used no salt added chicken stock for the balance of liquid into the instant-pot. I now keep cases of roasted red pepper jars in my stock.