Pressure Cooker Pasta with Mediterranean Vegetables

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This pressure cooker pasta is so simple and is full of mediterranean flavour! Make it in an instant pot or electric pressure cooker and have dinner on the table in a matter of minutes. #pressurecooker #instantpot #onepotpasta #mediterraneanpasta #mediterraneanvegetables

This pressure cooker pasta is so simple and is full of mediterranean flavour! Make it in an instant pot or electric pressure cooker and have dinner on the table in a matter of minutes. Serve with a good grating of parmesan for a delicious weeknight meal. 

Can you beat a bowl of pasta for a quick weeknight dinner? It’s pretty much guaranteed to be served up in less than an hour even if you’re going for something fancier. Then we’ve got one pot pastas which just take that quick and easy status to a whole other level.

I’ve shared a few other one pot pasta recipes on the site including cheesy roasted red pepper one pot pasta, one pot pasta with chicken, spinach & mushroom and roasted beetroot one pot pasta with goat’s cheese. So when we got a pressure cooker a one pot pasta was high on my list of things to try making in there and it did not disappoint!

Pressure cooker pasta in a pressure cooker with olives, peppers, aubergine and red onion

I’ve been really loving trying out new recipes in my pressure cooker. It’s been super helpful recently since we’ve been going out after work training for the half marathon we’re doing (which is on Sunday 😱). Will can get some food ready to go into the pressure cooker before I get home then we can go for a run and dinner will be ready when we get home, the dream!

And of course, something like this one pot pasta is the exact thing you want to eat when you’ve just got back from a run in the freezing cold. Did I mention it’s supposed to be snowing this week, IN MARCH! I am fuming.

Can you cook pasta in a pressure cooker?

Yes! It works so well. Depending on the type of pressure cooker you have you might even have a pasta setting. I like to cook on the pasta setting (or on manual if you don’t have that setting) for 4 minutes. If you like your pasta particularly al dente then try 3 minutes but I’ve found 4 minutes works best for our tastes. 

Why would I want to use a pressure cooker?

I love my pressure cooker for loads of different reasons but using it for this pressure cooker pasta recipe is so useful because it takes the concept of a one pot pasta and makes it even quicker and easier. I also love that I don’t need to be in the room checking on the pasta like I would if I was cooking it on the stovetop, once the pressure cooker is sealed I can leave it to do its thing while I go and find something to watch on TV or change my clothes or anything else I feel like doing. 

Pressure cooker pasta in a bowl with olives, pepper and aubergine sprinkled with chopped parsley

One pot pasta was something I was really excited to try making in the pressure cooker. One pot pastas are wonderful for a number of reasons. The two main ones for me being a really quick and easy dinner and a dramatically reduced amount of washing up.

It’s SO nice to be able to use just one chopping board, knife and the pressure cooker insert. As hard as I try we’re not always the best at cleaning as we go so a one pot pasta helps us to keep the mess under control.

Ingredients you need to make this pressure cooker pasta with Mediterranean vegetables:

  • Olive Oil
  • Red Onion
  • Garlic
  • Aubergine
  • Red Pepper
  • Chopped Tomatoes
  • Pasta
  • Vegetable Stock
  • Black Olives
  • Parsley
  • Parmesan

Keep scrolling to get the full recipe for this pressure cooker pasta with Mediterranean vegetables…

Two bowls of pressure cooker pasta with olives, pepper and aubergine sprinkled with parsley and pressure cooker in the background

HOW TO MAKE PRESSURE COOKER PASTA WITH MEDITERRANEAN VEGETABLES:

  • We used an electric pressure cooker for this, not an instant pot, but the settings are all fairly standard for this style of appliance. If you’re not sure, consult your manual.
  • We used a selection of our favourite vegetables in this pressure cooker pasta including aubergine, red pepper and olives but you can mix it up with whatever vegetables you like.

I use a pressure king pro for all my pressure cooker recipes, you can get all my favourite pressure king pro recipes here. But don’t worry, they’ll all work with any other brand of pressure cooker too!

Pressure cooker pasta in a pressure cooker with aubergine, red peppers and olives

Pressure cooker pasta in two bowls with vegetables and topped with parsley

Want more? Try these other recipes using mediterranean vegetables!

Two bowls of pasta with olives, pepper and aubergine sprinkled with parsley and pressure cooker in the background

Pressure Cooker Pasta with Mediterranean Vegetables

This pressure cooker pasta is so simple and is full of mediterranean flavour! Make it in an instant pot or electric pressure cooker and have dinner on the table in a matter of minutes. Serve with a good grating of parmesan for a delicious weeknight meal. 
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 6 servings
Calories: 399kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 1 Red Onion chopped
  • 2 cloves Garlic crushed
  • 1 Aubergine chopped
  • 1 Red Pepper chopped
  • 1 400g tin Chopped Tomatoes
  • 500g Pasta
  • Vegetable Stock enough to cover the pasta
  • 100 g Black Olives
  • Fresh Parsley for serving
  • Parmesan for serving
  • Salt and Freshly Ground Black Pepper

Instructions

  • Set your pressure cooker to the saute or browning function and add the olive oil, red onion and garlic cloves. Fry for a couple of minutes until softened. Add the aubergine and pepper and cook for another few minutes.
  • Add the pasta to the pot and pour over the chopped tomatoes and enough vegetable stock to cover the pasta. Season with salt and pepper. Cook on the pasta setting, if you have one, or on manual for 4 minutes. Release the pressure and stir through the olives. Serve topped with chopped parsley and parmesan.
Nutrition Facts
Pressure Cooker Pasta with Mediterranean Vegetables
Amount Per Serving
Calories 399 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 362mg15%
Potassium 561mg16%
Carbohydrates 73g24%
Fiber 6g24%
Sugar 8g9%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 34.9mg42%
Calcium 60mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
 
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Equipment you need to make this recipe…

     Ladle 


 

 

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10 Comments

  • Reply
    Ginny McMeans
    26/02/2018 at 12:07 AM

    5 stars
    First, congratulations on training for your half marathon. Now, that’s some super cooking time. 4 minutes. Looks great!

    • Reply
      Amy
      27/02/2018 at 8:43 PM

      Thanks so much Ginny 🙂

  • Reply
    Angela
    26/02/2018 at 12:47 AM

    5 stars
    Wow this looks amazing!! Love the flavors and that is is packed with my favorite veggies! Cant wait to make this recipe!

    • Reply
      Amy
      27/02/2018 at 8:43 PM

      Thank you Angela!

  • Reply
    Claire | Sprinkles and Sprouts
    26/02/2018 at 1:44 AM

    5 stars
    WOW!!! A half marathon????!?!?!

    You definitely deserve dinner that takes only 4 minutes!! I think you deserve someone to make it for you!
    A great looking pasta dish, and I love your ideas for using up leftovers.

    • Reply
      Amy
      27/02/2018 at 8:43 PM

      Haha, I agree! Thanks Claire 🙂

  • Reply
    Jennifer - Savorwithjennifer.com
    26/02/2018 at 3:07 AM

    5 stars
    Looks seriously YUM! And so easy! Looking forward to trying it.

    • Reply
      Amy
      27/02/2018 at 8:42 PM

      Thank you Jennifer!

  • Reply
    Sara
    26/02/2018 at 3:08 AM

    5 stars
    I love olives with pasta! This looks like a fantastic recipe. I can’t wait to try it.

    • Reply
      Amy
      27/02/2018 at 8:42 PM

      Thanks Sara 🙂

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