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+ servings
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. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 6 servings
Calories 399kcal


  • 1 tablespoon 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


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 399kcal | Carbohydrates: 73g | Protein: 12g | Fat: 6g | Sodium: 362mg | Potassium: 561mg | Fiber: 6g | Sugar: 8g | Vitamin A: 780IU | Vitamin C: 34.9mg | Calcium: 60mg | Iron: 2.1mg