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Instant pot pasta puttanesca

My instant pot pasta puttanesca is an amazing dump and go recipe. Full of flavour and perfect for a weeknight meal. It's vegan friendly too.
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Course: Main Course
Cuisine: Italian
Keyword: Easy instant pot pasta recipes, Instant pot pasta puttanesca, instant pot vegan meals, Instant pot vegan pasta, Instant pot vegan recipe, Instant pot vegan recipes
Prep Time: 5 minutes
Cook Time: 3 minutes
Leave under pressure: 3 minutes
Servings: 6
Calories: 434kcal


  • 3 tbsp Olive oil
  • 900 ml Water
  • 500 g Spaghetti (dried)
  • Season to taste
  • 1 tsp Dried chili flakes
  • 1 tsp Garlic powder Alternatively use 3 fresh cloves finely sliced.
  • 400 g Tinned tomatoes
  • 2 tbsp Capers (drained)
  • 2 tbsp Tomato puree
  • 150 g Olives (pitted and chopped) Any colour, but I used black.


  • Add the olive oil and water to the pot. Snap the spaghetti in half and layer into the water.
  • Season to taste and then add all the other ingredients (no need to stir).
  • Put the lid on and set to high pressure for 3 minutes.
  • Leave under pressure for a further 3 minutes and then do a quick release.
  • Stir together and serve. Simple!



To make the dish more authentic, add 50 g of anchovies after the spaghetti, but obviously it would not then be vegan.
If all vegan meals were as good as my instant pot pasta puttanesca,  I would not miss meat ever!


Calories: 434kcal | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 571mg | Potassium: 428mg | Fiber: 5g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg