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Instant pot tomato and cheese pasta

Instant pot tomato and cheese pasta

My instant pot tomato and cheese pasta is probably the easiest weeknight meal you will ever make. Dump and go, vegetarian and full of taste.
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Course: Main Course
Cuisine: Italian
Keyword: Instant pot cheese and tomato pasta, Instant pot creamy tomato pasta, Instant pot tomato and cheese pasta, Instant pot vegan pasta, Instant pot vegan pasta recipe, Instant pot vegan pasta recipes, Instant pot vegetarian pasta, Instant pot vegetarian pasta recipe, Instant pot vegetarian pasta recipes
Prep Time: 2 minutes
Cook Time: 4 minutes
Leave under pressure: 4 minutes
Servings: 6
Calories: 538kcal


  • 1 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 800 g Tinned tomatoes
  • 700 ml Water (cold)
  • Season to taste
  • 2 tsp Garlic powder
  • 2 tsp Italian seasoning
  • 1 tsp Smoked paprika
  • 150 g Spinach
  • 500 g Pasta (I used penne)
  • 225 g Grated cheese (I used cheddar)
  • 1 bunch Fresh basil to garnish


  • Add all of the ingredients up to the pasta into the pot and stir together.
  • Put the lid on and set on high pressure for 4 minutes. When the time is up, leave under pressure for another 4 minutes and then do a quick release.
  • When the pin drops, remove the lid and stir in the cheese. Allow the cheese to melt and the sauce to thicken (this should take about 2 minutes).
  • Serve garnished with basil and enjoy.



Calories: 538kcal | Carbohydrates: 75g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 441mg | Potassium: 788mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3253IU | Vitamin C: 20mg | Calcium: 377mg | Iron: 4mg