Instant Pot Lentil Pasta
Easy lentil pasta with marinara sauce, mushrooms, onions, bell pepper, vegan beef and Italian seasoning
Equipment
- Pressure cooker
Ingredients
- 1 onion diced
- 2 garlic minced
- 1 green bell pepper diced
- 4 oz diced mushrooms I use baby bella
- 12 oz vegan beef crumbles optional
- 12 oz red lentil pasta or whole wheat pasta
- 22 oz favorite marinara sauce
- 1/2 tbsp Italian seasoning
- 4 cups water
- vegan cheese for serving
Instructions
- 1. Press saute on Instant Pot. Once it has heated up add in the onions and cook for a couple minutes until soft. Splash in water as needed to prevent sticking.
- 2. Add in the garlic, bell pepper and mushrooms. Cook for a few minutes until soft. Stir in the vegan beef and cook for a couple more minutes.
- 3. Add in the red lentil pasta, marinara sauce, Italian seasoning, and water and stir. Put on the lid. Make sure the valve it set to sealing. Press cancel on saute. Press manual/ pressure cook and set the timer for 1 minute. When the 1 minute is up do a 10 minute natural release.
- 4. When the 10 minute natural release is up, turn the valve to release the rest of the pressure. The pasta will be a little watery so stir it and let it sit a couple minutes and it will thicken up. Serve with vegan cheese.
Notes
If you don't want to use lentil pasta I recommend subbing for whole wheat pasta. Whole wheat will hold up better than other pastas in the Instant Pot without getting mushy. If using other types of pastas I would reduce the natural release time to 4 minutes.