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    Home > Vegan Italian Recipes

    Instant Pot Spaghetti with 'Meaty' Marinara

    Posted: Nov 12, 2017 ยท Updated: Aug 18, 2021

    Jump to Recipe Pin Recipe
    Instant Pot Vegan Spaghetti with Meaty Marinara, one pot, 15 minutes - holycowvegan.net
    My vegan Instant Pot Spaghetti with Marinara goes from scratch to table in 40 minutes tops. The marinara sauce is fresh and flavorful and I make it "meaty" by adding veggie crumbles. You won't find a kid-friendlier--and cook-friendlier--recipe.
    Two white bowls with Instant Pot Spaghetti with Marinara,

    I began to try perfecting this recipe for an Instant Pot Spaghetti with Marinara Sauce as soon as I got my Instant Pot, and I have been so pleasantly surprised by the results, I've never turned back. Now, this is the only way spaghetti with marinara gets cooked in our home. And since it's Jay's number one favorite food, that is pretty much all the time.

    White bowl with a serving of instant pot spaghetti with marinara sauce with meaty vegan crumbles.

    There are just five ingredients in my marinara sauce, and to make this a true one-pot meal, I added some protein in the form of meaty vegan crumbles. These are the kind you can buy from the frozen aisle at the supermarket, and the brand I usually get is Gardein, but you can also just use TVP or soy granules. If you don't want to use the crumbles, you can make this with a plain marinara and the spaghetti is just as delicious.

    What I love about the recipe is that I can prep as I go. Not that there is a whole lot to prep. I just need to chop some garlic, open a can of San Marzano tomatoes, and a pack of crumbles. That really doesn't need to take more than five minutes, does it?

    What I also love is how much deliciousness I get out of these few ingredients. When the marinara and spaghetti cook together, the sauce permeates the pasta, making it even tastier. This recipe cooks up the pasta perfectly al dente, so don't worry about serving -- or eating -- mushy pasta.

    Like I said, this recipe is very kid-friendly, and a great addition to your little one's -- or not-so-little one's -- lunch box. Check this post for this and other easy vegan lunch box ideas.

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    Instant Pot Spaghetti with 'Meaty' Marinara recipe:

    Overhead shot of bowls of vegan instant pot spaghetti.
    Instant Pot Vegan Spaghetti with Meaty Marinara, one pot, 15 minutes - holycowvegan.net

    Instant Pot Spaghetti with Marinara

    My vegan Instant Pot Spaghetti with Marinara goes from scratch to table in 40 minutes tops. The marinara sauce is fresh and flavorful and I make it "meaty" by adding veggie crumbles. You won't find a kid-friendlier--and cook-friendlier--recipe.
    5 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main/Pasta
    Cuisine: Italian, nut-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Instant Pot Spaghetti
    Prep Time: 5 mins
    Cook Time: 15 mins
    Pressure build-up and release time: 20 mins
    Total Time: 40 mins
    Servings: 6 servings
    Calories: 282kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 teaspoon extra virgin olive oil (if you want to make the pasta oil-free, use 2 tablespoon of water or vegetable stock)
    • 6 cloves garlic, crushed and thinly sliced
    • 12 oz veggie meatless crumbles or soy crumbles or TVP (optional)
    • 1 28-oz can San Marzano tomatoes. Place the tomatoes in a bowl and crush them with your fingers.
    • 1 teaspoon red pepper flakes
    • 1 teaspoon dry oregano or basil
    • Salt and ground black pepper to taste
    • 12 oz dry spaghetti
    Prevent your screen from going dark

    Instructions

    • Place the olive oil (or water) in the inner lining of the Instant Pot and set to saute. Add the garlic and, if using oil, stir-fry the garlic until it starts to turn lightly blonde. If you're using water, saute until the water evaporates.
    • Add the veggie crumbles and saute for a minute. Add the crushed tomatoes, red pepper flakes, oregano or basil, and spaghetti. I like to break up the spaghetti into 3-inch pieces so it steeps in the liquid.
    • Add 2 ยฝ cups of water, salt and pepper to taste. Click in the lid of the Instant Pot and set it to pressure cook at high for 8 minutes.
    • Once the pressure cooking is done, wait 10 minutes, then let any remaining steam escape by turning the venting knob or steam release knob to the venting position. Open the lid and immediately, using a fork, stir the pasta and the sauce. This will keep the pasta strands from sticking together as they cool, so it's an important step.
    • Check seasoning and serve hot.

    Nutrition

    Calories: 282kcal | Protein: 18.1g | Fat: 5g | Potassium: 540mg | Fiber: 4.9g | Calcium: 20mg | Iron: 4.3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Pat Faulkner

      November 11, 2021 at 7:07 pm

      I made this tonight, and it really turned out great! It will be a repeater! Thanks!!

      Reply
    2. al hinton

      November 30, 2019 at 11:37 am

      Hi would love to try your recipe but Im new to TVP....do you hydrate it first or is there enough liquid in recipe to hydrate the TVP .Thank you

      Reply
      • Vaishali

        November 30, 2019 at 4:56 pm

        Yes, it's a good idea to soak TVP for 30 minutes before you use, in hot water. Drain it before using.

        Reply
    3. Heather

      October 30, 2019 at 12:16 pm

      5 stars
      Great recipe - easy and delicious! Thanks so much!

      Reply
    4. Neelima

      February 01, 2019 at 5:04 pm

      Hi Vaishali, thanks for sharing wonderful receipes. Can you please tell whether I can cook brown rice pasta in the same way? Because this pasta becomes quite sticky after cooking. I never tried in IP. Can I also add whatever veggies I need at the time of saute? Or the veggies will be over cooked? Waiting for your reply

      Reply
      • Vaishali

        February 01, 2019 at 5:07 pm

        Hi Neelima, Glutenfree pasta is often very starchy and sticks together easily. If using gf pasta like brown rice pasta, reduce cooking time to four minutes, release pressure as soon as the time is done, and give the pasta a quick stir. I would prob not add too many veggies because the marinara will not taste as flavorful, but if you have to, perhaps something quick-cooking like peas, carrots or corn.

        Reply
    5. Kevin L Painter Sr

      January 07, 2019 at 10:34 am

      5 stars
      What would be the adjusted cooking time for whole wheat pasta?

      We use vegan meatballs all the time in this. They hold up great.

      Reply
      • Vaishali

        January 07, 2019 at 11:19 am

        Hi Kevin, set the whole wheat pasta to cook for two more minutes than regular. Great idea to use vegan meatballs!

        Reply
    6. Renee

      January 04, 2019 at 5:44 pm

      5 stars
      This has become a constant at our dinner table. Thanks for this amazing recipe. We can't have enough.

      Reply
    7. Jennifer Bliss

      November 16, 2017 at 2:12 pm

      Hi there! LOVING your blog! Hope you don't mind me linking to your site on my side bar!? I love meeting fellow veggie bloggers and want to stop by and comment when I see a new post - LOVE this spaghetti btw!

      Reply
    8. Hanne

      November 13, 2017 at 4:16 pm

      Wow this recipe looks amazing. I don't yet have one but most of my friends are on the Instant Pot bandwagon. This delicious recipe may have been the tipping point cause it looks so darn good. I'm sharing this on my FB page for those who are smart enough to have an instant pot. Thank you

      Reply
      • Vaishali

        November 16, 2017 at 11:14 am

        Thanks, Hanne!

        Reply
    9. Krithika

      November 13, 2017 at 11:47 am

      Hurray! Pasta in the Instant Pot! Love one pot meal ideas. I will be making this soon. I have not used meat crumbles before, sounds interesting. If I wanted to use the Ikea frozen veggie balls, how do you think I should incorporate it?

      Reply
      • Vaishali

        November 14, 2017 at 10:42 am

        Hi Krithika, I think the Ikea veggie balls could be a bit too delicate for the IP and may not hold together during the cooking, since the are mostly veggies, if I remember right. You could just warm them up separately on the skillet or in the microwave and add them at the end.

        Reply
      • Hanna

        July 21, 2021 at 5:26 pm

        Very excited to try this! I have penne on hand, would that change the cooking time? Thanks!

        Reply
        • Vaishali

          July 21, 2021 at 5:37 pm

          Hi Hanna, eight minutes should be fine for penne as well.

          Reply
    10. Meena

      November 12, 2017 at 1:37 pm

      Thanks for this recipe Vaishali. Like I commented in your last post, I too have been figuring out recipes using the new Instant pot. I showed this post to my teen boy; he says mom this is my lunch next week. He is loving my recipes on instant pot and I've promised him to present one as his graduation gift in few years. He loves cooking and says he'd love to have this new gadget.

      Thanks again and God Bless
      Meena.

      Reply
      • Vaishali

        November 14, 2017 at 10:41 am

        Hi Meena, I am completely addicted to my Instant Pot now. I feel like making just about everything in it! ๐Ÿ™‚ I hope your son loves the spaghetti as much as Jay did. And what a great idea to give it to him for a graduation gift.

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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