Food / Instant Pot / Main Dishes / One-Pot Meal / Vegetarian

Instant Pot Pasta Primavera

Light and refreshing, this quick and easy Instant Pot Pasta Primavera brings your favorite seasonal veggies to the table in less than 30 minutes.

Colorful seasonal vegetables mixed in a bowl.

Hit the farmers market this weekend, grab your favorite seasonal veggies, and throw them into this pasta. That’s all I ask. This week’s recipe is a total dream if you’re a pasta lover like me.

Come summertime, heavy lasagnas and saucy linguini aren’t in our dinner rotation. If the hankering for pasta hits, we whip up a chilled Greek pasta salad or chilled soba noodles instead. But this quick and simple pasta primavera has definitely won a spot in this summer’s cycle. It’s served warm, but it’s light and refreshing.

To start, seasonal veggies are sautéd with Italian spices until tender. You can use the vegetable medley I chose or swap some out for your own. Once the veggies are tender, they’re removed from the Instant Pot and replace with penne and vegetable broth. The penne is then quickly pressure-cooked in vegetable broth, picking up all of those delicious savory flavors from the veggies and the spices. When done, reserve a cup of the broth, drain the penne, and toss it with the vegetables, some freshly shaven pecorino romano or parmesan, and reserved broth. Et voilà! A fragrant and wholesome summer pasta that won’t weigh you down.

If you don’t have an Instant Pot, I’ll include instructions for the stove top in the recipe card as well.

Away from the table…

Boycott Fairlife. If you purchase Fairlife products, I am begging you to stop. Some gruesome footage was brought to public attention involving serious animal abuse. This seems to be a huge issue with the larger corporations (also see: Perdue, Tyson), and it needs to stop. See my list of welfare-certified brands found in supermarkets here

Podcasts! June 8th marked one year since the passing of Anthony Bourdain. Kat Kinsman from Food & Wine reminisces with his former assistant, Laurie Woolever, in a raw conversation that’s totally worth a listen. They also touch on the mental health crises in the culinary industry with chefs, self-care, and sobriety.

Pasta Primavera stirred up in Instant Pot.

A big colorful serving bowl full of pasta and vegetables.

A big colorful serving bowl full of pasta and vegetables.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.

A big colorful serving bowl full of pasta and vegetables.
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5 from 12 votes

Instant Pot Pasta Primavera

Light and refreshing, this quick and easy Instant Pot Pasta Primavera brings your favorite seasonal veggies to the table in the best way.
Course Main Course
Cuisine American, Vegetarian
Keyword Instant Pot, Pasta, Vegetables, vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Author Dana Sandonato


  • 2 TBSP olive oil
  • 1 cup roughly chopped broccolini tops (or broccoli)
  • 1 cup thinly sliced and diced red onion
  • 1 cup julienned sweet bell pepper (red, yellow, or orange)
  • 1 cup roughly chopped asparagus (woody ends removed)
  • 1 cup sliced cremini or baby bella mushrooms
  • 1 cup sliced cherry tomatoes
  • 3 large garlic cloves, smashed and thinly sliced
  • 1 TBSP good Italian seasoning *See notes
  • 8 oz penne rotini or rigatoni would also work.
  • 4 cups vegetable broth
  • 1/2 cup freshly shaved pecorino romano or parmesan
  • Freshly chopped basil or parsley, for garnish


  • Instant Pot or pressure cooker *See notes if you don't have an Instant Pot


  • Place all of your veggies, from the broccolini to the garlic cloves, into a large bowl. Drizzle with 1 TBSP of olive oil and sprinkle with the Italian seasoning. (If the Italian seasoning blend you're using doesn't include salt, make sure to add some salt to taste. Start with 1/4 tsp.) Toss the veggies until everything is evenly coated with oil and seasoning; set aside.
  • Set your Instant Pot to sauté mode. Drizzle in the other 1 TBSP of olive oil and let it heat up a bit (you won't have to wait long since the IP heats up very quickly).
  • Add the vegetables and simmer, stirring occasionally, until they're tender—about 5-7 minutes. Once tender, transfer them back to their original bowl and cover them to keep them warm. Turn off the sauté function.
  • Add the broth and penne to the Instant Pot. Give it a quick stir. Place and lock the lid down, set the valve to to "sealing", and cook on manual high pressure for 5 minutes, or half the time it states on the package's instructions (cooking pasta in the IP seems to work best when you halve the regular cooking time and round it down. So if the package says 11 minutes until al dente, go for five minutes. If it says 15 minutes to al dente, go for 7 minutes, etc.) When done, do a quick release.
  • When you open the IP, scoop up 1 cup worth of the broth and set aside. Drain the rest. Add the pasta back to the IP. Toss in the vegetables and reserved broth, and give it a stir. Finally, add the cheese, and stir to combine.
  • Serve immediately; garnish with freshly chopped basil or parsley if you wish!


Italian Seasoning comes in many varieties. I like to use a good gourmet blend (I like Nomu's blend) that includes salt and extra flavorings like sun-dried tomato, etc. If you use an herb-only blend, be sure to salt your veggies to taste.
If you don't have an Instant Pot, you can make this on the stovetop quite easily. Simply cook the seasoned veggies the same way in a large stock pot. Once cooked, remove them and add your broth. Bring the broth to a boil, add the penne, and cook as per the directions on the packaging. When ready, scoop up 1 cup worth of broth and set aside. Drain the pasta, and transfer the pasta back to the stock pot. Toss in the veggies, cheese, and reserved broth. Still as good, just takes 10-15 minutes longer.


  • […]  Hit the farmers market this weekend, grab your favorite seasonal veggies, and throw them into this pasta with some Italian spices. It’s light, refreshing, and brings your favorite seasonal veggies to the table in less than 30 minutes. Recipe from Killing Thyme. […]

  • […] Instant Pot Pasta Primavera […]

    • Sandy Scott
      June 9, 2020 at 7:38 pm

      Excellent! Cooking the pasta in the pot with broth adds a depth of flavor that takes this
      beyond the usual. We added zucchini and spinach to the list of veggies and threw in capers at the end.
      Absolutely delicious. There are two of us, and we have a hearty amount of leftovers for tomorrow.
      Can’t wait.;’

  • […] Read full details on: Killing Thyme […]

  • Kristy
    March 26, 2020 at 9:28 pm

    5 stars
    Delicious !!! I have an Instant Pot mini so cut measures in half. I added some lemon juice to the broth and some lemon zest to the final mixture.

  • […] Instant Pot Pasta Primavera […]

  • Alice
    February 22, 2020 at 2:36 pm

    5 stars
    Made this last night and the whole family loved it! I’m really looking forward to making it again, especially with fresh vegetables from our own garden. This recipe is a keeper. Thanks for such an easy and tasty pasta!

  • Wendy
    September 5, 2019 at 6:44 pm

    Not surprising about Fairlife, but if you boycott them you better boycott every single product from Coca Cola since they own Fairlife

  • Amanda
    July 6, 2019 at 9:42 am

    5 stars
    What a great recipe, Dana. Since we’ve been doing so much grilling, I haven’t been using my Instant Pot much this summer, and your gorgeous photos are inspiring me to do so! This will be happening in our dinner rotation after our next trip to the farm market. So quick and easy for a hot summer night!

  • Trish Bozeman
    June 19, 2019 at 10:19 am

    5 stars
    Now this is my kinda pasta! All those fresh veggies look so fresh and tasty. And this comes together so fast.. definitely giving it a try. Thank you!

  • Jenni LeBaron
    June 17, 2019 at 2:29 pm

    5 stars
    I love my Instant Pot so much for dishes like this! This pasta primavera looks so hearty, healthy, and colorful that even the most carnivorous would be interested in going vegetarian for the night for this pasta! I appreciate that you give info for making this dish on the stovetop as well, so it’s really flexible to make!

  • Daniela
    June 17, 2019 at 12:39 pm

    5 stars
    This pasta primavera looks so fresh and delicious! And I love that is packed with summer veggies. I’m always looking for ways to lighten up pasta, and this recipe sounds like a winner. Pinned for later!

  • Debra
    June 16, 2019 at 7:34 pm

    5 stars
    So much to like about this recipe. The veggies are nice and colorful besides easy to make. I like that you can customize the ratio to make this mostly about the tasty veggies.

  • Sarah
    June 15, 2019 at 1:48 pm

    5 stars
    Your pasta primavera looks so light, perfect for summer! The colors of the fresh veggies just pop in your photos :) I haven’t tried cooking pasta in my pressure cooker yet, I’ll have to give that a try.

  • Traci
    June 15, 2019 at 1:20 pm

    5 stars
    Another gorgeous recipe with ALL the things! I love pasta primavera any time of the year and the Instant Pot makes it even easier. Thanks for the new addition to my recipe collection!

  • Sandra Shaffer
    June 15, 2019 at 11:55 am

    5 stars
    This is the ultimate light summer dish, and those veggies are perfectly seasoned! I made a big batch and divided into smaller portions for lunch next week. Thanks for a quick meal prep idea!

  • Marisa F. Stewart
    June 15, 2019 at 8:33 am

    5 stars
    I certainly appreciate you giving the directions for an alternate method other than an Instant pot. The minute I saw the recipe I loved the color and the combination of ingredients. So light and summer-like this dish will be a pleasant alternative to the heavier winter fare. I know Hubby will like it too. We’re trying for easy summer dishes right now.

  • Gloria
    June 14, 2019 at 6:43 pm

    5 stars
    I could eat pasta for dinner every night of the week. I have not got an Instant Pot, but I sure can adapt this recipe. I will pass it along to my daughter…she has one. I would love to make a HUGE batch. Leftovers for another meal during the week would be great too.


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