INSTANT POT VEGAN PASTA | vegan bolognese recipe

Drain the excess water from the tofu by placing it on a cutting board with paper towels above and below it. Weigh it down with a heavy cookbook or skillet and a can of beans for about 30 minutes.

Turn on the Instant Pot to the Saute function.

Crumble in one 16-ounce block of firm tofu into the Instant Pot.

Add garlic powder, thyme, oregano, black pepper, red chili flakes, chili powder, and cayenne pepper to the tofu.

Saute the tofu and spices for about five minutes until the tofu begins to brown. Remove the tofu from the Instant Pot and set it aside.

Dice one onion, 1/2 cup of mushrooms, and two stalks of celery.

Add more olive oil to the Instant Pot and sauté the diced vegetables for a few minutes until they're browned and softened.

Add the cooked tofu back to the Instant Pot with the sautéed vegetables.

Layer the vegetables, tofu, penne pasta, marinara sauce, diced tomatoes, and vegetable stock in the Instant Pot, ensuring the pasta is submerged under the liquid.

Consult the cooking time on the pasta box, divide it by 2, and subtract 1 to determine cooking time. For example, if the box says 12 minutes, set the Instant Pot to high pressure for 5 minutes.

Seal the Instant Pot and set it to manual mode on high pressure for five minutes.

Once the cooking time is up, perform a manual quick release by switching the knob from sealing to venting.

Once the steam stops, open the Instant Pot and stir the pasta.

Equipment Needed

Spice Level:

Dietary