Quick Instant Pot Vegetable Pasta Recipe – Spinach & Beans

Last Updated on 2 months by Neha Deshmukh

Quick Instant Pot Vegetable Pasta Recipe – Spinach & Beans

Introduction

Okay, friends, let’s be real. Weeknights are busy. Sometimes, the thought of a complicated dinner makes me want to order takeout. But what if I told you that you could have a hearty, flavorful, and veggie-packed pasta on the table in under 30 minutes? This Instant Pot Vegetable Pasta with Spinach & Beans is my go-to when I need a quick, comforting meal. I first made this when my little one started demanding more veggies, and it’s been a family favorite ever since! It’s seriously a lifesaver.

Why You’ll Love This Recipe

This isn’t just another pasta dish. It’s a complete meal in one pot – seriously, minimal cleanup! It’s brimming with goodness from seasonal vegetables, protein-packed beans, and vibrant spinach. Plus, the Instant Pot does all the heavy lifting, making it incredibly easy. It’s perfect for a cozy night in, a quick family dinner, or even meal prepping for the week.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery sticks
• 1 tablespoon garlic
• 2 cups chopped seasonal vegetables
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon red pepper flakes (or more, to taste!)
• 1 can (approximately 400g) diced tomatoes
• 1 can (approximately 400g) Great Northern beans, drained and rinsed
• 0.75 cup ditalini pasta (about 120g)
• 2 tablespoons tomato paste
• 4 cups (950ml) low-sodium vegetable broth
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 2 cups baby spinach

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Great Northern Beans: These creamy white beans have a lovely, mild flavor and are originally from… you guessed it, Northern Italy! They’re a fantastic source of plant-based protein and fiber, keeping you full and satisfied. Cannellini beans work well too if you can’t find Great Northern.
• Ditalini Pasta: This tiny, thimble-shaped pasta is a classic in Italian soups and pasta dishes. “Ditali” actually means “thimbles” in Italian! It’s perfect for this recipe because it cooks quickly and evenly in the Instant Pot.
• Vegetable Broth: You can absolutely use store-bought broth, and that’s what I usually do when I’m short on time. But if you’re feeling ambitious, homemade vegetable broth adds an incredible depth of flavor. I like to freeze leftover vegetable scraps to make broth later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to sauté mode. Add the olive oil, chopped onion, carrots, and celery. Sauté for about 2 minutes, until the onion starts to soften.
2. Add the garlic and cook for another minute, until fragrant. Don’t let it burn!
3. Now, toss in your chopped seasonal vegetables, oregano, thyme, and red pepper flakes. Give everything a good stir.
4. Pour in the diced tomatoes, drained and rinsed Great Northern beans, ditalini pasta, tomato paste, and vegetable broth. Season with salt and pepper. Stir well to combine.
5. Secure the lid on your Instant Pot and set it to pressure cook on high for 4 minutes.
6. Once the cooking time is up, do a quick pressure release. Be careful of the steam!
7. Stir in the baby spinach until it wilts. Taste and adjust the seasoning if needed. A little extra salt or pepper can really brighten up the flavors.

Expert Tips

• Don’t overcook the pasta! 4 minutes is usually perfect, but keep an eye on it. You want it al dente, not mushy.
• If your sauce is too thick, add a splash of vegetable broth. If it’s too thin, simmer it on sauté mode for a few minutes to reduce it.
• For extra flavor, add a bay leaf to the Instant Pot while cooking. Remember to remove it before serving!

Variations

This recipe is super versatile. Here are a few ideas to customize it:

• Vegan Adaptation: Simply ensure your vegetable broth is vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free pasta! There are tons of great options available now.
• Spice Level Adjustment: My friend, Priya, loves to add a whole teaspoon of red pepper flakes for a real kick. Feel free to adjust the amount to your liking.
• One-Pot Meal Customizations: Add some cooked chicken or Italian sausage for extra protein. My family loves it with a sprinkle of cooked chorizo!

Serving Suggestions

Serve this pasta hot, with a generous grating of Parmesan cheese and a sprinkle of freshly ground black pepper. A side of crusty bread for soaking up the sauce is always a good idea. A simple green salad complements it beautifully too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might need a splash of broth to loosen it up.

FAQs

• Can I use different types of beans in this recipe? Absolutely! Cannellini beans, kidney beans, or even chickpeas would work well.
• What seasonal vegetables work best in this pasta? Zucchini, bell peppers, broccoli, and kale are all great choices. Use whatever is fresh and in season!
• Can this be made on the stovetop instead of in an Instant Pot? Yes, you can! Sauté the vegetables as directed, then add the remaining ingredients and simmer for about 20-25 minutes, or until the pasta is cooked through.
• How can I adjust the thickness of the pasta? Add more or less broth to achieve your desired consistency.
• Is it possible to make this recipe ahead of time? You can prep the vegetables ahead of time and store them in the fridge. But I recommend cooking the pasta fresh for the best texture.