Penne Instant Pot Recipe with Summer Vegetables & Tomato Basil Sauce

Penne Instant Pot Recipe with Summer Vegetables & Tomato Basil Sauce

Try using your Instant Pot to make this penne dish with summer vegetables and Barilla tomato and basil sauce. This pressure cooker pasta promises to dazzle year round!

Chef pro tip: If you are using an Instant Pot to make a pasta dish that calls for a tomato-based sauce, opt for cuts such as penne, medium shells, rotini, elbows, ditalini or other tubular pasta shapes that don't have extra-large holes (like rigatoni). 

Instant Pot Penne Recipe with Summer Vegetables & Tomato Basil Sauce


1 box Penne pasta
3 tablespoons extra virgin olive oil
2 zucchinis, sliced
1 yellow squash, sliced
1 jar of Barilla® tomato basil sauce
2 cups water
4 basil leaves, sliced
½ cup Parmigiano-Reggiano cheese, grated (option to leave this out to make this dish vegan)

1. Sauté the vegetables in the Instant Pot with half (1.5 tablespoons) of the extra-virgin olive oil for 4 minutes; season with salt and pepper and then turn off the Instant Pot.
2. Add the pasta, sauce and water into the Instant Pot and stir well. Close the lid, set time to 7 minutes and cook at low-pressure setting.
3. Allow the Instant Pot to depressurize by opening the valve. Once it has fully depressurized, carefully open the lid and finish with extra-virgin olive oil, basil and cheese before serving.

Photo and Recipe Credit: Chef Lorenzo Boni 

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