The end result is so good, your family will think you’ve been sweating away at the stove for an hour. The penne ends up perfectly al dente, the meatballs cooked through till they’re tender, and once stirred up the sauce melds beautifully with the rest of the dish! Top with your favorite cheese and you’ve got a meal worthy of celebration.
1 bag of frozen vegetarian meatballs (we like Gardein brand)
3 cups water
1 16-oz. box penne pasta
1 jar sliced mushrooms
1 32-oz. jar of your favorite pasta sauce
In an Instant Pot, put the meatballs in first, then add the water. Next, add the pasta and the mushrooms, and then top it off with the pasta sauce, using a spoon to push the sauce to cover the pasta.
Secure the lid and cook on high pressure for six minutes. Quick-release, give everything a stir, and dig in!
:)
Keywords: vegan, vegetarian, plant-based, pasta, instant pot, pressure cooker, vegan recipe