Step 1

Start by pressing the “saute” function on the Instant Pot and let it heat up. Then add the onion, garlic and a splash of vegetable broth or olive oil.

Step 2

Sauté for 30 seconds, stirring occasionally, then add mushrooms, eggplant and Italian herbs.

Step 3

Sauté for another 30 seconds, adding more vegetable broth to prevent sticking.

Step 4

Hit the cancel button and add all of the other ingredients to the Instant Pot: the vegetables, spices, water, vinegar, pasta, and the rest of the vegetable broth.

Step 5

Mix until well combined and make sure the tomato paste dissolves. Push the dry pasta down as much into the sauce as possible!

Step 6

Place the lid on the Instant Pot and lock it in place. Check to make sure the valve is sealed.

Step 7

Press the Manual button and use + or – to adjust the time to 7 minutes. The Instant Pot will now start building up pressure, which usually takes a couple of minutes. It then cooks the pasta for you, counting down the minutes on the screen to zero.

Step 8

When the 7 minutes are up, you will hear the Instant Pot beeping. Carefully quick release the pressure by moving the valve to one side, keeping face and hands away. You can use a towel to do so, and can even place it over the valve to catch the steam and any liquid that might spray out.

Step 9

Once the pressure is released, open the lid and stir the pasta. Adjust to taste preferences, by adding more seasonings if needed.

Step 10

Divide between serving bowls and garnish with fresh basil and vegan cheese!