Step 1

Set your instant pot to the sauté setting and add in your peppers, onions, and garlic. Add a splash of  teaspoon of vegetable broth and cook down for about 2-3 minutes, stirring occasionally, until softened.

Step 2

Add in the mushrooms and vegan sausage and continue to cook down for about 2-3 minutes more.

Step 3

Add in the pasta, vegetable broth and pasta sauce and mix through until well combined. Be sure that the pasta is completely submerged in the liquid.

Step 4

Set Instant Pot to manual and cook on high for 5 minutes. Once the timer goes off, quick release the pressure from the pot.

Step 5

Add in the vegan mozzarella cheese and mix it through. The pasta will seem a but watery at first, but if you set the Instant Pot to warm and add the lid back on for about 10 minutes, it will thicken up perfectly. Enjoy!

Step 6

Cook the pasta according to the package directions.

Step 7

In the meantime, set a medium pot over medium heat along with a few tablespoons of water or vegetable broth. Add in the peppers, onions, and garlic, and cook down for about 4-5 minutes, stirring occasionally, until softened.

Step 8

Add in the mushrooms and vegan sausage and continue to cook down for about 4-5 minutes more.

Step 9

Once the pasta has cooked, add it into the medium pot along with the pasta sauce and stir until well combined. You do not need the rest of the vegetable broth listed in the ingredients for this stovetop method. Allow the pasta and sauce to warm over medium to low heat.

Step 10

Once warmed, stir in the mozzarella cheese through and dig in!