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Instant Pot Chickpea Pasta with Marinara

Instant Pot Chickpea Pasta with Marinara

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
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  • 2 cups Marinara sauce
  • 2 tightly packed cups Kale, chopped
  • 1 1/2 cups Water
  • 15 oz Tomato sauce
  • 8 oz Chickpea pasta
  • 8 oz Baby bella mushrooms, minced
  • 1 Small yellow onion, diced
  • 1 Small zucchini, chopped
  • 2 tsp Extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste


  1. Set Instant Pot to Sauté/Normal. Add the olive oil and onions and cook 2-3 minutes. Stir in the mushrooms, salt and pepper and cook for 3-5 minutes, until the liquid cooks off and the mushrooms begin to brown. Turn the Instant Pot off.
  2. Add a cup of the water to the Instant Pot and deglaze the bottom of the pot by scraping up any browned bits on the bottom. Add the remaining water and stir.
  3. Combine marinara and tomato sauce. Evenly layer the remaining ingredients in the following order: kale, zucchini, then dry pasta. Spread the sauce evenly over the pasta but don’t stir the layers together.
  4. Set Instant Pot to Manual/High for 6 minutes. When cook time ends, vent manually. When the pin drops, open the Instant Pot, remove the inner pot and stir.
  5. Serve immediately.


Recipe adapted from