Instant Pot Creamy Garlic Veggie Pasta is an easy one-pot dinner made with ziti pasta, zucchini, peas, garlic, and mozzarella cheese. Everything comes together in a creamy garlic sauce with white wine and chicken broth for a simple, flavorful meal.
I love how easy this pasta is to make when I need a quick dinner. The zucchini and peas add a little color and plenty of flavor, while the creamy sauce brings everything together. Plus, there’s only one pot to clean!
“I LOVE this recipe! It has become one of my favorite go-to Instant Pot recipes. Made it for the 3rd time tonight. I love the fact that you can use whatever vegetables you have on hand. The first time, I used cauliflower and peas, this time I used broccoli and red bell pepper. The garlic and white wine together make the sauce divine! Thank you for sharing this recipe – easy, homemade, fast, and delicious!”
Why I Love This Recipe
About The Ingredients
- Ziti Pasta: Holds the creamy garlic sauce in every bite.
- Mozzarella Cheese: Melts into the pasta for a cheesy finish.
- Milk or Heavy Cream: Makes the sauce creamy. Heavy cream gives it a richer texture.
- Zucchini: Adds a tender vegetable to the pasta.
- Frozen Peas: Add sweetness and color without extra prep.
- Garlic: Gives the sauce its signature garlic flavor.
- White Wine: Adds depth to the creamy sauce.
- Chicken Broth: Provides flavor and liquid for pressure cooking the pasta.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Creamy Garlic Veggie Pasta
Add the Ingredients: Place the pasta, zucchini, peas, and garlic in the Instant Pot. Pour in the white wine and chicken broth.
Pressure Cook: Secure the lid and cook on High Pressure for 4 minutes. Carefully perform a quick release.
Make It Creamy: Stir in the milk or heavy cream. Turn on Sauté and add the mozzarella cheese.
Thicken the Sauce: Stir for 1–2 minutes until the cheese melts and the sauce thickens. Serve warm.
Tips I Found Helpful
- Use Heavy Cream: Heavy cream makes the sauce richer and creamier than milk.
- Cut Zucchini Evenly: Chop the zucchini into similar-sized pieces so it cooks evenly.
- Stir in Cheese Slowly: Add the mozzarella a little at a time to help it melt smoothly.
- Watch the Sauce: The sauce thickens quickly on Sauté, so stir often to prevent sticking.
Questions Readers Ask Most
Can I use a different pasta?
Yes! Penne or rigatoni work well. You may need to adjust the pressure cooking time depending on the pasta shape.
Can I make this pasta without wine?
Yes! Replace the white wine with an equal amount of chicken broth.
How do I store leftover creamy garlic veggie pasta?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or broth to loosen the sauce.
More Instant Pot Recipes I Love
Instant Pot Creamy Garlic Veggies & Pasta
Creamy Instant Pot garlic pasta with zucchini, peas, and melted mozzarella cheese. An easy one-pot dinner!
Ingredients
- 16 ounces cut ziti pasta
- 1 cup mozzarella cheese, shredded
- 1 cup milk or heavy cream
- 2 cups zucchini, chopped
- 1 cup frozen peas
- 3 garlic cloves, minced
- 1 cup white wine
- 2 cups chicken broth
Instructions
- Add the pasta, zucchini, peas, and garlic to the Instant Pot.
- Pour in the white wine and chicken broth.
- Secure the lid and cook on High Pressure for 4 minutes.
- Carefully perform a quick pressure release according to your Instant Pot's instructions.
- Stir in the milk or heavy cream.
- Select Sauté and gradually stir in the mozzarella cheese.
- Cook for 1–2 minutes, stirring frequently, until the cheese melts and the sauce thickens.
- Serve warm.
Notes
For a richer sauce, use heavy cream instead of milk. If the sauce becomes too thick, stir in a splash of milk or broth.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 75mgSodium: 675mgCarbohydrates: 23gFiber: 5gSugar: 7gProtein: 14g
This looks amazing! Can’t wait to make!
I LOVE this recipe! It has become one of my favorite go-to Instant Pot recipes. Made it for the 3rd time tonight. I love the fact that you can use whatever vegetables you have on hand. The first time, I used cauliflower and peas, this time I used broccoli and red bell pepper. The garlic and white wine together make the sauce divine!
Thank you for sharing this recipe – easy, homemade, fast, and delicious!