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Instant Pot Bruschetta Pasta

Instant Pot Bruschetta Pasta {Freezer Friendly}

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 367kcal


  • 8 oz whole wheat spaghetti
  • 1 28 oz can diced tomatoes
  • ¼ cup balsamic vinegar
  • 3 cloves garlic minced
  • 1/4 cup chopped fresh basil highly recommended; can sub for 1 tbsp dried in a pinch
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon oregano
  • 1.5 cups shredded mozzarella cheese
  • ¾ cup water or more to make sure pasta is all covered


PREP DIRECTIONS (for freeze ahead):

  • To a freezer bag or re-usable storage container, add the diced tomatoes (do not drain), balsamic vinegar, garlic, basil, salt, red pepper flakes, and oregano.
  • To a sandwich sized bag or re-usable storage container, add the shredded mozzarella.
  • Into a second gallon sized freezer bag (or re-usable storage container), add the bruschetta sauce container/bag, and the mozza bag so that your whole meal is being stored together. You can break the pasta noodles to fit into the bag, or simply store in your pantry.
  • This recipe can also be frozen for up to 6 months.


  • Add the sauce contents to the Instant Pot Insert (thaw first if you froze).
  • Break pasta in half to fit and place on top of the sauce. DO NOT MIX OR STIR. Mixing will create one big clump when you open the lid.
  • Pour ¾ cup water on top of the pasta. GENTLY push the pasta into the liquid.
  • Put the lid of your Instant Pot on, set the vent to sealing, and set the pot to manual (or pressure cook) for 3 minutes (OR half of the time on the box of pasta if not using whole wheat spaghetti).
  • When the pressure cycle is done, carefully release the pressure.
  • Mix in the mozza into the cooked pasta mixture about ½ cup at a time to prevent large clumps.


Calories: 367kcal | Carbohydrates: 59g | Protein: 19g | Fat: 7g | Fiber: 3g | Sugar: 11g