Instant Pot Vegetable Ragu with Pasta
Yield: 4 servings
Active Time: 10 minutes*
Prep Time: 10 minutes*
Cook Time: 10 minutes
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A veggie packed ragu sauce to go with your favorite pasta! To freeze this, you’re going to chop up all the veggies and mix with the crushed tomatoes and seasoning. Then let the pressure cooker mingle the flavors and serve with cooked pasta and a side salad. Enjoy!

Ingredients for Single Meal

  • 1 - Tbsp olive oil
  • 1 - small white onion(s)
  • 1 - small zucchini
  • 2 - whole carrots
  • 2 - tsp minced garlic
  • 1 - 28 oz. can(s) crushed tomatoes
  • 2 - Tbsp Italian seasoning
  • 1 - tsp white sugar
  • - Salt and pepper
  • 16 - oz. spaghetti pasta**
  • Garnish: - grated Parmesan cheese**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Chop the zucchini into small bite-size pieces. Chop the small white onion. Peel and cut the carrots into bite-size pieces.
  2. Open and drain the can of crushed tomatoes.
  3. Cook the penne pasta, as directed. Drain well.
  4. Saute the zucchini, chopped onion, chopped carrots, and minced garlic in the oil for 2 minutes on high. Then, turn of the electric pressure cooker.
  5. Pour in the crushed tomatoes, Italian seasoning and sugar.
  6. Steam valve: Sealing.
  7. Cook on: Manual/High for 6-7 minutes.
  8. Release: Natural or Quick.
  9. Once the sauce is cooked through, Season with salt and pepper to taste and toss with the cooked and drained pasta. Garnish with grated Parmesan cheese, if desired.
  10. Prepare the salad.
  11. Serve Instant Pot Vegetable Ragu with spaghetti and side salad.

Freezeasy Meal Prep Directions

  1. Chop 2 small zucchini into small bite-size pieces.
  2. Peel 4 whole carrots and cut into bite-size pieces.
  3. Chop 2 small white onions.
  4. Open and drain 2 cans of crushed tomatoes.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • Half of the chopped zucchini
  • Half of the chopped white onion
  • Half of the chopped carrots
  • 2 tsp minced garlic
  • 1 - 28 oz. can crushed tomatoes
  • 2 Tbsp Italian seasoning
  • 1 tsp white sugar

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to pressure cooker insert with hot water. Pressure cook as directed.

Special notes

Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or partially frozen. Note that preheat time and release time may vary by appliance. See myfreezeasy.com/EPC for more tips and tricks.

Dairy-Free Modifications

Recipe is dairy-free when the shredded Parmesan cheese garnish is omitted.

Gluten-Free Modifications

Recipe is gluten-free when prepared with gluten-free pasta.

Printable Label Recipe Title

Instant Pot Vegetable Ragu with Pasta

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 6-7 minutes with sealed valve; then natural release.
Toss with pasta.
Serve with salad.

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