Instant Pot fall harvest pesto pasta
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Instant Pot fall harvest pesto pasta

Instant Pot Fall Harvest Pesto Pasta - Quick, easy and delicious one pot festive meal, made with fresh seasonal ingredients to elevate your everyday meals. 
Course Main Course
Keyword One pot pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 225kcal
Author Dhwani


  • 1 box - Barilla® Collezione Bucatini pasta
  • 3 cups Butternut squash chopped into big pieces
  • 2 cups spinach
  • 1 cup onion
  • 1 cup red bell pepper
  • 2 cloves of garlic Grated
  • 1 cups homemade Pesto sauce
  • 3 cups vegetable stock or water
  • 3 tbsp Olive oil
  • Salt and pepper to taste


  • Turn on saute mode. Heat olive oil.
  • Add grated garlic. saute for few seconds.
  • Now add all the vegetables, Pasta, vegetable stock, salt, and pepper.
  • Place the lid on top and close it.
  • Set the pressure valve to sealing.
  • Press the manual button and set the time for 8 minutes under high pressure.
  • Once 8 minutes is done and IP beeps, turn off the Instant Pot. Quick release the pressure.
  • Open the lid and add Pesto sauce. Gently mix everything together.
  • Garnish it with basil leaves and serve Instant pot Fall Harvest Pesto Pasta with a slice of fresh bread.
  • Enjoy!


Use your choice of fall veggies.
Dice Butternut squash into big pieces.
You may use Italian seasoning and Red pepper flakes too.
You can sprinkle cheese too.


Calories: 225kcal | Carbohydrates: 17g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 931mg | Potassium: 393mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10255IU | Vitamin C: 51.5mg | Calcium: 122mg | Iron: 1.2mg