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This Instant Pot Rigatoni is an all-in-one Instant Pot dinner that is hearty, cozy, and incredibly simple to make. Savory Italian sausage, tomatoes, pasta, and a handful of spinach all cook together, delivering a family favorite in just 30 minutes with just one pan to wash!
Love pasta? Don't miss my easy recipes for Instant Pot Pasta, Instant Pot Mac and Cheese, Instant Pot Spaghetti, and Instant Pot Fettuccine Alfredo.
Kristen's Keys For Instant Pot Rigatoni
For flavors reminiscent of Baked Rigatoni and perfectly tender noodles, these are the details that matter!
- Don't skip deglazing. After browning the sausage, you must scrape up those browned bits with liquid. This prevents the dreaded burn notice and builds flavor into the sauce.
- Layer, don't stir. Once the pasta and tomatoes go in, resist the urge to mix. Keeping tomatoes on top helps prevent scorching.
- Nail the timing. Pressure cook for half the box time, then let it rest for 5 minutes before releasing pressure. This keeps the pasta perfectly al dente instead of mushy.
5-Star REader Review
This Rigatoni is now a family favorite! I use ground turkey sausage for a healthier twist, and the combination of flavors with tomatoes, spinach, and Parmesan is simply delicious. - Aimee
Notes on Ingredients
- Sausage: Use your favorite turkey, chicken, or pork ground Italian sausage for this recipe.
- Wine (Optional): A splash of dry red wine or dry white wine adds deep, rich flavor, but can be replaced with additional chicken stock. For this recipe, I prefer using using a dry white wine, as it brightens up the dish and contrasts well with the Italian sausage. If you do opt to add wine, ensure it is suitable for drinking and not labeled cooking wine, which is overly salty and artificial.
- Chicken Stock: Use your favorite low-sodium stock to control the overall sodium content yourself.
- Rigatoni: While this recipe is designed for rigatoni, medium shells, corkscrew noodles, ziti, or bow-tie noodles are all suitable for this recipe.
- Diced Tomatoes: Opt for Italian seasoned diced tomatoes or use regular, but add increase the Italian seasoning and garlic used to keep things flavorful.
- Spinach: Optional, omit for picky eaters.
How to Make Rigatoni in the Instant Pot
Whether you are just learning how to use the Instant Pot or a seasoned pro, this step-by-step section will guide you through the process with helpful tips and photos along the way.
Step One: Sauté Sausage
Turn on sauté mode and cook the sausage with diced onion until fully browned and crumbled, about 5-7 minutes. Once browned, remove the inner pot and drain off any excess grease. We want a rich, not greasy, sauce.
Step Two: Deglaze Inner Pot
Pour in the white wine (or extra broth) and use a wooden spoon to scrape up anything stuck to the bottom. Let it simmer for 1-2 minutes. This step matters more than it seems. Those browned bits equal flavor, but if left stuck, they can trigger the burn warning.
Step Three: Layer
Add chicken stock and seasonings and give that a quick stir. Add the noodles and gently press them into the liquid. Pour the tomatoes on top and then STOP! Resist the urge to stir, as layering keeps the pasta cooking evenly while protecting the bottom of the pot.
Step Four: Pressure Cook
Seal and cook on high pressure for half the time listed on the pasta box (typically about 5-6 minutes). Once done, let pressure release naturally for EXACTLY 5 minutes, then carefully quick release the rest. Remember to stand back to prevent yourself from being burned by steam.
Step Five: Finish
Stir everything together, then add fresh spinach and parmesan. Let it sit for 1-2 minutes to wilt the spinach. The sauce may look a little loose at first but that's normal. It thickens as it sits.
Serving Suggestions
I highly recommend serving Instant Pot Rigatoni just as you would serve Baked Ravioli or Crockpot Ziti, with a side of garlic toast to soak up the delicious sauce. And because you will likely have leftover spinach, what better excuse than to round out dinner with a Spinach Bacon Salad, Strawberry Spinach Salad, or Spinach Avocado Salad.
Recipe Modifications
- No Wine? Just use extra chicken stock.
- Not a Fan of Sausage? Use ground turkey or ground beef or omit altogether.
- Make it Vegetarian: Omit the sausage and swap the chicken stock out for vegetable broth.
- Milder Flavor: Skip the red pepper flakes.
- Make it Cheesy: Stir in up to 2 cups shredded mozzarella at the end for a creamy twist.
- Dairy-Free: Omit the parmesan and double-check your sausage ingredients.
- Gluten-Free: I have had success using Barilla gluten-free rigatoni, but other brand give off too much starch while they cook to work with this recipe.
More Instant Pot Pasta Recipes
Instant Pot Rigatoni
Video
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound ground Italian Sausage, or ground beef/turkey
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- ½ cup dry white wine, or additional chicken stock
- 3 cups low-sodium chicken stock
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 16 ounces dried rigatoni noodles
- 2 (15-ounce) cans diced Italian tomatoes, undrained
- 3 cups baby spinach leaves
- ¼ cup grated Parmesan, optional
Instructions
- Turn the Instant Pot to sauté. Add 1 teaspoon extra virgin olive oil and let heat for 30-60 seconds. Once heated, add in the sausage minced onion and cook, breaking up the sausage into small pieces, until the sausage is fully browned and the onions have softened. Add the minced garlic and continue to cook for 30-60 seconds, just to toast the garlic. If needed, drain off any excess fat at this point and then return the inner pot to the pressure cooker.
- With the sauté function still on, add ½ cup dry white wine (or additional stock) to the inner pot and use a spatula or wooden spoon to scrape up any browned bits on the bottom of the inner pot. Let this mixture cook for 1-2 minutes to cook off the alcohol, then hit cancel to turn off the sauté function.
- Add 3 cups low-sodium chicken stock, 2 teaspoons Italian seasoning, and ¼ teaspoon crushed red pepper flakes to the inner pot and stir to combine. Add the rigatoni noodles, gently pushing them into the liquid to submerge. Pour the diced tomatoes over the pasta, but DO NOT STIR!
- Place the lid on the Instant Pot, and set it to cook for 6 minutes on high pressure using the pressure cook or manual button.
- Once the cooking time has elapsed, allow the pressure to naturally release for exactly 5 minutes. After 5 minutes do a quick release of any remaining pressure by knocking the vent knob from the sealed to the venting position.
- Remove the lid, and stir in spinach and parmesan cheese. Place the lid back on the pressure cooker and let rest for 2-3 minutes, just to let the spinach wilt and the sauce thicken.
- Serve with additional parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent!
Thanks for sharing, Linda-Ann! Love hearing you enjoyed.
It was wonderful. I love the one pot cleanup too.
Wow. This was excellent! Enjoyed every bite and have enough left over for supper tomorrow. Thank you!
Thanks for sharing, Nolan! I also love it when dinner is done for the next night!
I made this tonight. Didn't have any white wine so I substituted additional chicken broth. It was wonderful! Definitely going to be part of our monthly menu. Easy, delicious and economical.
Thank you so much for sharing! I am thrilled you enjoyed and will be making this rigatoni on repeat 🙂