Made with Italian sausage, seasoned tomatoes, fresh spinach, and perfectly cooked pasta, this recipe for Instant Pot Sausage Pasta is one of the easiest, most flavorful, all-in-one Instant Pot recipes.
Turn the Instant Pot to Saute. Add oil and let heat briefly. Once heated add in the sausage and onion. Saute the sausage and onion, breaking up the sausage into small pieces, until the sausage is fully browned and the onions have softened. Add garlic and 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.
Add in the dry white wine and let bubble for a minute or two, while scraping up any browned bits on the bottom of the inner pot. Hit cancel to turn off the saute function.
Add chicken broth, Italian seasoning, and crushed red pepper flakes and stir to combine. Add the noodles, gently submerging them into the liquid. Add the tomatoes on top of the pasta and don’t 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.
Open up the inner pot, add in the spinach and ¼ cup of Parmesan cheese, and gently stir to combine. Place the lid back on the inner pot for 2-3 minutes, just to let the spinach wilt.
Serve with additional parmesan cheese.
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Notes
Cooking Time:Set the cooking time for HALF the suggested cooking time on the box of pasta you opted to use, which would almost always be 5 minutes for rigatoni. Once the cooking time has elapsed, let the pressure release for 5 minutes regardless of the type of pasta used. Then do a quick release of any remaining pressure.Rigatoni: While I often opt for rigatoni in this recipe, medium shells, corkscrew noodles, ziti, or bow-tie noodles are all suitable for this recipe.Sausage: Use your favorite turkey, chicken, or pork ground Italian sausage for this recipe. You can even use sliced precooked Italian chicken sausage, like al fresco or aidells.Wine: Use a dry white wine like Pinot Grigio, Chardonnay, or Riesling. Or use additional chicken stock in place of the wine.No Italian-Seasoned Tomatoes? If you only have regular diced tomatoes, use an additional 1 teaspoon of minced garlic and 2 teaspoons of Italian seasoning to season the pasta before pressure cooking.Cheesy Sausage Pasta: Add up to 2 cups of shredded mozzarella cheese to the pressure-cooked pasta when adding the spinach for a cheesy finish.Storage: Store leftover pasta in an airtight container for up to 3 days in the refrigerator. Alternatively, you can freeze the pasta in a freezer-safe container for up to 3 months. Reheat in a heat-safe dish covered with a damp paper towel in 60-second intervals until warmed through.
Nutrition is based on using dark meat turkey sausage, rigatoni noodles, and parmesan cheese.