Instant Pot Pasta with Sausage and Cheese

spoonful of pasta over larger bowl of instant pot pasta.

5 from 3 votes

Instant Pot Pasta with Sausage and Cheese

While pasta has always been a quick fix dinner, it becomes even more hands-free when you cook noodles, sausage, and sauce in the electric pressure cooker.

Prep Time10

Cook Time6

Pressure Time20

Total Time36

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 545kcal

Author: Jessica Fisher

Cost: $8

Equipment

Electric pressure cooker

Ingredients

1 lb bulk Italian sausage
1 onion chopped for 1 cup
24 oz marinara sauce
½ teaspoon dried basil
¼ teaspoon red pepper flakes
1 lb short tube pasta
3 cup water
2 cup kale (chopped) or baby spinach
8 oz mozzarella cheese (shredded) (2 cups)
2 oz Parmesan cheese (shredded) (½ cup)

US Customary - Metric

Instructions

In the pressure cooker insert, place the sausage and onion. Cook on the sauté function until cooked through.
1 lb bulk Italian sausage, 1 onion
Add the pasta sauce and spices. Add the pasta and enough water to cover the pasta, about 3 cups water.
24 oz marinara sauce, ½ teaspoon dried basil, ¼ teaspoon red pepper flakes, 1 lb short tube pasta, 3 cup water
Secure the lid and set the machine to manual. Set the minutes according to ½ the recommended cooking time plus 1 minute.
When the cycle is complete, do an instant pressure release. The pasta will look very soupy, but after a few stirs, it will start to thicken up.
Stir in the kale, stirring well to combine. Then stir in the cheese. Serve immediately.
2 cup kale (chopped), 8 oz mozzarella cheese (shredded), 2 oz Parmesan cheese (shredded)

Notes

Nutritional values are approximate and based on ⅛ the recipe. Refrigerate leftovers promptly and use within 4 days.

Variations

For dairy-free eaters or kids who don’t like cheese, just omit the cheese or scoop out a few portions for them before adding the cheese.
For folks who like it spicy: You can increase the spice by using hot Italian sausage or adding more red pepper flakes.
To make this meatless: simply omit the sausage and add a bit of olive oil to the pot before sautéing the onion.
To have more veggies: Feel free to add more chopped spinach or swap in chopped kale. I’ve done it both ways and it’s delicious. You can also add chopped carrot and celery when you add the onions.

Serving Suggestions: Serve this pasta dish with cooked veggies or a green salad. Be sure to pass the breadbasket.

Shop Your Kitchen: There are so many yummy things you can add to the basic pasta dish. Consider adding:

leftover cooked vegetables, meats, or cheeses
sauteed mushrooms
caramelized onions
sun dried tomatoes in olive oil
fajita vegetables
steamed broccoli
roasted vegetables
other grilled meats, shrimp, or fish
sliced or chopped olives
fresh herbs, such as basil or dill.

To Make a Meal Prep: I often prepare this dish in plastic meal prep dishes for easy lunches during the week. Prep the recipe as directed, allow the steam to blow off. Divide the pasta among six meal prep boxes. Cover and chill until ready to serve. Consume within 4 days.

Freeze Extra for Later: If you want to make this dish to freeze, be sure to cook the pasta to al dente. Cool, wrap, and label. Chill it completely before storing in the freezer. Thaw completely before baking in the oven like a baked pasta casserole.

Make a Plan for Leftovers: Pasta reheats beautifully the next day. Just be sure to promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition