This Instant Pot Italian Sausage Pasta tastes like you have simmered sauce on the stove all day long!
While you can decide what spices, vegetables, and meat you would like in your pasta, the liquid ratio to pasta is something that cannot be changed or your pasta will not cook properly.
One of my favourite things about cooking pasta in my Instant Pot is not wasting litres of water.
The water used in this recipe cooks and is absorbed by the pasta!
Instant Pot Italian Sausage Pasta
If you love homemade Italian style pasta but don’t have the time to simmer sauce on the stove all day, then you must try my Instant Pot Italian Sausage Pasta!
It is bursting with flavour and is a meal the whole family will enjoy.
What You’ll Need:
- 2 tbsp olive oil
- 5-6 cloves of garlic chopped
- 1-2 red peppers chopped
- 1 onion chopped
- 1 tbsp tomato paste
- 2 tsp dried basil
- 2 tsp dried oregano
- sea salt and black pepper
- 4-5 Italian sausage (remove meat from casing)
- 1 can San Marzano tomatoes 796 ml (28 oz)
- 1 3/4 cup tomato puree/pasta sauce
- 3 1/2 cups water
- Rigatoni 454g
Instant Pot Italian Sausage Pasta Process
Follow along with the step-by-step process visuals and then find the printable recipe below!
Gather and prep all of your ingredients.
Chop your onion and red peppers, and dice your garlic.
Using the saute function on your Instant Pot heat oil.
Once hot add in the onions, garlic, sea salt and black pepper to taste.
Saute until softened, about 3-5 minutes.
Next add in the oregano, basil and tomato paste.
Saute for another minute, constantly stirring.
Next, add in your Italian sausage meat.
Using a spoon break it up and cook until no more pink is showing.
When your meat is cooked add in your tomato puree/pasta sauce.
Next, pour in your water.
Add in your San Marzano tomatoes squishing them and adding in the rest of the liquid from the can.
Give the pot a good stir to make sure you get up all of the bits on the bottom of the pot.
Using the manual function on high pressure set it to cook for 10 minutes.
NOTE: If you are pressed for time you can 100% skip this step and just add in your pasta and red peppers (see below).
Once done QR (quick release) and give your sauce another stir.
Lastly, add in your red peppers and rigatoni.
Give it one last stir.
Set it to cook for 7-9 minutes on manual, high pressure.
7 minutes for al dente, 8-9 minutes for more tender pasta.
Once done QR (quick release) and open your pot and give your pasta a good stir.
Top with your favourite cheese and enjoy!
Remember the cook time does not include the time it takes for your pressure cooker to come to pressure. The time it takes to come to pressure will vary. Also ensure when you are pressure cooking that your valve is set to sealing not venting or it will not come to pressure. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 363 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 40mg Sodium: 484mg Carbohydrates: 30g Fiber: 4g Sugar: 7g Protein: 18g
Remember the cook time does not include the time it takes for your pressure cooker to come to pressure. The time it takes to come to pressure will vary.
Also ensure when you are pressure cooking that your valve is set to sealing not venting or it will not come to pressure.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.