This recipe for creamy instant pot sausage rigatoni is simple to make, quick to prepare, and full of flavor! It’s ready in less than 30 minutes and full of Italian goodness! Serve with your favorite garlic bread and a side salad.
Who doesn’t love a good pasta dish? Especially one that is creamy, hearty, and ready in just 30 minutes. This recipe for Instant Pot Sausage Rigatoni will have you coming back for seconds! The dish starts with Italian sausage which is cooked to perfection before being mixed with fresh spinach, chicken broth, and crushed tomatoes. It’s then combined with rigatoni noodles and topped off with heavy cream and Parmesan cheese. A simple, yet satisfying meal that your whole family will enjoy!
Table of Contents
Ingredients/Shopping List for Creamy Instant Pot Sausage Rigatoni
- Italian sausage (I used Chicken)
- rigatoni pasta
- yellow onion
- red pepper
- minced garlic
- olive oil
- crushed tomatoes
- chicken broth
- grated parmesan
- heavy cream
- salt
- pepper
- baby spinach
How to Make Rigatoni Pasta in an Instant pot
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Set instant pot to sauté and add 1 tablespoon of oil and diced vegetables. Sauté until onions are translucent.
- Add garlic and sliced sausage and continue to sauté until sausage has a nice brown crust. (Photo 1)
- Add broth to deglaze the bottom of the Instant pot and add crushed tomatoes. (Photo 2)
- Add pasta and spinach and seal the instant pot as well as the pressure valve. Cook on high pressure for seven minutes and quick release manually when finished (Photos 3, 4 & 5)
- Once finish remove the lid and add Parmesan and cream and stir for a few minutes. Sauce will thicken. (Photo 6)
What To Serve With Your Instant Pot Rigatoni
You can’t go wrong with a simple salad and garlic bread, but if you are craving something green and acidic, then my balsamic glazed brussel sprouts make a great side dish for this pasta. For dessert, go for something fresh like a peach galette, blackberry dump cake, or banana cream frozen yogurt!
Storing your Creamy Instant Pot Sausage Rigatoni
To store leftovers in the refrigerator, allow the pasta dish to cool to room temperature before transferring it to an airtight container and storing it in the fridge. It will remain good for 3-5 days.
If you want you can freeze it. BUT be warned that the cream and the tomatoes may separate when thawing and reheating. This won’t affect the taste, it just won’t look as appetizing. Allow the pasta to cool to room temperature before placing it in a freezer-safe container to be used later. It will keep in the freezer for 2-3 months.
How to Reheat Leftover Creamy Instant Pot Sausage Rigatoni
It’s best to reheat this rigatoni recipe on the stovetop to avoid drying out the noodles in the microwave. Using a saucepan, reheat your pasta on medium-low heat you may want to add a little chicken broth, water, or heavy cream to the bottom of the pot if your sauce needs some more moisture.
Creamy Instant Pot Sausage Rigatoni Variations
Since this dish is very flexible, you can use a variety of ingredients to modify the dish.
Here are a few suggestions for modifying this dish to fit your family’s preferences:
- The flavor of sausage might be spicy, moderate, or sweet.
- You can use sausage made from pork, turkey, or chicken. Vegan sausage can be used as well!
- You can use any jarred marinara or spaghetti sauce you like. Choose the one that your family enjoys the most.
- To make this meal even more cheesy and creamy, substitute your favorite cheese.
Other Instant Pot Recipes You May Love
- INSTANT POT-CHICKEN ALFREDO WITH PASTA
- INSTANT POT-JAMBALAYA
- INSTANT POT-ITALIAN TOMATO CHICKEN PENNE
- INSTANT POT-STUFFED PEPPERS
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Creamy Instant Pot Sausage Rigatoni
Equipment
Ingredients
- 12 oz chicken Italian sausage sliced
- 12 oz rigatoni pasta
- ½ yellow onion diced
- ½ red pepper diced
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 cups crushed tomatoes
- 2 cups chicken broth
- ¾ cup grated parmesan
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups baby spinach
Instructions
- Set instant pot to sauté and add 1 tablespoon of oil and diced vegetables. Sauté until onions are translucent.
- Add garlic and sliced sausage and continue to sauté until sausage has a nice brown crust.
- Add broth to deglaze the bottom of the Instant pot and add crushed tomatoes.
- Add pasta and spinach and seal the instant pot as well as the pressure valve. Cook on high pressure for seven minutes and quick release manually when finished
- Once finish remove the lid and add Parmesan and cream and stir for a few minutes. Sauce will thicken.
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