Instant Pot Creamy Sausage Rigatoni Pasta

Sausage Rigatoni and bread on a white plate.

5 from 2 votes

Instant Pot Creamy Sausage Rigatoni Pasta

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!

Cook Time20

Total Time20

Course: Instant Pot

Cuisine: American

Servings: Servings

Calories: 483kcal

Author: Kim Schob

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

Cups - Metric

Instructions

Turn on the Instant Pot's sauté feature. Add oil, peppers, and diced onions, and cook until onions are soft.
Put in garlic and sausage slices; cook until sausage is browned.
Pour in the chicken broth to clear any bits stuck at the bottom, then stir in the tomatoes and salt and pepper.
Add uncooked pasta and spinach, secure the Instant Pot lid, and close the pressure valve. Set to high pressure for 7 minutes, then quickly release the pressure when done.
After opening the lid, mix in the Parmesan cheese and heavy cream until the sauce thickens.

Notes

Even Cooking: Ensure that the sausage is evenly browned for a rich and consistent flavor throughout the dish.
Deglazing: When adding chicken broth, scrape off any bits stuck to the bottom of the pot with a wooden spoon. This technique, known as deglazing, not only prevents the burn notice but also infuses the dish with additional flavor.
Layering: To avoid the pasta from sticking, do not stir after adding the uncooked pasta. Instead, simply ensure that the pasta is submerged in the liquid before closing the lid.
Quick Release: Be prepared to perform a quick release of pressure to prevent overcooking the pasta. Overcooked pasta can become mushy and lose its texture.
Final Thickness: After stirring in the Parmesan and heavy cream, if the sauce is too thin for your liking, you can use the sauté function briefly to thicken it.
Cheese Quality: Use freshly grated Parmesan rather than pre-shredded cheese, as it melts better and provides a smoother texture to the sauce.
Customizing Heat: For those who desire a spicier kick, adjust the heat level by using mild sausages and adding red pepper flakes.

Nutrition