I’ve got another delicious, easy one-pot pasta dinner for you today. This Instant Pot Sausage Rigatoni is already a family favorite (it is seriously yummy), and I love how quickly and easily this Instant Pot pasta with sausage cooks in my pressure cooker. If you’re looking for Instant Pot rigatoni recipes or an Instant Pot sausage pasta, this will be your new go-to.
If you like this recipe, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.
More recipes like this Instant Pot sausage pasta
- Instant Pot Cheesy Chicken Spaghetti
- Instant Pot Lemon Chicken Pasta
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Pesto Pasta
- Instant Pot Mushroom Prosciutto Pasta
- Instant Pot Bacon, Chicken, and Ranch Pasta
- Instant Pot Creamy Chicken and Mushroom Spaghetti
- Instant Pot Penne al Pomodoro
- Instant Pot Taco Pasta (easy taco mac and cheese)
- Creamy Instant Pot Chicken Primavera Pasta
- Instant Pot Sausage Rigatoni
- Instant Pot Creamy Cajun Pasta with Sausage
- Instant Pot Cheesy Chicken and Broccoli Pasta
- Creamy Instant Pot Bacon Mac and Cheese
- Instant Pot Hearty Beef and Bean Pasta
- Creamy Instant Pot Chicken and Mushroom Pasta
- Instant Pot Tuscan-Inspired Sausage Fettuccine
- Creamy Instant Pot Chicken and Mushroom Florentine
How to make Instant Pot Sausage Rigatoni
I’ve got the full Instant Pot sausage pasta recipe at the end of this post (feel free to scroll down if you’re ready to get cooking), but first I’m sharing some step-by-step photos to help you make this recipe.
To make this Instant Pot pasta with sausage, you will start by selecting the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot), and heating some olive oil in the pot. Add smoked sausage (from a 12-ounce package, sliced into 1/2-inch rings), a chopped medium onion, and 3 cloves of minced garlic to the pot and sauté until the sausage starts to brown and the onions are starting to soften (about 5 minutes). Push Cancel to end the Sauté function, and remove the sausage and onion mixture with a slotted spoon to a plate and set aside.
Add chicken stock, Italian seasoning, salt, pepper, and garlic powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Next, add the pasta to the pot, trying to evenly submerge them all in the liquid, but do not stir. Some may be sticking out of the stock on top, but that’s OK. Just try to get it into an even layer with as much of the pasta submerged as you can.
Pour a 14.5-ounce can of petite diced tomatoes (with their juices) over the top of the pasta, but do not stir.
Finally, return the sausage and onions to the pot, placing them on top of the pasta and tomatoes, again, without stirring.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 7 minutes at high/normal pressure for al dente pasta (or 8-9 minutes for softer pasta). 7 minutes is perfect for my family. It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
Open the lid and add 1/2 cup of heavy whipping cream and 1/4 cup shredded Parmesan cheese to the pot, stirring until the cheese has completely blended into the pasta sauce and any noodles that were stuck together have broken up. Stir in chopped parsley, then let the pasta sit in the pot until the sauce is thickened (about 3-5 minutes) before serving.
Garnish your Instant Pot sausage pasta with additional shredded Parmesan.
This is SO delicious. We never have a single noodle leftover! Here is the full Instant Pot Sausage Rigatoni recipe. Enjoy, and please leave a rating if you love it as much as we do!
Instant Pot Sausage Rigatoni
This Instant Pot Sausage Rigatoni is already a family favorite (it is seriously yummy), and I love how quickly and easily it cooks in my pressure cooker. If you're looking for Instant Pot rigatoni recipes or an Instant Pot sausage pasta, this will be your new go-to.
Ingredients
- 1 tablespoon olive oil
- 1 12-ounce package smoked sausage, sliced into 1/2-inch rings
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 1/2 cups chicken stock
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 16 ounces rigatoni pasta
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1/2 cup heavy whipping cream
- 1/4 cup shredded Parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot), and heat the oil in the pot. Add the sausage, onion, and minced garlic to the pot and sauté until the sausage starts to brown and the onions are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the sausage and onion mixture with a slotted spoon to a plate and set aside.
- Add the chicken stock, Italian seasoning, salt, pepper, and garlic powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Add the pasta to the pot, trying to evenly submerge them all in the liquid, but do not stir. Some may be sticking out of the stock on top, but that's OK. Pour the can of diced tomatoes (with their juices) over the top of the pasta, but do not stir. Return the sausage and onions to the pot, placing on top of the pasta and tomatoes, again without stirring.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 7 minutes at high/normal pressure for al dente pasta (or 8-9 minutes for softer pasta). It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
- Open the lid and add the heavy cream and Parmesan cheese to the pot, stirring until the cheese has completely blended into the pasta sauce and any noodles that were stuck together have broken up. Stir in the chopped parsley, then let the pasta sit in the pot until the sauce is thickened (about 3-5 minutes) before serving. Garnish with additional shredded Parmesan.
Leave a Reply