Another easy one-pot dinner for you to add to your rotation! It is a savory and creamy Cajun pasta with sausage that’s quick to prep and cooks all in one pot… your pressure cooker! It’s très délicieux! This Instant Pot Cajun pasta is a family favorite over here, and I hope that this Instant Pot sausage pasta will become a go-to for you as well.
If you like this creamy Cajun sausage pasta 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 Instant Pot pasta 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
Ingredient tips for making this Cajun pasta with sausage
This Instant Pot sausage pasta recipe starts out by sautéing some andouille sausage with onion, bell pepper, and garlic in your Instant Pot using the Sauté setting. Using andouille smoked sausage is key. Aidells brand is usually the easiest to find, but Johnsonville makes one, too. Of course if you can get your hands on some authentic andouille from Louisiana (like Savoie’s or Comeaux’s), that will be the best choice for your creamy Cajun pasta with sausage.
This Instant Pot pasta with sausage recipe calls for Cajun seasoning. Most people already have their favorite brand, so go with what you love. Our favorite is this one from Poche’s in Breaux Bridge, Louisiana. Poche’s is also the home of the BEST crawfish etouffee I’ve ever had, so I make it a point to stop there in Cajun Country to eat (and shop their market) every time we are driving to or from NOLA (see all my recs for a road trip from Austin to New Orleans).
How to make Instant Pot Creamy Cajun Pasta with Sausage
To get started making this Instant Pot sausage pasta, select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot), and melt some butter or margarine in the pot. Add the andouille sausage, onion, bell pepper, and 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 mixture with a slotted spoon to a plate and set it aside.
Add chicken stock, Cajun seasoning, salt, pepper, and garlic powder (you can never have too much garlic) to the pressure cooker pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add 12 ounces of penne pasta to the pot, making sure the noodles are evenly submerged in the liquid, but do not stir.
Pour a can of diced tomatoes (with their juices) over the top of the pasta, again not stirring. Some would say that adding tomatoes technically makes this Instant Pot sausage pasta Creole instead of Cajun, but if we’re being honest, pasta isn’t really an authentic Cajun dish either. Most Cajun meals I’ve seen are served with rice. So we’re just gonna enjoy this delicious Cajun-seasoned creamy and spicy pasta dish and laissez les bons temps rouler, OK chers? Ça c’est bon. Allons.
Next, layer the reserved sausage and onion mixture over the tomatoes, but, you guessed it, do not stir it.
Finally, add the cubed cream cheese on top of the sausage, again (surprise) 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 5 minutes at high/normal pressure. It will take about 16 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 and open the lid.
After opening the lid, now you get to stir your creamy Cajun pasta with sausage! Stir everything until the cream cheese has completely blended into the pasta sauce and any noodles that were stuck together have broken up. The sauce may still look a little thin at first, but you’ll let the creamy Cajun sausage pasta sit in the pot until the sauce is thickened before serving. It will only take about 3 minutes for the Instant Pot Cajun pasta sauce to thicken.
Generously garnish the creamy Cajun sausage pasta with chopped parsley.
Let me tell you, this one is special! My family is absolutely obsessed with this creamy Cajun pasta with sausage.
Without further ado, here’s the Instant Pot Creamy Cajun Pasta with Sausage recipe. I hope you enjoy it as much as we do! Be sure to leave a rating and a comment to let us know. Bon appétit!
Instant Pot Creamy Cajun Pasta with Sausage
A savory and creamy Cajun pasta with sausage that's quick to prep and cooks all in one pot... your pressure cooker! This Instant Pot Cajun pasta is a family favorite.
Ingredients
- 2 tablespoons butter or margarine
- 12 ounces smoked andouille sausage, sliced into 1/2-inch rings
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- 3 cups chicken stock
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 12 ounces penne pasta
- 1 14.5-ounce can diced tomatoes, with their juices
- 1 8-ounce package cream cheese, cubed
- 2 tablespoons chopped fresh parsley
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot), and melt the butter in the pot. Add the sausage, onion, bell pepper, and 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 mixture with a slotted spoon to a plate and set aside.
- Add the chicken stock, Cajun seasoning, salt, pepper, and garlic powder to the pressure cooker 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, making sure the noodles are evenly submerged in the liquid, but do not stir. Pour the can of diced tomatoes (with their juices) over the top of the pasta, then layer the reserved sausage and onion mixture over the tomatoes, but do not stir. Finally, add the cubed cream cheese on top of the sausage, 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 5 minutes at high/normal pressure. It will take about 16 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 stir everything until the cream cheese has completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot until the sauce is thickened (about 3 minutes) before serving. Generously garnish with chopped parsley.
Lisa says
I normally don’t leave comments but the was really good and it was the first one I’ve seen like this that did not need cups of heavy cream.
I used low fat cream cheese and next time I’ll use fat free. I don’t think it would matter. I also tossed in a handful of raw shrimp I cut in half at the very end. After leaving it sit they cooked in the sauce
I’ll be adding this and use it often
Ramona Cruz-Peters says
Thank you so much for taking the time to share! I’d love to know how it works with the fat-free cream cheese. I also think I’ll try adding shrimp next time, too.
Rachel says
Could this be made on the stove top instead of Instant Pot?
Ramona Cruz-Peters says
Hi Rachel. I don’t see why not! I haven’t tested it myself, but here’s what I would try. After browning the sausage and veggies and removing them from the pot, I would cook the pasta with the liquid, seasoning, and topped with the tomatoes in the pan with the lid on until the pasta has absorbed most of the liquid and is al dente (stirring occasionally). I would then stir in the cream cheese until melted, and finally, stir the sausage and veggies back in.
Kate says
So I added peppers and used tomato puree from my garden and everyone raved about it. I think next time I would use less cream cheese (we have cholesterol issues) but it is a keeper.
Ramona Cruz-Peters says
Thank you for sharing! If you use less cream cheese next time, or substitute something for the cream cheese, I’d love to know how it turns out so we can help others who might also be watching their cholesterol.
Regan says
Would this take longer with whole grain pasta?
Ramona Cruz-Peters says
While I haven’t tried it, I believe so. Based on a few other Instant Pot recipes using whole wheat penne pasta that I saw, I would do 6 minutes.
Jennifer Brasher says
My family loved this and as asked for this to be added to our menu rotation! Made it exactly as the recipe directed.
Ramona Cruz-Peters says
I’m so glad! Thanks for letting us know! You might want to check out some of my other creamy Instant Pot pasta recipes if you like this one!