Instant Pot Cheesy sausage Pasta Recipe

Picture this: it’s 6:30 p.m., your day has been a whirlwind, and the thought of a complex dinner feels like the final boss in an already exhausting game. That’s when my Instant Pot cheesy sausage pasta swoops in like the dinner superhero it is. Creamy, savory, and just the right amount of indulgent, this dish is comfort food that also happens to be ridiculously easy to make.

I’ve been making variations of this pasta for years, but the Instant Pot version has become my go-to. It’s one of those recipes that feels like magic: a few simple ingredients, one pot, and a handful of minutes later, you’ve got a dish that tastes like you spent way longer on it than you actually did. Bonus? Fewer dishes to wash at the end. Let me share how this recipe became a family favorite in my kitchen—and why it might just become yours too.

this RECIPE

A recipe born out of necessity (and a craving for cheese)

I remember the first time I threw this together. My fridge was looking embarrassingly bare: some beef sausage I’d forgotten about, a box of penne in the pantry, and a stray half-cup of milk left over from breakfast. The Instant Pot was a recent addition to my kitchen, and I was still figuring out how to make the most of it. That night, out of pure desperation (and hunger), I tossed what I had into the pot and hoped for the best.

The result? A creamy, cheesy, sausage-packed pasta that had my whole family asking for seconds. The Instant Pot turned what could have been a kitchen misadventure into something magical. I’ve since fine-tuned the recipe, adding garlic for depth, tomatoes for brightness, and chicken broth for extra flavor. Every time I make it, it feels like I’m cheating at dinner because it’s so quick and easy, but it never fails to impress.

A little background: pasta and sausage, a classic duo

While this version leans heavily on convenience (thank you, Instant Pot!), pasta with sausage has been a comforting combo for centuries. Italian cuisine, in particular, pairs sausage with all kinds of pasta, often using it to create hearty, rustic dishes. Adding cheese to the mix, as we do here, takes inspiration from creamy, cheesy pasta. This recipe bridges the gap between classic Italian flavors and the kind of creamy, indulgent comfort food you’d expect to find on a cold winter night.

Let’s talk ingredients: the stars of the show

This recipe is all about simple ingredients working together to create something greater than the sum of its parts. Here’s why they work so well:

• Beef sausage: Smoky, savory, and packed with flavor, sausage is the backbone of this dish. Feel free to use chicken, or even plant-based sausage if you prefer. Look for precooked sausage to save time, and for maximum flavor, choose a variety with added spices or herbs.
• Onion and garlic: These are the aromatics that give the dish a solid flavor base. Yellow onions work perfectly, but red or sweet onions are good swaps. Fresh garlic is a must—its punchy, savory flavor is worth the extra effort.
• Penne pasta: Sturdy and reliable, penne holds its shape beautifully in the Instant Pot. You could use rigatoni, rotini, or even shells as an alternative.
• Chicken broth: Adds depth and richness to the pasta while cooking. Vegetable broth works just as well if that’s what you have on hand.
• Diced tomatoes: These provide acidity and balance to the dish, cutting through the richness of the sausage and cheese.
• Cheese: Because what’s cheesy pasta without, well, cheese? I typically go with shredded cheddar or a blend of mozzarella and Parmesan. Use whatever melting cheese you love most!
• Milk: This adds creaminess without making the dish overly heavy. Swap it out for half-and-half or plant-based milk if needed.

Kitchen gear: what you need to pull this off

This recipe is all about simplicity, so you don’t need anything fancy:

• Instant Pot: The star of the show! I use a 6-quart model, but an 8-quart will work too. Just be mindful of doubling the recipe, as pasta can foam and bubble up.
• Wooden spoon or spatula: For stirring sausage and scraping up those flavorful browned bits (don’t skip this part—it adds so much depth).
• Ladle: For serving, because let’s face it, scooping out cheesy pasta is oddly satisfying.
• Cheese grater: If you’re grating cheese from a block. Pre-shredded cheese works in a pinch, but freshly grated melts better.

Step-by-step: how to make Instant Pot cheesy sausage pasta

Let’s walk through this, step by step, as if we’re cooking together.

1. Sauté the sausage
   Start by pressing the sauté button on your Instant Pot. Once it’s hot, toss in your sliced sausage. Let it cook until it’s warmed through and slightly browned, stirring occasionally. This step builds flavor, so don’t rush it! Remove the sausage and set it aside.
2. Cook the onions and garlic
   In the same pot, add your diced onion. Scrape up any browned bits stuck to the bottom (those are flavor gold!). Stir frequently, letting the onion soften for about 3 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. Press cancel to turn off sauté mode.
3. Layer the pasta and liquids
   Pour the penne pasta into the pot and spread it out evenly. Add the chicken broth, gently pressing the pasta so it’s mostly submerged. Then, pour the diced tomatoes and their juices over the top. Here’s the important part: don’t stir! Keeping things layered prevents the dreaded burn warning.
4. Pressure cook the pasta
   Secure the lid, set the valve to sealing, and cook on manual high pressure for 4 minutes. (Yes, just 4 minutes—magic!) Once the timer beeps, carefully do a quick release by turning the valve to venting.
5. Add the cheese and sausage
   Remove the lid and give everything a good stir. Stir in your shredded cheese until it’s fully melted, then add the cooked sausage back in. The cheese will coat everything in a luscious, creamy sauce—try not to eat it straight from the pot (or do, I won’t judge).
6. Serve and enjoy!
   Ladle the pasta into bowls, garnish with a sprinkle of fresh parsley if you’re feeling fancy, and dig in.

Variations to try (because who doesn’t love options?)

This recipe is endlessly adaptable, so feel free to make it your own. Here are some ideas:

• Gluten-free: Swap the penne for your favorite gluten-free pasta. Just note that cooking times might vary, so check your pasta packaging for guidance.
• Vegan: Use plant-based sausage, vegetable broth, and a non-dairy cheese and milk alternative. I’ve tried it with cashew cream, and it’s delicious.
• Spicy kick: Add a pinch of red pepper flakes while sautéing the onion, or use a spicy sausage like andouille.
• Seasonal veggies: Stir in fresh spinach, kale, or peas at the end for a pop of green. Roasted zucchini or bell peppers would also be fantastic.
• International twist: Go Cajun with smoked sausage and a little paprika, or lean Italian with a handful of fresh basil and a sprinkle of Parmesan.

Serving and presentation tips

For a cozy weeknight dinner, this pasta is perfect as is. But if you’re hosting friends or family, serve it with a side of garlic bread or a simple green salad dressed with a zesty vinaigrette. Want to elevate the presentation? Serve the pasta in shallow bowls with a sprinkle of parsley or Parmesan on top. Trust me, a little garnish goes a long way.

Storing leftovers and reheating

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to loosen up the sauce. Be sure to heat it until it’s just warmed through—overheating can make the pasta mushy.

Adjusting for a crowd (or a smaller dinner)

This recipe serves about 6, but it’s easy to scale up or down. For a larger crowd, double the ingredients (just be mindful of your Instant Pot’s max fill line). For a smaller batch, halve the ingredients, but keep the cooking time the same.

FAQs

1. Can I use a different type of pasta?
Absolutely! Just stick to similar-sized pasta, like rigatoni or ziti, for even cooking.

2. What if I get the burn warning?
Make sure to layer the ingredients and avoid stirring before cooking. If it still happens, add a splash more liquid and scrape the bottom.

3. Can I freeze this?
Yes, but the texture of the pasta may change slightly. Freeze in portions and thaw in the fridge before reheating.

4. Can I use fresh tomatoes instead of canned?
Sure! Dice about 1 ½ cups of fresh tomatoes and add them along with their juices.

5. How do I make this dish spicier?
Add sliced jalapeños, a dash of hot sauce, or use a spicy sausage variety.

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