Instant Pot Sausage Rigatoni
This Instant Pot Sausage Rigatoni is the ultimate one-pot weeknight dinner — hearty Italian sausage, rigatoni pasta, and a rich, creamy tomato sauce all cooked together under pressure in under 30 minutes. The pasta absorbs every bit of savory flavor from the sausage and marinara as it cooks, and a finish of heavy cream and melted mozzarella transforms it into a restaurant-worthy meal with virtually no effort.
Equipment
- Instant Pot 6-quart or 8-quart
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle For serving
- Silicone tipped tongs Optional; useful for breaking up sausage and tossing pasta
Ingredients
- 1 lb Italian sausage 455g; mild or hot, bulk or links with casings removed
- 1 tbsp olive oil 15ml
- 3 garlic cloves minced
- 1 lb rigatoni pasta 455g; uncooked; penne, ziti, or shells also work
- 24 oz marinara sauce 680g; one standard jar; use a quality brand for best results
- 2 cups chicken broth 475ml
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes optional; increase to 1 tsp for a spicier version
- salt and black pepper to taste
- 1 cup heavy cream 240ml; let sit at room temperature while pasta cooks; substitute half-and-half for a lighter dish
- 1½ cups shredded mozzarella cheese about 170g
- ½ cup grated Parmesan cheese about 50g; freshly grated from a wedge preferred
For garnish
- fresh basil optional; for garnish
Instructions
- Set the Instant Pot to Sauté (medium). Add olive oil, then crumble in the sausage and cook for 5–7 minutes, breaking it into bite-sized pieces, until browned and no longer pink.
- Add the minced garlic to the browned sausage and stir constantly for 30–45 seconds until fragrant, being careful not to let it burn.
- Pour in about ½ cup of the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom — this prevents the burn warning and adds flavor.
- Pour in the marinara sauce, remaining chicken broth, Italian seasoning, red pepper flakes, salt, and pepper; stir to combine. Add the uncooked rigatoni and press it into the liquid without stirring.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes (pot will take about 10 minutes to come to pressure first).
- Carefully move the valve to Venting for a quick pressure release; keep hands and face away from the steam. Once the float valve drops, open the lid.
- Stir in the heavy cream, then fold in the mozzarella and Parmesan until melted. Let rest 3–5 minutes to thicken, then taste for seasoning and garnish with fresh basil if desired.
Notes
- Don't skip deglazing — scraping up all the browned bits after sautéing is critical to prevent the Instant Pot burn warning.
- Do not stir the pasta after adding it to the liquid; stirring can cause sticking and trigger the burn notice.
- Let the heavy cream come to room temperature before stirring it in — cold cream can cause the cheese to seize.
- For al dente pasta, cook for 8 minutes. For very firm pasta, reduce to 7 minutes. The pasta will continue to soften as it rests.
- Swap pork sausage for turkey sausage and half-and-half for heavy cream to make a lighter version.
- To make it dairy-free, use coconut cream or cashew cream and your favorite dairy-free cheese alternatives.
- Stir in fresh spinach or kale after pressure cooking — the residual heat will wilt the greens perfectly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta thickens as it sits; add a splash of broth or cream when reheating.
- Freeze in portion-sized containers for up to 3 months. Note that the cream sauce texture may change slightly after freezing.
- To reheat on the stovetop, warm over medium heat with a splash of chicken broth, stirring occasionally. In the microwave, heat in 1-minute intervals, stirring between each.
Nutrition
Serving: 1ServingCalories: 685kcalCarbohydrates: 62gProtein: 28gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 95mgSodium: 1240mgPotassium: 620mgFiber: 4gSugar: 8gVitamin A: 18IUVitamin C: 12mgCalcium: 25mgIron: 15mg
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