Instant Pot Pasta with Sausage, Spinach, and Tomatoes – with video

A complete pasta dinner, made in your Instant Pot! You’ll love this Instant Pot Pasta with Sausage, Spinach, and Tomatoes. You might have all the ingredients on hand already! It’s healthy, satisfying, easy, and versatile, and you’re going to keep making it again and again! 

Image of Instant Pot Pasta overhead view

My Instant Pot is slowly but surely finding a permanent place on my countertop. It always gets used for making boiled eggs and shredded chicken. I also love Instant Pot sweet potatoes – what’s your favorite use for your pressure cooker?

Naturally, I’m looking for more ways to use it, and I’ve been getting so many requests from you guys! You wouldn’t believe how many people ask me for more Instant Pot recipes, so clearly I’m not the only one with an infatuation.

I’m nearly as obsessed with one pan pastas as I am with pressure cooker recipes, so it’s probably no surprise that the two recipe categories were going to collide at some point. That point is now. 

A complete pasta dinner, made in your Instant Pot! You'll love this Instant Pot Pasta with Sausage, Spinach, and Tomatoes. You might have all the ingredient on hand already! It's healthy, satisfying, easy, and versatile, and you're going to keep making it again and again! 

About this Instant Pot Pasta:

This Instant Pot pasta is cheesy, creamy, filling, and so flavorful. Would you believe that (per my non-RD calculations), it only has around 300 calories per serving? You really can have it all with this pasta.

To keep this one pan pasta super filling and still nutritious, I used whole wheat pasta, turkey Italian sausage, and lots of spinach!

Tip: Prefer pork sausage? Go for it, but make sure to drain the grease off before adding the pasta and the rest of your ingredients.

You start by sautéing the sausage and onions and then you add garlic, diced tomatoes, chicken broth, and oregano. These ingredients together form a fantastic sauce for the pasta. Since the pasta cooks right in the sauce, you’re left with a naturally creamy sauce thanks to the starch from the pasta. Buuuuuut I wanted it even creamier, so we’re going to go ahead and melt some mozzarella in there.

The cheese also helps thicken the sauce a bit which helps it cling to the pasta.

A complete pasta dinner, made in your Instant Pot! You'll love this Instant Pot Pasta with Sausage, Spinach, and Tomatoes. You might have all the ingredient on hand already! It's healthy, satisfying, easy, and versatile, and you're going to keep making it again and again! 

If you guys liked my other one pot pastas — copycat Healthy Hamburger Helper, One Pan Rigatoni with Creamy Tomato Sauce, or Taco Pasta, you’re going to love this one too! It’s not pasta, but I know a lot of you really like my One Pan Quinoa with Ground Turkey, too.

Tip: In a hurry? If you want to take a couple of minutes off the cooking time, you can add the spinach right on top of the pasta before you pressure cook it instead of wilting it in at the end. Don’t stir it in (you want the pasta to be submerged in liquid), just set it on top before securing the lid. It won’t retain its bright green color quite as nicely, but it will still taste great. I like to do it at the end because we eat with our eyes first, but really, it doesn’t make a difference in taste, so do what works for your schedule!

A complete pasta dinner, made in your Instant Pot! You'll love this Instant Pot Pasta with Sausage, Spinach, and Tomatoes. You might have all the ingredient on hand already! It's healthy, satisfying, easy, and versatile, and you're going to keep making it again and again! 

Want to make this ahead of time or turn it into a freezer meal?

I’ve done this and it tastes delicious! Here’s how you do it:

Make as directed and then pour into a greased 9×13 pan. Top with more mozzarella cheese (1/4-1/2 cup) and cover with foil. Freeze or refrigerate until ready to bake. Place cold pan in cold oven (prevents it from shattering from the shock of cold to hot) and preheat oven to 350°F. Cook for an hour, uncovering in the last 15 minutes, or until heated through and cheese is melted. It may require slightly longer cooking time if frozen. If cooking from frozen, you may also thaw overnight in fridge before baking.

PS: Want to know which Instant Pot to get, along with tons of cooking tips for using a pressure cooker? Read my complete guide to cooking with a pressure cooker – you’ll also find lots of great Instant Pot recipes!

The next pasta recipe I want to try in my Instant Pot is this Instant Pot Cauliflower Mac and Cheese from my girl Erin over at Well Plated. I also can’t wait to try Ali’s Instant Pot Crispy Carnitas. What are you guys cooking?

Instant Pot Pasta with Sausage, Spinach and Tomatoes

A complete pasta dinner, made in your Instant Pot! You’ll love this Instant Pot Pasta with Sausage, Spinach, and Tomatoes. You might have all the ingredients on hand already! It’s healthy, satisfying, easy, and versatile, and you’re going to keep making it again and again!

5
5 / 5 (12 Reviews)
Did you make this recipe?   Leave a review »

Ingredients:

  • 1 teaspoon olive oil
  • 1 package (19.5 ounce) turkey italian sausage links, removed from casing
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1 clove garlic
  • 3 cups low-sodium chicken broth (see note)
  • 12 ounces whole wheat penne pasta
  • 1 can (28 ounce) diced tomatoes
  • 2 teaspoons dried oregano
  • 6 ounces baby spinach
  • 1 cup shredded mozzarella cheese, extra for garnishing
  • parsley, for garnishing

Directions:

  1. Heat Instant Pot to “Sauté.” Add oil, sausage, and onion. Cook, breaking up sausage into small pieces, until sausage is no longer pink and onions are translucent. Add garlic and cook for 1-2 minutes or until garlic is fragrant.
  2. Add chicken broth, pasta, diced tomatoes, and oregano. Stir to combine and make sure pasta is submerged in liquid.
  3. Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
  4. Keep Instant Pot on Warm and add spinach and place cover on (don’t turn to latch). Let wilt for 2-3 minutes, stirring as needed to help it along.
  5. Add 1 cup mozzarella cheese and stir to melt. If the sauce appears thin, let set for 5-10 minutes, it will thicken.
  • I like sweet Italian Sausage but you can use spicy if you prefer a little heat.
  • Make sure to use low-sodium chicken broth in this recipe. It can get salty quickly because of the sausage and cheese so you want to control it where you can.
  • If you want to amp up the vegetables a little, you could add a diced sweet bell pepper or diced carrots when you sauté the sausage and onions.
  • If you’re in a hurry, you can add the spinach on top of the pasta before you pressure cook it instead of wilting it afterwards. It won’t retain its bright green color as well, but it will still taste great.
  • To make ahead or turn into a freezer meal: Make as directed and then pour into a greased 9×13 pan. Top with more mozzarella cheese (1/4-1/2 cup) and cover with foil. Freeze or refrigerate until ready to bake. Place cold pan in cold oven and preheat oven to 350°F. Cook for an hour, uncovering in the last 15 minutes, or until heated through and cheese is melted. It may require slightly longer cooking time if frozen. If cooking from frozen, you can also thaw overnight in fridge before baking.

Nutrition Information

Yield: 6 servings, Serving Size: 1 of 6

  • Amount Per Serving:
  • Calories: 307 Calories
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 65mg
  • Carbohydrates: 22g
  • Fiber: 6g
  • Sugar: 8g
  • Protein: 24g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©Rachel Cooks.

Verdict: This Instant Pot pasta is not only super easy to make (only one dirty pan, yay!), but it’s comforting, healthy and delicious. I call that a win!
Husband’s take: Ben loves this pasta – the leftovers are great for his lunch.
Changes I would make: None are necessary, but in the recipe notes, I included some adaptations you could make.
Difficulty:  So easy!

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

41 comments

  1. looks pretty and yummy

  2. I’m guessing this would work well as a stovetop recipe too.

  3. Thanks for posting this!  
    Can’t wait to try it out!

  4. uh, you don’t list the chicken in the ingredients listing on the recipe.

  5. Easy recipe and turned out great! Even my picky kids loved it. Thanks!

    Rating: 4
  6. Hi Rachel, thanks for the recipe! 

    So it turned out really tasty, but for me it was still really liquidy and soupy, even after letting it sit to thicken 10 minutes.  I followed the recipe “to a T.” Any thoughts on why this could be?  TBH, I find that many of the recipes that have a sauce come out “soupy” for me, so I may be doing something wrong?!
    Thanks again,
    Justin

  7. This was excellent. I did make some changes because I’m a vegetarian and I hate using part of a package of pasta. So, I used Beyond Meat Hot Italian Sausages, 1lb of pasta and 4 cups of vegetable broth. I also added some mushrooms, roasted peppers, extra garlic and some basil. I know it sounds like a lot of changes, but it’s just individual taste and proportions. The timing worked perfectly and that’s what I was really after. Thanks for the recipe.

    Rating: 5
  8. I’ve made this two times in as many weeks, and I’m happy to report it works beautifully with lentil pasta as well. I’ve also added some pre-cooked shredded chicken. This recipe is so versatile, I’m so glad to have found it!

    Rating: 5
  9. So, how did you come up with your nutritional value? When I added the recipe into MyFitnessPal, it came up with a higher calorie value (386 cal.)…and I omitted the cheese when I made it. I also added some corn starch since I wasn’t going to be using cheese to thicken it and it worked well.

    Rating: 4
    • Hi, I also used MFP, but I have noticed that it varies and I put in and change ingredients to make sure all the measurements are coming out somewhat accurate. However, it remains an estimate. I’m glad you liked it, though!

  10. Do you know how I can convert this recipe for a 3 quart Instant Pot?

  11. Brilliant recipe, everyone loved it, will definitely make again.

    Rating: 5
  12. So easy! Great directions – simple to follow. Yummy! We loved it! Thanks for the recipe!

    Rating: 5
  13. We make this almost every week since finding the recipe! It’s SO easy and so delicious and so fun to tweak. I end up using turkey sausage links just to speed things up, and I add whatever veggies are sitting around. Thanks for the great dinner inspiration!

    Rating: 5
  14. Can this be made with gluten free pasta? Cooking time change?

  15. I made this with 2 cloves of garlic, 2 14.5oz cans of tomatoes, 13oz of sliced turkey sausage, 8 oz frozen spinach, and it turned out yummy! I also used a 1lb box of white flour penne, 4 cups of chicken broth (low sodium like it says), and little extra veggie broth I had on hand to make sure the pasta was covered. I did have extra liquid but I left it on sauté and added extra mozzarella cheese to thicken it. I’m a full time grad student so thanks for the easy recipe that will feed my husband and I for several days :) I also used a vegetable chopper for the onion so I had eaten dinner and loaded the dishwasher in an hour.

  16. Made a few small changes to ingredients. I used hot Italian sausage, two tsp of better than bullion roasted garlic to the chicken broth and ten ozs of spinach Three thumbs up and five stars!

    Rating: 5
  17. curious if I could use canned spinach. I have no fresh spinach and my kids are napping and I won’t have a chance to get out and get it…..

  18. Great, easy recipe for a first time instant pot user! Thank you, will make this again!

    Rating: 5
  19. This was delicious! Used a Chicken Parm Italian sausage, added chopped carrot, zucchini, roasted peppers, red chile flakes and a chunk of Parmesan rind to the pot plus lots of Spinach after PR. SO, so good! I just ladeled any excess broth from the pot and saved it for another use. Freezing leftovers too!

    Rating: 5
  20. Changed it up a little… But made it, and LOVED IT…. Used chicken breast instead of the turkey sausage. Used half fire roasted diced tomatoes w/ green chilies and half regular diced tomatoes… Will be making this pretty often! Will try the turkey sausage next time.

    Rating: 5
  21. This is FANTASTIC!  Awesome comfort food. I added in a heaping of Penzy’s Sicilian seasoning!!  Thanks so much for the recipe. This is a keeper!  

    Rating: 5

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