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!
Why you’ll love it: It’s healthy, satisfying, easy, and versatile, and you’re going to keep making it again and again!
How long it takes: 30 minutes
Equipment you’ll need: Instant Pot, measuring utensils
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 and Instant Pot mashed 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.
About this Instant Pot Pasta
This pasta is cheesy, creamy, filling, and so flavorful. Would you believe that it only has around 300 calories per serving? You really can have it all with this pasta.
Look for the printable recipe card at the end of this post. You’ll find complete directions and nutrition information.
To keep this one pan pasta super filling and still nutritious, I use whole wheat pasta, turkey Italian sausage, and lots of spinach!
Prefer pork sausage? Go for it but make sure to drain the grease off before adding the pasta and the rest of your ingredients.
How To Make This Recipe
Start by sautéing the sausage and onions right in the Instant Pot. Add garlic, diced tomatoes, chicken broth, and oregano. These ingredients will form the sauce.
Submerge the whole wheat pasta in the broth mixture right in your Instant Pot. Cover and cook at high pressure for only five minutes. The pasta will be perfectly cooked. It’s sort of unbelievable until you’ve tried it! Since the pasta cooks right in the sauce, the end result is a naturally creamy sauce thanks to the starch from the pasta.
Once the pasta is cooked, remove the lid and arrange the spinach on top. Put the lid back on loosely and let the spinach wilt a couple of minutes.
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 at the end. Don’t stir it in (you want the pasta to be submerged in liquid), just set the spinach 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!
Of course, I like my pasta even creamier, so we’re going to go ahead and melt some mozzarella cheese in there. The cheese also thickens the sauce a bit which helps it cling to the pasta.
It really depends on what kind of pasta you’re cooking. Sturdier pastas require a bit more cooking time than thin delicate pasta. Cooking times can vary from zero minutes (the pasta cooks while the pot comes to pressure) to 5 minutes. Follow the recipes closely and you should have good results.
Oh yes! Pasta cooks more quickly than you would expect because 1) it begins cooking as the pot comes to pressure and 2) it’s cooked under pressure which speeds the cooking time. Again, follow recipe directions closely.
According to the Barilla website, cover the pasta with liquid by a 1/2 inch, generally 4 cups of liquid per pound of pasta. Remember, that “liquid” is not usually water when you’re cooking pasta in an Instant Pot. It could be broth, tomato sauce, wine, etc.
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! Lately, my new favorite is Vegetarian Orzo with Sun-dried Tomatoes and Spinach. So good!
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 inch 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.
Are You New To Pressure Cooking?
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!
More Instant Pot Recipes
I keep adding more and more Instant Pot recipes to my site. Here’s what I’ve been making lately:
- Instant Pot Spaghetti and Meatballs (turkey meatballs) — Another one pot pasta dish for you!
- Instant Pot Shrimp Scampi Pasta — Yes, you can make shrimp scampi with angel hair pasta in your Instant Pot.
- Instant Pot Crack Chicken Pasta – cheesy ranch perfection!
- Instant Pot Lemon Pasta with Chicken with spinach
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Tomato Soup
- Instant Pot Cauliflower Potato Soup
- Instant Pot Pot Roast Recipe
- Instant Pot Ribs — fall off the bone!
- 1 teaspoon olive oil
- 16 oz. Italian turkey sausage (see note)
- 1 small yellow onion, diced (about ½ cup)
- 1 clove garlic
- 3 cups low-sodium chicken broth (see note)
- 12 ounces whole wheat penne pasta, uncooked (4 cups dry)
- 1 can (28 ounces) diced tomatoes, undrained
- 2 teaspoons dried oregano
- 5-6 ounces baby spinach, roughly chopped
- 1 cup shredded mozzarella cheese, extra for garnishing (see note)
- chopped parsley, for garnishing
- 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 to 2 minutes or until garlic is fragrant.
- Add chicken broth, pasta, diced tomatoes, and oregano. Stir to combine and make sure pasta is submerged in liquid.
- Set Instant Pot to Pressure Cook (or Manual, High Pressure, depending on model) for 5 minutes. Turn valve to seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
- Keep Instant Pot on Warm and add spinach. Replace cover loosely (don’t turn to latch). Wilt spinach for 2 to 3 minutes, stirring as needed to help it along.
- Add 1 cup mozzarella cheese and stir to melt. Let pasta set for 5 to 10 minutes to let the sauce thicken.
- I like bulk sweet Italian sausage but you can use spicy if you prefer a little heat. If you buy links, squeeze it out of the links.
- 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.
- Buy a block of mozzarella and shred it. Pre-shredded cheese doesn’t melt as well.
- f you want to amp up the vegetables, add a diced sweet bell pepper or diced carrots when you sauté the sausage and onions.
- If you’re in a hurry, 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 but still tastes 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 (¼ -½ 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.