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!
Servings: 6
Ingredients
- 1 teaspoon olive oil
- 16 ounces 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 ounces baby spinach, roughly chopped
- 1 cup shredded mozzarella cheese, extra for garnishing (see note)
- chopped parsley, for garnishing
Instructions
- 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.1 teaspoon olive oil, 16 ounces Italian turkey sausage, 1 small yellow onion, diced, 1 clove garlic
- Add chicken broth, pasta, diced tomatoes, and oregano. Stir to combine and make sure pasta is submerged in liquid.3 cups low-sodium chicken broth, 12 ounces whole wheat penne pasta, uncooked, 1 can (28 ounces) diced tomatoes, undrained, 2 teaspoons dried oregano
- 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.5 ounces baby spinach, roughly chopped
- Add 1 cup mozzarella cheese and stir to melt. Let pasta set for 5 to 10 minutes, loosely covered, to let the sauce thicken before serving. Garnish with parsley to serve.1 cup shredded mozzarella cheese, extra for garnishing, chopped parsley, for garnishing
Video
Notes
- Sausage: 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. If you prefer, pork sausage can be substituted, or you can use ground beef or turkey.
- Lower sodium: 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. I usually use no-salt-added canned tomatoes, too.
- Shredded cheese: For best results, buy a block of mozzarella and shred it. Pre-shredded cheese doesn't melt as well because it has anti-caking additives.
- Add more veggies: If you want to amp up the vegetables, add a diced sweet bell pepper, diced carrots, or sliced mushrooms when you sauté the sausage and onions.
- Food prep: To make ahead or turn into a casserole, refer to the post for instructions.
Nutrition
Serving: 1.75cups | Calories: 425kcal | Carbohydrates: 48g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 887mg | Potassium: 673mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2617IU | Vitamin C: 43mg | Calcium: 194mg | Iron: 10mg
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