1cupshredded 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 9x13 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.