Hearty Instant Pot Sausage and Spinach Pasta with Tomatoes

My Instant Pot has truly become an indispensable kitchen companion, earning a permanent spot on my countertop. It’s my go-to appliance for efficient meal preparation, streamlining my cooking process significantly. I frequently rely on it for tasks like whipping up perfectly hard-boiled eggs for quick breakfasts or snacks throughout the week, and preparing tender shredded chicken, which serves as a versatile base for countless future dinner recipes. Beyond these staples, the Instant Pot also excels at cooking dried beans, saving valuable time by eliminating the need for prior soaking – just try these fantastic Instant Pot pinto beans for proof.

Even with an ever-growing collection of Instant Pot recipes under my belt, I’m constantly on the lookout for innovative ways to utilize this powerful kitchen gadget. And judging by the overwhelming number of requests I receive from all of you, it’s clear I’m not alone in my enthusiasm for pressure cooking! Your eagerness for more Instant Pot creations truly fuels my culinary exploration.

My passion for one-pan pastas runs almost as deep as my love for pressure cooker recipes. So, it comes as no surprise that these two culinary worlds eventually converged, leading to the development of several delightful recipes that I’ve been thrilled to share. While I have many beloved Instant Pot pasta dishes (explore more near the end of this post), this particular recipe for Instant Pot Pasta with Sausage, Spinach, and Tomatoes consistently ranks as one of my all-time favorites. It perfectly embodies the ease and flavor I strive for in home cooking.

New to Pressure Cooking? Your Essential Guide

If you’re just embarking on your pressure cooking journey, you might be wondering where to begin. Choosing the right Instant Pot model and mastering its functions can seem daunting at first, but it’s incredibly rewarding. To help you navigate this exciting world of culinary efficiency, I’ve compiled a comprehensive guide to cooking with a pressure cooker. This guide covers everything from selecting the ideal Instant Pot for your needs to providing invaluable tips and tricks for successful pressure cooking. You’ll not only gain confidence in using your new appliance but also discover a treasure trove of delicious Instant Pot recipes that will quickly become family favorites.

Still Searching for the Perfect Instant Pot?

The market offers a variety of Instant Pot models, each with its unique features. My own experience speaks volumes about their utility – I’m currently on my second Instant Pot, having used my first one so extensively that it eventually retired! The model I currently own has proven to be incredibly reliable and efficient, and I highly recommend it for its performance and versatility. It’s an investment that truly transforms your cooking experience, making meal prep and dinner creation faster and more enjoyable.

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The Magic of One-Pan Instant Pot Pasta

This Instant Pot pasta with sausage, spinach, and tomatoes offers a multitude of reasons to become your new favorite dinner. It’s a truly remarkable dish that delivers on every front: a rich, cheesy, and creamy texture perfectly complemented by robust flavors. Despite its indulgent taste, it’s surprisingly healthy and incredibly filling, providing around 425 calories per serving. The best part? This entire meal comes together effortlessly in just half an hour, and because it’s a one-pan wonder, cleanup is an absolute breeze. You really can enjoy a wholesome, delicious, and easy-to-make dinner without the usual fuss and mess with this recipe.

Wholesome Ingredients for a Balanced Meal. To ensure this one-pan pasta is both deeply satisfying and packed with nutrition, I’ve carefully selected a blend of healthy ingredients. We start with whole wheat penne pasta, offering a boost of fiber and a heartier texture. Lean turkey Italian sausage provides a savory protein punch, while an abundance of fresh baby spinach infuses the dish with essential vitamins and a vibrant green hue. A can of diced tomatoes forms the flavorful base of the sauce, enhanced by aromatic garlic and onion. Finally, a generous handful of shredded mozzarella cheese melts into the sauce, creating that irresistible creamy finish that brings everything together beautifully.

Effortless Cleanup is Part of the Charm. One of the most significant advantages of this recipe, and indeed all Instant Pot pasta dishes, is the minimal cleanup required. Forget about juggling multiple pots and pans – there’s no need for a separate pasta pot or a colander to drain. The pasta cooks directly in the Instant Pot with the sauce, absorbing all the delicious flavors and releasing its starches to create a naturally thick and creamy consistency. This means less time scrubbing and more time enjoying your delicious meal. It’s truly a game-changer for busy weeknights!

Detailed Ingredient Insights

• Italian Sausage: For a lighter option without sacrificing flavor, I typically opt for Italian sausage made from ground turkey. However, if you have a preference for another type of raw ground sausage, such as pork, it will work just as wonderfully. If you can only find link sausage, simply remove the casings by squeezing the raw sausage meat out before cooking. Remember to break up the sausage into small, even pieces for better browning and distribution throughout the pasta.
• Onion: A standard yellow cooking onion is perfectly suitable for this recipe, offering a balanced flavor and being both economical and easy to store in a cool, dry place like your pantry. Should you have another variety of onion on hand, such as white or sweet onion, feel free to use it as a substitute – the subtle flavor difference will still be delicious.
• Garlic: The recipe suggests one clove of garlic, which provides a delicate aromatic background. If you’re a garlic enthusiast, don’t hesitate to increase the quantity for a more pronounced flavor; alternatively, it can be omitted if you prefer. A single clove is one small segment of the entire garlic head. Ensure you peel away the papery husk before finely mincing it or pressing it through a garlic press for optimal flavor release.
• Whole Wheat Penne: This recipe is specifically designed around whole wheat penne pasta, chosen for its satisfying texture and nutritional benefits. If you decide to use a different pasta shape, be aware that the cooking time may require adjustment. Additionally, any significant alteration in the amount of pasta or liquid from the recipe’s specifications might necessitate modifications to ensure the pasta cooks perfectly al dente and the sauce consistency remains ideal.
• Canned Diced Tomatoes: A large 28 oz. can of diced tomatoes is ideal for this recipe, though two smaller cans can be used interchangeably. I often reach for “no salt added” diced tomatoes to better manage the overall sodium content of the dish, especially given other savory ingredients like sausage and broth. For those who appreciate the versatility of canned tomatoes, you might enjoy exploring my collection of recipes for stews and soups that utilize this pantry staple.
• Dried Oregano: Dried herbs are incredibly convenient and typically have a long shelf life, making them a pantry essential. Dried oregano, with its warm and earthy notes, is a classic pairing for tomato-based pasta dishes and adds depth to our Instant Pot creation.
• Chicken Broth: Opting for low-sodium chicken broth is recommended to maintain control over the saltiness of the dish, especially when combined with savory sausage and cheese. The broth plays a crucial role in hydrating the pasta as it cooks under pressure, transforming it from dry and hard to perfectly tender and al dente. Most of this liquid will be absorbed by the pasta, contributing to the rich, flavorful sauce.
• Baby Spinach: This tender leafy green cooks down very quickly, so it’s added at the very end of the cooking process to preserve its vibrant color and slight texture. While baby spinach leaves are small, I typically give them a rough chop to ensure they integrate smoothly into the pasta, making each forkful a balanced bite.
• Mozzarella Cheese: A generous cup of shredded mozzarella cheese is the secret to the luscious creaminess of this recipe. As it melts, it envelops the pasta in a velvety sauce, elevating the dish from good to truly exceptional. Don’t forget to reserve a little extra cheese for sprinkling on top of each serving for an added touch of indulgence. For the best melt and texture, freshly shredded mozzarella is preferred over pre-shredded varieties, which often contain anti-caking agents; however, both will yield delicious results.
• Fresh Parsley: A simple garnish of fresh herbs can magically transform any meal, taking it from ordinary to extraordinary. Fresh parsley is an excellent choice for this pasta – it’s affordable, stores well, and its bright, clean flavor complements nearly everything. If fresh basil is available and you’re seeking a slightly different aromatic profile, it makes for a wonderful substitute.

Crafting Your Instant Pot Pasta: A Step-by-Step Guide

Let’s dive into making this incredible Instant Pot pasta! The Instant Pot’s built-in Sauté function is a true game-changer, allowing you to brown ingredients and build flavor right in the same pot, minimizing cleanup. Many newer models even offer adjustable Sauté settings (low, medium, high), giving you greater control over the cooking temperature to prevent scorching.

To begin, ensure your Instant Pot is set to the Sauté function. Add the olive oil, then introduce the Italian sausage and diced onions. Break up the sausage with a spoon as it cooks, stirring occasionally until the meat is no longer pink and the onions have become beautifully translucent and softened. This initial browning step is crucial for developing deep, savory flavors.

Once the sausage is browned and the onions are softened, it’s time to add the minced garlic. Stir the garlic into the mixture and cook for just one to two minutes. Be careful not to let it burn, as garlic can quickly turn bitter when overcooked; you simply want it to become fragrant and release its wonderful aroma.

Next, pour in the undrained diced tomatoes – their liquid is essential for the sauce – along with the chicken broth and dried oregano. These liquids and seasonings will create the vibrant and savory sauce for your pasta. Finally, add the uncooked penne pasta to the pot. Stir all the ingredients thoroughly to ensure the pasta is fully submerged in the liquid. This is a critical step, as proper submersion guarantees even cooking and prevents dry, undercooked noodles.

Secure the lid on your Instant Pot, making sure the sealing ring is properly in place. Rotate the valve to the “Sealing” position. Set your Instant Pot to “Pressure Cook” for 5 minutes (or select “Manual, High Pressure” if you have an older model). Remember, the Instant Pot will take approximately 10 minutes or so to build up to full pressure before the actual 5-minute cooking countdown begins. This pre-heating time is important for perfectly cooked pasta.

Once the cooking cycle is complete and the timer signals, it’s time to release the pressure. Carefully turn the valve to the “Venting” position for a quick release. Exercise caution, as a strong burst of hot steam will be released. Once the floating valve drops, indicating all pressure has been released, you can safely remove the lid.

You’ll be amazed by the results: perfectly cooked pasta, all in one pot! It’s truly a marvel until you witness it yourself. Because the pasta cooks directly in the sauce, it releases its starches into the liquid, which naturally thickens the sauce and creates an incredibly creamy, comforting consistency. It’s a wonderful synergy of flavors and textures.

We’re almost there! Give the pasta a good stir to mix everything well. Then, add the fresh baby spinach to the pot. It might seem like a lot of spinach at first, but don’t worry – it will quickly wilt down.

Replace the lid on the Instant Pot, but simply set it on loosely – do not lock or seal it. Allow the spinach to wilt for a couple of minutes in the residual heat. After a few moments, remove the lid and stir the wilted spinach into the pasta until it’s evenly distributed and fully integrated with the creamy sauce. The vibrant green adds both color and a nutritious boost to the dish.

To achieve that extra layer of irresistible creaminess, it’s time to incorporate the mozzarella cheese. Add a generous cup of shredded mozzarella to the warm pasta. The cheese won’t just enhance the flavor; it also helps to further thicken the sauce, ensuring it beautifully clings to every strand of pasta. Stir gently until the cheese is completely melted and smoothly incorporated, creating a rich, luscious coating.

Once the cheese is melted and stirred in, allow the pasta to rest for five to ten minutes with the lid loosely covered. This brief resting period is crucial; it gives the pasta a chance to absorb any remaining liquid, allowing the flavors to meld beautifully and the sauce to thicken perfectly. You’ll find that the texture and taste are notably improved by this simple step.

While this Instant Pot pasta is a complete and satisfying meal on its own, adding a few complementary sides can elevate the dining experience. A warm, crusty loaf of bread, perhaps served with flavorful restaurant-style bread dipping oil, is always a welcome accompaniment. If you’re celebrating or simply want to add a touch of festivity, consider pairing your pasta with a refreshing rosé spritzer or a classic Aperol spritz. For a simpler pairing, a crisp green salad tossed with a light vinaigrette would also be perfect.

Exciting Recipe Variations & Customizations

• Explore Different Sausages: While turkey Italian sausage is a fantastic lean option, feel free to substitute it with ground pork Italian sausage if that’s your preference. Keep in mind that pork sausage typically contains more fat, so you might want to drain any excess grease after browning it to prevent the dish from becoming too oily. If sausage isn’t quite what you’re craving, ground beef or ground chicken or turkey can also be used for a different flavor profile. Just be sure to season them well to mimic the Italian sausage’s zest.
• Boost Your Veggie Intake: This recipe is incredibly adaptable for adding more vegetables. To enhance both nutrition and flavor, consider sautéing a finely diced bell pepper (any color), a shredded carrot, or sliced mushrooms along with the onions and sausage. These additions will soften beautifully and integrate seamlessly into the sauce, making your meal even more wholesome. Other great options include zucchini or even kale, added at the same time as the spinach.
• No Instant Pot? No Problem! If you don’t own an Instant Pot but love the convenience of one-pot meals, I have a fantastic collection of one-pot pasta recipes specifically designed to be cooked on the stovetop. Some popular choices include my comforting homemade Hamburger Helper, the rich and savory rigatoni with creamy tomato sauce, or the fun and flavorful taco pasta. A recent favorite that I highly recommend is the vegetarian orzo with sun-dried tomatoes and spinach – it’s absolutely delicious and proof that one-pot wonders extend beyond the pressure cooker.

Meal Prepping and Make-Ahead Strategies

Transforming this Instant Pot pasta into a convenient make-ahead meal or a freezer-friendly option is a brilliant way to save time on busy days. I’ve successfully prepared it in advance, and the flavors hold up beautifully, tasting just as delicious as when freshly made. Here’s how you can prepare it for later enjoyment:

Cook the recipe as outlined in the instructions. Once the pasta is complete, transfer it into a greased 9×13 inch baking pan. I prefer using a metal baking pan if I plan to freeze the casserole, as it helps prevent potential breakage that can occur with glass dishes in extreme temperature changes. For an extra layer of deliciousness, sprinkle an additional ¼ to ½ cup of mozzarella cheese over the top of the pasta. Cover the entire pan tightly with aluminum foil to prevent freezer burn and keep it fresh. At this point, you can either refrigerate it for a few days or freeze it for longer storage until you’re ready to bake.

Reheating from frozen or refrigerated: If your casserole is frozen solid, it’s best to allow it to thaw overnight in the refrigerator before reheating. Attempting to bake a completely frozen casserole can be tricky, often leading to uneven cooking where the edges become overdone while the center remains cold. Once thawed (or if it was only refrigerated), preheat your oven to 350°F (175°C). Bake the casserole, covered with foil, for approximately one hour. During the last 15 minutes of baking, remove the foil to allow the cheese to bubble and brown slightly. Continue baking until the pasta is thoroughly heated through and the cheese is melted and gooey. This method ensures a perfectly warm and satisfying meal with minimal effort.

Storage & Reheating Pointers

Maximizing the longevity and deliciousness of your Instant Pot pasta is simple with proper storage and reheating techniques. This section provides detailed guidance to ensure your leftovers are just as enjoyable as the first serving.

Refrigerate: Any leftover pasta should be promptly transferred to an airtight container or a covered dish and refrigerated. When stored correctly, this pasta will maintain its quality and flavor for three to four days, making it an excellent option for quick lunches or dinners throughout the week.

Freeze: For longer storage, this versatile pasta recipe freezes beautifully for up to three months. To ensure the best possible texture and taste upon reheating, it is highly recommended to thaw the frozen pasta overnight in the refrigerator. This gradual thawing process helps to prevent the pasta from becoming mushy or drying out when it’s reheated.

Reheat: When you’re ready to enjoy your leftovers, individual portions can be conveniently reheated in a microwave-safe container. Heat in short intervals, stirring occasionally, until the pasta is warmed through to your liking. For larger quantities, or if you prefer a stove-top method, transfer the pasta to a skillet or saucepan. Heat gently over medium-low heat, stirring frequently. If you notice the pasta seems a bit dry during reheating, add a small splash of water or chicken broth to restore its creamy consistency. Avoid overheating, which can cause the pasta to become rubbery.

Unlock Your Free Weekly Meal Plan

Are you looking for a structured, stress-free way to plan your weekly meals? You’re in luck! This delicious Instant Pot pasta recipe is often featured in my meticulously crafted weekly meal plans. Take a moment to explore my Meal Plan #33 or Meal Plan #82, where you’ll discover a wholesome, easy-to-follow recipe for each weekday, complete with a categorized grocery list to simplify your shopping. Let me take the guesswork out of your meal preparation this week! I regularly release new meal plans, so there’s always fresh inspiration available.

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Recipe

Instant Pot Pasta with Sausage, Spinach and Tomatoes

4.56 from 177 votes

By
Rachel Gurk

Prep Time:

10 minutes
mins

Cook Time:

20 minutes
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Total Time:

30 minutes
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Servings:
6

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Create a complete and delicious pasta dinner effortlessly in your Instant Pot! You’ll adore this hearty Instant Pot pasta featuring savory sausage, fresh spinach, and sweet tomatoes. All the ingredients might already be in your pantry, making it a convenient meal for any night.

Ingredients

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  1 teaspoon olive oil
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  16 oz. Italian turkey sausage (see note)
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  1 small yellow onion, diced (about ½ cup)
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  1 clove garlic, minced
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  3 cups low-sodium chicken broth (see note)
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  12 ounces whole wheat penne pasta, uncooked (4 cups dry)
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  1 can (28 ounces) diced tomatoes, undrained
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  2 teaspoons dried oregano
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  5 ounces baby spinach, roughly chopped
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  1 cup shredded mozzarella cheese, extra for garnishing (see note)
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  chopped parsley, for garnishing

Instructions

• Heat your Instant Pot to the “Sauté” setting. Add the olive oil, followed by the Italian sausage and diced onion. Cook, breaking up the sausage into small pieces with a spoon, until the sausage is no longer pink and the onions have become soft and translucent. Stir in the minced garlic and cook for an additional 1 to 2 minutes, until the garlic is fragrant. Be careful not to burn the garlic.
• Pour in the chicken broth, then add the uncooked penne pasta, undrained diced tomatoes, and dried oregano. Stir all the ingredients well to combine them and ensure that the pasta is completely submerged in the liquid. This helps ensure even cooking under pressure.
• Secure the lid on the Instant Pot, ensuring the sealing valve is set to “Sealing.” Select the “Pressure Cook” function (or “Manual, High Pressure” on older models) and set the timer for 5 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to “Venting.” Be cautious of the hot steam.
• After the pressure has fully released and the lid is removed, keep the Instant Pot on the “Warm” setting. Add the roughly chopped baby spinach to the hot pasta. Place the lid back on the Instant Pot loosely (do not latch it) and allow the spinach to wilt for 2 to 3 minutes. Stir the spinach into the pasta once it has softened.
• Stir in 1 cup of shredded mozzarella cheese until it is fully melted and incorporated into the sauce, creating a creamy texture. Allow the pasta to sit for 5 to 10 minutes with the lid loosely covered. This brief resting period helps the sauce thicken further and allows the flavors to meld. Garnish with fresh chopped parsley before serving.

Notes

• Sausage Selection: I personally enjoy using bulk sweet Italian turkey sausage for its flavor and leaner profile. However, if you prefer a bit of heat, spicy Italian sausage works wonderfully. If you purchase link sausage, simply squeeze the raw meat out of the casings before browning. For those who prefer a different meat, ground pork sausage is a great substitute, but you may want to drain any excess fat after browning.
• Managing Sodium: To keep the sodium content in check, especially with the savory contributions from sausage and cheese, it’s highly recommended to use low-sodium chicken broth in this recipe. I also typically opt for no-salt-added canned diced tomatoes for further control over the saltiness.
• Best Melting Cheese: For the creamiest, smoothest sauce, I always recommend buying a block of mozzarella cheese and shredding it yourself. Pre-shredded cheeses often contain anti-caking agents that can hinder their melt, resulting in a slightly grainier texture.
• Vegetable Enhancements: To increase the nutritional value and add more texture, consider incorporating additional vegetables. When sautéing the sausage and onions, you can also add a finely diced sweet bell pepper, some diced carrots, or sliced mushrooms. These additions will cook down and blend seamlessly into the dish.
• Make-Ahead & Freezing: For detailed instructions on how to prepare this Instant Pot pasta ahead of time or to transform it into a freezer-friendly meal, please refer to the “Meal Prepping and Make-Ahead Strategies” section within the main blog post.

Video

Nutrition

Serving: 1.75cups
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Calories: 425kcal
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Carbohydrates: 48g
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Protein: 27g
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Fat: 14g
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Saturated Fat: 5g
,
Polyunsaturated Fat: 2g
,
Monounsaturated Fat: 4g
,
Cholesterol: 55mg
,
Sodium: 887mg
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Potassium: 673mg
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Fiber: 7g
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Sugar: 8g
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Vitamin A: 2617IU
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Vitamin C: 43mg
,
Calcium: 194mg
,
Iron: 10mg

Nutrition information is automatically calculated and should only be used as an approximation.

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