This Instant Pot Cajun Pasta was born on one of those nights where we needed dinner fast, and I had to use what we had on hand. A quick Instant Pot pasta dish always comes to the rescue, and this one turned out so delicious I just had to share!
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What Ingredients Will I Need for Spicy Cajun Pasta?
The first time I made Instant Pot Cajun Pasta I used venison sausage because it’s what I had on hand. It was delicious, but I really wanted to make it strictly Cajun for the recipe I’d share on the blog. So, in order to perfect it, I now make it with Andouille Sausage. It’s not necessary to use Andouille, but it gives it the perfect touch.
Of course, you’ll need some Cajun seasoning. I love Tony Chachere’s, it’s perfect in this dish. Other than that, some cheddar cheese, a couple of cans of Ro-tel, pasta, and you’re set!
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
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Avoiding a Mess When Cooking Pasta in the Instant Pot
You may have heard, or it may have even happened to you, that when you cook pasta in the Instant Pot, sometimes the release can be messy! I have a solution for this, and you can read all about it here.
The trick really works, and I always use it when making plain pasta. The first time I made this pasta dish though, I didn’t do it, and I had a bit of a mess when releasing the pressure. Rigatoni seems to be especially messy when doing a pressure release. So I decided to use the trick the next time I made this recipe, and it made a huge difference.
An Instant Pot Pasta Dinner Perfect for Busy Nights
This Instant Pot Cajun Pasta is the perfect recipe for those nights when you’re running kids around, and you need dinner on the table fast. On nights like those, which often happen around here, pasta is my go-to. The kids love it and making it in the Instant Pot is so easy and fast. If your kids love pasta, then you’ll also want to try my Instant Pot Cheeseburger Mac and my Instant Pot Taco Pasta.
This Cajun Pasta does have some spice to it, so make sure to take that into consideration. My family is a fan of spicy food, so it’s perfect for us. My Instant Pot Cajun Pasta is not killer spicy, but it definitely has a nice kick.
We love this Instant Pot recipe, and I know that you will too! I’d like to hear in the comments when you try it.
Instant Pot Spicy Cajun Pasta
RIGATONI PASTA AND ANDOUILLE SAUSAGE IN A CREAMY CAJUN CHEESE SAUCE
- 2 cups water
- 1 pound rigatoni pasta
- 12 ounces andouille sausage cajun style, fully cooked, sliced
- 2 cans Rotel Original mild, 10-ounce can
- 2 tablespoons butter salted
- 2 teaspoons creole seasoning I prefer Tony Chachere’s
- 1 can evaporated milk 12 fluid ounces
- 4 cups sharp cheddar cheese shredded
- Add Water & Pasta: Add the 2 cups of water to the Instant Pot and then add the rigatoni pasta.
- Add Remaining Ingredients: Add the andouille sausage, Ro-tel, butter, and Cajun seasoning to the pot. No need to mix anything.
- 7-Minute Cook Time: Close the Instant Pot, set it to ‘Sealing’, select the ‘Manual’ or ‘Pressure Cook’ function and cook on ‘High Pressure’ for 7 minutes.
- 2-Minute NPR: Once cooking has finished, allow for a 2 minute NPR (natural pressure release). Release the remaining pressure after the two minutes have completed. Once all the pressure has been released and the pin has dropped, open the pot.
- Stir In Evaporated Mik & Cheese: Add the evaporated milk and cheddar cheese to the pot and stir until the cheese has fully melted into the pasta.
- Serve and enjoy this tasty pasta dish.
19 thoughts on “Instant Pot Spicy Cajun Pasta”
Can I sub heavy whipping cream for the evaporated milk? Also, can I use chicken broth instead of water for deeper flavor?
Hi! You can definitely use chicken broth! I’ve not tried it with heavy whipping cream but I’m sure it would be great!
I’m thinking of making this one night but can you use a different pasta?
Hi Michelle! You can use a different kind of pasta. Try for it to be about the same size so it cooks in the same amount of time. Enjoy!
I would like to cook this in crock pot. Do you have instructions for a crock pot way of cooking this tadty recipe
Hi Karen! I would just cook the pasta on the stove and drain it. Then just add the rest of the ingredients and mix. You can brown the sausage on the stove if you want, but it’s not necessary, since the recipe calls for fully cooked sausage. Hope this helps!
I don’t have an Instant pot! Could I make this in a crock pot?
Hi Lori! I would say make it on the stove if you don’t have an Instant Pot. It’ll be quick and easy, just a little more clean up than the IP since you’ll make the pasta and then drain it, and then add the rest of the ingredients. Thanks for stopping by!
Can I make this work the delay setting (2hr delay), or will the pasta get too mushy?
Hi Ellie! I have never used the delay start but I would assume as you do that the pasta would get too mushy. Thanks for stopping by the blog!
Both times I’ve made this, the family gobbled it right up! I decreased the cheese a bit and it still tasted FANTASTIC! Thanks for the great recipe and tips!
Hi Ellie Mae! I’m so happy to hear your family enjoys this recipe! It’s so easy and delicious! I appreciate you stopping by the blog and sharing your results.
Hi there! I am planning to make this for dinner tonight but I’m confused about the pressure release. I see you say Natural release for 2 minutes but then state to use the trivet trick—wouldn’t you only do that for the rapid release? My pin never drops from natural release after only 2 minutes and I don’t want my noodles to overcook. I typically always see rapid release for pasta dishes in the IP so they don’t overcook. Can you clarify for me?! Thanks so much!
Hi Danielle! When a recipe asks for 2 minutes natural release that means you let the two minutes go by after cooking and then you do a quick pressure release. So if a recipe calls for 10 minutes NPR, you let it naturally release for 10 minutes and then release the rest of the pressure manually (quick pressure release) until the pin drops. So for this recipe, when your counter reads L0:02, then you release the rest of the pressure manually u til pin drops. I hope this make sense, let me know if you still have any doubts. And yes, you can also do the trivet trick on this one. It will still help when you release the pressure after the 2 minute NPR. Let me know if you have any other questions!
That makes so much sense. Thank you so much for the fast reply!! I can’t wait to try this tonight 🙂
Loved this recipe! Used three cans of Ro-tel: two of the mild, and one hot with the habaneros, gave it a little extra spice but it still turned out wonderful.
Hi Gina! So happy you enjoyed the Spicy Cajun Pasta! I appreciate you stopping by the blog and commenting!
Hi Valerie, would there be any difference in the amount of water/cooking time if you were using a gluten free, rice based pasta? Thanks, Laura
Hi Laura! I have never cooked gluten-free pasta (it’s on my to-do list!), but from what I understand you do need to cook it longer than regular pasta. I couldn’t give you an exact time though as I’ve never tried it. Thank you for stopping by the blog!