instant pot cajun pasta
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4.75 from 8 votes

Instant Pot Spicy Cajun Pasta

This Instant Pot recipe serves up a quick and easy pasta dish loaded with Cajun attitude. The rigatoni pasta and andouille sausage are covered in a spicy cajun cheese sauce that is so delicious. This dish is so flavorful, so filling, and a perfect dump and cook meal for busy weeknights.
Prep Time3 mins
Cook Time7 mins
NPR2 mins
Total Time12 mins
Course: Main Course
Cuisine: Cajun
Keyword: Dump and Start
Category: Pastas
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 686kcal
Author: Valerie Cooper


  • 2 cups water
  • 1 pound rigatoni pasta
  • 12 ounces andouille sausage cajun style, fully cooked, sliced
  • 2 cans Ro-tel 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 the 2 cups of water to the Instant Pot and then add the rigatoni pasta.
  • Add the andouille sausage, Ro-tel, butter, and cajun seasoning to the pot. No need to mix anything.
  • Close the pot, move the pressure release to "Sealing" and set the Instant Pot to cook on "Manual" or "Pressure Cook" for 7 minutes and allow for a 2-minute Natural Pressure Release (NPR). You can use my Flip the Trivet trick for this recipe to avoid a mess when performing the pressure release.
  • Once the 2-minute NPR has completed, and the pin has dropped, open the pot and mix the pasta and other ingredients in the pot thoroughly. Then 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.


Calories: 686kcal | Carbohydrates: 51g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 820mg | Potassium: 644mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1105IU | Vitamin C: 11.1mg | Calcium: 574mg | Iron: 2.8mg