a creamy bowl of instant pot cheesy sausage rigatoni
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4.34 from 3 votes

Instant Pot Cheesy Sausage Rigatoni

This super simple and extra cheesy pasta dish is perfect for those busy weeknights when you need to get a hearty and delicious meal on the table in a flash.
Prep Time3 mins
Cook Time13 mins
NPR2 mins
Total Time18 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Dump and Start, Instant Pot, Italian Sausage, Marinara Sauce, Pasta Dinner, Pressure Cooker, Quick and Easy, Rigatoni Pasta, Weeknight Dinner
Category: Pastas
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 595kcal
Author: Valerie Cooper

Ingredients

for the Italian sausage

  • 1 pound Italian sausage I prefer Hot Italian sausage
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper

for the Pasta

  • 3 cups water
  • 1 pound rigatoni pasta
  • 1 jar marinara sauce 24 ounces

to add After Cooking

  • 2 cups mozzarella cheese freshly shredded
  • 1 cup ricotta cheese
  • ½ cup parmesan grated

optional Garnishes

  • parmesan shredded or grated

Instructions

  • Cook Sausage: Turn the pressure cooker on 'Sauté'. Adjust the heat level to 'Normal' and allow the pot to heat up. Once the display reads 'Hot', add the Italian sausage and cook, breaking it apart into smaller and smaller pieces as it cooks. Continue for 4 minutes. Add the onion powder, garlic powder, salt, and pepper and mix into the sausage and continue cooking until cooked through. About another 2 or 3 minutes. Turn off 'Sauté'.
  • Add Pasta and Marinara: Add the water to the pot and deglaze the bottom of the pot. Add the rigatoni pasta and push it down into the water as much as you can. Pour the marinara sauce evenly over the top of the pasta. Do not mix.
  • 7-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 7 minutes.
  • 2-Minute NPR: Once the 7-minute cook time has completed, allow for a 2-minute Natural Pressure Release. When the 2-minute NPR has finished, release the remaining pressure and then open the pot.
  • Add Cheeses: Add the mozzarella cheese, ricotta cheese, and parmesan cheese to the pot and mix into the pasta until the cheeses are fully melted.
  • Serve and enjoy!

Notes

 
 
For Inspiration:
https://www.foodnetwork.com/recipes/ree-drummond/cheesy-sausage-rigatoni-2829979
https://www.johnsonville.com/recipe/italian-sausage-rigatoni~print~.html
https://pinchofyum.com/spicy-sausage-rigatoni#tasty-recipes-41177
https://www.foodandwine.com/recipes/rigatoni-with-sausage-and-tomato-cream-sauce
https://tasty.co/recipe/sausage-spinach-tomato-rigatoni
http://www.kitchme.com/recipes/easy-rigatoni-sausage-and-cheese-casserole
https://www.food.com/recipe/rigatoni-and-sausage-bake-26485
https://tidbits-marci.com/perfect-pressure-cooker-pasta/
https://www.paintthekitchenred.com/instant-pot-pasta-sausage-tomato-cream/

Nutrition

Calories: 595kcal | Carbohydrates: 50g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 1456mg | Potassium: 621mg | Fiber: 3g | Sugar: 6g | Vitamin A: 748IU | Vitamin C: 7mg | Calcium: 314mg | Iron: 3mg