Instant Pot Cream Cheese Pasta with Sausage
This quick, easy, and delicious dump and start pasta dish for your pressure cooker will be a favorite go-to for those busy weeknights.
Servings: 6
Calories: 463kcal
Ingredients
- 3 cups unsalted chicken stock
- 1 pound rigatoni pasta
- 1 package beef sausage pre-cooked, 12-16 ounces, cut into ½-inch-thick slices
- 1 jar marinara sauce 24 ounces
- 2 tablespoons dried minced onion
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper or to taste
- ¼ teaspoon red pepper flakes
- 8 ounces cream cheese
Instructions
- Layer Stock, Pasta & Sausage: First pour the chicken stock into the pot. Then add the pasta pushing it down into the stock so that most of the pasta is submerged. Finally, layer the sausage over the pasta.
- Add Marinara & Spices: Pour the marinara sauce evenly over the pasta and sausage. Do not mix the ingredients. Next sprinkle the spices over the marinara sauce.
- 7-Minute Cook Time: Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 7 minutes.
- 2-Minute NPR: Once the cooking time has completed, allow for a 2 minute NPR (natural pressure release). Release any remaining pressure after the 2-minute NPR has completed.
- Add Cream Cheese: Open the pot and mix pasta and sausage well. Next, add the cream cheese and mix it into the pasta until fully incorporated.
- Serve and enjoy!