This easy Instant Pot Sausage and Sun-Dried Tomato Pasta with spinach comes together in under 30 minutes, making it the perfect one-pot meal for busy weeknights. It’s satisfying, quick, kid-friendly and so good you’ll want to make it again and again.
Do you love easy weeknight dinners? This Instant Pot Sausage and Sun-Dried Tomato Pasta is one of those meals that comes together quickly and still feels special. The whole family will enjoy it—kids, partners, and anyone who likes a comforting, flavorful pasta made without extra pots and pans.
Unlike recipes that require boiling pasta separately, this one cooks everything in the Instant Pot. No separate pot of water, no messy stove splatters. With a few simple steps you get tender pasta, savory sausage, tangy sun-dried tomatoes, and bright spinach in a creamy sauce. I tested this recipe multiple times to dial in the pasta-to-water ratio so you get consistent results: tender, not mushy, and perfectly saucy.
Tips for Cooking Pasta in the Instant Pot
Before you jump to the recipe, here are a few practical tips for cooking pasta in the Instant Pot. These help whether you follow the recipe exactly or adapt it:
There’s a particular pasta-to-water ratio.
The ideal amount of liquid depends on the pasta shape and whether you want any extra pasta water leftover.
For one-pot dishes like this one: use about 1 cup of water per 4 ounces of dry pasta for most traditional or whole wheat pastas.
If you don’t mind extra liquid in the pot: use 1 1/4 to 1 1/2 cups of water per 4 ounces of pasta to ensure more even cooking.
Season with salt.
Add salt to the cooking liquid just as you would when boiling pasta on the stove. If the pasta absorbs most of the water, start with the lower amount and adjust after cooking if needed.
Try 1/4 to 1/2 teaspoon of kosher salt per 1–1 1/2 cups of liquid for every 4 ounces of pasta.
Add fat to prevent sticking and foaming.
Pasta in the Instant Pot cooks without stirring and with less water, so it’s more likely to stick or foam. Long, thin pastas (linguine, spaghetti, fettuccine) are most prone to sticking. Adding a little oil or butter that coats the pasta helps prevent clumping and excessive foaming.
Add 1/4 to 1/2 tablespoon of oil or butter per 4 ounces of pasta.
Determine the cooking time.
Cooking times vary with pasta type, but a simple method is:
- Take the lowest cook time on the package
- Divide it by 2
- Subtract 2 minutes
The result is a good starting point for pressure cooking time. If your pasta is under- or overcooked, adjust by a minute or two next time.
Want more easy Instant Pot recipes?
There are plenty of other one-pot Instant Pot recipes that are equally convenient and family-friendly. Try a comforting Bolognese, a no-stir risotto, or a crowd-pleasing spinach artichoke dip when you want variety.
Instant Pot Sausage and Sun-Dried Tomato Pasta
This easy Instant Pot Sausage and Sun-Dried Tomato Pasta is the perfect one-pot meal for busy weeknights. It’s satisfying, quick, kid-friendly, and so good you’ll make it again and again.
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Makes: 4–6 servings
Ingredients
- 1 cup jarred sun-dried tomatoes in oil (from an 8.5 ounce jar), drained and chopped, plus 2 tablespoons oil reserved
- 8 ounces uncooked sweet or spicy Italian sausage, casings removed
- 1 small onion, diced
- 3–4 cloves garlic, pressed or minced
- 4 1/4 cups water
- 16 ounces dry linguine, penne, rigatoni, or pasta of choice
- 1 teaspoon kosher salt
- 1 cup half-and-half
- 1 tablespoon flour (optional)
- Juice from 1/2 lemon (about 2 teaspoons)
- 4 cups baby spinach
- 1 cup freshly shredded Parmesan cheese
Instructions
- Sauté the sausage, onion, and garlic. Set the Instant Pot to SAUTE — NORMAL and add 1 tablespoon of the reserved sun-dried tomato oil. When hot, add the sausage, onion, and garlic. Break the sausage up and cook 7–9 minutes until the sausage is cooked through and the onion is tender. Press CANCEL.
- Remove the sausage and cook the pasta. Transfer the cooked sausage mixture to a bowl. Add the chopped sun-dried tomatoes and the remaining 1 tablespoon jar oil to the pot, then add the water, salt, and pasta. For long noodles, break them in half and fan them so they lie more evenly. Stir gently, secure the lid, close the pressure valve, and set to PRESSURE COOK — HIGH for 8 minutes.
- Do a 1-minute quick release. When the cook time ends, wait 1 minute and then quick-release the pressure. Remove the lid and stir the noodles to separate any that stuck together.
- Finish the sauce over low heat. Set the Instant Pot to SAUTE — LOW. Add the flour (if using), lemon juice, half-and-half, reserved sausage, spinach, and Parmesan. Stir frequently and cook 2–3 minutes until the spinach wilts and the cheese melts into a creamy sauce.
- Garnish and serve. Divide into bowls or onto plates. Top with extra Parmesan and freshly ground black pepper if desired. Serve immediately.
Notes
Ingredient tips
- Pasta: Linguine, rigatoni, or ziti work well. Cook time here is based on an 8-minute pressure cook with a 1-minute quick release for the shapes tested.
- Sausage: Pork or chicken Italian sausage both work. If you have extra, freeze for another meal.
- Sun-dried tomatoes: Jarred in oil deliver the best flavor. If using dried tomatoes, rehydrate them in oil or in a hot oil/water mix before using; substitute olive oil if your tomatoes are not packed in oil.
Prep
- Chop onion and sun-dried tomatoes
- Peel garlic
- Shred Parmesan
Kids in the kitchen
Getting kids involved can make them more excited to eat. Toddlers can help measure ingredients or peel garlic; older kids can help chop or stir with supervision.
Nutrition
Nutrition given is an estimate for 6 servings using sweet Italian chicken sausage and whole wheat linguine.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 476
- Sugar: 8 g
- Sodium: 763 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Carbohydrates: 64 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 60 mg
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