Craving rich comfort food real quick? Try my Instant Pot Sausage and Peppers Pasta dish! It’s a great family dinner recipe that is done from start to finish in just 30 minutes.
Updating a Favorite Family Dinner Recipe
I’ve long loved the sausage and peppers combo when it comes to pasta recipes. We’ve had Skillet Sausage and Peppers as well as Pasta with Sausage, Peppers, and Corn. More recently, I’ve been making One-Pot Creamy Dairy-Free Sausage Pasta.
When I got my Instant Pot, I knew that I had to attempt to make this family favorite dinner recipe in the almighty pressure cooker. I basically took the main ingredients from our regular sausage and peppers pasta recipe, and made a few tweaks for pressure cooking, including making more of a red wine tomato base and eliminating any cream.
It turned out better than I ever could have imagined!
Instant Pot Sausage and Peppers Pasta
The only real “hands on” time is in the chopping of the garlic, onions, and peppers, and then about 5 minutes of sauté time with the ground Italian sausage and the veggies.
From there, you simply add the uncooked pasta right into the Instant Pot (I love how easy this is!!), cover with the tomatoes, tomato paste, and chicken broth, and then set the Instant Pot to pressure cook.
The best part about this Instant Pot Sausage and Peppers Pasta recipe, aside from the delicious taste, is how easy and fast it is to make.
It took me 25 minutes from start to finish; it took all of the recipe testers from my Food, Wine, and Travel Bliss group who tested this recipe 30 minutes to make from start to finish. Perfect for an easy weeknight meal!
Easy Dinner Recipe the Whole Family Will Love
This is such an easy dinner recipe that will happily feed a family of four or five.
My husband and son both loved this dish! My teenager went back for seconds… and then thirds! Talk about making a mama’s heart happy!
We personally LOVE, love, love the rich red wine tomato sauce that is enhanced by the peppers.
Note that you can substitute beef broth or any other alternative for the red wine in this recipe – however, in doing so (just like any substitution), you will get a sauce that tastes different than the original recipe. It’s still good! Just different.
Maysara Jamsheed Pinot Noir // I paired this recipe the first with one of my favorite local Pinot Noirs: the Maysara Winery Jamsheed Pinot Noir. The dark fruit flavors and hints of pepper in this Pinot Noir help support the savory tomato base of the Instant Pot Sausage and Peppers Pasta.
Ledger David Sangiovese // I would also suggest pairing this easy dinner recipe with a Ledger David Sangiovese wine. Ledger David is a southern Oregon winery that produces incredible bolder red wines (as well as one of my favorite Viogners in the state). Their Sangiovese is a nice full bodied red wine with balanced acidity and smooth tannins, which would stand up beautifully with this rich pasta dish.
Instant Pot Sausage and Peppers Pasta Recipe
- 2 tablespoons olive oil
- 1 pound ground Italian sausage I use mild but feel free to use spicy
- 1 large garlic clove minced
- 1/2 cup onions minced
- 1 cup diced bell peppers I used green and red
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup red wine
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2-1/2 cups uncooked pasta
- 1 can (14.5 oz) of chicken broth
- Optional: sprinkle of parmesan cheese on top and garnish with chopped parsley leaves
- Turn your pressure cooker on to SAUTE.
- Add olive oil to the pot, then add the ground sausage. Using a wooden spoon, break apart the ground sausage into smaller pieces while sautéeing. Sauté just until ground sausage is no longer pink (about 2 minutes).
- Add the garlic and onions and peppers, then sauté for about a minute more, just to soften the veggies. Then add the dried oregano, dried basil, salt, and pepper.
- Slowly add the red wine to deglaze the bottom of the pot, stirring ingredients the whole time.
- Add the uncooked pasta, tomatoes, tomato paste, and chicken broth. Stir ingredients.
- Close lid and make sure the steam release handle (knob) is on SEALING.
- Press PRESSURE COOK (or Manual on high pressure) and set to 5 minutes. The Instant Pot display will change to ON and begin to pressurize. Once the Instant Pot is pressurized, the float valve will go up and the display will count down from 5 to 0. At 0, the display will switch to KEEP WARM mode and display L0:00.
- At this time, use tongs or a thick cloth or kitchen towel to turn the steam release handle to VENTING to Quick Release. Allow the steam to release until the float valve pin goes all the way down and steam is no longer being released. Press CANCEL to turn the Instant Pot off.
- Carefully open the lid and stir the ingredients.
- Serve immediately.
- Optional: top immediately with parmesan cheese (if you sprinkle the cheese when the pasta is still hot, the cheese melts a little and adds a yummy melted cheese factor with every bite!) and garnish with chopped parsley.
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Thanks so much to my recipe testers in my Food, Wine, and Travel Bliss Facebook Group! If you love food, wine, and travel, and are looking for a positive space to share ideas, ask questions in a kind, supportive space, and connect with fellow food, wine, and travel lovers, I’d love to have you join my Facebook group! Note: this Facebook group is not a bloggers group, but rather for readers to share experiences with Urban Bliss Life recipes, ask each other questions, and share their own tips with fellow readers. Please read all of the rules before requesting to join this group.