Instant Pot Pasta Italia

Dice one large shallot.

If using, freeze the Italian sausage for 10 minutes before cutting it into quarter inch pieces.

Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of salted butter to the Instant Pot.

Set the Instant Pot to the sauté function on high.

Once the butter is melted and bubbling, add the diced shallots and sauté for about 2 minutes.

Add 1 tablespoon (3 cloves) of crushed or minced garlic and sauté for another minute.

Add the quartered Italian sausage to the pot and sauté for about 2 to 3 minutes until browned.

Add 3 cups of broth (garlic broth, chicken broth, beef broth, or vegetable broth) to the pot.

Add 1.5 cups of marinara sauce, ensuring it is not too thick, to the pot.

Add 0.5 teaspoon of black pepper and 1 cup of loosely packed fresh basil leaves to the pot.

Stir everything to combine and scrape the bottom of the pot to prevent sticking.

Add 1 pound (1 box) of meze penne pasta to the pot without stirring, ensuring it is submerged in the broth.

If using, add frozen meatballs on top of the pasta without stirring them in.

Secure the lid of the Instant Pot and set it to the sealing position.

Press the cancel button, then select the pressure cook or manual button and set it for 6 minutes at high pressure.

Once cooking is complete, perform a quick release of the pressure.

After the pin drops, remove the lid and stir the pasta, sausage, and meatballs together.

Add 0.5 cup of pesto sauce to the pasta and stir to combine.

Equipment Needed

Spice Level:

Dietary

Allergens