Instant Pot Pizza Pasta

The instant pot pizza pasta is hearty, cheesy and fantastically good. The tart tomato sauce, the slightly salty pepperoni, create such an amazing and tasty meal. You can also customize it, add some bell peppers, or top the pasta with black olives and caramelized onions, the possibilities are endless!

This is a super easy and delicious pizza pasta that you can throw together in your Instant Pot for dinner tonight. Whenever we do pizza, we always go for the meats and cheeses and have our veggies on the side in a salad, but you can customize this recipe and add any toppings that you would normally have on your pizza. Add onions and bell peppers while browning the sausage. Add other toppings (olives, spinach, tomatoes, peperoncini, etc.) at the same time you’re stirring in the mozzarella and quartered pepperoni. You can skip all the meat and replace with veggies (add 2 TB olive oil for sautéing) and use veggie broth instead of chicken if you want to make a vegetarian version.

• I didn’t add oil to the start because sausage has enough fat to get itself started. But if you are using an extra lean meat like ground poultry, fresh pork, or 90% or higher beef, you may want to add 1-2 tablespoons olive oil to get things going.
• We usually buy our sausage in links because then we have the option to cook as links or uncase them for a recipe like this. But they are exactly the same meat as what you'd find in bulk, so buy whichever is the best price when you shop.
• Use any broth you like or even just plain water as your cooking liquid.

#pizzapasta #instantpot #madewithfilmora

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Instant Pot Duo 6 Quart:

Today’s Ingredients:
1 lb Italian sausage, casings removed (hot, mild, or sweet – your choice)
3 large garlic cloves, minced
1 TB Italian seasoning
1 tsp red pepper flakes
½ tsp salt
½ tsp black pepper
3 cups chicken broth, separated (bouillon and water in the video)
1 lb uncooked medium length pasta (cavatappi in the video)
24 oz jar pasta sauce
8 oz shredded mozzarella
6 oz pepperoni slices – 1 oz whole, 5 ozs quartered

1. Heat the Instant Pot on sauté mode and add the sausage when the display reads “HOT.” Use a spoon or spatula to break up the meat and stir every couple of minutes. It should take about 5-7 minutes to fully brown the meat.
2. Add garlic, Italian seasoning, red pepper flakes, salt and pepper. Stir for another minute until fragrant.
3. Add ½ cup broth to deglaze the bottom of the pot. Make sure scrape up all of the stuck-on bits as your stir. This will prevent the “BURN” warning and ensure your pot comes up to pressure.
4. Layer in the pasta as evenly as possible.
5. Layer the sauce on top of the pasta.
6. Use the remaining 2½ cups broth to swish out the jar and pour the liquid around the edges of the pasta. You want the thin liquid to work its way to the bottom of the pot.
7. Spread the sauce all around the top and press the pasta down into the liquid without stirring up the bottom. We need the sauce to stay on top to avoid sticking and burning to the bottom. Also, it’s okay if all of the pasta is not submerged; as long as they are in close contact with the liquid, the liquid will bubble and steam to cook all of the pasta.
8. Lock and seal the lid and cook on manual/high followed by a quick pressure release before reopening the lid.
9. Stir to separate the pasta.
10. Stir in 6 oz shredded mozzarella and 5 oz quartered pepperoni slices.
11. Layer remaining 2 oz mozzarella and 1 oz whole pepperoni slices over the top.
12. Cover loosely 15 minutes to melt the cheese and warm the pepperoni. If you have an air fryer lid, you could use it to toast the top. Or you could put everything into a casserole dish, top with cheese and pepperoni, and place up a broiler for a few minutes. All delicious!