Best Instant Pot Pizza Pasta Recipe! This quick pressure cooker recipe combines the flavors of pizza in an easy pasta dish!
This pizza pasta recipe is a big hit at my house because it combines two things that my family loves: pizza and pasta!
This pasta is ready in about 30 minutes, and it’s made entirely in one pot. Both of which make this a great choice for weeknight dinners.
Not only is this pasta recipe really easy to make, but it’s also really easy to customize to your tastes (check out the tips below).
How to make Instant Pot pizza pasta
Press SAUTE. When hot, add the Italian sausage, and cook until browned.
Drain grease, and return Italian sauce to the inner pot.
Stir in the onion, peppers, garlic, and salt and pepper. Cook, stirring, regularly, for about 2-3 minutes, until vegetables begin to soften.
Remove to a plate.
Add the pasta to the now empty inner pot. Cover pasta with enough water to cover by 1 inch.
Close and lock the lid. Turn the pressure release valve to SEALING. Cook.
When the cooking time has finished, carefully turn the pressure release valve to VENTING. Drain the pasta.
Stir together the crushed tomatoes, tomato sauce, tomato paste, seasonings. Add half of the pepperoni and the cooked vegetables in the inner pot, and stir in.
Add the drained, cooked pasta, and stir in to combine. Stir in half of the mozzarella cheese.
Top with remaining half pepperoni and half shredded cheese. To help the cheese melt, you can place the lid back on the pot (don’t lock).
Tips
Tips- Italian sausage: You can use mild or hot ground Italian sausage, ground turkey Italian sausage, or ground beef in this recipe.
- Bell peppers: I use 2 green bell peppers because they’re usually cheaper than the other colors of bell peppers. Feel free to use red, orange, or yellow bell peppers.
- Mushrooms: I haven’t included mushrooms, but you can use 8 ounces of sliced button mushrooms along with the other vegetables.
- Olives: Sliced green or black olives can be stirred into the cooked pasta along with the cheese.
- Cheese: For a little more flavor, feel free to stir in 1/4 cup parmesan cheese into the pasta.
What to serve with this pasta
I like to serve this pasta with a simple green salad. If I have more time, I make 30 minute garlic knots to go alongside the pasta.
How to store/reheat
This pasta makes for great leftovers because it reheats well. You can store the pasta, covered, in the fridge for up to 4 days. I reheat in the microwave and top with fresh basil at that time.
More Instant Pot pasta recipes!
- Instant Pot Cheeseburger Macaroni
- Instant Pot Chicken Parmesan Pasta
- Instant Pot Tuna Noodle Casserole
If you’ve tried this Instant Pot pizza pasta recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Instant Pot Pizza Pasta
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 1 pound ground Italian sausage
- 1 medium yellow or white onion chopped
- 2 green bell peppers seeded and chopped
- 4 cloves garlic minced
- Salt and pepper
- 16 ounces dry rotini pasta
- 2-14.5 ounce cans crushed tomatoes
- 8 ounce can tomato sauce
- 6 ounce can tomato paste
- 4 ounces sliced cooked pepperoni divided
- 2 cups shredded mozzarella cheese divided
- Fresh basil
Instructions
- Press SAUTE.
- When hot, add the Italian sausage, and cook until browned.
- Drain grease, and return Italian sauce to the inner pot.
- Stir in the onion, peppers, garlic, and salt and pepper.
- Cook, stirring, regularly, for about 2-3 minutes, until vegetables begin to soften.
- Remove to a plate.
- Add the pasta to the now empty inner pot.
- Cover pasta with enough water to cover by 1 inch.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 4 minutes.
- When the cooking time has finished, carefully turn the pressure release valve to VENTING.
- Drain the pasta.
- Stir together the crushed tomatoes, tomato sauce, tomato paste, and seasonings in the inner pot.
- Add half of the pepperoni and the cooked vegetables in the inner pot. Stir in.
- Add the drained, cooked pasta, and stir in to combine.
- Stir in half of the mozzarella cheese.
- Top with remaining half pepperoni and half shredded cheese.
- To help the cheese melt, you can place the lid back on the pot (don't lock).
- Serve topped with fresh basil.
Notes
- Italian sausage: You can use mild or hot ground Italian sausage, ground turkey Italian sausage, or ground beef in this recipe.
- Bell peppers: I use 2 green bell peppers because they're usually cheaper than the other colors of bell peppers. Feel free to use red, orange, or yellow bell peppers.
- Mushrooms: I haven't included mushrooms, but you can use 8 ounces of sliced button mushrooms along with the other vegetables.
- Olives: Sliced green or black olives can be stirred into the pasta along with the cheese.
- Cheese: For a little more flavor, feel free to stir in 1/4 cup parmesan cheese into the pasta.
- Nutrition values are estimates.
The pot pizza pasta look so flavorful and fantastic. I will soon try your recipe. Yum!
Thank you! Hope you enjoy it!