Pressure Cooker Spaghetti with Sausage and Mushrooms

Aside from the obvious benefit of being an easy one-pot meal, there’s another good reason to give this traditional pasta and sausage recipe a try in the pressure cooker.

Cooking the pasta under pressure along with the sausage, seasonings and the makings of a light red sauce infuses the entire dish with a depth of flavor that would normally take hours to develop.

Pressure Cooker Spaghetti with Sausage and Mushrooms

Pressure Cooker Spaghetti with Sausage and Mushrooms

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This one-pot recipe for pressure cooker spaghetti and sausage is not only a time saver, it has a distinctively rich flavor that would take hours to develop using more traditional cooking methods.

Ingredients

  • 1 lb Italian sausage, cut into 3/4-inch chunks
  • 8 ounces thin spaghetti, broken in half
  • 3 tablespoons olive oil, divided
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 cups canned chopped tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1-1/2 to 1-3/4 cups low sodium chicken broth, divided
  • 8 ounces mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Turn the pressure cooker on to the sauté function and add 2 tablespoons of the oil to the pot. Add the sausage, sauté until lightly browned on the outside, 3 to 4 minutes then transfer to a plate and set aside.
  • Add the remaining tablespoon of oil to the pot along with the onion. Sauté until softened, 2 to 4 minutes, then add the garlic and cook just until fragrant, 1 minute longer.
  • Shut off the sauté function on the pressure cooker.
  • Stir in the tomatoes, oregano and 1 cup of the chicken broth, then scatter the spaghetti into the pot in a spoke pattern to prevent it from sticking together.
  • Add up to 3/4 cup of additional chicken broth to bring the level of liquid nearly up to the top of the spaghetti.
    Note: It isn’t necessary to totally submerge the pasta in liquid.
  • Scatter the mushrooms over the spaghetti and top with the sausage and any juices that have accumulated on the plate.
  • Secure the lid on the cooker and set the pressure valve to the sealed position.
  • Program the cooker for 4 minutes on high pressure. Once the cooking is complete, allow the pressure to release naturally for 4 minutes, then open the valve to release the balance of the pressure.
  • Open the pot, add the tomato paste and parsley and combine well. Let sit for 5 minutes before serving.
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