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

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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.


  • 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


  1. 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.
  2. 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.
  3. Shut off the sauté function on the pressure cooker.
  4. 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.
  5. 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.
  6. Scatter the mushrooms over the spaghetti and top with the sausage and any juices that have accumulated on the plate.
  7. Secure the lid on the cooker and set the pressure valve to the sealed position.
  8. 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.
  9. Open the pot, add the tomato paste and parsley and combine well. Let sit for 5 minutes before serving.