Instant Pot Penne with Spicy Sausage and Greens

This is one of those date-night pantry meals. You know, when you want to stay in by the fire and cook whatever you have on hand. This never disappoints and is one of R’s most requested. The picture doesn’t show just how creamy the broth gets. You’ll be happy you stayed in, because damn Skippy, it’s better than your local Italian spot could do.



  • 1 TB Extra Virgin Olive Oil
  • 4 spicy Italian sausage links (I sautéed from frozen)
  • 1/2 red bell pepper
  • 1/2 onion
  • 1 TB garlic
  • 1/4 tsp red pepper flake or to taste
  • 32 oz chicken broth
  • 1 lb box penne
  • Fresh greens (I used baby kale & spinach)
  • Parmesan cheese


  1. Set pot to Saute mode
  2. Add oil
  3. Saute sausage (doesn’t have to be fully cooked, just brown the edges)
  4. Add onion, pepper, then garlic and stir up to deglaze
  5. Add red pepper flake
  6. Add penne
  7. Add chicken broth (it’s just enough – use the whole box). If it not enough to cover the penne, add some water.
  8. Close the lid, and turn to sealing.
  9. Set 6 mins on high pressure.
  10. Quick release when done.
  11. Add handfuls of greens and cheese to taste. Stir up and the greens will wilt with the heat of the pasta.

Pasta is al dente at 6 minutes (box said 11 minutes for boiling). The starch from the pasta acts as a thickener. This meal started out as what I call a “pantry meal” (meaning, make a meal out of what you already have), but it has turned into quite a favorite.


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