Instant Pot Cajun Pasta is a flavor packed pasta recipe with a nice kick of spice! If you love pasta and Cajun inspired flavors, this is the dish for you. Did I mention that this pressure cooker Cajun pasta is an Instant Pot “Dump and Start” recipe? Yep, dinner just got a whole lot easier! And more delicious!
Instant Pot Cajun Pasta
This week I have been reworking some of my most popular Instant Pot recipes to be even easier and faster to make. This super delicious pressure cooker Cajun pasta recipe is the perfect makeover candidate.
Now you can make this as a “dump and start” Instant Pot recipe! I have several of these recipes here on the blog, with many more on the way!
What is an Instant Pot Dump and Start Recipe?
Great question! Dump and Start means that there is nothing to brown or sauté before you pressure cook the recipe. Just add the ingredients per the recipe instructions and pressure cook it.
In some cases, layering the ingredients in a certain order is very important to avoid the burn message. I’ll specify this in each recipe.
This allows for your Instant Pot Cajun Pasta to be done with ease, and so much faster! Perfect for a weeknight meal.
The pasta is perfectly cooked, and the sausage is tender and adds lots of flavor to this recipe.
Top it off with some fresh basil and enjoy this fabulous pressure cooker Cajun pasta dinner!
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Instant Pot Cajun Pasta is a flavor packed pasta recipe with a kick of spice! Pressure cooker Cajun pasta with sausage is an Instant Pot Dump and Start recipe
- 1 sm Sweet Onion, diced
- 1 lb Andouille or Kielbasa Sausage, sliced
- 1 tsp Garlic Powder
- 1 Tbsp Cajun or Creole Seasoning (such as Tony Cachere's)
- 1 Tbsp Smoked Paprika
- 12 oz Farfalle or Penne Pasta, uncooked
- 3 cups Chicken Broth, low sodium*
- 1 cup Heavy Cream
- 1 cup Grated Parmesan
- 1/2 cup Roasted Red Peppers, sliced
- 2-3 Tbsp Fresh Basil, chopped
Add the onion, sausage, garlic powder, Cajun seasoning, smoked paprika, pasta, broth, and heavy cream to the pot. Stir and gently press down on the pasta to submerge it.
Place the lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 5 minutes. The pot will take a few minutes to heat up and come to pressure.
When the cook cycle has ended, Do a *Controlled Quick Release of the pressure.
*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
When the pin in the lid drops down, stir the pasta. Then add the parmesan and the roasted red peppers. Gently stir in and let sit for a few minutes to heat through and melt the parmesan.
It will be a little soupy/saucy. Let the dish rest at least 5 minutes in the pot before serving as it will thicken up.
Stir in the fresh basil just before serving. Serve hot.
*Be sure to use low sodium broth or use water as this recipe has enough salt from the Cajun seasoning and sausage.
RESOURCES TO MAKE Instant Pot Cajun Pasta recipe and more
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