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. It is really easy to make pasta in the Instant Pot. 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. As in this 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!
Can I add shrimp to this?
Sure! Add thawed small to medium uncooked shrimp right after adding the roasted red peppers. Stir them in and place the lid on and wait about 5 minutes.
Larger shrimp may not cook through in the 5 minute wait time. If you use cooked shrimp, do the same thing.
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Watch the Video of me making this pressure cooker Cajun pasta recipe
If you make this tasty Instant Pot pasta recipe, please let me know. Just leave a comment below with a star rating. I'd like to know how you liked it!
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 Sweet Onion, diced
- 16 oz Farfalle or Penne Pasta, uncooked
- 1 teaspoon Garlic Powder
- 1 Tablespoon Cajun or Creole Seasoning (such as Tony Cachere's®)
- 1 Tablespoon Smoked Paprika
- 3 cups Chicken Broth, low sodium*
- 1 cup Heavy Cream (or evaporated milk)
- 1 lb Andouille or Kielbasa Sausage, sliced
- 1 cup Grated Parmesan
- ½ cup Roasted Red Peppers, sliced
- 2-3 Tablespoon Fresh Basil, chopped
Layer the onion, then the pasta, garlic powder, Cajun seasoning, smoked paprika, broth, and heavy cream in the pot. Gently press down on the pasta to submerge it. Do not stir.
Add the sausage on top.
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.
Place a lid on the pot and let it sit for 5 minutes 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 pressure cooker Cajun Pasta recipe and more
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Can you use whole milk instead of cream if no cream on hand? Thanks so much in advance.
Yes, no problem, just add it after pressure cooking. The fat content in heavy cream and half and half make them fine for pressure cooking. The lower fat dairy tends to curdle, so I add it after pressure cooking.
Can you add chicken and if so do I have to change the cooking time? Thanks a lot.
Yes, add some chicken breasts cut in half or fourths.
I loved the taste but it didn’t thicken up the way I would think. Is there something I did wrong?
When that happens it is usually because there wasn't enough pasta in it. Did you weigh it or did you know for sure how much you were using?
Hello all. I'm new to your website, and so glad I found you. I'm also new to IP and was nervous about trying this recipe. I used what I had on hand, tri-color pasta, half and half instead of heavy cream. I used a extra cajun seasoning as we like things spicy. Finished product was delicious! Flavorful, creamy, and my family came back for seconds. Can't wait to try more of your recipes.
That's wonderful! Thank you for taking the time to let me know!
Carla M McDonald
Hi! can i use frozen chicken?
Yes! Make sure the pieces aren't too big. It may take a little longer to come to pressure.
Can you add shrimp to this?
Hi Toni, I answered you in the IP group. The short answer is yes, add them after pressure cooking, use small shrimp, and put the lid back on so they cook in the residual heat.
If I double the recipe do I need to add more time? And do I double the broth too or will that make it soupy?
You do not need to add more time. If you double the pasta, double the liquid. Double the seasonings if you like it a bit spicier and a bit saltier. Otherwise, just do half again as much. You can always add more of the seasoning after cooking. About the pasta, you need 1 cup of water for every 4 oz of pasta. When I cook 1 pound of pasta (16 oz) I always use 4 cups of water/broth.
We loved this! One of the best things I have made in my pot so far!
Awesome! Thank you, Jenny!