Name: Instant Pot Pizza Pasta Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb Italian Sausage; ½ Onion, (diced); 1 ½ teaspoon Italian Seasoning; ½ teaspoon Oregano; 2 teaspoons Garlic Powder ((or 2 cloves minced garlic)); ¼ - ½ teaspoon Red Pepper Flakes; ½ teaspoon Kosher Salt ((or 1/4 tsp table salt)); ¼ teaspoon Pepper; 1 Red Bell Pepper (optional) (or green pepper, chopped); 6 oz Mushrooms (optional) (sliced); 4 cups Low Sodium Chicken Broth ((or water)); 16 oz Rotini ((or penne, ziti, etc)); 24 oz jar Marinara Sauce; 8 oz Mozzarella Cheese, (shredded (plus more for garnish, if desired)); 5 oz Pepperoni Slices ((about 20-30 slices)); ½ cup Sliced Black Olives; ½ cup Cooked Bacon Pieces; ½ cup Pineapple Chunks; Canadian Bacon ((instead of pepperoni))

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Instant Pot Pizza Pasta Casserole is a delicious, hearty one-pot meal. Made with your favorite pizza toppings, and pasta, you can make this pressure cooker pizza pasta casserole in under an hour! This is very similar to a Pizza Pasta Bake recipe.

Pizza Pasta Casserole in a white oblong baking dish with a wooden serving spoon

Originally published on 8/3/2018

Instant Pot Pizza Pasta Casserole

If you love pizza, and also love pasta, combining the two into a one-pot meal is a win-win! You can make this Instant Pot Pizza Pasta Casserole completely your own by using your favorite pizza toppings as add-ins.

If you have never made pasta in your electric pressure cooker, let me tell you that it is so easy!

A Few Tips to Remember

• Weigh the pasta. This ensures the correct water to pasta ratio so it comes out perfectly cooked.
• Use 1 cup of water/broth per 4oz of pasta.
• Layer the ingredients. When making pasta with a tomato sauce, layer the ingredients with meat on the bottom and tomato products on top. Don't stir it.
• Cook for half of the time that the pasta's package directions say to. If using a pressure cooker recipe, follow the recipe directions.

Here are the steps to make this awesome Instant Pot Pizza Pasta Casserole:

Since the Instant Pot heats from the bottom, food can scorch on the bottom of the pot and keep it from coming to pressure. So, the layering (and deglazing) is how we prevent that from happening.

Deglazing just means to scrape up the cooked bits from the bottom of the pot after browning the meat, etc. A wooden spoon works great for this, along with a little water. This keeps the food from burning or scorching on the bottom.

I like to use marinara sauce for Instant Pot Pizza Pasta Casserole. I add Italian seasoning and oregano to give it the pizza sauce flavor. Use your favorite marinara.

If you have some fresh tomatoes to use up, you can make my Instant Pot Marinara Fresh Tomato Sauce. It is easy and really delicious!

This Instant Pot Pizza Pasta is a wonderful party or potluck dish. It is budget friendly, and will also feed a good sized family.

Pair this pressure cooker pasta dish with some crusty bread and a salad, and you have a terrific meal!

Pressure cooker Pizza Pasta Casserole is a favorite pasta recipe for the pressure cooker, according to my readers! I have many other pasta recipes here on the blog.

Instant Pot Chicken Bacon Ranch Pasta
Instant Pot Creamy Cajun Pasta with Sausage
Instant Pot Cheesy Taco Pasta
Instant Pot Hamburger Stroganoff

5 from 9 votes

Instant Pot Pizza Pasta Casserole

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Instant Pot Pizza Pasta Casserole is a delicious, hearty one-pot meal. Make this pressure cooker pizza pasta casserole with your favorite pizza toppings, and in under an hour!

Course: Dinner

Cuisine: American

Keyword: pressure cooker pizza pasta casserole recipe

Servings: 6 - 8

Calories: 535 kcal

Author: Sandy Clifton

Ingredients

1 lb Italian Sausage
½ Onion, diced
1 ½ teaspoon Italian Seasoning
½ teaspoon Oregano
2 teaspoons Garlic Powder (or 2 cloves minced garlic)
¼ - ½ teaspoon Red Pepper Flakes
½ teaspoon Kosher Salt (or ¼ tsp table salt)
¼ teaspoon Pepper
1 Red Bell Pepper (optional) or green pepper, chopped
6 oz Mushrooms (optional) sliced
4 cups Low Sodium Chicken Broth (or water)
16 oz Rotini (or penne, ziti, etc)
24 oz jar Marinara Sauce
8 oz Mozzarella Cheese, shredded (plus more for garnish, if desired)
5 oz Pepperoni Slices (about 20-30 slices)

Optional Add-Ins

½ cup Sliced Black Olives
½ cup Cooked Bacon Pieces
½ cup Pineapple Chunks
Canadian Bacon (instead of pepperoni)

Instructions

I used the 6 quart pot, but you can also use the 5qt or 8 qt.
Turn on pot to the Sauté setting. Add the sausage and onion. Cook until the meat is cooked through.
Add Italian seasoning, oregano, garlic powder (or garlic), red pepper flakes, salt, pepper, and bell pepper, and mushrooms, if using. Stir.
Add the broth or water and stir, scraping the bottom of the pot to deglaze (get up any browned bits).
Add the pasta evenly over the mixture. Do not stir.
Pour the marinara sauce over the pasta and cover it completely. Do not stir.
Cancel the Sauté function. Put the lid on the pot and turn the steam release knob to the Sealing position. Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to select 4 minutes (for rotini). If you use a different pasta, set the cook time to half the time the package directions say to cook for.
When the cook cycle is finished, do a Quick Release of the pressure/steam by turning the steam release knob to the Venting position.
When the pin in the lid drops down, open the lid and stir the pasta. Stir in half of the cheese and ¾ of the pepperoni.
Stir in olives, if using, or any other add-ins you'd like.
Sprinkle the remaining cheese on top and arrange the remaining pepperoni on top of the cheese. Close the lid and let the cheese melt.
Serve from the pot or transfer to a casserole serving dish.

Resources to make this recipe and more

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