Super creamy tomato sausage fettuccine made in an electric pressure cooker (or Instant Pot) in 35 minutes. Hurray for easy one-pot dinners!
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Hello friends.
If you’re looking for a fast and delicious easy one-pot dinner that can be made in an Instant Pot or any electric pressure cooker, you’ve come to the right place.
I love these kinds of meals. Here’s a few more I’ve posted in case you missed them:
- Instant Pot Alfredo Fettuccine
- Instant Pot Mac and Cheese
- This Instant Pot Beef Stew takes a little bit longer but is worth it
- Plus lots more Electric Pressure Cooker dishes we love.
But today it’s all about this creamy tomato sausage fettuccine dish.
Oh my it’s good.
Noodly.
Creamy.
Sausagey.
Just gobble it up good. 😋
Things to know…
…about breaking the pasta in half
I mentioned this in the Instant Pot Alfredo Fettuccine post, but I’ll say it again. The easiest way to half the fettuccine is by using the bagged variety and snapping it right through the middle inside the bag on a counter. It works great and no mess!
…about adding the pasta to the pot
When adding the noodles to the Instant Pot, you don’t want to add it all in one clump or the end product will be a huge clumpy mass of pasta. It’s better to add them in 5 to 6 layers, alternating directions crisscross so they don’t clump together while cooking.
Super important: make sure you DO NOT STIR after adding the noodles.
But DO make sure all the pasta is complete immersed in the liquid before you close the pot. Press it down with a wooden spoon if you need to.
Following these tips will ensure that you have nice evenly cooked pasta, instead of hard, crunchy clumps.
…about using other types of pasta
I haven’t tried other types of pasta, but they would probably work fine in this dish. You may need to adjust the cooking time depending on the type of pasta you use.
Here’s a super handy tip I learned from Mel @ Mel’s Kitchen Cafe (She doesn’t know me, but just a little shout out to Mel, I really love her & her recipes):
To find how much cooking time you need in the Instant Pot, take the al dente cooking time listed on the package, cut it in half and subtract another 1-2 minutes.
Sometimes you have to adjust a minute or two either way, but it’s a great rule of thumb to start with.
…about the chicken broth
If you’ve read a few of my posts before, it shouldn’t surprise you at all that I use this chicken bouillon substitute + water in place of the chicken broth in this and SO many other recipes I post.
Make it.
Use it.
It’s completely vegan, contains no MSG, whips up quick, and uses pantry-friendly ingredients. It’s pretty much awesome.
And finally it’s about time, don’t you think, to get making and eating this dish?
Don’t delay, my friends.
It’s delicious.
Creamy Tomato Sausage Fettuccine {Electric Pressure Cooker Recipe}
Super creamy tomato sausage fettuccine made in an electric pressure cooker (or Instant Pot) in 35 minutes. Hurray for easy one-pot dinners!
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onions or shallots from about 1 medium onion or 2 shallots
- 2 large garlic cloves minced
- 1 to 1 ½ pounds sweet Italian sausage see note
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper
- 1 tablespoon dried sage
- ¾ pound fettuccine broken in half
- 1 cup whipping cream
- 2 14.5-ounce cans diced tomatoes, undrained
- 2 cups low sodium chicken broth
- ½ cup grated parmesan cheese
Instructions
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Select "Simmer" on electric pressure cooker and set to high (a.k.a. "Brown" on some models). Heat olive oil until hot, then add diced onions/shallots and minced garlic. Cook for about 3 minutes, stirring often until onions soften.
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Remove sausage from casing, if using links. Add sausage to pressure cooker and cook until browned on all sides, breaking it apart into pieces with a wooden spoon, about 6 minutes.
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Turn off pressure cooker. Then add dried oregano, basil, crushed red pepper, and dried sage.
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Break the fettuccine in half and layer them in 5 to 6 layers, crisscrossing in alternating directions so they don't clump together while cooking. IMPORTANT: DO NOT STIR AFTER ADDING THE NOODLES
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Add whipping cream, undrained tomatoes, and chicken broth. Remember, don't stir, but if the noodles are poking up, press down gently with wooden spoon until they are submerged in the liquid.
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Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and dial up or down to 5 or 6 minutes, depending on how tender you like your pasta, the brand of pasta you are using, and how long you are planning on letting it naturally release (see next step and notes to guide you).
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Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dish towel or turn the knob back to pressure and let it release naturally another 4 to 6 minutes naturally before doing the quick release.
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Add the Parmesan cheese and stir thoroughly. Then let it sit for about 5 minutes or until cheese is melted and sauce has thickened slightly. Serve the pasta immediately with additional Parmesan cheese, if desired.
Recipe Notes
1. For the broth, I often use 2 cups water + 1 teaspoon chicken bouillon substitute.
2. I haven’t tried them, but other types of pasta would probably work fine in this dish. You may need to adjust the cooking time depending on the type of pasta you use. A good rule of thumb is: take the al dente cooking time listed on the package, cut it in half and subtract another 1-2 minutes.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
