This soul-warming Instant Pot Cajun Pasta delivers bold Louisiana flavors in just 40 minutes from start to finish. The creamy, spice-infused sauce coats every strand of pasta while tender proteins and vegetables create a satisfying one-pot meal.
Perfect for busy weeknights when you want maximum flavor with minimal effort, this pressure cooker recipe packs an impressive 39g of protein per serving while keeping prep time to only 15 minutes.
Ingredients Needed
- Olive Oil: 1 tablespoon, for sautéing
- Andouille Sausages: 12 ounces, sliced into rounds for authentic Cajun flavor
- Fresh Aromatics: 3 garlic cloves (minced), 1 bell pepper (chopped), 2 celery ribs (chopped), 3 green onions (chopped)
- Seasonings: Salt, pepper, 2-3 teaspoons Cajun seasoning (adjust to taste)
- Liquids: 1¼ cups chicken broth, 1 cup milk (divided)
- Pasta: 8 ounces farfalle (bow-tie) pasta
- Finishing Touches: ½ cup fresh parmesan cheese, 2 teaspoons cornstarch, ¼ cup parsley
Cooking Instructions
- Sauté Base: Heat oil in Instant Pot on Saute mode. Brown sausage on both sides for extra flavor
- Add Vegetables: Push sausage aside, add bell peppers, celery, and onion. Sauté briefly for 1 minute
- Season: Add minced garlic and Cajun seasoning for that authentic kick
- Prepare for Pressure: Add broth, ¾ cup milk, and pasta. Ensure pasta is submerged
- Pressure Cook: Set to high pressure for 4 minutes
- Release Pressure: Quick release pressure carefully, starting slow
- Final Touches: Stir in parmesan cheese, add cornstarch-milk mixture until sauce thickens
- Rest and Serve: Let it cool slightly, garnish with fresh parsley
Cooking Techniques
This pasta dish comes together beautifully in your Instant Pot! The key to rich flavor is browning your sausage first – this creates tasty browned bits on the bottom of the pot.
When sautéing your veggies, a quick 1-minute cook keeps them crisp-tender, adding nice texture to your final dish. For the creamiest sauce, stir the pot gently when adding your cheese and cornstarch mixture. Too much stirring can break up the pasta.
Easy Substitutions
Don’t worry if you can’t find andouille sausage – regular smoked sausage or even spicy Italian sausage works great! For the pasta, while farfalle (bow-tie) pasta is fun, any medium-sized pasta like penne or rotini will do just fine.
Want it vegetarian? Skip the sausage and double up on bell peppers and celery. For a dairy-free version, use unsweetened almond milk and skip the parmesan – just add a splash more cajun seasoning for extra flavor.
Serving Suggestions
This creamy pasta shines as a main dish! Serve it with warm, crusty bread to soak up the delicious sauce. A simple green salad with lemon vinaigrette makes the perfect side.
Love extra heat? Put some hot sauce on the table – Louisiana-style hot sauce pairs perfectly with these cajun flavors. Don’t forget to sprinkle fresh parsley on top for a pop of color and fresh flavor!
Storage Tips
Keep your leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and warm it slowly – this keeps the sauce creamy instead of separating. Give it a gentle stir every now and then while reheating.
The pasta might soak up some sauce overnight, but that extra splash of milk while reheating will bring it right back to life!
Instant Pot Cajun Pasta
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 Tablespoons olive oil
- 12 ounces smoked andouille sausages cut into small rounds
- 3 cloves garlic minced
- 1 whole bell pepper chopped
- 2 ribs celery chopped
- 3 whole green onions chopped
- 2-3 teaspoons cajun seasoning to taste
- 1 1/4 cups chicken broth
- 1 cup milk divided
- 8 ounces farfalle pasta or your favorite type
- 1/2 cup freshly grated parmesan cheese
- 2 teaspoons cornstarch
- 1/4 cup fresh chopped parsley for garnish
Instructions
- Turn IP to Saute. Add olive oil to pot. Add sausage and brown on both sides.
- Push the meat to the side and add the chopped bell peppers, celery and onion and saute 1 minute.
- Add garlic and cajun seasoning.
- Turn IP OFF.
- Add chicken broth, ¾ cup of the milk, and dry pasta, pressing the pasta down to submerge it.
- Cook on high pressure (manual for 4 minutes).
- When timer beeps, turn the valve to quick release the pressure/steam. Start slowly to be sure only steam comes out, and then fully release it.
- Remove lid and give the pasta a gentle stir. Turn the IP pot to Saute.
- Stir in parmesan cheese. Stir cornstarch into remaining ¼ cup milk and add to the pot.
- Stir gently until sauce has slightly thickened, about 1-2 minutes. Allow to cool for a few minutes before serving.
