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Instant Pot Sausage Recipe

Instant Pot Sausage Ragu

  • Author: Mike
  • Total Time: 1 hour
  • Yield: 8 portions 1x


Instant Pot (affiliate) Sausage Ragu delivers the great taste that usually takes hours to develop, in a fraction of the time! Learn how to make pasta sauce in an Instant Pot (affiliate) with this easy to follow recipe.


  • 1/2 red onion (diced)
  • 1 yellow bell pepper (diced)
  • 4 cloves garlic
  • 1 lb italian sausage
  • 1/4 bunch fresh italian parsley
  • 1 carrot (diced)
  • 1 stalk celery (diced)
  • 8 oz white mushrooms (sliced)
  • 1 oz extra virgin olive oil
  • 2 tsp fresh oregano
  • 2 tsp fresh thyme
  • 2 bay leaves
  • 1/2 cup marsala wine
  • 28 oz can (wholed peeled tomatoes)
  • 1 tsp worcestershire sauce
  • 1 pound penne pasta
  • 3.5 oz Tomato paste


  1. Turn Instant Pot (affiliate) on Saute->High. When the display says "Hot", add olive oil and heat for 30 seconds.  Add sausage, breaking up with a spatula. Cook until brown. Remove sausage from pot.
  2. With Instant pot (affiliate) still on Saute->High, add mushrooms. Season with salt and pepper. The salt will help to draw the moisture out of the mushrooms, which is what we want.  When the mushrooms release the moisture, use a spatula to scrape the fond from the bottom of the instant pot (affiliate), getting that flavor up and into our sauce.  Add chopped garlic to pan and cook until fragrant, about 90 seconds. Stir occasionally to make sure garlic does not burn.
  3. Dump in onion and yellow bell pepper and fold into mushrooms/garlic. Hit again with some salt and pepper. Cook until softened, about 3 minutes.  Add diced carrots and celery and cook 2 additional minutes. Add in oregano, thyme and parsley and mix together. Cook one minute then return sausage to pot. Cook an additional minute while stirring. Pour in marsala wine and cook for one more minute.
  4. Carefully dump in entire can of whole peeled tomatoes, including juices. Break the tomatoes up with your spatula. Be careful, they're juice and will spray around if you're rough.  Add bay leaves and worcestershire sauce, then stir together well.
  5. Close and twist lid shut on Instant Pot (affiliate). Do this with the valve set to "venting", then twist it to "sealing" once the lid is on for a firm closure.  Set Instant Pot (affiliate) to Manual->High for 15 minutes. Allow a natural release for 10 minutes before turning vent to "venting" to release the remaining pressure.
  6. Meanwhile, prepare your pasta according to instructions on packaging. Try to time it up to complete when the sauce is done. I started my water with 5 minutes showing on the instant pot (affiliate) timer. When pasta is finished and drained, add back to pot (with water drained and removed from heat) and toss with olive oil, salt and pepper and stir together well.
  7. When Instant Pot (affiliate) has released pressure and the pressure indicator is down, carefully remove the lid. Add in tomato paste until and stir together. Let sauce sit for 5 minutes and taste for salt, adding more if needed.  Ladle over cooked pasta and garnish with freshly grated parmesan cheese.


  • Freshly grated parm is the move here, not the can of craft powder. The sharpness of the good stuff makes a world of difference.
  • I recently changed from cans of tomato paste to the tubes, mostly because I'd use a very little bit then have to throw out the rest. The tubes allows me to squeeze out just what I need and save the rest for later. A great way to eliminate waste and save money in the long run!
  • The choice of pasta here is not do or die. I like it over a tubular penne like this. It would also go great over bucatini, spaghetti, or even some homemade pappardelle. We're going to season this with salt and pepper at several layers, so go light each time. Just a pinch or so will do, tasting it for final touches at the end.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: Pasta Sauce, Spaghetti Sauce, Dinner Recipe

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