Instant Pot® Cajun Sausage and Shrimp Pasta

Andouille sausage and Cajun seasoning joins shrimp and cavatappi pasta in this easy Instant Pot® dish that's easy enough for weeknights.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 585 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 ½ cups sliced fresh mushrooms
• 1 tablespoon Cajun seasoning
• 1 cup shredded Parmesan cheese
• 3 large cloves garlic, minced
• 1 (16 ounce) package cavatappi (corkscrew macaroni)
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 orange bell pepper, thinly sliced
• 3 ½ cups low-sodium chicken broth
• 13 ounces andouille sausage, cut into 1/2-inch slices
• 1 (12 ounce) package frozen, peeled cooked shrimp, thawed

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and swirl to coat. Saute onion in the hot oil, 3 to 4 minutes. Add garlic and saute for 20 seconds. Pour in broth and scrape the bottom of the pot with a wooden spoon.

Step 3

Layer sausage, mushrooms, cavatappi, Cajun seasoning, and tomatoes in the pot evenly in that order; do not stir. Close and lock the lid. Make sure the valve is set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Stir shrimp, cream cheese, and bell pepper into the pot. Close the lid and let sit on Warm setting to allow hot pasta to warm shrimp through, cook the pepper, and melt the cream cheese, about 5 minutes. Remove the lid and stir cream cheese to make sure it is incorporated. Stir in Parmesan cheese. Serve.