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Instant Pot Sausage Pizza Pasta

My very good friend challenged me to make dinner inside of my Instant Pot using common ingredients from my refrigerator and pantry. I jumped right in and came up with this simple weeknight Instant Pot Sausage Pizza Pasta! Watch the video and let me know how you think I did!

The recipe for this dish is inside of the description box on Youtube. It’s a Youtube original recipe! If you make this yummy pasta let me know! I can’t wait to hear what you think and I hope your family loves it as much as mine does!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

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5 from 2 votes

Instant Pot Sausage Pizza Pasta

Print Recipe


  • 1 large yellow onion, chopped
  • 1 pound groudn beef breakfast sausage
  • 2 teaspoons garlic powder
  • 2 teaspoons dried chopped onion
  • 1 1/2 teaspoons fine sea salt
  • 3/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 cups water
  • 12 ounces gluten-free pasta
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can died tomatoes


Note: Fresh basil is always a lovely addition. If you have fresh basil on hand, stirring in 1/4 cup of chopped leaves at the end is dynamite!
Servings: 6
Author: Brittany Williams instantloss.com


      1. Videos are nice, written is also helpful especially if there is an echo in the sound (it causes some distortion). Would you please include a written recipe for your videos? Would be appreciated so much!

      2. Agree about written directions, but mostly the ingredients. I have a recipe program and I’ve hand typed EVERY recipe from the books so I have them when I’m downstairs and am cooking.
        I love videos, but don’t have time to follow them as I’m cooking and for some reason, when I’m watching, I often miss ingredients.
        NOT criticism whatsoever, just what I find helpful.
        This looks AMAZING; I have a pizza night when husband is out with his amateur dramatics group and they go down da pub (I reside in the UK but am American) and this is a much healthier alternative with the same comfort food hit.
        Love your program, Brittany, thanks so much from Across the Pond!

  1. Looks wonderful! I have your cookbook and enjoy the recipes so much! I really appreciate your step by step tutoring!

  2. Made this for lunch today. It was amazing! Loved it. Came out perfect. This was my first time using brown rice pasta and I’ll definitely continue to use it.

  3. OMG! So good. Made for dinner last night. First time making pasta in the IP. I used chicken italian sausage instead of pork. Sprayed pot with olive oil spray before saunteeing onion because used leaner meat. Used gf pasta as well. Next time will eliminate the salt only because we watch sodium. I used half salt called for in recipe but don’t think it needs it. and the tomato tip – good to know! This was delicious we all enjoyed it. Thank you!

  4. I really prefer written recipes. I have an infant who is asleep in my arms frequently and can’t play videos 🙁 also I love all your recipes and you have changed my life!

  5. I made this for dinner last night and used sweet Italian sausage rather than breakfast sausage. Fantastic! Thank you!

  6. I really wanted to try this recipe but I am currently meal planning next to my sleeping baby and can’t watch the video! I would love written instructions!

  7. Made this for supper! so good! I added a few cloves of minced garlic and also threw in some fresh oregano and basil at the end. I will definitely keep using brown rice pasta and make this again!!! I, too, would love a written version of the recipe (that I would just tuck in my Instant Loss cookbook) as I had to keep pausing the video while I was making it and really needed an extra hand to do that. Great recipe!!! Thanks!

  8. Have made this several times and everyone loves it! Can the recipe be doubled? If yes, how long to cook for?
    Want to bring to work pot luck.

  9. I made this recipe last night and YUM!!! My boyfriend has celiac disease and we can no longer have gluten in our home, so when a friend told me about your book I was super excited to be able to finally feed my hunny with foods he can tolerate without feeling bad. I need a chicken fajita recipe now that is his favorite!

  10. I loved the video. Easy to follow, and I just wrote everything down as you went along. Thankyou for the tomato tip. Also, since I have the 8qt, I was happy to see that you made this in an 8qt IP. I made it tonight for dinner, and my husband loved it. He even had seconds. Thank you for video instructions! Since I have no culinary imagination, I tend to follow EXACTLY what I watch or read in your books. I’m learning how to ‘adjust and tweak’ which has been fun. thank you!!

  11. Made this tonight. It was great!! I agree with those who commented earlier. A printable copy of the recipe would be helpful. Don’t want to have to find the video every time I want to make this. I checked your website and the 2nd cookbook and didn’t see it.

    1. Hello Kris,
      Ye you can use turkey sausage instead but you may need to add more oil since turkey sausage does not have much fat in it.

  12. I have made this a couple of times. First time with ground pork, the second time with ground sirloin. Both tasted great, but personally I prefer using the pork. The only thing I changed was the amount of pasta. I used 8 ounces of penne and large elbow, yielded more sauce when dish was complete. My husband loves it and puts grated parmesan on top. I shared the recipe with my daughters as well. By the way, when your first cookbook came out I bought one for myself, one for each of my daughters, and then a couple of friends. My friends hadn’t even opened their IP boxes, but after a little help they were using your recipes and their IP’s like crazy!!!
    PS: I bought your second cookbook as well!

    1. Hi Nancy,
      Thanks so much for reaching out and for all the support and love! Appreciate you sharing your love of my recipes and the Instant Pot with your family and friends! Wishing you all the best!

  13. I think this was the first recipe that I made of yours. I bought both books and this is still my favorite! Although, Cajun Goulash is my close second! Anyway, I don’t use the breakfast sausage. I just grab a package from my freezer of sweet Italian chicken sausages, cut them in slices, then cut each slice in 1/4. Then just throw them in the recipe. The first time I made it, I thought, Oh, this is just not going to work! I was completely surprised!!! It was like some sort of magic happened while it cooked! I’ve been an IP used for years and could not believe how wonderful it turned out! Now as I try one of your recipes, I always remember this…Just trust Brittany!! Thanks for a great and easy recipe that everyone in my house will eat and say, Great dinner mom!

  14. 5 stars
    I made this for the first time last night and it was a HIT! My entire family gobbled it down! Even my super-picky 18 year-old ate two helpings. The only things I changed was using frozen bell peppers and onion mix (instead of fresh onions) and adding pepperoni. This will definitely be in our rotation!

    1. Hello Robin,
      Thank you so much for reaching out! I am so happy to hear that your family loved this recipe!
      Wishing you all the best!

  15. 5 stars
    We make it weekly! My family loves it. The first time we made it, it was with elbow GF pasta, and the next few times, a different GF pasta. Every time but the first, my pasta turns to mush. I’ve lowered the cook time to 4 minutes….do you think it’s ok to make it an even lower cook time so the noodles don’t turn to mush? Using an 8qt, with GF noodles from Aldi. They don’t have the elbows anymore, or would just get those again.

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