This recipe is primarily based on https://www.rachelcooks.com/2018/03/12/instant-pot-pasta-sausage-spinach/, but with some further inspiration from https://www.budgetbytes.com/italian-wonderpot/.
You can also use Pork Sausage links, or a regular package of sausage as well. Drain extra grease before adding pasta if needed. You can experiment with using sweet or spicy sausage as well, depending on what you like.
1 teaspoon olive oil1 package (19.5 ounce) turkey italian sausage links, removed from casing1 small yellow onion, diced (about 1⁄2 cup)3 cloves garlic, minced3 cups low-sodium chicken broth (see note)12-16 ounces whole wheat penne pasta1 can (28 ounce) diced tomatoes1 tablespoon dried oregano1⁄2 tablespoon dried basil1⁄4 teaspoon dried red pepper flakes6 ounces baby spinach1 cup shredded mozzarella cheese, extra for garnishingparsley, for garnishing
Heat Instant Pot to “Sauté.”Add oil, sausage, and onion. Cook, breaking up sausage into small pieces, until sausage is no longer pink and onions are translucent.Add garlic and cook for 1-2 minutes or until garlic is fragrant.Add chicken broth, pasta, diced tomatoes, and oregano. Stir to combine and make sure pasta is submerged in liquid.Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal.When the timer goes off, turn valve to Vent to Quick release the pressure.Keep Instant Pot on Warm and add spinach and place cover on (don’t turn to latch). Let wilt for 2-3 minutes, stirring as needed to help it along.Add 1 cup mozzarella cheese and stir to melt. If the sauce appears thin, let set for 5-10 minutes, it will thicken.