Instant Pot Orecchiette With Sausage & Spinach

Instant Pot Orecchiette with Sausage & Spinach explodes with the natural green flavors of fresh spinach. Creamy smooth rich comforting Italian sausage filled sauce that brings a combination of exciting sensations to the dinner plate. Orecchiette, “little ears,” are small disk shaped pasta that is traditionally made with a rotary pressure of the thumb. They are a bit chewier, firmer and are more rustic in texture when compared to more common types of pasta.  The nontraditional sauce used in this recipe marries well with the noodles and flavors of the Italian sausage. When the fresh tantalizing flavors of green spinach is mildly cooked into the source the flavor profile takes on a smooth dimension of creamy earth tones that rival any selection of pasta and sauce you will find in much more time consuming common  recipes. You will know this meal is a success when your entire family devours every last bite. Best served fresh this dish does however keep well when refrigerated. 

Watch the video and follow the instructions below to have these filling noodles and creamy delicious sauce filled with greens and Italian sausage ready to serve in a matter of minutes. Don’t forget to hit the subscribe button and follow to stay up to date on the latest eatfoodlicious publications. Like and share this or any of my recipes you find helpful from the growing catalog of selections. My family absolutely loves this dish and yours will too. Take a tour of the Apulia region of the Italian peninsula with this classic noodle and bring it to modern times using the pressure cooking techniques of your Instant Pot. Have a delicious restaurant quality meal to the table in a matter of minutes and save some time former self in a busy day by following this recipe.

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Set the sauté to high. Add oil and wait for 30 seconds. Add sausage and cook for 5-8 minutes or until no longer pink.

Add onions, garlic, salt, red pepper flakes, oregano and cook for 1-2 minutes or until fragrant.

Add orecchiette, broth and mix. Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

Add grated cheese, heavy whipping cream and mix.

Add fresh spinach and mix until wilted. Season with salt & black pepper to taste.

Serve with fresh Parmesan cheese. Enjoy!

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Instant Pot Orecchiette with Sausage & Spinach

Creamy and delicious rustic meat filled pasta with mouthwatering leaves of spinach.
No ratings yet
Prep Time 8 mins
Cook Time 10 mins
Total Time 18 mins
Course Main Course
Cuisine Italian
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 12 oz orecchiette
  • 9 oz fresh spinach
  • 1 lb Italian sausage mild or hot
  • 3 cups unsalted/low-sodium chicken broth
  • ½ cup heavy whipping cream
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ½ tsp oregano
  • ½ tsp red pepper flakes
  • ½ medium size onion chopped
  • 2 garlic cloves minced

Instructions
 

  • Set the sauté to high. Add oil and wait for 30 seconds. Add sausage and cook for 5-8 minutes or until no longer pink. Add onions, garlic, salt, red pepper flakes, oregano and cook for 1-2 minutes or until fragrant. Add orecchiette, broth and mix.
  • Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Add grated cheese, heavy whipping cream and mix. Add fresh spinach and mix until wilted. Season with salt & black pepper to taste.

Serve with fresh Parmesan cheese. Enjoy!

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    Instant Pot Basic Congee (Rice Porridge)

    Instant Pot Basic Congee is a filling simple to make traditional peasants meal that goes great with just about anything you throw at it. The Congee is best served steaming hot and covered with your favorite toppings. I normally serve this with some sort of protein such as eggs, strips of chicken, or Chinese sausage. You can turn up the heat with a couple of Thai peppers or jalapeños if you like. A hot bowl is also nice when you feel a bit under the weather and need something easy on the tummy to digest. This meal makes a bag of rice go a long way. Fresh green onions and dried shallots make a nice combination but feel free to experiment and change the flavors to your liking. I love this meal because it is cheap to make and it fills the tummy with a nice warm feeling that lasts. My family loves to dip toasted French bread or Chinese fried bread in their hot bowls to make for a mouthwatering appetizer while the Congee cools a bit. 

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    Watch the video and follow the simple instructions below to have this budget friendly comfort food for your next meal. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all of my latest eatfoodlicious publications. IP Basic Congee is a dish anyone can make that everyone will enjoy. Leave a comment and let us know what your favorite toppings are with your bowl of Congee. I hope you enjoyed this recipe and will return again soon.

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    Instant Pot Basic Congee (Rice Porridge)

    Instant Pot is much easier and quicker when cooking Congee (rice porridge) compared to the traditional stove top method. With the Instant Pot you’ll have home cooked hot soup within 30 minutes. 
    No ratings yet
    Cook Time 20 mins
    Total Time 20 mins
    Course Main Course, Soup
    Cuisine Asian, Chinese, vietnamese
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 1 cup white rice
    • 4 cups low- sodium chicken broth
    • 4 cups hot boiling water or chicken broth
    • 1 oz fresh ginger about 4 slices
    • ½ tsp salt

    Toppings: fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut.

      Instructions
       

      • Rinse and drain the rice twice. Place rice, water, broth, salt and gingers in the cooker.
      • Place the lid on. Pressure cook on high for 20 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Discard the gingers and stir. Season with salt to taste.

      Garnish with fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut. Serve and enjoy!

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        Instant Pot Lava Cake

        Chocolate Lava Cake shares like a luscious spell bounding secret as it spills its melted center slowly to the plate.  The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breath intoxicating chocolate waves of deliciousness.  Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say never gets old.  

        Watch the video and follow the instructions below to be on your way to the universal joy of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

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        Ingredients

        In a large bowl: add eggs, egg yolks, sugar and salt.

        Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.

        Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.

        Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).

        Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).

        Butter each ramekin, then lightly coat them with flour.

        Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).

        Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference).

        Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid – the tops still should look soft.

        Remove the ramekins from the cooker (be careful very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.

        Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!

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        Instant Pot Lava Cake

        Soft cake with buttery rich melted chocolate in the middle.
        No ratings yet
        Prep Time 10 mins
        Cook Time 7 mins
        Total Time 17 mins
        Course Dessert
        Cuisine American
        Servings 4
        Calories

        Equipment

        • Pressure Cooker / Instant Pot
        • 4 ramekin dish 6 oz each

        Ingredients
          

        • 6 oz Ghirardelli bittersweet chocolate 60-70% cacao (not chips)
        • 1 stick unsalted butter about ½ cup
        • 2 large eggs
        • 2 large egg yolks
        • ¼ cup granulated sugar
        • ¼ tsp salt
        • 2 tbsp all-purpose flour
        • softened unsalted butter & flour to coat the ramekins

        Instructions
         

        • In a large bowl: add eggs, egg yolks, sugar and salt. Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.
        • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
        • Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).
        • Butter each ramekin, then lightly coat them with flour. Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).
        • Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference). Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid – the tops still should look soft.
        • Remove the ramekins from the cooker (be careful very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.

        Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!

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          Instant Pot Pulled Pork

          Instant Pot pulled pork is juicy, tender and down right scrumptious. Enjoy the flavors of delicious BBQ without having to spend hours tending a smoker. We love to eat our pulled pork on toasted buttery bread with pickles for a sandwich that embraces the simple pleasure of good comfort food. The meat will be full of BBQ infused flavors that can be tweaked for your preferred style of sauce.  Pulled Pork is great fresh but keeps well and is very easy to heat up.  My family ate every last morsel of this meat and continue to surprise me with how much food they can make disappear. 

          Watch the video and follow the instructions below to have pulled pork that everyone will love ready to go the next time you crave BBQ. Like and share this or any of my recipes you find interesting from my growing catalog. Hit the subscribe button to stay up to dat on all of the latest eatdoodlicious publications. This recipe take a simple approach to urban BBQ that is great standalone, on a salad, or on toasted bread. Thanks and come back again soon for more delightful food inspiration.

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          Ingredients

          In a small bowl; combine all the seasonings together and mix.

          Clean and pat the pork dry. Trim off the fat and cut into 2″ x 2″ pieces.

          Coat the pork with the seasoning mixture.

          Set the sauté to high. Add oil and wait for 30 seconds. Brown all sides of the pork until slightly seared (this should take about 3-4 minutes). 

          Remove the pork and set aside; you may need to do this in 3 separate batches to maintain good spacing during cooking.

          Deglaze: add chicken broth and scrape the bottom bits off the pan. Add apple cider vinegar.

          Return the seared pork to the cooker.

          Pressure cook on high for 40 minutes with a natural release (approx. 45-55 min).

          Transfer the cooked meat to a bowl/plate.

          Use tongs or 2 forks to shred the meat.

          Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

          Return the meat to the pot. Add BBQ sauce and mix everything together.

          Season with salt & pepper.

          Sandwich Pulled Pork

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          Instant Pot Pulled Pork

          Instant Pot pulled pork is sweet, tender, juicy and downright scrumptious.
          No ratings yet
          Prep Time 5 mins
          Cook Time 40 mins
          Total Time 45 mins
          Course Main Course
          Cuisine American
          Servings 10
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 4 lbs boneless pork Boston Butt
          • 1 cup low-sodium chicken broth
          • cup apple cider vinegar
          • 1 cup BBQ sauce

          Seasonings

          • 3 tbsp brown sugar
          • 2 tsp salt
          • 2 tsp paprika
          • 2 tsp garlic powder
          • 2 tsp mustard powder
          • 2 tsp onion powder
          • 1 tsp ground cumin
          • 1 tsp black pepper
          • ¼ tsp ground cayenne pepper

          Instructions
           

          • Clean and pat the pork dry. Trim off the fat and cut into 2" x 2" pieces. In a small bowl; combine all the seasonings together and mix. Coat the pork with the seasoning mixture.
          • Set the sauté to high. Add oil and wait for 30 seconds. Brown all sides of the pork until slightly seared (this should take about 3-4 minutes). Remove the pork and set aside; you may need to do this in 3 separate batches to maintain good spacing during cooking. Deglaze: add chicken broth and scrape the bottom bits off the pan. Add apple cider vinegar and return the seared pork to the cooker.
          • Pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the pot. Add BBQ sauce and mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

          Serve and enjoy!

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