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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    Jambalaya

    Buttery rich sausage and chicken sharing a boiling dutch oven with garlic/onion infused rice that is so moist and tender it practically will melt in your mouth. A fresh serving of this ‘Big Easy’ savory Jambalaya is as unique, complex, and beautiful as a weekend visit to the city of New Orleans (NOLA). Filled with a delightful harmony of herbal notes while featuring a frontline with creole inspired spices and varying degrees of meat improvisation this dish does not distort the melody of flavors that are supported by the rhythm of French African and Spanish influences. Creamy delicious spoonfuls of warm succulent Jambalaya may require a short nap after eating but is worth every bite. My family ate every last spoon full and enjoyed this meal until the very end. This is great for prepping and is as easy to make as it is addictive to eat. 

    The Cajuns of South Louisiana speak with an accent as distinctive as any in America and this soulful cuisine is a wonderful recipe that has been inspired by the soup of such a dialect.  In many ways, good food comes down to taking what you have available and working to combine it in a way that is a pleasing and satisfying experience. A hearty bowl of this Jambalaya will fill you with the comfort of a full tummy and is an easy prep meal for the week. Watch the video and follow the instructions below to have a large pot of Jambalaya stewing its aromas throughout your home. Like and share this or any of my eatfoodlicious recipes you may find interesting. I appreciate you stoping by and please come back again soon as this kitchen is always open. Just like the streets of NOLA, something good is always cooking somewhere. 

    Ingredients

    Heat a non-stick pan or Dutch oven to medium and add 4 tbsp butter. Wait until the butter is nearly melted; add chicken thighs, 1 tsp salt, garlic powder, onion powder and heat for 5 minutes or until nearly fully cooked.

    Add sausages and cook for 5-6 minutes or until brown. Remove meat and set aside.

    Add onion, garlic, celery, bell peppers and cook for 3-4 minutes or until fragrant. Pour ¼ cup of water and deglaze the bottom of the pan/dutch oven.

    Add oil and rice; stir frequently. Sauté for 3-5 minutes or until slightly golden. Add 1 tsp salt, paprika, white pepper, cayenne pepper and mix. Pour in chicken broth, tomato sauce and stir/mix.

    Bring the heat to a boil.

    Return meat, add fresh thyme and mix.

    Reduce the heat to low-medium and place bay leaves on top, then cover with a lid.

    Cook for 13 minutes. Remove the lid and gently stir the rice. Cover again and cook for another 12 minutes. Remove the pan/dutch oven from the heat and let rest for 10 minutes. Discard the bay leaves.

    Add chopped green onions and stir. Optional: season with salt & cayenne pepper to taste.

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    Jambalaya

    A hearty bowl of this Jambalaya will fill you with the comfort of a full tummy and is an easy prep meal for the week.
    No ratings yet
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Course, Side Dish
    Cuisine American, Creole
    Servings 8
    Calories

    Ingredients
      

    • 1 lb skinless, boneless chicken thighs cut into cubes
    • 14 oz andouille sausage (cajun style) sliced
    • 8 oz tomato sauce
    • 0.25 oz fresh thyme
    • ¼ cup water
    • 1 cup chopped onion
    • 1 cup chopped green bell pepper remove & discard the seeds
    • 1 cup chopped celery
    • 2 cups white rice
    • 4 cups low- sodium chicken broth or unsalted
    • ¼ cup water
    • 4 tbsp unsalted butter
    • 2 tbsp olive oil
    • 2 tsp (divided) salt
    • 2 tsp paprika
    • 1 tsp white pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • ½ tsp ground cayenne pepper +/- adjust to your liking
    • 3 garlic clove minced
    • 1 bunch green onions chopped
    • 6 dried bay leaves

    Instructions
     

    • Heat a non-stick pan or Dutch oven to medium and add 4 tbsp butter. Wait until the butter is nearly melted; add chicken thighs, 1 tsp salt, garlic powder, onion powder and heat for 5 minutes or until nearly fully cooked. Add sausages and cook for 5-6 minutes or until brown. Remove meat and set aside.
    • Add onion, garlic, celery, bell peppers and cook for 3-4 minutes or until fragrant. Pour ¼ cup of water and deglaze the bottom of the pan/dutch oven. Add oil and rice; stir frequently. Sauté for 3-5 minutes or until slightly golden. Add 1 tsp salt, paprika, white pepper, cayenne pepper and mix. Pour in chicken broth, tomato sauce and stir/mix. Bring the heat to a boil. Return meat, add fresh thyme and mix. Reduce the heat to low-medium and place bay leaves on top, then cover with a lid.
    • Cook for 13 minutes. Remove the lid and gently stir the rice. Cover again and cook for another 12 minutes. Remove the pan/dutch oven from the heat and let rest for 10 minutes with the lid. Discard the bay leaves. Add chopped green onions and stir. Optional: season with salt & cayenne pepper to taste.

    Serve 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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        Slow Cooker Zuppa Toscana Soup

        Slow Cooker Zuppa Toscana Soup is a unique looking, fabulous tasting simple to make dish that comes fully loaded with healthy ingredients swimming in creamy succulent rich broth. Traces of onions and garlic add layers of elegance to the aroma and taste profile giving the natural green flavors of kale balance and integrity. The spoon slips beneath the surface of the broth only to reemerge with warm inviting textures that range from soft and gentle to fibrous and filling. Serve this meal with fresh made bread sticks, french bread or your favorite dinner roll. The colors of this soup make the presentation of your table arrangement glisten with the reflection of hunger as your family moves in for the feast. My family absolutely loves this soup and it is fast becoming one of our most anticipated ‘dump and go’ simple to make pleasures that will fill the hunger on the way to comforting shared satisfaction.

        Watch the video and follow the instructions below to have this popular soup as a side or main dish at your next sit down dining experience. Please like and share this or any of my recipes you find interesting from my growing catalog. Don’t forget to hit the subscribe button to stay up to date on the latest eatfoodlicious publications. This is a popular dish in some local restaurants but can be made at home using fresh ingredients for just a fraction of the cost with tons of leftovers. This meal keeps great in the refrigerator and is very tasty when reheated. Bring the restaurant style soup to your home as you see for your self the quality of the types of dishes I routinely offer for your meal planning activities. Leave a comment and let me know your favorite way to enjoy this interesting dish. I look forward to hearing from you, take care and return again soon.

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        Ingredients

        Heat a pan to medium; add oil, meat and cook for 5-8 minutes or until nearly fully cooked.

        Add onions, garlic and cook for 2-3 minutes or until fragrant. Remove from the heat and drain the grease.

        Place cooked meat in the slow cooker.

        Add potatoes, broth, red pepper flakes and mix.

        Slow cook on low for 4-5 hours or high for 2 hours.

        Remove lid. Add chopped kale (leaves) to the slow cooker. Submerge the kale in the broth.

        Add heavy whipping cream (or half & half) and mix.

        Place the lid on. Slow cook on high for 15 minutes. Season with salt & pepper to taste.

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        Slow Cooker Zuppa Toscana Soup

        Slow Cooker Zuppa Toscana Soup is a fabulous tasting simple to make dish that comes fully loaded with healthy ingredients swimming in creamy succulent rich broth. 
        No ratings yet
        Prep Time 10 mins
        Cook Time 4 hrs
        Total Time 4 hrs 10 mins
        Course Main Course, Soup
        Cuisine Italian
        Servings 6
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 1 lb mild Italian sausage
        • 2 tbsp olive oil
        • 1 ½ lbs potatoes peeled & chopped
        • 4 cups low-sodium chicken broth
        • 1 ½ cup heavy cream or half & half
        • ½ tsp red pepper flakes
        • 1 onion chopped
        • 3 garlic cloves minced
        • ½ bunch kale (leaves only) chopped
        • salt & pepper to taste

        Instructions
         

        • Heat a pan to medium; add oil, meat and cook for 5-8 minutes or until nearly fully cooked. Add onions, garlic and cook for 2-3 minutes or until fragrant. Remove from the heat and drain the grease.
        • Place cooked meat in the slow cooker. Add potatoes, broth, red pepper flakes and mix. Slow cook on low for 4-5 hours or high for 2 hours.
        • Remove lid. Add chopped kale (leaves) to the slow cooker. Submerge the kale in the broth. Add heavy whipping cream (or half & half) and mix. Place the lid on. Slow cook on high for 15 minutes. Season with salt & pepper to taste.

        Garnish with Parmesan cheese. Serve and enjoy!

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          Air Fryer Meatballs

          Sizzling with flavor and dripping with excellence, these juicy meatballs are a fabulous addition to any home cooking collection. Fresh from the Air Fryer and exuding steam filled promises of delight, these meatballs are a personal favorite of mine. This recipe is functional in many different ways but the air fryer gives you the option and a bit different texture. The Air Fryer maintains the integrity of the natural tastes from the ingredients without adding additional fats or sauces to smother out the true essence of a dang good meatball.


          Enjoy these meatballs on a plate of noodles, with a sandwich or just stand alone as an appetizer or cook enough to enjoy them as a main course. Rolling the fresh meat in bread crumbs will give the meatball a crispy outer shell that locks in the moisture of the meat and milk saturated bread.  These meatballs explode with juices, texture and gentle satisfaction that brings an inner peace to the hunger within.  

          Watch the video then follow the simple instructions below to unlock the secret of one of the best meatballs you have ever had. I tweaked this recipe several times to get it to the point where it is what I consider to be worthy of the eatfoodlicious label. Like and share this or any of my recipes you find interesting from the ever expanding catalogue of meal suggestions. Hit the subscribe button to stay up to date on the latest publications that work to bring the science of cooking to the table through affordable yet delicious homemade edible art.

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          Using a small bowl: remove the bread crust & tear/cut into small cubes. Pour milk and let the bread soak. Set aside.

          In a large bowl: combine all the ingredients except the breadcrumbs.

          Mix well. Note: if you are using another brand of cheese (ex. Kraft), add only ½ cup.

          Scoop out about 1 tbsp of the meat mixture and roll it into a ball.

          Cover the meatballs with the breadcrumbs and transfer to a plate.

          Should make ~36 meatballs.

          Coat with cooking spray.

          Preheat the air fryer to 400°F. Coat the basket with cooking spray. Place the meatballs in the basket. Air fry for 10 minutes or until lightly golden brown; make sure to flip half way.

          Depending on the size of your air fryer: repeat this step as necessary.

          Serve with pasta, salad, sandwiches or as an appetizer.

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