spaghetti sauce(for swirling in at the end - see recipe)
grated mozzarellafor topping
fresh diced tomatoesfor an optional garnish
fresh basilfor an optional garnish
Instructions
Set Instant Pot to sauté. Once hot, add the oil. Sauté ground sausage, breaking into small pieces as you cook, approx. 4 minutes.
Mix in bell pepper, mushrooms, and red onion. Sauté for an additional 4-5 minutes.
Season with salt, pepper, red pepper flakes, and oregano. Stir to combine and select CANCEL/OFF on the Instant Pot to stop the sauté function.
Add fire-roasted tomatoes, water, and orzo. Stir to combine, scraping up any browned bits from the bottom of the pot (to prevent the auto-shutoff/burn feature from triggering).
Secure lid with the steam vent in the sealed position. Cook on MANUAL at HIGH pressure for 4 minutes. When the timer sounds, carefully quick relsease the pressure, standing back from the steam. Remove lid (with caution) once unlocked and stir the pasta. The sauc will thicken a little as it cools.
For a thicker/saucier pasta - swirl in some spaghetti sauce before spooning into bowls. I like it thick so I add this optional extra. Mix in some spinach and top with parmesan cheese and chopped pepperoni plus choice of optional extras from the list above. Enjoy!
Notes
Recipe via Stefanie Bundalo + The Big Book of Instant Pot Recipes with a few small changes and extras.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras and swaps and enjoy!