Let me tell you, this Instant Pot cheesy kielbasa pasta is a lifesaver when you’re craving something hearty and packed with flavor but don’t want to spend all evening in the kitchen. It’s the kind of recipe that makes you feel like you’ve put in way more effort than you actually did, and the best part? It’s all made in one pot, which means minimal clean-up. The combination of savory kielbasa, tender pasta, and ooey-gooey cheddar cheese is pure comfort in a bowl—perfect for cozy evenings or when you need something to bring everyone together at the table.

I started making this recipe on one of those “what’s for dinner” nights when I realized I had a pack of kielbasa in the fridge and not much else. A quick peek in the pantry revealed a box of pasta and a can of diced tomatoes, and that’s all I needed to throw together a meal that’s become a regular in my household. Now, every time I make this, I can count on my family flocking to the kitchen, drawn by the irresistible smell of sautéed sausage and melty cheese.

Instant Pot Cheesy Kielbasa Pasta Recipe

A quick background on kielbasa and why it works so well here

Kielbasa is a type of smoked Polish sausage, known for its rich, garlicky flavor. Traditionally made from pork or beef, it’s seasoned with a blend of spices that give it a slightly smoky, robust taste. Over time, kielbasa has become a favorite ingredient in all sorts of dishes beyond Eastern European cuisine, thanks to its versatility and bold flavor. In this pasta, the kielbasa holds its own against the creamy cheese sauce, adding a smoky depth that balances perfectly with the cheesy goodness. Plus, it browns up beautifully in the Instant Pot, giving you that delicious caramelized flavor.

Let’s talk ingredients: finding the balance of flavor and ease

Kielbasa: The star of the show! Kielbasa brings a savory, slightly smoky flavor that pairs so well with cheese. If you don’t have kielbasa on hand, smoked sausage or even andouille sausage could work, though keep in mind that andouille will add a bit of spice.
Onion: Adds sweetness and depth to the dish. Yellow onions are my go-to, but white or even red onions will work in a pinch.
Garlic: Just three cloves are enough to give the dish a nice, aromatic punch without overpowering the other flavors.
Penne pasta: I love using penne here because the sauce clings to it so well. If you’re out of penne, you could use rotini or rigatoni—just make sure it’s a short pasta that will hold up in the Instant Pot.
Chicken broth: Adds flavor to the pasta as it cooks. You can use vegetable broth if you want to make the dish a little lighter.
Diced tomatoes: These add a subtle acidity that cuts through the richness of the cheese and sausage. Make sure to add them with the juice for extra flavor.
Milk: Adds creaminess without making the sauce too heavy. I use regular 2% milk, but if you want an extra indulgent version, try half-and-half.
Cheddar cheese: The melty, gooey star of the sauce. Freshly shredded cheese melts much better than pre-shredded, but if you’re short on time, pre-shredded will still work.

Essential tools: Instant Pot and a few handy extras

The Instant Pot is the only must-have tool for this recipe, and it does all the heavy lifting. Its pressure-cooking function makes quick work of cooking the pasta and infusing it with the flavors of the broth and tomatoes. If you don’t have an Instant Pot, a stovetop pressure cooker can work, though the instructions and timing might vary slightly.

Other helpful tools:

A wooden spoon or spatula for stirring and scraping up those browned bits at the bottom of the pot (they’re flavor gold!)
Cheese grater if you’re shredding your own cheddar, which I highly recommend for smoother melting.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Sauté the sausage
Start by pressing the “Sauté” function on the Instant Pot. Once it’s hot, add the sliced kielbasa. Stir it occasionally, letting it brown up and release some of that smoky flavor into the pot. After a few minutes, once it’s nicely caramelized, scoop it out and set it aside. This step might seem small, but browning the sausage adds a whole new layer of flavor!
Cook the onions and garlic
With the sausage out, toss in the diced onions. If there are any browned bits at the bottom, don’t worry—that’s where the flavor is. As the onions cook, they’ll pick up that flavor, so use your spoon to gently scrape those bits up. After about 3 minutes, when the onions are soft and translucent, add the garlic. Cook for just 30 seconds; garlic burns quickly, so don’t walk away!
Add the pasta and broth
Cancel the sauté function, then add the penne pasta straight into the pot. Pour in the chicken broth and give it a gentle stir, pressing the pasta down so it’s mostly submerged. This is important to ensure even cooking. Whatever you do, resist the urge to stir after this step! The pasta needs to cook with the tomatoes sitting on top to avoid a sticky mess.
Top with tomatoes and pressure cook
Pour the diced tomatoes, juice and all, over the pasta. Again, don’t stir! This layering trick keeps everything from sticking and creates the best texture. Seal the Instant Pot, set it to “Manual” on high pressure, and adjust the time to 4 minutes. It’ll take a few minutes to come up to pressure, but after that, it’s a quick cook!
Quick release and stir in the cheese
Once the cooking time is up, do a quick release of the pressure. Carefully remove the lid (watch out for steam!), and give everything a good stir. Add the milk and cheddar cheese, stirring until the cheese is completely melted and the sauce is creamy. Finally, stir in the cooked sausage and get ready to dig in.

Variations and adaptations to try

This recipe is highly adaptable, so don’t be afraid to make it your own:

Spicy kick: Add a pinch of red pepper flakes along with the garlic if you like a bit of heat.
Vegetable boost: Toss in a handful of baby spinach or chopped bell peppers after the pressure cooking step. The residual heat will soften them just enough.
Gluten-free: Use gluten-free penne pasta. Just be aware that gluten-free pasta can sometimes be more delicate, so check for doneness after the initial pressure release.
Creamier version: Swap out the milk for half-and-half or even heavy cream for an extra-rich sauce.
Lower carb: Try substituting the pasta with diced cauliflower or zucchini. You won’t need to cook these as long, so add them after the sausage and onions.

Serving ideas and presentation

Serve this pasta right from the Instant Pot to keep it warm and cozy. For a little extra flair, garnish with chopped parsley or chives to add a pop of color. If you’re serving this at a family gathering, sprinkle a bit of extra shredded cheddar on top and let it melt over the pasta. Pair it with a simple green salad or garlic bread to round out the meal.

Drink pairings: what goes well with cheesy pasta?

For drinks, a crisp white wine like a Sauvignon Blanc or Pinot Grigio works beautifully, balancing the richness of the cheese. If you prefer beer, go for a light lager or pilsner, which won’t overpower the dish. And for a non-alcoholic option, a sparkling water with a twist of lime cuts through the creaminess nicely.

Storage and reheating tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth and warm it gently on the stovetop or in the microwave, stirring occasionally. The pasta can get a bit dry, so the added liquid helps restore its creamy texture.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to adjust. For a smaller batch, just halve the ingredients and reduce the cooking time slightly if needed. For a larger group, you can increase the quantities, but be cautious not to overfill your Instant Pot. If you’re doubling the recipe, try cooking the pasta in two batches.

Troubleshooting tips: common issues

Pasta is too firm: If the pasta isn’t quite done, just put the lid back on and let it sit on “Keep Warm” for a few extra minutes.
Cheese clumps: Make sure to add the cheese gradually and stir constantly to help it melt smoothly.
Burn warning: This usually means something stuck to the bottom of the pot. Make sure to deglaze with broth after cooking the sausage and onions.

FAQ

Q: Can I use a different type of sausage?
A: Yes! Smoked sausage or andouille are great options. Just keep in mind that andouille will add a spicy kick.

Q: Can I use a different type of cheese?
A: Cheddar melts beautifully, but Monterey Jack or a mix of mozzarella and Parmesan would be delicious, too.

Q: Do I have to use penne?
A: Nope! Any short pasta like rotini or rigatoni will work, though the cooking time may vary slightly.

Q: Can I make this dairy-free?
A: Absolutely! Use a dairy-free milk like almond or oat, and swap in a vegan cheese alternative.

Q: Can I make this in a regular pot?
A: Yes, but you’ll need to cook the pasta separately and then combine everything on the stovetop.