Go Back

Pastalaya - Instant Pot

Course Main Course
Cuisine American


  • oil, for browning
  • 16 ounces boneless, skinless thighs or breasts, cut in chunks
  • 1 pound good smoked sausage cut in 1 inch chunks
  • 1 onion, chopped
  • 1-2 bell peppers, choped
  • 3 stalks of celery, chopped
  • 3 cloves garlic, minced or grated
  • 1 14.5 ounce can of diced tomates, I like fire roasted Rotel
  • 1 small can of tomato paste
  • 32 ounces chicken broth
  • ½ to 1 teaspoon Tony's or your favorite seasoning adjust for your heat level
  • Tabasco or your favorite hot sauce, to taste
  • 1 teaspoon Kitchen Bouquet or Gravy Master, for color optional but it makes it look sexy
  • 1 pound pasta, shape of choice


  1. Turn the Instant Pot to the saute setting. When the pot gets hot, add a bit of oil to the pot. Saute your chicken pieces. You don't have to cook it all the way, just get a little color on it. Remove to a plate.

    Add the sliced sausage to the pot and saute for 2 minutes. Add the onion, bell pepper and celery to the pot to saute with the sausage, another 5-7 minutes.

  2. Turn your pot off. Add the chicken broth to the pot. Stir it around, scraping the bottom of the pot to remove any bits and bobs stuck to the bottom. Make sure to get all the stuck bits or you could get a burn notice.

    Add the diced tomatoes, tomato paste, cajun seasoning, hot sauce and Kitchen Bouquet if using. Stir to combine. Add the chicken pieces and all the juices back to the pot. Add the pasta. Stir.

    If you feel the pasta is not covered, be conservative here, but top it off with a tad bit of water. Just a tad. You want it just covered but if some tips are sticking out, it's ok.

  3. Pressure ON HIGH FOR 4 MINUTES. WHEN THE COOK CYCLE IS DONE QUICK RELEASE CAREFULLY. You may want to do it in spurts the first few times to prevent spewing.

  4. When the pressure is fully released, remove the lid. Stir. Let it sit for 5 minutes. That's it! Enjoy!