Servings: 4

1 tbsp Olive Oil 1 tbsp Olive Oil
1 package of Hot 1 package of Hot
Italian Sausage (4-5 sausages) Italian Sausage (4 to 5 sausages)
1 Medium yellow Onion Diced 1 Medium yellow Onion Diced
1 Medium Red Bell Pepper Diced 1 Medium Red Bell Pepper Diced
2 tsp minced Garlic 2 tsp minced Garlic
2 tsp Garlic Powder 2 tsp Garlic Powder
2 tsp Onion Powder 2 tsp Onion Powder
1 tbsp Italian Seasoning 1 tbsp Italian Seasoning
1 14oz (398ml) can of Diced Tomatoes 1 14oz (398ml) can of Diced Tomatoes
1 14oz (398ml) can of Tomato Sauce 1 14oz (398ml) can of Tomato Sauce
8-10 small Mushrooms 8 to 10 small Mushrooms
2 cups of Rotini 2 cups of Rotini
Water Water

Take the casing (skin) off the Italian Sausages and then break off pieces to form small meatballs. *I usually get 5 small meatballs per sausage link.
Press the sauté button until it’s on medium
Once your Instant Pot reads HOT add 1 tbsp of olive oil
Add all of the meatballs and Brown all over, stir using a wooden spoon
Once the meatballs are browned all over add the diced onions and peppers. Stir frequently until onions are almost transparent, scraping the bottom as you stir.
Add the garlic, garlic powder, onion powder and Italian seasoning and mix well.
Add the diced tomatoes and deglaze the liner (Scrape and stir the browned bits from the bottom to melt all cooking residues into the liquid).
Press cancel
Add the can of tomato sauce and mushrooms, stir until well combined
Put your lid on and turn vent to sealing
Press Manual/PressureCook until it’s on high and set time for ten minutes.
Once time is up let it naturally release the pressure then remove lid
Stir the sauce and then add two cups of Rotini pasta on top DO NOT STIR the pasta into the sauce
Gently push the pasta into the sauce a little bit and then add just enough water to cover the pasta
Put on lid, turn vent to sealing and set on high pressure for 4 minutes
Once time is up do quick pressure release, remove lid and stir
Enjoy!