This Ninja Foodi Pressure Cooker Pepperoni Pizza Pasta is a perfect family meal. It’s hearty and filling with an irresistible golden, cheesy top. If you don’t have the new Ninja Foodi, you can also make this in your Instant Pot or other brand of electric pressure cooker.
The Ninja Foodi is a pressure cooker air fryer combo appliance that let’s you pressure cook and then crisp up / brown what you’ve pressure cooked right in the same pot. It’s a fun new appliance that I reviewed a couple of weeks ago: Ninja Foodi Review.
This Ninja Foodi Pressure Cooker Pepperoni Pizza Pasta is from the cookbook that came with the Foodi. It’s similar to a Pepperoni Pizza Pasta recipe in my cookbook, The Electric Pressure Cooker Cookbook, so I wanted to give their version a try.
Making Ninja Foodi Pressure Cooker Pepperoni Pizza Pasta
The Foodi recipe used an 8 inch pepperoni sausage cut into pieces in the sauce. I decided to try using Italian sausage so I could test out the Foodi’s saute function.
I was curious if the nonstick ceramic pot would brown as well as a stainless steel pot. As you can see from the photos above, the Ninja Foodi did a great browning the sausage.
My local grocery stores sells a ground country-style chicken sausage that my family loves, so I used their spicy Italian chicken sausage. Chicken sausage doesn’t always brown well, so you have to preheat your pot before you start to brown.
After you’ve browned and drained the sausage, you’ll add the remaining sauce ingredients and noodles and pressure cook the pasta right in the sauce.
Once you’ve finished the pressure cooking steps, then you add the pepperoni cheese layer on top and brown it right in the Foodi.
Instead of using full-size pepperoni slices, I switched it up and used pepperoni minis. I like to use the mini pepperoni because they spread more evenly and you get more pepperoni in every bite.
I didn’t have enough mozzarella cheese for both layers of cheese, so I used a Colby Jack shredded cheese blend for the first layer. Then, I layered on the mini pepperoni and finished with the mozzarella cheese.
Making Instant Pot (Pressure Cooker) Pepperoni Pizza Pasta
If you don’t have a Foodi, which most of you won’t because it’s so new, you can top the pressure cooker pasta with the cheese and pepperoni. Then put the pressure cooker lid back on and let the heat from the pasta melt the cheese.
Or, if you don’t mind washing another pan, put the pasta in a 9×13 pan after pressure cooking. Add the cheese and pepperoni layers and bake it in a 400°F oven for a few minutes until the cheese is melted and browned.
This recipe was a big hit with my family. If your family loves pasta and pizza, they’re going to love this recipe as well.
- 1 lb. Itallian Sausage
- 1 large onion, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 6 large cloves garlic, minced or pressed
- 1 cup red wine
- 1 can (28 ounces) peeled San Marzano tomatoes
- 1 can (28 ounces) San Marzano tomato puree
- 2 cups chicken stock
- 1 box (16 ounces) dry rigatoni pasta
- 4 cups shredded mozzarella cheese, divided
- 1 package (6 ounces) thin-sliced pepperoni
- Select Saute (Sear/Saute MD:Hi on the Foodi). Preheat pot for 5 minutes. Cook sausage until browned and crumbled. Remove to a plate lined with paper towels.
- Add onion and olive oil to the pot. Cook for 2 minutes. Add salt, oregano, basil, black pepper, and crushed red pepper. Continue cooking, stirring occasionally until onions are lightly browned and translucent, about 5 minutes.
- Add browned sausage, garlic. wine, tomatoes, tomato puree, chicken stock, and pasta to the pot and stir to combine. Lock the pressure cooking lid in place.
- Select High Pressure and 6 minute cook time. If necessary, press start to begin.
- When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure. Carefully remove the lid.
- Stir the sauce with a wooden spoon, crushing tomatoes in the process.
- Cover pasta mixture with 3 cups shredded mozzarella. Lay pepperoni slices across mozzarella. Sprinkle remaining mozzarella over pepperoni slices. (If you're not using the Foodi to melt and brown the cheese, transfer pasta to a 9x13 pan before topping with cheese.)
- Foodi: Close crisping lid. Select Air Crisp, set temperature to 400ºF and set time to 5 minutes. Select Start to begin. Oven: Preheat oven to 400ºF and cook until cheese is melted and browned.
- Serve immediately.
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Amount Per Serving: Calories: 465 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 79mg Sodium: 1141mg Carbohydrates: 29g Fiber: 3g Sugar: 9g Protein: 26g
More Pressure Cooking Today recipes that could use the Foodi’s crisping lid:
- Spinach Artichoke Dip
- Pressure Cooker Tandoori Chicken
- Meat-Lover’s Frittata (Crustless Quiche)
- Salsa Lime Mozzarella Chicken
- Chile Colorado Smothered Burritos
- Pressure Cooker Marinara Chicken with Melted Mozzarella
Recipes from The Electric Pressure Cooker Cookbook that could use the Foodi’s crisping lid:
- Crustless Ham and Cheese Quiche (page 38
- Mexican Breakfast Casserole (page 41)
- Chicken Cordon Bleu Bake (page 155)
- Chicken Enchilada Pasta (page 156)
- Chicken Tetrazzini (page 164)
- Stuffed Green Pepper Casserole (page 178)
- Pepperoni Pizza Pasta (page 185)
- Barbecue Bacon Meat Loaf (page 208)
- Lemon Thyme “Roasted” Chicken (page 234)
- Brown Rice Fiesta Bake (page 238)
- Cheesy Potatoes au Gratin (page 246)