Instant Pot Sweet Corn and Smoked Sausage Pasta Salad

Name: Instant Pot Sweet Corn and Smoked Sausage Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) fully cooked smoked kielbasa or smoked sausage, halved lengthwise, then cut into half-moons about ½ inch (1.3 cm) thick; 1 lb (450 g) small pasta shapes (ditalini, small shells, or bow ties); 2 cups (300 g) frozen corn kernels; 1 large (200 g) red bell pepper, cored, seeded, and diced into ½-inch (1.3 cm) pieces; 1 large (200 g) yellow bell pepper, cored, seeded, and diced into ½-inch (1.3 cm) pieces; ½ medium (80 g) red onion, diced small (about ¼ inch / 6 mm); 4 cups (950 ml) low-sodium chicken broth; ¼ cup (60 ml) extra-virgin olive oil; 3 tablespoons (45 ml) red wine vinegar; 1 teaspoon (3 g) smoked paprika; 2 cloves (6 g) garlic, minced; 1 teaspoon (6 g) kosher salt; ½ teaspoon (2½ g) freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A hearty one-pot pasta salad cooked entirely in the Instant Pot, combining tender pasta with smoky sausage, sweet corn, and crisp bell peppers, tossed in a light vinaigrette. This dish is ideal for cookouts, potlucks, and meal prep—it's ready in under 30 minutes and tastes even better after a few hours of chilling.

Prep: 15 min
Cook: 12 min
Wait: 2 hr 8 min
Total: 2 hr 35 min
Makes: 6 servings (about 2 cups per serving)

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Ingredients

6 servings

1 lb (450 g) fully cooked smoked kielbasa or smoked sausage, halved lengthwise, then cut into half-moons about ½ inch (1.3 cm) thick
1 lb (450 g) small pasta shapes (ditalini, small shells, or bow ties)
2 cups (300 g) frozen corn kernels
1 large (200 g) red bell pepper, cored, seeded, and diced into ½-inch (1.3 cm) pieces
1 large (200 g) yellow bell pepper, cored, seeded, and diced into ½-inch (1.3 cm) pieces
½ medium (80 g) red onion, diced small (about ¼ inch / 6 mm)
4 cups (950 ml) low-sodium chicken broth
¼ cup (60 ml) extra-virgin olive oil
3 tablespoons (45 ml) red wine vinegar
1 teaspoon (3 g) smoked paprika
2 cloves (6 g) garlic, minced
1 teaspoon (6 g) kosher salt
½ teaspoon (2.5 g) freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (6)

6-quart (5.7 L) Instant Pot or electric pressure cooker
Sharp knife and cutting board
Large mixing bowl (at least 6 quarts / 5.7 L)
Small bowl for the vinaigrette
Fork or slotted spoon
Colander (optional, for draining excess liquid)

Steps

Before you start

Have all vegetables prepped and measured before starting—the Instant Pot works quickly and you won't have time to chop mid-cooking
Read through the entire recipe so you understand the quick-release step; it must be done at the right moment to avoid mushy pasta
Confirm your smoked sausage is labeled as fully cooked before you begin—all standard supermarket smoked sausage and kielbasa are pre-cooked and safe to eat cold

1
Sauté the sausage and aromatics
- Set your Instant Pot to the sauté function on high.
- Add the sliced smoked sausage and cook for 3–4 minutes, stirring occasionally, until the edges brown slightly and the sausage is heated through.
- Add the minced garlic and diced red onion, and sauté for 1 more minute until fragrant.
- Stir well so the garlic doesn't stick to the bottom.
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Ready when: Sausage edges are lightly browned and aromatics are fragrant; sausage is heated through
Tip: Don't skip the sauté step—browning the sausage builds deeper flavor. Smoked sausage is fully cooked, so you're browning it for taste, not food safety. Don't let the garlic burn.
2
Add broth and pasta
- Pour in the 4 cups (950 ml) of chicken broth, scraping the bottom of the pot with a wooden spoon to release any brown bits.
- Add the dry pasta, 1 teaspoon (6 g) salt, and ½ teaspoon black pepper.
- Stir well so the pasta is submerged as much as possible.
- The liquid should come about two-thirds of the way up the pasta mixture.
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Ready when: Pasta is wet and submerged; no dry spots are visible
Tip: Stir thoroughly to prevent pasta from sticking to the bottom and scorching. Deglaze the pot fully for cleaner flavor.
3
Pressure cook the pasta
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 5 minutes (this is 2 minutes less than the box instructions—the pasta will continue to soften as it cools and releases pressure).
- Press the Cancel button when the timer beeps.
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Ready when: The Instant Pot beeps and the pressure valve can be turned (do not open yet)
Tip: Do not open the lid during cooking. Undercooking slightly now is better than mushy pasta later.
4
Quick-release the pressure
- Carefully turn the valve from sealing to venting using a long kitchen towel to protect your hand.
- Let the pressure release fully for about 1 minute.
- You will hear steam hissing—this is normal.
- Once the steam subsides, carefully open the lid, tilting it away from you.
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Ready when: No more steam rises from the vent; the pressure valve is easy to turn
Tip: Never force the lid open if there is still pressure inside. A tea towel protects you from burns.
5
Add vegetables and combine
- Turn off the sauté function.
- Stir in the frozen corn kernels, diced red bell pepper, diced yellow bell pepper, and smoked paprika.
- The residual heat will warm the corn and soften the peppers slightly while keeping them somewhat crisp.
- Stir gently but thoroughly, breaking up any clumps of pasta.
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Ready when: Corn is heated through and peppers are just tender; mixture has cooled enough to handle
Tip: Adding cold vegetables to the hot pasta cools it down just enough to safely handle when tossing in the vinaigrette.
6
Make the vinaigrette
- While the pasta mixture cools slightly, whisk together the olive oil (¼ cup / 60 ml) and red wine vinegar (3 tablespoons / 45 ml) in a small bowl.
- Season the vinaigrette with a pinch of salt and black pepper to taste.
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Ready when: Oil and vinegar are well combined and emulsified
Tip: Whisking briskly helps the oil and vinegar emulsify slightly so the dressing coats the pasta evenly.
7
Toss and chill
- Transfer the hot pasta mixture to a large mixing bowl.
- Pour the vinaigrette over the top and toss gently but thoroughly, coating every strand of pasta.
- Fold in the chopped fresh parsley (if using).
- Cover the bowl loosely with plastic wrap and refrigerate for at least 2 hours before serving.
- The flavors deepen and the salad firms up as it chills.
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Ready when: Salad is cold throughout and vinaigrette has fully absorbed into the pasta
Tip: Don't skip the chilling time—it allows the pasta to absorb the dressing and makes the salad hold together beautifully. Stir once more before serving.

Good to know

Tips

This recipe is ideal for meal prep—make it a day or two ahead and pack individual portions in containers for lunch throughout the week
Taste and adjust seasoning just before serving; the flavors become quite concentrated as the salad chills, so you may want a squeeze of fresh lemon juice or an extra pinch of paprika to brighten it
For extra color and crunch, add diced celery, sliced cucumber, or a handful of cherry tomatoes right before serving so they stay fresh and crisp
If bringing this to a potluck, store it in a cooler with an ice pack and stir in an extra splash of olive oil just before serving to refresh the dressing

Make ahead

Yes. The salad can be made up to 2 days ahead and improves as it sits in the fridge. The flavors meld and deepen. If the salad seems dry after a day or two, drizzle in an extra tablespoon or two of olive oil and vinegar and toss before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended—pasta becomes mushy upon thawing. To reheat from cold, let it sit at room temperature for 30 minutes or gently warm individual portions in the microwave for 1–2 minutes, stirring and adjusting seasoning as needed.

Substitutions

fully cooked smoked kielbasa or smoked sausage → Italian sausage (bulk or removed from casings) or smoked ham, diced. Both cook at the same rate and add similar savory depth. Use the same weight and adjust salt slightly if using unseasoned ham.
frozen corn kernels → Fresh corn kernels (about 3 medium ears) or canned corn, drained and rinsed. Fresh corn adds slight sweetness; canned works fine and needs no cooking. Do not use corn with added sugar.
red wine vinegar → Apple cider vinegar or white wine vinegar. Use the same volume. Apple cider vinegar adds slight fruitiness; white wine vinegar is more neutral. Both have similar acidity.
small pasta shapes (ditalini, small shells, or bow ties) → Whole-wheat or chickpea pasta. Check the package cooking time and reduce the high-pressure time by 1 minute if using these heartier varieties to avoid mushiness.