Instant Pot Bloody Mary Pasta

Picture a savory and zesty Bloody Mary just loaded with all the fix-ins. This meal of a drink has so much flavor and decor going on that it only seems natural to transform it into a stunning pasta! But not to worry, we’re keeping this Mary a virgin and skipping the vodka as it isn’t necessary in this case. And seeing as the Bloody Mary is the staple before-noon cocktail, it’s perfectly acceptable to eat this pasta before then as well.

Side Note: If you love a dramatically garnished Bloody Mary, I expect you to do the same here with suggestions in the recipe card below!

Bloody Mary Pasta
Melted butter in Instant Pot
First, take some butter and add it to the pot. Give it some heat and let it melt and bubble.
Diced red onion, celery and bell peppers
Now we’ll add that Southern “Holy Trinity” of celery, onion and bell pepper.
Sautéing veggies in pot
Sauté for a few moments in the pot.
Sliced sausage
Now let’s get this Bloody Mary porky. Add some smoked sausage of your choice…
Sautéing sausage with veggies in pot
…and sauté for another few minutes.
Pouring bloody mary mix in pot.
Of course, it wouldn’t be Bloody Mary pasta without Bloody Mary mix! Add your favorite.
(NOTE: Whichever brand you go with, you MUST make sure its on the thinner side – about the same consistency as a broth. If you use a mix that’s too thick, you’re going to have issues coming to pressure. See the recipe card below for the brands I suggest.)
Pouring lemon juice in pot
It’s also not a Bloody Mary without some lemon or lime juice in there! Add some to the pot.
Adding cavatappi to pot
I love using cavatappi/cellentani as the pasta for this dish. Add a box to the pot…
Smoothing pasta in pot so it's mostly submerged in liquid
…BUT DON’T STIR IT! Just smooth it down with a wooden spatula or mixing spoon so it’s mostly submerged in the Bloody Mary mix.
Adding frozen pearl onions to pot
I do love me some pearl onions in my BMs. Take a frozen bag of them…
Pearl onions on top of pasta in pot
…and top them on the pasta. Secure the lid and pressure cook.
Stirring cooked pasta
When done, give everything a good stir.
Adding shredded cheese to pot
Now it’s time to tie this pasta together. Add some shredded cheese of your choice (I used a Cheddar blend).
Stirring pasta until cheese is blended into pasta
Stir until it’s melded into the pasta.
Adding horseradish to pasta
Optionally, you can add any other fix-ins’ you desire. Be it some horseradish…
Adding bacon bits to pasta
…bacon bits/crumbled bacon…
Adding raw, thawed shrimp to pasta
…shrimp, or basically ANY way you like to garnish your Bloody Mary. See the recipe card below for suggestions!
Stirring pasta until shrimp are curled and opaque
If adding the raw shrimp, stir for just a few minutes until they curl and become opaque. No need to turn the pot to Sauté. The heat of the pasta alone will ensure this.
Pasta in bowl
Now it’s time to dish up this gorgeous and sinfully zesty, garnished pasta!
Man showing pasta in bowl
Looks at that STUNNA!
Man eating pasta
Mmmmmm.
Man looking dumbfounded and surprised
And you may very well look like someone just smacked you because this complete pasta meal is going to pack a wonderful punch! The perfect pairing with my garlic bread.
Instant Pot Bloody Mary Pasta
Yield: 6

Instant Pot Bloody Mary Pasta

Instant Pot Bloody Mary Pasta

Picture a savory and zesty Bloody Mary just loaded with all the fix-ins. This meal of a drink has so much flavor and decor going on that it only seems natural to transform it into a stunning pasta! But not to worry, we're keeping this Mary a virgin and skipping the vodka as it isn't necessary in this case. And seeing as the Bloody Mary is the staple before-noon cocktail, it's perfectly acceptable to eat this pasta before then as well.

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 8 minutes
Total Time 24 minutes

Ingredients

  • 2 tablespoons (1/4 stick) salted butter
  • 2 ribs celery, diced
  • 1-2 large bell peppers (any color), diced
  • 1 medium red onion, diced
  • 1 1/2 - 2 pounds andouille or any smoked sausage, sliced into 1/2-inch disks (if using a thicker sausage, you can also quarter them)
  • 3 cups Bloody Mary mix of your choice - I like Zing Zang, Master of Mixes, or Mr & Mrs T (NOTE: Whatever brand you use, make sure it's a thinner rather than thicker. It should be nearly the same consistency as broth. If it's too thick, you may have issues coming to pressure.)
  • Juice of 1 lemon or lime (your choice)
  • 1 pound cavatappi or cellentani (these looks like corkscrews or pig tails)
  • 1 (approx 14-ounce) bag frozen pearl onions
  • 2 cups shredded Cheddar cheese blend (optional, but suggested)

Optional Fix-Ins'

  • 1 pound shrimp, thawed and shelled (tails on or off)
  • 1 pound pre-cooked crab meat
  • 2-4 tablespoons horseradish of your choice (I like Gold's - it's usually in the refrigerated section of your market near the dairy)
  • 1/4-1/2 cup (approx) of bacon bits or crumbled bacon
  • 1/4-1/2 cup (approx) of sliced green olives with pimentos
  • Up to 1 tablespoon Worcestershire sauce
  • A few dashes hot sauce of your choice

Instructions

  1. Add the butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once melted and bubbling, add the "Holy Trinity" that is the celery, bell peppers and red onion. Sauté for 3 minutes before adding the sausage and sautéing for another 3 minutes.
  2. Pour in the Bloody Mary mix and lemon or lime juice. Stir well. Add the pasta but do not stir. Simply smooth down with a spatula so they're mostly submerged in the liquid (it's fine if some peaks above). Top with the frozen pearl onions.
  3. Secure the lid, move the valve to the sealing position and hit Cancel followed by Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
  4. Add the cheese (if using) and stir until melded into the sauce followed by any of the Optional Fix-ins' to your delight. Basically, the way you garnish your Bloody Mary is the way you should garnish this pasta! (NOTE: If using the raw, thawed shrimp, be sure to stir for about 2-3 minutes until curled and opaque. No need to turn the pot to Sauté - the heat of the pasta alone will ensure this.)

Jeffrey's Tips

If you only want to go with one kind of onion, you can go with just the red in Step 1 or pearl in Step 2, but I really love both for this! And if you hate onions? Just leave 'em out (I won't tell - heck, I wont even know).

Want it vegetarian? Use a plant-based sausage!

The cheese really ties the pasta together without stealing the dominance of the Bloody Mary flavor. I suggest using it. But to keep it dairy-free, leave it out (or replace with a plant-based cheese) and replace the butter with 2 tablespoons extra virgin olive oil (or even chili oil if you want extra spice).

Thawing frozen shrimp is quick and easy! Simply place it in a colander in the sink and run COLD water over the shrimp (hot will begin to cook it) for about 5 or so minutes, mixing it up by hand often until fully thawed. You can do this while the pasta cooks in Step 3. Also, if your shrimp has tails that you want discarded before adding to the pasta, they'll pull right off after thawing them.

Reader Interactions

Comments

  1. Dino

    I followed it to the T!!! Fantastic! Zing Zang has always been my favorite too…Thanks Jeffrey
    How about some more Chinese and Greek recipes?

  2. Angelica

    I have this cooking in the pressure cooker right now, but after following the exact directions, it gave me a burn notice. (I used regular thin Zing Zang and everything.) I had no choice but to add way more than three cups of bloody mary mix. I’m using a 6qt IP Duo. If you are using an 8qt pot, it makes sense that a 6qt would get the burn notice with those instructions because the 6qt pot is more narrow, and over half the noodles were not even close to liquids. oh neat, second burn notice. 🙄🙄🙄🙄🙄🙄

    • Angelica

      Okay, I saved it by cooking it in a regular pot on the stove, and it is absolutely delicious. omg. perfection. I added bacon, shrimp, olives, horseradish, & W sauce.

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