Instant Pot Baked Ziti
Instant Pot baked ziti delivers all the classic baked ziti flavor without turning on the oven. It’s rich, creamy, and loaded with marinara and cheese, plus the cleanup is a breeze.
Equipment
Ingredients
- 2 cups broth
- 1 ½ cups half-and-half
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt , or 3/4 teaspoon table salt
- ¼ teaspoon ground black pepper
- 1 pound dried ziti pasta , or penne
- 3 cups marinara sauce , I used Kirkland brand
- ½ cup grated parmesan cheese
For serving: Parmesan or Mozzarella cheese and Freshly chopped basil
Instructions
- Pour 2 cups broth and 1 1/2 cups half-and-half into the bottom of the Instant Pot (I used a 6 quart). Stir in 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Add pasta. Evenly add 1 pound uncooked ziti into the liquid (do not stir). Pour 3 cups marinara evenly over the ziti.
- Place the lid on the Instant Pot and set the valve to seal. Select pressure cook on High pressure. Set the time to 4 minutes. It will take about 20 minutes to build pressure. Once the time is up, let the pressure naturally release, about 5 minutes.
- Move valve to venting and remove lid. Using hot pads or a towel, turn the valve and remove the lid. Stir in the parmesan.
- Sprinkle extra cheese and basil on top, if desired. Serve while warm.
Notes
Sub the half-and-half for heavy cream but I wouldn't use milk. If you'd like to cut the half-and-half, add an extra cup of marinara sauce.
Storage: The leftovers will keep in an airtight container in the refrigerator up to 4 days.
Nutrition
Calories: 323kcal, Carbohydrates: 51g, Protein: 12g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 1102mg, Potassium: 480mg, Fiber: 3g, Sugar: 7g, Vitamin A: 746IU, Vitamin C: 7mg, Calcium: 137mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
