This Instant Pot baked ziti is a modern take on an old-fashioned classic recipe. Made in one pot with easy cleanup in mind, you'll have a wholesome and easy cheesy ziti on your table in no time!
For serving: Parmesan or Mozzarella cheese and Freshly chopped basil
Instructions
Pour the broth and half-and-half into the bottom of the Instant Pot (I used a 6 quart). Stir in the Italian seasoning, garlic powder, salt, and pepper.
Evenly add the ziti into the liquid (do not stir). Pour the 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.
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
Variations:
If you don't have marinara sauce, you can also use crushed tomatoes.
If you'd like to add extra vegetables, you can turn the pressure cooker to sauté mode before adding the liquid. Add 1 Tablespoon olive oil and sauté 1/2 cup diced onion. You could also add 1/2 cup diced bell pepper or mushrooms.
After the ziti is cooked, you can add in 1 to 2 cups chopped spinach with the cheese.
If you'd like to add meat, cook 1/2 pound on the sauté mode and then drain the grease. Add the liquids after.
You can sub the half-and-half for heavy cream but I wouldn't use milk. If you'd like to cut the half-and-half, you could add an extra cup of marinara sauce.
Storage: The leftovers will keep in an airtight container in the refrigerator up to 4 days.