Instant Pot Baked Ziti is a creamy, flavor-packed pasta dish, bursting with robust flavors of seasoned Italian sausage in a rich Parmesan-laden tomato sauce. This meal is whipped up effortlessly in your trusty pressure cooker — it’s a delicious weeknight win!
Instant Pot Baked Ziti
Baked ziti is always a hit in my house, but those jam-packed weeknights with endless kid activities? They demand a faster fix! Enter: Instant Pot Baked Ziti.
It’s a zippy meal, ready in a snap, but tastes like you’ve been at it for hours. Packed with savory sausage and cooked to perfection, this dish doesn’t skimp on flavor or heartiness.
The process? Simple! Sauté the sausage and onion, toss in the rest, and let your Instant Pot work its magic. A mere four minutes to cook, another four to release, and voila! Dinner served with flair, minus the fuss. Take that, hectic schedules! 🙂
Instant Pot Baked Ziti Ingredients
- Olive oil: A little drizzle goes a long way. While the sausage brings its own fats to the party, a splash of olive oil ensures nothing sticks to your Instant Pot.
- Ground Italian sausage: Your choice – mild or spicy. If you’re all about that kick, go spicy. More mellow? Mild or sweet sausage is your friend. And if you’re in the mood to customize heat levels, serve up some red pepper flakes on the side. If your sausage comes in casings, remember to remove those first.
- Yellow onion: Aim for a fine dice on these. That way, they’ll cook down nicely, preventing any unexpected crunch in your ziti.
- Tomato paste: Quality is king here. Tomato paste is concentrated tomato gold–the result of hours-long cooking to reduce moisture. So resist the urge to substitute with other tomato products. Trust us, you want the intense flavor of tomato paste here.
- Seasonings: These are the unsung heroes: Italian seasoning, fennel seeds, paprika, garlic and onion powder, salt and pepper. They’re non-negotiables for achieving that depth of flavor.
- Red pepper flakes (optional): Customize your heat! But if your dinner table has a mix of spice-lovers and those who lean milder, go with a mild sausage and let diners add their own pepper flake kick.
Ingredients, Continued
- Chicken Broth and Water: It’s all about balance. The chicken broth brings flavor, while the water keeps the salt in check.
- Heavy whipping cream: Before you even think about it — no substitutes. Here’s the deal: tomato paste’s acidity can mess with other dairy products, causing curdling–especially in a pressure cooker where dairy’s delicate balance is tested. We’ve tried this recipe using whole milk, and it broke our hearts (and the sauce…it curdled!). Trust in the cream. And yes, always give it a good shake first.
- Uncooked ziti pasta: For the love of all things pasta, stick with ziti (it is Instant Pot Baked Ziti after all!). We’ve been down this road, testing timings with ziti to get it perfect. If you’re in a bind, look for a similar-sized pasta but make sure the recommended boil time matches ziti’s.
- Grated Parmesan cheese: Think fresh. Avoid the temptation of shelf-stable or canned varieties; they just don’t do justice in flavor or texture. We’re gunning for that fresh, high-quality Parmesan hit; here’s the Parmesan we’re looking for.
- Fresh basil: Always store your fresh basil at room temperature in a cup of water, much like flowers. It wilts quickly in the refrigerator. Before serving, gently tear the leaves instead of chopping, to release the most flavor.
How To Make Instant Pot Baked Ziti (Tips)
- Deglaze: After browning the sausage and onions, there might be some bits stuck to the bottom of the pot. Use a splash of chicken broth or water to scrape and lift these bits (this process is called deglazing). It’ll add flavor and prevent any potential “burn” alerts from the Instant Pot.
- Layering: When adding ingredients, layer them as directed and resist the urge to stir too much. This can prevent certain ingredients from sticking to the pot’s bottom and causing the dreaded burn signal.
- Natural release: Be patient with the natural release after cooking. This allows the pasta to finish cooking and absorb flavors without becoming mushy.
- Stir gently: After cooking, the mixture might look watery. But as you gently stir and add the Parmesan, it’ll come together to a creamy consistency.
- Freshly grated cheese: Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheeses often contain anti-caking agents, which can affect the texture and flavor of this Instant Pot Baked Ziti.
- Spice adjustments: If you’re uncertain about the heat level, start with the milder version of the ingredients, such as mild Italian sausage. You can always add heat later with red pepper flakes.
- Instant Pot size: Ensure you’re using the specified size of the Instant Pot. Different sizes can affect cooking time and results.
- Always check seals and valves: Before you start with the pressure cooking, ensure that the Instant Pot seals and valves are clean and properly set. This ensures even and safe cooking.
Quick Tip
Instant Pot is a trademarked brand of multi-function pressure cooker distributed by Instant Brands. There are many other brands of pressure cooker available, but we use and recommend the Instant Pot®.
What To Serve With Instant Pot Baked Ziti:
- Bruschetta: Toasted bread topped with a mix of tomatoes, garlic, basil, and olive oil. Simple and delicious — the perfect appetizer!
- Garlic bread: The undeniable classic. Whether you’re into crispy garlic bread, soft dinner rolls, or twisty garlic knots, these carby delights are perfect for mopping up the lingering sauce.
- Caesar salad: Balance the richness of the ziti with the crisp and creamy textures of a Caesar salad. Don’t forget those crunchy croutons on top!
- Roasted Vegetables: Complement your meal with some greens. Think roasted Brussels sprouts, roasted asparagus, or roasted carrots. They not only add a nutritious punch but also bring a fresh, contrasting flavor.
- Focaccia: Try this olive oil-drenched Italian bread. Soft, flavorful, and perfect alongside any pasta dish!
- Tiramisu: For those who like to follow up with dessert, this classic Italian treat is the best!
Storage
Like many pasta dishes, this recipe is best when served immediately after stirring through the Parmesan. If you’re reheating leftovers, consider adding a touch of chicken broth to revive the sauce’s creamy consistency.
More Instant Pot Favorites:
- Instant Pot Mac and Cheese with three cheeses!
- Instant Pot Risotto with Parmesan
- Salsa Verde Chicken with black beans and corn
- Taco Chili with beans and corn
- Instant Pot Chicken, Sausage, and Rice comfort in a bowl
Instant Pot Baked Ziti
Instant Pot Baked Ziti is creamy, cheesy, and loaded with Italian sausage in a rich tomato-Parmesan sauce. Quick, easy, and perfect for weeknights!
Equipment
- Instant Pot 6-quart
Ingredients
- 1 teaspoon olive oil
- 16 ounces ground Italian sausage see note 1
- 1 cup finely diced yellow onion
- 6 ounces tomato paste see note 2
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed see note 3
- 1-1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon red pepper flakes optional
- 2 cups chicken broth
- 1-1/4 cups water
- 2 cups heavy cream see note 4
- 16 ounces uncooked ziti pasta see note 5
- 1 cup grated Parmesan cheese see note 6
- Fresh basil for serving, optional
Instructions
- Set a 6-quart Instant Pot to “sauté” mode. Add olive oil, followed by the Italian sausage. Sear for about 1 minute on each side before adding in the diced onion. Cook until sausage is fully browned, breaking it into smaller pieces as it cooks. Once browned, mix in the entire can of tomato paste and all the seasonings. Stir well, sautéing until fragrant, 1–3 more minutes. Turn off Instant Pot.
- Pour in chicken broth, water, and cream. Stir well to combine. Gently pour in pasta, but don’t stir. Simply press down all pasta pieces below the liquid.
- Secure the Instant Pot lid, making sure the valve is set to “seal.” Select the “manual” or “pressure cook” setting and dial up or down to get to 4 minutes. Allow the Instant Pot to come to pressure and cook. Once done, let it release pressure naturally for 4 minutes. Immediately release the remaining pressure by carefully hitting the valve to release. Immediately remove the lid. It will look liquidy at first.
- Carefully remove the metal insert from the Instant Pot and set it on a trivet. Stir the contents gently with a wooden spoon. Gradually add the grated Parmesan, 1/4 cup at a time, stirring well between each addition to ensure it’s fully melted and integrated into the sauce. Taste the sauce and adjust seasonings if necessary (I typically add another 1/4 tsp salt here).
- If desired, mix through finely chopped basil. Serve the ziti while it’s hot and enjoy!
Video
Recipe Notes
Note 1: Use mild or spicy sausage based on your preference—both work! Any package size close to the recipe works, but remove casings if needed. No need to drain off the grease in this recipe!
Note 2: Stick to tomato paste; it’s far more concentrated than other tomato products which we need for this recipe.
Note 3: Measure and then crush the fennel seeds (mortar and pestle or pound in a bag with the bottom of a frying pan) and add in. Ground fennel is stronger, so you’ll need less.
Note 4: I don’t recommend swapping out the heavy cream. It balances the acidity of the tomato paste and has enough fat to cook well in the Instant Pot. When I tested milk, it curdled!
Note 5: Stick to ziti for best results! If you’re in a bind, look for a similar-sized pasta, but make sure the recommended boil time matches ziti’s.
Note 6: Add Parmesan slowly, stirring gently between additions for a smooth melt.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, place in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.Nutrition
Serving: 1serving | Calories: 927kcal | Carbohydrates: 70g | Protein: 30g | Fat: 59g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 163mg | Sodium: 1388mg | Potassium: 809mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1783IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
