Description
A quick and creamy pasta dinner made all in one pot—this Instant Pot baked ziti is cheesy, comforting, and perfect for busy nights.
Ingredients
2 cups broth
1 ½ cups half-and-half
2 teaspoons Italian seasoning
½ teaspoon garlic powder
1 teaspoon Kosher salt (or ¾ teaspoon table salt)
¼ teaspoon ground black pepper
1 pound dried ziti pasta (or penne)
3 cups marinara sauce (Kirkland brand used)
½ cup grated parmesan cheese
For Serving (Optional):
Extra Parmesan or Mozzarella cheese
Freshly chopped basil
Instructions
In the Instant Pot (6-quart), pour in broth and half-and-half. Stir in Italian seasoning, garlic powder, salt, and pepper.
Add uncooked ziti pasta evenly into the liquid — do not stir.
Pour marinara sauce over the pasta in an even layer.
Secure the lid and set the valve to “Sealing.” Select Pressure Cook (High) and set for 4 minutes. It will take about 20 minutes to come to pressure.
After cooking, let the pressure naturally release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
Remove the lid and stir in grated parmesan cheese.
Top with extra cheese and fresh basil if desired. Serve warm.
Notes
Vegetables: Sauté ½ cup diced onion, bell pepper, or mushrooms in 1 Tbsp olive oil before adding the liquid for extra flavor.
Spinach Add-In: Stir in 1–2 cups chopped spinach after pressure cooking.
Meat Option: Brown ½ pound ground meat using sauté mode first. Drain grease, then proceed with liquids.
Substitutions: Half-and-half can be swapped for heavy cream. Avoid using milk. For less dairy, sub with more marinara.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course, Pasta
- Method: Instant Pot, Pressure Cook
- Cuisine: Italian-American
