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Perfect Instant Pot Baked Ziti Recipe

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★★★★

4 from 73 reviews

This Perfect Instant Pot Baked Ziti recipe delivers a creamy, flavorful pasta dish cooked quickly and easily in a pressure cooker. Combining tender ziti pasta with a rich blend of chicken broth, heavy cream, crushed tomatoes, garlic, and Italian herbs, this recipe requires minimal hands-on time while producing a comforting baked ziti that’s perfect for weeknight dinners or meal prep. Topped off with freshly shredded Parmesan cheese stirred in at the end, the dish is creamy, cheesy, and full of hearty Italian flavors.

Ingredients

Scale

Liquid Ingredients

  • 2 cups low-sodium chicken broth
  • 2 cups heavy whipping cream

Seasonings and Herbs

  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic (minced or pressed, or use garlic paste)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano

Pasta and Tomato

  • 1 box (16 oz) ziti pasta
  • 1 can (15 oz) crushed tomatoes

Cheese

  • 1 cup freshly shredded Parmesan cheese (shredded from a wedge)

Instructions

  1. Prepare the Instant Pot: Spray the insert of a 6-quart Instant Pot with cooking spray to prevent sticking. Pour in the chicken broth first, then carefully add the heavy whipping cream without mixing them together.
  2. Add Seasonings: Incorporate the kosher salt, black pepper, and minced garlic directly into the Instant Pot. There’s no need to stir after adding these ingredients.
  3. Add the Pasta: Place the ziti pasta into the liquid. Do not stir. If any pasta sticks out or forms a mound above the liquid, gently press it down with a spoon or spatula so it’s submerged but avoid stirring.
  4. Top with Tomatoes and Herbs: Evenly pour the crushed tomatoes over the pasta, then sprinkle dried basil and oregano on top. Again, do not stir to keep the layers intact for even cooking.
  5. Pressure Cook: Secure the Instant Pot lid and set the valve to ‘sealing.’ Select the ‘Manual’ or ‘Pressure Cooker’ function and set the timer for 5 minutes. It will take about 8 minutes for the pot to come to pressure before cooking begins.
  6. Release Pressure: After cooking finishes, allow the Instant Pot to naturally release pressure for 10 minutes. Do not manually release the valve during this time. After 10 minutes, perform a quick release to vent any remaining pressure.
  7. Finish with Cheese: Open the lid and add the freshly shredded Parmesan cheese. Stir the entire mixture well until the cheese is fully melted and evenly incorporated, creating a creamy, cheesy baked ziti ready to serve.

Notes

  • Use low-sodium chicken broth to better control the saltiness of the dish.
  • Do not stir the pasta and liquids before cooking to prevent sticking and ensure even cooking under pressure.
  • The natural pressure release is important for perfect texture; rushing with quick release alone can make pasta mushy.
  • Freshly shredding Parmesan cheese from a wedge melts better and has superior flavor compared to pre-shredded cheese.
  • This recipe is designed for a 6-quart Instant Pot. Adjust liquid and times for different sizes accordingly.

Keywords: Instant Pot baked ziti, creamy baked ziti, pressure cooker pasta, easy Italian dinner, one pot pasta recipe

Find it online: https://epicrecipebox.com/perfect-instant-pot-baked-ziti-recipe/