Active Time: 10 Mins
Total Time: 30 Mins
Yield: Serves 6 to 8

All the heartiness of baked ziti just got easier, thanks to the Instant Pot. Despite coming together in half an hour, this dish is creamy, meaty, and, most importantly, tastes like it’s been simmering all day long. Do not stir—keep the tomatoes and pasta as far from touching the bottom of the Instant Pot as possible. 


  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1 pound ground sirloin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 3 cups unsalted chicken stock
  • 1 cup heavy cream
  • 1 pound uncooked ziti pasta
  • 1/3 cup water, if needed
  • 2 cups marinara sauce
  • 1(8-oz.) pkg. pre-shredded mozzarella cheese (about 2 cups), divided
  • Fresh basil leaves

How to Make It

Step 1

Preheat Instant Pot by setting it to the “saute” function. Spray the insert with cooking spray, and add oil. Add onion, and cook, stirring often, until it begins to soften, 3 minutes. Add beef, salt, garlic, and pepper; cook, stirring often, until browned.

Step 2

Stir in stock and cream. Press “cancel” on instant pot. Add pasta (do not stir), and up to 1/3 cup of water if pasta isn’t submerged in liquid. Top pasta with marinara (do not stir), and place cover on Instant Pot. Turn steam valve to “sealing” position. Cook on high pressure for 5 minutes (Instant Pot will take about 10 minutes to come to pressure).  

Step 3

When cooking is complete, carefully release the steam valve, and press cancel. When pressure has been released, remove lid, and stir in 1 1/2 cups of the cheese. Top with remaining cheese; let stand 5 to 10 minutes before serving. Sprinkle with fresh basil, if desired. 

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