I like this recipe because it takes a traditionally baked pasta dish and turns it into a one-pot wonder with all the same delicious results. The Instant Pot does all the heavy lifting, cooking the pasta perfectly while infusing it with flavor from the sausage and tomato sauce. I love how the Parmesan adds richness, and the cream creates a velvety sauce that clings beautifully to each piece of ziti. It’s satisfying, mess-free, and always a family favorite.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 teaspoon olive oil 16 ounces ground Italian sausage 1 cup finely diced yellow onion 6 ounces tomato paste 1 teaspoon Italian seasoning 1 teaspoon fennel seed 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 16 ounces uncooked ziti pasta 1 cup grated Parmesan cheese Fresh basil for serving (optional)
Directions
I set my 6-quart Instant Pot to “sauté” mode and add the olive oil. Once hot, I add the Italian sausage and sear it for about 1 minute on each side.
I stir in the diced onion and cook until the sausage is fully browned, breaking it up as it cooks.
I add the tomato paste along with Italian seasoning, fennel seed, paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes (if I’m using them). I sauté for 1–3 minutes until fragrant.
I turn off the Instant Pot, then pour in the chicken broth, water, and heavy cream, stirring everything together.
I gently pour in the ziti pasta but don’t stir—just press the pasta down so it’s submerged under the liquid.
I secure the lid, set the valve to “seal,” and pressure cook on high for 4 minutes. After cooking, I let the pressure release naturally for 4 minutes before carefully performing a quick release.
I remove the lid—it looks a bit liquidy at first, but that’s perfect. I take out the metal insert and place it on a trivet, then stir the pasta gently.
I gradually add the grated Parmesan, 1/4 cup at a time, stirring until each addition melts completely into the sauce.
I taste and adjust the seasoning if needed, then mix in chopped fresh basil for brightness before serving.
Servings and Timing
This recipe makes 6 servings. The prep time is 20 minutes, cook time is 8 minutes, for a total of 28 minutes.
Variations
I enjoy tweaking this recipe to suit my mood. Sometimes I use spicy Italian sausage for a bit of heat or swap in ground turkey for a lighter version. When I want more veggies, I stir in chopped spinach, mushrooms, or roasted red peppers at the end. I’ve also topped it with mozzarella and broiled it for a few minutes to get that classic baked ziti look. For a smoky flavor, I add a dash of smoked paprika or use fire-roasted tomato paste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of cream or broth and warm it on the stovetop or in the microwave, stirring occasionally until hot. It also freezes beautifully—I pack portions into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, I thaw overnight in the fridge and reheat gently until creamy and smooth again.
FAQs
Can I use ground beef instead of sausage?
Yes, I often substitute ground beef, chicken, or turkey—just add extra Italian seasoning for flavor.
Why shouldn’t I stir the pasta before pressure cooking?
Stirring can cause the pasta to stick to the bottom and trigger a burn warning. I simply press it down gently instead.
Can I use milk instead of heavy cream?
I don’t recommend it—milk can curdle under pressure, but the cream stays smooth and rich.
What’s the best pasta to use if I can’t find ziti?
Penne or rigatoni works well; just choose one with a similar cook time to ziti.
How do I crush the fennel seeds?
I crush them lightly using a mortar and pestle or the bottom of a pan—it releases their aroma and flavor beautifully.
Can I make this recipe vegetarian?
Yes, I use plant-based sausage or skip the meat altogether, adding extra vegetables for texture and flavor.
How can I make it spicier?
I use spicy Italian sausage or increase the red pepper flakes to my taste.
What cheese works best besides Parmesan?
Mozzarella, Pecorino Romano, or a blend of Italian cheeses all melt well and add great flavor.
Can I double this recipe?
If I have an 8-quart Instant Pot, I can double it safely, but for a 6-quart, I stick to the original quantities.
Why does the sauce look thin at first?
That’s normal—it thickens as it cools slightly and as the pasta absorbs more sauce.
Conclusion
This Instant Pot Baked Ziti has become one of my go-to comfort meals. I love how rich, creamy, and flavorful it is while being so easy to make. The Instant Pot perfectly cooks the pasta and blends all the flavors together into a delicious, cheesy dish that feels like classic baked ziti—without turning on the oven. It’s a family favorite that never fails to satisfy, no matter how busy the day gets.
This Instant Pot Baked Ziti is rich, creamy, and full of classic Italian flavor—all made in under 30 minutes. Featuring ziti pasta, savory sausage, and a luscious tomato-Parmesan cream sauce, it’s the perfect one-pot comfort meal for busy weeknights or cozy dinners.
Ingredients
1 tsp olive oil
16 oz ground Italian sausage
1 cup finely diced yellow onion
6 oz tomato paste
1 tsp Italian seasoning
1 tsp fennel seed, lightly crushed
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes (optional)
2 cups chicken broth
1 1/4 cups water
2 cups heavy cream
16 oz uncooked ziti pasta
1 cup grated Parmesan cheese
Fresh basil, for garnish (optional)
Instructions
Set a 6-quart Instant Pot to sauté mode and add olive oil. Once hot, add Italian sausage and sear for about 1 minute per side.
Add diced onion and cook until the sausage is browned and onions are softened, breaking the sausage into pieces.
Stir in tomato paste, Italian seasoning, fennel seed, paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes. Sauté 1–3 minutes until fragrant.
Turn off sauté mode. Pour in chicken broth, water, and heavy cream, stirring to combine.
Add the uncooked ziti pasta but do not stir—just press it down gently so it’s submerged in the liquid.
Seal the lid and pressure cook on high for 4 minutes. Allow a natural release for 4 minutes, then carefully perform a quick release.
Remove the lid. The sauce may look thin at first—stir gently and let it rest for a minute.
Gradually stir in Parmesan cheese, 1/4 cup at a time, until fully melted and creamy.
Taste and adjust seasoning as needed. Stir in fresh basil, if using, and serve hot.
Notes
For a spicier dish, use hot Italian sausage or add more red pepper flakes.
Swap ground turkey or beef for sausage if preferred.
Do not stir pasta before pressure cooking to avoid triggering a burn warning.
For extra vegetables, stir in spinach, mushrooms, or roasted red peppers after cooking.
Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently with a splash of cream or broth.
