Description

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)

Cook Mode Prevent your screen from going dark

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.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Main Dish, Pasta, Instant Pot
Method: Pressure Cooked
Cuisine: Italian-American

Nutrition

Serving Size: 1 1/2 cups
Calories: 580
Sugar: 5g
Sodium: 860mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 26g
Cholesterol: 125mg