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Instant Pot Ziti and Meatballs


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x

Description

An easy Instant Pot version of baked ziti with a scrumptious tomato cream sauce, ricotta and meatballs. Everyone will be asking for seconds! 


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 Tbsp minced garlic
  • ½ tsp kosher salt
  • 3 ¾ cups water or chicken broth
  • 1 (32 oz) bag frozen meatballs
  • 1 (16 oz) box uncooked ziti pasta
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can petite diced tomatoes
  • ½ tsp kosher salt
  • ½ cup heavy cream
  • 1 cup grated/shredded parmesan cheese
  • 1 Tbsp dried basil or ¼ cup fresh chopped basil
  • ½ cup ricotta
  • 1 cup grated mozzarella cheese

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil, garlic and ½ tsp kosher salt. Saute for 20 seconds (be careful because it burns quickly). Turn off the saute setting. Pour in about ¾ cup of the water/broth and scrape the bottom of the pot. 
  2. Pour in half the bag of the meatballs in an even layer. Pour the ziti in an even layer over the top. Then pour the other half of the meatballs over the top of the pasta. Pour in the rest of the water/broth. Dump the crushed tomatoes and diced tomatoes over the top. Sprinkle with ½ tsp kosher salt. 
  3. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes (2 minutes for more firm pasta). When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  4. Stir in cream, parmesan cheese and basil. Salt to taste. Drop dollops of ricotta on the pasta and then sprinkle with mozzarella cheese. Serve and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Category: Pasta
  • Method: Instant Pot
  • Cuisine: Italian