Why I Always Find Myself Making Creamy Ziti in the Instant Pot (Sometimes Twice in One Week!)
Okay, so let me paint a picture for you: it’s a Tuesday, I’m juggling about eleven things (some of which may or may not include socks without pairs, misplaced homework, and at least one spilt cup of juice), and everyone in the house is hungry. That’s when the trusty Instant Pot comes out and, nine times out of ten, it’s for this creamy ziti. It’s like my own personal cheat code for dinner. Once, my son said it tastes like “pizza pasta,” which… honestly, kind of perfect. Even if the first time I made it, I forgot to seal the pot—big whoops. We’ve all been there, right?
Why You’ll Love Whipping This Up (Seriously, I Do Every Single Time)
I make this when I just can’t be bothered to sauté, stir, or even think too hard. My family goes a bit bonkers for it because it’s creamy, cheesy, and just the right mix of comfort and casual—plus, it pretty much makes itself. When I’m especially stretched thin, I love that there’s no fancy prep. And hey, if I’m honest, I once tried shortcutting the pressure release and wound up with sauce spray everywhere. Lesson learned. But now, with this ziti, it’s nearly foolproof. (Don’t quote me if you’re a stickler for perfectly al dente pasta—this is a bit cozier than that.)
Here’s What You’ll Need (and What You Can Sub If You’re in a Pinch)
- 1 pound (16 oz or roughly a box) ziti pasta (sometimes I use penne if ziti’s gone walkabout in the cupboard)
- 4 cups vegetable or chicken broth (my grandma always insisted on using homemade, but store-bought totally works—don’t sweat it)
- 1 (24 oz) jar marinara sauce (I just grab whatever’s on sale; actually, fire-roasted is best if you can swing it)
- 1 cup heavy cream (in a real pinch, I’ve mixed half milk and cream cheese—it wasn’t bad!)
- 2 cups shredded mozzarella cheese (pre-shredded is fine, even if it makes some foodies gasp)
- 1/2 cup Parmesan cheese, shredded or grated
- 1 teaspoon Italian seasoning (give or take—it all depends on your mood)
- 1/2 teaspoon garlic powder (or more if you’re like me and can’t help going overboard)
- Optional: Red pepper flakes, a handful of baby spinach, or a few tablespoons of ricotta cheese (I sneak these in if no one’s looking)
Let’s Throw It All Together: The Directions
- Pour the dry ziti into the Instant Pot. Seriously, just dump it right in—no need to get fancy about it.
- Cover with the broth, then pour in the marinara. Here’s my little quirk: don’t stir! If you want, swirl the sauce over the pasta so it covers most of it.
- Add in your seasonings—Italian herbs, garlic powder—and any sneaky veggies or chili flakes if that’s your thing.
- Lock the Instant Pot lid (remembering to seal it, unlike me that one time). Cook on Manual or Pressure Cook (high pressure) for 6 minutes. Yes, exactly six. If you like your pasta with a bit more bite, try 5. (Or go wild and do 7 for mushier—no judgment here, friend.)
- When the timer beeps, let it sit for 4 minutes naturally. This is where I usually sneak a peek (though the pot’s not open—just can’t help myself). Then, carefully vent the rest of the pressure.
- Open it up—don’t panic if it looks a bit soupy; it always thickens with the next step. Stir in the cream and mozzarella, and then parmesan. Give it a solid mix; it’ll go from “swimming” to hearty in no time.
- If you need it creamier, add another little splash of cream, or throw in dollops of ricotta for kicks.
What I’ve Noticed Works Best (Or… Not So Much)
- Once, I tried using all milk instead of cream. It was fine, but the sauce was so thin, it kind of slid right off the pasta. Maybe don’t do that—unless you really like soupy pasta (no judgment, again).
- If you let it sit for a while, it actually thickens up a bit too much; just stir in a splash more broth or milk and all will be right with the world.
- Also, don’t skip a bit of salt after tasting—sometimes the cheese isn’t enough.
Ways I’ve Played Around—Some Wins, Some Not So Much
- Adding cooked sausage or shredded rotisserie chicken? Mega hit with the family. (Once, I did tofu for a vegetarian friend—worked fine.)
- I tried stirring in frozen peas just before the end… Actually, not my finest hour. They went mushy and kind of sad looking. Maybe just stick to spinach or kale if greens are your goal.
- Swapping in penne works as mentioned, but elbow pasta turned weirdly mushy. Live and learn, right?
What You’ll Need (and What to Do If You Don’t Have It)
- Instant Pot (6-qt or bigger)—Though, once I tried doing this stovetop with a Dutch oven and just simmered with the lid on. It sort of works, but you’ve got to stir like mad to avoid burning.
- Measuring cups and spoons—But honestly, I sometimes just eyeball it. Usually works out.
- Wooden spoon for stirring at the end—you could use any big spoon, but for some reason, I always grab the wooden one, no idea why.
Storing Leftovers… If You Somehow Have Any Left
If you do magically have leftovers, just pop them in an airtight container in the fridge. They’ll last up to 3 days—though honestly, in my house, it never makes it past the next day. Sometimes I like it even more the second day. You could freeze it, but the creaminess takes a little hit and it’s not quite the same; just so you know.
Serving It Up Just the Way We Like It (or… How You Want)
I usually throw a handful of extra parmesan and a sprinkle of chili flakes on mine, and maybe toss together a quick green salad (if I’m pretending to be balanced). My son insists on garlic bread—if that’s missing, apparently it’s not a “real” dinner. To each their own.
Things I Definitely Learned the Hard Way (Pro Tips… Sort Of)
- Don’t open the Instant Pot right away after it beeps; the sauce will splatter all over (I know this from unfortunate, tomato-stained experience)
- Use enough broth, otherwise you’ll get the dreaded “burn” message. Trust me, it’s not worth tempting fate there.
- Don’t be afraid to tweak the cheese quantities—a little more never hurt anyone (apart form your waistline? Eh, worth it!)
FAQ From Real People (Okay, Mostly Family Members)
- Can I make it gluten-free?
- Yep! Just use your favorite gluten-free pasta. Actually, it sometimes cooks a bit faster, so check at 5 minutes instead of 6.
- Do I have to use heavy cream?
- Nah. You could use half-and-half, or even whole milk, but it won’t be as silky. If you go the light version, maybe add a spoonful of cream cheese.
- Mine came out too runny—what now?
- No stress, just let it sit for 5 more minutes with the Instant Pot lid off; it’ll thicken up, promise.
- Can I double the recipe?
- If your Instant Pot is big enough, sure! Just don’t fill past the max line. The cook time stays about the same, but maybe add a minute for good measure.
- Is this as good as baked ziti?
- It’s not exactly the same, but it’s so much quicker, and my family loves it just as much—maybe more, since we aren’t waiting an hour.
- What if I forget to buy parmesan? (Been there.)
- Shh, don’t tell Nonna, but I’ve used extra mozzarella or even a handful of cheddar in a bind. It works fine!
Alright, that’s about it—you’ve pretty much claimed ziti master status. Anyhoo, if you’re ever near my kitchen and the pot’s on, there’s always a spoon for you. And not to go completely off topic, but is it just me or does every family have that one member who can never find the tupperware lid? Anyway, enjoy!
Ingredients
- 12 oz ziti pasta, uncooked
- 3 cups water
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
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1Add ziti pasta, water, marinara sauce, minced garlic, Italian seasoning, and a pinch of salt and pepper to the Instant Pot. Stir to combine.
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2Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.
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3Quick release the pressure carefully after the timer goes off.
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4Stir in the heavy cream, mozzarella cheese, and Parmesan cheese until the cheese melts and the sauce is creamy.
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5Taste and season with additional salt and pepper if needed. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
560 caloriescal
Protein:
19gg
Fat:
24gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
67gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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