Easy Instant Pot Baked Ziti is a classic Instant Pot pasta made with pasta, veggies and ground beef, all cooked in the pressure cooker!
See the step by step recipe video down in the recipe card.
Table of Contents
Let me just say that, yes, I cheated, again.
This Instant Pot Baked Ziti is, in fact, not baked — but we have all of that some deliciousness going on in here, minus all the hard work!
We are big pasta lovers, and my kids will eat just about anything when it’s hiding under a blanket of cheese 😉 (Some other examples? This Healthier Skillet Lasagna, Healthier Hamburger Helper, and this Healthier Chicken Spaghetti Bake).
I love using high fibre (white or whole wheat) pasta, and extra veggies like spinach and red peppers to get as many good things into the family as possible!
I know we all have those days when the family rolls their eyes at our creations, but this Instant Pot pasta is always a win here (no Instant Pot? This Rigatoni Pasta Bake has the same cozy vibes).
Sometimes it’s nice to have a few meals in your back pocket that you can enjoy together without anyone complaining! (Plus, they’re still getting a whack of fibre, protein, and veggies under that cheese).
Instant Pot Baked Ziti ingredients and substitutions:
- Ground beef: I use lean ground beef in here, but you can use regular or extra lean as well. If you use regular ground beef you may want to drain some of the fat after browning. (Tip: Check out my post on how to cook frozen ground beef in the Instant Pot!)
- Onions: Any onions will do, or you can leave them out if you don’t have any! For some onion flavor, add in ¼ teaspoon onion powder.
- Peppers: I love adding chopped red bell peppers in my Baked Ziti because they blend right in! You can use any bell pepper, or swap in some jalapeno or chili peppers for extra kick.
- Seasonings: this is an easy place to get creative! You can mix and match your herbs and seasonings to suit your tastes.
- Broth: I always choose low sodium broth. If you are using regular broth, you may want to reduce the salt to compensate.
- Spinach: Fresh or frozen spinach both work well in here! No one will even know it’s there 😉
- Diced tomatoes: I recommend diced tomatoes for this recipe because it adds some of the thin liquid necessary for pressure cooking (while crushed tomatoes are too thick). If you’re not a fan of tomatoes, you may not even notice them once everything is cooked down into a sauce.
- Pasta: Any short pasta will do! Penne, rotini, bow tie, or ziti — as long as it is a similar size and shape.
How to make Baked Ziti in the pressure cooker:
- Cook the ground beef and veggies on saute until the beef is browned.
- Add in the spices and cook for 1 minute, just to wake up the flavor!
- Add the broth and scrape the bottom very well with a wooden or steel spoon to remove any stuck on bits — this will help to prevent a burn message.
- Add the tomatoes but do not stir — this will help to prevent the tomatoes from burning on the bottom.
- Add the dry pasta in a thin layer and press into the tomatoes but do not stir.
- Add the pasta sauce on top, spreading into an even layer over the pasta, but (again!) do not stir. The layering is key to making this recipe work!
- Cook for 2 minutes, yes, TWO. Any more will result in mushy pasta. When you open the lid, it will look dry on top. Stir well so that everything is incorporated, then add the cheese.
Tips and Tricks for Making this Instant Pot Baked Ziti:
- Feel free to mix up the meat in this recipe: try ground turkey or Italian sausage instead!
- Feel free to mix up the veggies in this recipe: add mushrooms, zucchini, shredded carrots, whatever your family enjoys! (p.s. Shred or puree extra veggies and cook them with the ground beef, and your selective eaters will never know the difference!)
- I have actually made double this recipe in my 6 quart electric pressure cooker and it works just fine! It makes a ton though, which is why I’m sharing this smaller portion. If you like to have leftovers or you have a large family, you may want to double the recipe.
- Stir in ¼ to ½ cup cream when you stir the pasta after cooking, for a creamy baked ziti
How to store leftover pasta:
Got leftovers? Lucky you!
Let cool slightly before placing in a tightly sealed container in the refrigerator for up to 4 days.
To reheat, simply scoop out desired portion (or heat all of it) and add a splash of water or broth to the cold pasta. Microwave on high or heat in a skillet on medium, stirring occasionally until heated through.
Instant Pot Baked Ziti
written by Ashley Fehr
Ingredients
- 1 lb lean ground beef
- 1 medium onion diced
- 1 red bell pepper diced
- 1 ½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (optional, for a bit of kick)
- 1 ½ cups low sodium chicken broth, beef broth or water
- 2 cups fresh spinach finely chopped
- 28 ounces diced tomatoes, sodium reduced (798 ml)
- 1 ½ cups tomato pasta sauce
- 3 cups ziti or penne pasta (uncooked)
- 1 ½ cups shredded mozzarella cheese
Instructions
- Turn your Instant Pot (mine is the 6 quart with bluetooth) to saute. When the screen reads "hot", lightly spray with non stick spray and add the ground beef, onion and red pepper. Cook until beef is browned all the way through.
- Add the salt, garlic, parsley, basil, pepper and pepper flakes. Cook and stir 1 minute.
- Add the broth or water and stir, scraping the bottom until you have removed any brown bits stuck on the bottom — this will help to prevent the "burn" message.
- Stir in the spinach.
- Add the diced tomatoes on top of the beef mixture and spread into an even layer but do not stir.
- Add the pasta on top and press down until it is mostly submerged — not stirring should help to eliminate the "burn" message.
- Top with pasta sauce and spread in an even layer to cover the pasta as much as possible.
- Place the lid on the Instant Pot, seal and turn the valve to sealing.
- Press "Manual" or "Pressure Cook" and use the arrows to set a 2 minute cook time. It will take about 10-15 minutes to reach pressure and start counting down.
- When the cook time has finished, turn the Instant Pot off and allow pressure to release naturally for just a couple minutes. Then hold the valve open slightly to slowly release the remaining pressure (a controlled release). When the pin drops, open the valve and remove the lid.
- Stir well, as most of the liquid is still at the bottom of the pot.
- Top with the cheese, replace the lid and let sit 1-2 minutes until the cheese is melted. Serve.
Notes
Nutrition Information
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wilhelmina says
This pasta came out perfectly! Thanks for a great recipe, my family loves it!
Ashley Fehr says
I’m so glad to hear that! Thanks!
Jess says
How much water do you add?
Ashley Fehr says
You add the amount listed in the recipe.
Christa says
My first meal in my Instant Pot and it came out perfectly ? I added different colours of the peppers and snap peas. Really tasty. Thank you so much.
Ashley Fehr says
Thanks Christa! I’m so happy to hear that!
Terri says
Can you make this with whole wheat pasta? Would it change the cook time?
Thanks!
Terri
Ashley Fehr says
Yes definitely and I wouldn’t change the cook time!
Candice says
I have made this a couple times and the last time was absolutely delicious. After it was done I mixed in some heavy cream, ricotta, and the powder parmesan and it was so good! I still put the mozzarella on top and sealed the lid for about 5 minutes and everything was perfect. Thanks for sharing this!
Ashley Fehr says
Oh I love that idea! Thanks for sharing!
Vicki says
If you double the recipe, does it alter the cooking time?
Ashley Fehr says
It won’t alter the cook time, no, it will just take longer to come to pressure.
Carey Brackett says
FABULOUS!!! I made this easy recipe for our Sunday dinner and it was so good! I love how it is so easy to change up the spices and veggies based on personal preference and the recipe turns turns out so well! I made a double-batch and did cut back just a tiny bit on the water and it was perfect! I will definitely be making this again and will recommend to all my friends and family who have Instant Pots! FIVE STARS!!
Ashley Fehr says
Yay! That makes me ecstatic! Thanks for coming back to let me know 🙂
Kimberley says
Great recipe! Very easy! Everyone had seconds!
Ashley Fehr says
Thanks Kimberley! I’m happy to hear that!
Mina says
First time on your page- I tried this recipe today and it was awesome!!! Easy to make and tasted good! Let’s hope my toddler likes it when she gets home from school!!
Ashley Fehr says
Thanks Mina! I’m so happy to hear that!
Leah says
Have you tried freezing the leftovers?
Ashley Fehr says
I haven’t but freezing cooked pasta usually works fine! You just have to be careful when reheating so that it doesn’t become too mushy.
Mary says
This is a family favorite! Before serving, I mix in about a cup of ricotta. Delicious!
Ashley Fehr says
Oh I love that idea! Thanks Mary!
Cherie says
I added fresh mushrooms and used GF penne. It was a big hit! I definitely will be making this again.
Ashley Fehr says
I’m so happy to hear that!
Sabrina says
Looking forward to trying this recipe! I do have a question though, are you using low or high pressure?
Ashley Fehr says
I use high pressure (the default on my 6qt) for everything.
John says
This was very good, but I ended up with a watery meal. Anyone else have that issue? I doubled the recipe.
Ashley Fehr says
I’m sorry to hear that! Did it look better after stirring and sitting for 5 or so minutes? I find that it looks like a lot of liquid left on top when you open it, but after you stir it it is just saucy enough.
John says
Yes, a fair amount of it did re-absorb or evaporate off after letting it sit for a while/stirring. I think I might still cut back just a little bit on the water next time (there definitely will be a next time because this tastes great)
Ashley Fehr says
So glad to hear that! One time that I made it I stirred in 2oz cream cheese that I had left in the fridge — that might thicken up the juices if you notice the same thing again!
Kathy says
Hi Ashley, I’d like to try the recipe tonight but I don’t have fresh spinach, could I substitute frozen? If so would that change the time?
Ashley Fehr says
Yes definitely! No need to change the cook time
Sally says
I made this tonight and was not impressed. The meal was very watery and, I felt, kind of tasteless. It needed salt and more spices. If I do this again, I will add another cup of pasta (3 cups total) or cut down on the liquid and add more spices.
Ashley Fehr says
I’m sorry you weren’t impressed Sally! Honestly, if you cut down on liquid or add more pasta you will likely have problems with the Instant Pot overheating and getting a “burn” message. There is a reason for the measurements! If you’d like to thicken it, try adding in some cream cheese at the end.
Beth Steele says
How much is a serving size?
Ashley Fehr says
1 serving is about 1/4 of the recipe
Wendy says
Can you make this recipe without a pressure cooker? It looks like an awesome recipe wondering if I could do it in the stove top and simmer covered?
Ashley Fehr says
Definitely! I have a one pot version (here: https://www.thereciperebel.com/one-pot-baked-ziti-with-italian-sausage-recipe-video/) and a slow cooker version (here: https://www.thereciperebel.com/slow-cooker-baked-ziti/)
Janet says
Can I double the recipie? Does it change the cook time?
Ashley Fehr says
You can easily double this recipe and it won’t affect the cook time! I’ve done it before 🙂
Jill Rass says
Made the meat portion in a skillet and put in fridge before leaving for kid’s activity. Assembled in instant pot and finished recipe when I got home. Turned out delicious.
Ashley Fehr says
SO happy to hear that! Thanks!
Tani says
I tried this with the measurements provided in my 8qt IP Duo, but before it even came to pressure, I kept getting a “burn” message. Three times, I had to add more water and scrape the bottom of the pot. I’m not sure where I went wrong. Are you able to help?
Ashley Fehr says
Hi Tani! I’m sorry to hear that — pasta is such a tricky thing because you don’t want it too watery. I have never made it in an 8 quart — it would be a pretty small batch in the 8 quart so I’m not sure if that makes a difference or not. I would just try to make sure that you stir it well so there is enough liquid at the bottom of the pot.
Sarah @Whole and Heavenly Oven says
I am seriously SUCH a sucker for good ziti and this instant pot version is absolutely GENIUS, Ashley! My family would go nuts for this and I’m going nuts for how easy it is! 🙂
Ashley Fehr says
Thanks Sarah!