Instant Pot Baked Ziti is your shortcut to a cheesy, saucy pasta night with tender ziti and savory sausage cooked to perfection.
author’s note
My Family’s #1 Pasta Request!
Baked ziti has always been a family favorite, but I rarely made it on busy nights because it just took too long. One evening I decided to test a shortcut in the Instant Pot, and it completely changed the game.
Four minutes of cook time, a quick release, and dinner was done. The pasta came out tender, the sausage added so much flavor, and the sauce was creamy and cheesy in all the best ways. My kids were instantly hooked on this Instant Pot Baked Ziti. What started as a quick experiment has become one of our most requested weeknight dinners.
Instant Pot Baked Ziti Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Ground Italian sausage | Use mild or spicy, or swap with ground beef, turkey, or chicken. |
| Tomato paste | Adds depth of flavor. Don’t skip! If you’re out, use double-concentrated tomato paste or a bit of tomato purée, but reduce liquid slightly. |
| Heavy cream | Essential for creaminess (milk can curdle under pressure). To lighten, try half-and-half, but add it after pressure cooking. |
| Ziti pasta | Stick with ziti for the best texture. If you sub, use a similar short pasta with the same boil time (penne, rigatoni). |
| Parmesan cheese | Freshly grated melts best. Pecorino Romano works too for a sharper bite. |
How To Make Instant Pot Baked Ziti
- Sauté the sausage & onion with a splash of olive oil. Break up sausage as it cooks.
- Deglaze the pot with chicken broth, scraping up browned bits to avoid a burn notice.
- Layer in tomato paste, seasonings, uncooked pasta, and liquid. Resist stirring too much.
- Pressure cook on high for 4 minutes, then allow 4 minutes of natural release.
- Finish with cream, Parmesan, and fresh basil. Stir gently until creamy and combined.
Tips For Success
- Don’t skimp on deglazing. The flavor boost is worth it and it helps prevent burn errors.
- Fresh basil adds brightness. Tear it gently rather than chopping to release oils.
- Want more spice? Use spicy sausage with red pepper flakes. Want mild? Stick with sweet sausage and serve flakes on the side.
Storage
Like many pasta dishes, this recipe is best when served immediately after stirring through the Parmesan. If you’re reheating leftovers, consider adding a touch of chicken broth to revive the sauce’s creamy consistency.
What To Serve With Instant Pot Baked Ziti:
Appetizers
Bruschetta Recipe
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Caesar Salad Recipe
Side Dishes
Roasted Asparagus Recipe (Two Ways!)
Instant Pot Baked Ziti
Instant Pot Baked Ziti is creamy, cheesy, and loaded with Italian sausage in a rich tomato-Parmesan sauce. Quick, easy, and perfect for weeknights!
Video
Equipment
- Instant Pot 6-quart
Ingredients
- 1 teaspoon olive oil
- 16 ounces ground Italian sausage see note 1
- 1 cup finely diced yellow onion
- 6 ounces tomato paste see note 2
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed see note 3
- 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 see note 4
- 16 ounces uncooked ziti pasta see note 5
- 1 cup grated Parmesan cheese see note 6
- Fresh basil for serving, optional
Instructions
- Set a 6-quart Instant Pot to “sauté” mode. Add olive oil, followed by the Italian sausage. Sear for about 1 minute on each side before adding in the diced onion. Cook until sausage is fully browned, breaking it into smaller pieces as it cooks. Once browned, mix in the entire can of tomato paste and all the seasonings. Stir well, sautéing until fragrant, 1–3 more minutes. Turn off Instant Pot.
- Pour in chicken broth, water, and cream. Stir well to combine. Gently pour in pasta, but don’t stir. Simply press down all pasta pieces below the liquid.
- Secure the Instant Pot lid, making sure the valve is set to “seal.” Select the “manual” or “pressure cook” setting and dial up or down to get to 4 minutes. Allow the Instant Pot to come to pressure and cook. Once done, let it release pressure naturally for 4 minutes. Immediately release the remaining pressure by carefully hitting the valve to release. Immediately remove the lid. It will look liquidy at first.
- Carefully remove the metal insert from the Instant Pot and set it on a trivet. Stir the contents gently with a wooden spoon. Gradually add the grated Parmesan, 1/4 cup at a time, stirring well between each addition to ensure it’s fully melted and integrated into the sauce. Taste the sauce and adjust seasonings if necessary (I typically add another 1/4 tsp salt here).
- If desired, mix through finely chopped basil. Serve the ziti while it’s hot and enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Use mild or spicy sausage based on your preference—both work! Any package size close to the recipe works, but remove casings if needed. No need to drain off the grease in this recipe!
Note 2: Stick to tomato paste; it’s far more concentrated than other tomato products which we need for this recipe.
Note 3: Measure and then crush the fennel seeds (mortar and pestle or pound in a bag with the bottom of a frying pan) and add in. Ground fennel is stronger, so you’ll need less.
Note 4: I don’t recommend swapping out the heavy cream. It balances the acidity of the tomato paste and has enough fat to cook well in the Instant Pot. When I tested milk, it curdled!
Note 5: Stick to ziti for best results! If you’re in a bind, look for a similar-sized pasta, but make sure the recommended boil time matches ziti’s.
Note 6: Add Parmesan slowly, stirring gently between additions for a smooth melt.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, place in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.Nutrition
Serving: 1serving | Calories: 927kcal | Carbohydrates: 70g | Protein: 30g | Fat: 59g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 163mg | Sodium: 1388mg | Potassium: 809mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1783IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
