Perfect Instant Pot Baked Ziti

Let me start by saying if you would have told me a month ago that we would be in lock-down for 6+ weeks because of a stupid virus, I wouldn't have believed you. This virus has caused so much panic and death and it has only just begun for those of us here in the U.S.. With all that said, I am working from home, our oldest daughters job has been suspended and my husband (who can't bring his work home) is still going to work.

This is where my new found love comes in to play, the instant pot! You guys!! If you don't have one yet or have been too scared to open the one you got for Christmas or a birthday two years ago, JUST DO IT!! I was one of those who wanted one so badly but was too afraid because I had heard of all of the horror stories. Gosh do I feel dumb for not jumping on the bandwagon sooner. After cooking just ONE meal in it, I am forever HOOKED! Below is the recipe I started with because its a Friday during Lent and I don't like fish and we all enjoy noodles. Seriously, run with it people!

Perfect Instant Pot Baked Ziti 
Recipe from Together as Family and modified by yours truly.

Baked Ziti is a family favorite dinner that's made even easier when you "bake" it in an Instant Pot! 15 minutes start to finish and only a few simple ingredients. Your family will love this perfect baked ziti recipe.

Course Main Course

Cuisine American, Italian

Keyword Baked Ziti, dinner, Instant Pot Recipe

Prep Time 2 minutes

Cook Time 5 minutes

Pressure Time 10 minutes

Total Time 17 minutes

Ingredients

• 2 cups chicken broth
• 2 cups heavy whipping cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced or pressed 
• 1 box (16 oz) ziti pasta
• 1 can (15 oz) crushed tomatoes
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 cup shredded parmesan cheese

Instructions

1. Spray the insert of a 6 or 8 QT Instant Pot with cooking spray. Pour in the chicken broth and then the heavy whipping cream. It's important to pour them in separately and the chicken broth needs to be first.
2. Add the salt, pepper, and garlic into the liquid.
3. Add the pasta but DO NOT STIR. If there is a mound of pasta or pasta that is sticking way out of the liquid, then gently press it down with a wooden spoon or spatula but do not stir it into the liquid!
4. Evenly pour the crushed tomatoes over the pasta, and then sprinkle the basil and oregano over top the tomatoes. DO NOT STIR!
5. Secure the lid of the Instant Pot and set the valve to the 'sealing' position. Select 'manual' (or 'pressure cooker' if that's what your IP has) and change the time to 5 minutes cook time. It will take about 8 minutes to come to pressure and then the 5 minute cook time will start.
6. Let the pressure release naturally for 10 minutes (meaning do not unseal the valve just let the IP sit there for 10 minutes after the cook time), and then quick release the remaining pressure.
7. Add the parmesan cheese and stir everything together until it's well combined.
8. Serve with additional parmesan cheese and/or chopped fresh basil if wanted.