Instant Pot "Baked" Ziti
This weeknight-friendly baked ziti shortcut version comes together in no time at all, and tastes just as good as the classic casserole.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 1 tablespoon oil
- 1 pound lean ground beef
- 1/2 yellow onion chopped
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- Black pepper to taste
- 2 tablespoons tomato paste
- 2 teaspoons Balsamic vinegar
- 4 cups low sodium beef broth
- 1 14.5- oz can diced tomatoes
- 16 oz dry ziti pasta
- 1-2 cups cheese I use a mix of mozzarella and parmesan
Brown beef: Set instant pot to saute and add oil. Brown beef, then stir in the onion, garlic powder, thyme, salt, pepper, tomato paste and balsamic vinegar. Cook for 30 seconds, stirring constantly.
Deglaze: Pour the beef broth into the pot, scraping any bits off the bottom of the inner pot (not doing this correctly will trigger the burn warning!). Stir in the tomatoes and dry pasta.
Cook: Pressure cook for 3 minutes (for pasta that indicates more than 9 minutes of regular cooking time on the package, cook for 4 minutes), then quick release the pressure and open the pot. Stir in the cheese, cover with the lid and let sit for 3-5 minutes or until cheese has melted. Serve immediately.
This serves 6 for us, but if you have big eaters (teen boys!!) it might only serve 4.
Calories: 516kcal | Carbohydrates: 63g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 903mg | Potassium: 988mg | Fiber: 4g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 4mg