1cupshredded cheeseor more to taste; I use a mix of mozzarella and parmesan
Instructions
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.
Video
Notes
This serves 6 for us, but if you have big eaters (teen boys!!) it might only serve 4.Ingredient notes
Pasta: Use any short pasta shapes that cook in around 8 minutes - spirals, bowties or macaroni are all delicious, too
Liquid: Use water in place of the broth if you don't have any on hand - simply increase the seasoning a little to make up for the lack of flavor from the broth. You can also use chicken broth in place of the beef broth if that's what you have on hand
Meat: Ground Italian sausage is a great replacement for the ground beef, it adds even more flavor!
Extras: For more veggies, add a finely chopped carrot and a finely chopped celery stick along with the chopped onion. For extra creaminess, either stir some ricotta into the pasta in the end; or serve the pasta topped with a spoonful of ricotta cheese!
Recipe tips
Pressure release: Don't do a longer natural pressure release than 1 minute, or your pasta will overcook and turn out mushy
Onion: Don't skip sautéing the onion - it creates a better flavor and the onions lose their raw, biting scent only through sautéing, but not through boiling.
Even cooking: Try to have the ziti evenly covered with the liquids - the pasta will cook more evenly in the instant pot that way.
Finish: For a an easy (and delicious) finish, serve with grated parmesan and shredded basil leaves.
Have leftovers? Turn them into a baked ziti pasta casserole!Simply add the leftovers to a casserole dish and refrigerate for up to 2 days.When ready to cook, stir in ½ - 1 cup tomato sauce (this keeps the pasta bake from drying out). You can also dot the casserole with ricotta cheese for extra goodness.Generously sprinkle with cheese and bake at 400°F for 15-20 minutes, or until bubbly and piping hot all the way through.Make ahead instructions/freezer instructions:If you want to make this a couple of days ahead, I recommend following the instructions for the leftovers above.To freeze:Place the cooked and cooled ziti in a casserole dish. Wrap well in foil and then in aluminum foil. Label with the name and use-by date (freeze for up to 3 months).To reheat, unwrap the frozen casserole. Loosely cover with aluminum foil and bake for 1 hour at 350°F, or until bubbly piping hot all the way through.Top with cheese around 15 minutes before the baking time is up, then finish baking uncovered.