Instant Pot Baked Ziti
sandravalvassori.com
This easy Instant Pot Baked Ziti is made with sausage and a store-bought tomato sauce for a quicker than quick weeknight winner meal. Topped with mozzarella and Parmesan cheese, it's a delicious and satisfying dinner that the entire family will want repeatedly.
Servings: 4 to 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 8 ounces mild chicken sausage, casings removed (or other sausage such as Italian)
- 3 garlic cloves minced (or can use 1 teaspoon garlic powder)
- 1 teaspoon Kosher salt
- 1 teaspoon dried oregano
- 2 cups chopped Swiss chard
- 2 cups water
- 12 oz dried pasta such as ziti or similar (about 3 1/2 cups)
- 1 (24 oz) jar marinara sauce
- 1/3 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/3 cup torn pieces fresh mozzarella, optional
- chopped fresh basil or parsley, optional, for garnish
Instructions
- Turn Instant Pot to Saute and add olive oil. Once oil is hot, add onion cook for 1 minute, stirring with a wooden spoon.
- Add sausage and cook until brown, about 3 minutes, using a wooden spoon to break into small chunks. Stir in the garlic, salt, and oregano and cook for 30 seconds more. Press Cancel to turn off the Instant Pot.
- Stir in the Swiss chard and toss until slightly wilted, about 30 seconds. Pour in the water and use a wooden spoon to scrape up any browned bits stuck on the bottom of the pot. This will prevent the burn notice so don't skip this step!
- Add the pasta and give it a little stir to distribute evenly. Pour the marinara sauce over the pasta (DO NOT STIR) spreading it over top in an even layer to completely cover the pasta.
- Secure the lid and set to SEALING. Select PRESSURE COOK on HIGH for 6 minutes. It will take about 10 minutes to come up to pressure.
- When the cook time is done, immediately do a quick release of the pressure. It will take a few minutes to release all the pressure. Tip: Hold a tea towel beside (not on) the release valve to prevent the liquid from spraying everywhere.
- Once the pressure is released, remove the lid, add the parmesan cheese and stir quickly to combine. Sprinkle with the grated mozzarella and fresh mozzarella (if using). Cover the pressure cooker again and let sit for 3 to 4 minutes, or until cheese has melted.
- Serve immediately, garnished with fresh basil or parsley, if desired.
Notes
Be sure to check out the post for lots of tips on cooking pasta in an Instant Pot.
To Store Leftover Pasta
To Store or freeze: Let the pasta cool completely. Place in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months..
To reheat: Refrigerated pasta can be reheated gently on the stovetop, covered, until warmed through. Frozen pasta should be thawed in the refrigerator overnight, then reheated gently on the stovetop, covered, until warmed through.