Are you new to the world of Instant Pot? You are gonna be so happy!
I especially love making pasta like this Instant Pot Meaty Ziti with beef and sausage in it! I love that you can do it in like half the time and you don’t need any additional pot to cook the pasta. Be sure to check out my other Instant Pot recipes.
This ziti recipe includes ground beef and sausage. However, feel free to use just ground beef or just sausage if you prefer.
First, you will cook some onion with olive oil for 2 minutes. Then, you do need to cook the beef, sausage by sautéing it in the pot. You will want to drain off any excess grease and then mix in some garlic.
Next, you will deglaze the bottom of the pot by adding in some beef broth.
This is an important step. You need to deglaze the pan and get any bits off the bottom of the pot. Otherwise, you can end up getting a burn warning on your Instant Pot.
To avoid a burn warning, cook the beef/sausage in a pan. Afterward, transfer it to your Instant Pot along with the beef broth.
Next, you will add in some garlic, marinara sauce, Italian seasoning, salt, and pepper. However, you just add it in and DO NO STIR.
Then, you will add in the ziti. Again no stirring, but you will push the pasta down in the pot so the broth and/or sauce is covering it. At this point, you will secure the lid and cook it on high pressure for 7 minutes. When the cooking is complete, you will need to do a quick release.
Mix mozzarella, ricotta, parmesan, parsley, and cottage cheese in a bowl while the pasta cooks. Once you finish cooking the pasta, you will mix this cheese mixture into the pot with the pasta. Now it’s time to serve up this Instant Pot Meaty Ziti. I like to add a little spoonful of ricotta on top along with a little fresh parsley when serving.
Q: Can I use a different type of pasta instead of ziti in this Instant Pot recipe?
A: Absolutely! While ziti works best for its size and texture, you can substitute it with penne, rigatoni, or even fusilli. Just be mindful of the cooking time, as different pastas have varying cook times.
Q: Can I prepare this recipe in advance?
A: Definitely! You can prepare this dish in advance and store it in the refrigerator for up to 3 days. Reheat in the microwave or oven when ready to serve.
Q: Can I freeze the leftover Instant Pot Meaty Ziti?
A: Yes, this dish freezes well. Let it cool completely, then store in airtight containers. You can freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What are some good side dishes to serve with Meaty Ziti?
Instant Pot Beef Ziti
Real Mom Kitchen
- 1 Tbsp olive oil
- ½ medium yellow onion diced
- ½ lb. ground beef
- ½ lb. mild Italian sausage
- 1 ½ cup beef broth
- 2 cloves garlic pressed
- 1 jar 24oz marinara sauce (your favorite pasta sauce)
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- 8 oz ziti uncooked
- ½ cup shredded mozzarella cheese
- ½ cup whole milk ricotta cheese
- ¼ cup grated parmesan cheese
- 2 Tbsp chopped fresh parsley
- ¼ cup cottage cheese
- additional ricotta cheese and parsley for garnish
- Add olive oil and diced onions to the Instant Pot. Turn on to saute mode and cook for about 2 minutes.
- Add ground beef and mild Italian sausage. Cook and brown until done. When browned, turn Instant Pot off and mix in the garlic. Drain off any excess grease.
- Add beef broth to the pot and DEGLAZE the bottom of the pot by scraping all the bits and pieces stuck to the pot. This will prevent from getting the burn notice.
- Add in the marinara sauce, Italian seasoning, salt, and pepper. DO NOT STIR.
- Pour in uncooked Ziti noodles. Do NOT stir. Press the noodles gently until they are submerged in the sauce, but not stirred.
- Secure lid and set to cook on high "Pressure Cook" for 7 minutes. Once complete do a quick pressure release.
- While the pasta is cooking, add the mozzarella, ricotta, parmesan, parsley, and cottage cheese to a bowl. Stir to combine. Set aside.
- Once the pressure is released, open lid. Spoon in the cheese mixture into the pot, stir until fully combined. Top with additional ricotta and parsley for garnish is desired. Serves 6.
This recipe is adapted from Shugary Sweets.