Zippy Ziti

By: Jeffrey Eisner

Zippy Ziti
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tips:","This recipe is remarkably customizable. Feel free to add any spices you wish in Step 1 or Step 3: 1–2 teaspoons of each of your favorites should do the trick. If you want it dairy-free, skip the butter, cheese, and cream/Boursin. For a meaty touch, at the end of Step 1 add (approximately) a 24-ounce package of frozen meatballs on top of the pasta and butter but do not stir.","To Serve 1–2:","Reduce the broth to 2 3/4 cups but halve all the other ingredients. Cook times remain the same."]
cuisine icon Keywords
20 minutes, 4-6 servings, cheese, chicken or garlic broth, garlic powder, heavy cream or half-and-half, instant pot, italian seasoning, Jeffrey Eisner, marinara sauce, parmesan cheese, pasta, pressure cook, salted butter, ziti or ziti rigati

serving icon Servings
4-6 Servings
Ingredients
  • 4 cups chicken or garlic broth (i.e. Better Than Bouillon)
  • 2 teaspoons Italian seasoning
  • 1 pound ziti or ziti rigati
  • 4 tablespoons (1⁄2 stick) salted butter
  • 1 cup Parmesan cheese
  • 2 teaspoons garlic powder
  • 1⁄2 cup heavy cream or half-and-half
  • 2 cups marinara sauce
Instructions
  • Add the broth and Italian seasoning (if using) to the Instant Pot®. Stir to combine.
  • Add the ziti, but do not stir—just smooth it out so it’s mostly submerged. Place 2 tablespoons of butter on top.
  • Secure the lid and move the valve to the sealing position. Press Cancel, then select Manual or Pressure Cook on High Pressure for 6 minutes. When done, quick release the pressure and give the pot a good stir.
  • Stir in the remaining 2 tablespoons of butter, followed by the Parmesan, garlic powder, cream, and marinara sauce. Let the pasta rest for 5 minutes before serving.
  • Serve with additional Parmesan for topping and toasty garlic bread, if desired. Enjoy!
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