Instant Pot Baked Ziti Recipe (Vegetarian)

This Instant Pot Baked Ziti recipe is vegetarian and a fantastic meatless pressure cooker pasta! Loaded with vegetables, spices, ricotta cheese and a delicious creamy sauce.

An easy weeknight meal that cooks in just minutes in your pressure cooker. Serve with a family style salad and a thick slice of homemade garlic bread for the ultimate stay-at-home Italian meal.

This Instant Pot Baked Ziti Recipe Is

• Creamy
• Decadent
• High protein
• Loaded with flavor
• Simple
• Earthy
• Vegetarian and Meatless

What’s In This Vegetarian Instant Pot Pasta Baked Ziti?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
• Onion
• Garlic
• No Salt Added Tomato Paste: I use no salt added tomato paste, which I like to keep in my pantry for soups, stews, and sauces like this. We only use low or no sodium tomatoes in recipes, sodium can really add up!
• Ricotta Cheese – I made my own, but you can use any kind you want from the store.
• Balsamic Vinegar: this is a bit of a secret ingredient in this sauce, the balsamic vinegar gives the sauce a really nice acidity and bright fresh flavor. 
• Red Chili Flakes: for a little heat and spice -I love a sprinkle of red chili flakes in my pasta, but you can leave them out if you are cooking for a milder crowd.
• No Salt Added Diced Tomatoes: I like to keep the sodium down to a minimum in my cooking, so I only get no sodium diced tomatoes, especially for this dish because I use both the tomatoes and the juice. I love these little boxed tomatoes instead of using ones canned in aluminum.
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
• Ziti: You can use a gluten free ziti if you are gluten free, or a regular wheat pasta if you eat wheat.
• Parmesan

How Do I Make This Vegetarian Baked Ziti In the Instant Pot?

1. Set the Instant Pot to sauté mode and heat the olive oil.  Add the onions and garlic and sauté for 3 or 4 minutes until the veggies start to become translucent. Add the tomato paste, balsamic vinegar, salt, pepper, red chili flakes if using, diced tomatoes Vegetable stock, pasta, and ricotta cheese.  Stir well.
2. Set Instant Pot to Pressure Cook for 3 minutes on High Pressure or Manual Mode.
3. Quick release the pressure, taking care not to have your hands or face near the steam vent.
4. Once float valve has lowered, carefully open the lid. Stir in the mozzarella cheese, and parsley. Top with extra mozzarella or parmesan and parsley, and enjoy hot!

More Vegetarian Instant Pot Recipes You’ll Love!

Instant Pot Penne Pasta Recipe (Vegan, Gluten Free)

Pressure Cooker Root Vegetables & Lemon Caper Sauce (Vegan, GF)

Instant Pot Garden Risotto Recipe (Vegan, Gluten Free)

Vegan Instant Pot Ratatouille (Paleo, Whole30, GF, Dairy Free)

Instant Pot Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)

Share This Vegetarian Instant Pot Baked Ziti Recipe

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Instant Pot Baked Ziti

Kelly Jensen

This Instant Pot Baked Ziti recipe is vegetarian and a fantastic meatless pressure cooker pasta! Loaded with vegetables, spices, ricotta cheese and a delicious creamy sauce.

5 from 5 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Pressure Time 7 minutes mins

Total Time 15 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 8 servings

Calories 376 kcal

Equipment

• Instant Pot or Pressure Cooker

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 sweet onion sliced
• 6 cloves garlic
• 6 ounce No-Salt-Added Tomato Paste
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Himalayan sea salt
• 1/4 teaspoon freshly ground Tellicherry Black Pepper
• 1/4 teaspoon Crushed Red Pepper Flakes optional
• 1 14 ounce No-Salt-Added Diced Tomatoes
• 5 cups No-Salt-Added Vegetable Stock
• 1 lb ziti pasta gluten free
• 1 cup ricotta cheese
• 1 cup mozzarella cheese dairy free
• 1/2 cup fresh parsley plus more for garnish

Cook ModePrevent your screen from going dark

Instructions

 

• Set the Instant Pot to sauté mode and heat the olive oil.  Add the onions and garlic and sauté for 3 or 4 minutes until the veggies start to become translucent. Add the tomato paste, balsamic vinegar, salt, pepper, red chili flakes if using, diced tomatoes Vegetable stock, pasta, and ricotta cheese.  Stir well.
• Set Instant Pot to Pressure Cook for 3 minutes on High Pressure or Manual Mode.
• Quick release the pressure, taking care not to have your hands or face near the steam vent.
• Once float valve has lowered, carefully open the lid. Stir in the mozzarella cheese, and parsley. Top with extra mozzarella or parmesan and parsley, and enjoy hot!

Video

Nutrition

Calories: 376kcalCarbohydrates: 52gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 27mgSodium: 440mgPotassium: 539mgFiber: 4gSugar: 7gVitamin A: 953IUVitamin C: 16mgCalcium: 184mgIron: 2mg

Keyword Instant Pot Baked Ziti No Meat, Instant Pot Baked Ziti Vegetarian, Meatless Baked Ziti Instant Pot, Pressure Cooker Baked Ziti Vegetarian, Vegetarian Instant Pot Pasta Recipes, Vegetarian Pressure Cooker Pasta Recipes

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