Tags: dinner - pasta - vegetarian - Instant Pot
Active Time:
Passive Time:
Serves: 4

Easy weeknight dump and cook meal

Cooking with Karli

• Chicken broth: 2.5 cups (or sub veggie broth for vegetarian)
• Ziti: 8 oz
• Garlic: 1 tsp dried minced
• Salt, Pepper: to taste
• Red pasta sauce: 3/4 cup
• Evaporated milk: 3/4 cup
• Parmesan cheese: 3/4 cup shredded
• Mozzarella: 3/4 cup shredded

• The instant pot is a pain to clean after making this

1. Place the broth, garlic, salt, and pepper into the instant pot. Add the pasta to the pot. All noodles should be covered with the broth; do not stir
2. Cook on high for 6 minutes. Allow 6 minutes of natural release, then quick release. Stir the noodles
3. Add red pasta sauce to the instant pot and stir
4. Add evaporated milk to instant pot and stir
5. Turn the instant pot onto saute - high, cook and stir until sauce is bubbling
6. Turn the instant pot off and slowly add in the Parmesan then the mozzarella. Stir until the cheese has melted completely and the sauce has thickened