Best 3 Pressure Cooker Three Cheese Ziti Recipes

PRESSURE COOKER BAKED ZITI

Steps:

• Set pressure cooker to saute and brown ground beef. Season with salt and pepper to taste.
• Remove browned ground beef and drain fat.
• Add in pasta, water, meat, and marinara sauce (in that order).
• Close lid and cook on high pressure for 4 minutes.
• Quick Pressure Release. (QPR).
• Stir in the cheddar, mozzarella, and Parmesan cheeses.
• Serve.

PRESSURE COOKER THREE CHEESE ZITI RECIPE - (4.4/5)

Steps:

• Combine the water, onions, and salt in a 4-quart pressure cooker. Bring to a boil. Stir in the ziti. Pour the tomatoes on top of the ziti, crushing the tomatoes in you hand as you empty the can. Do not stir after you add the tomatoes. Add the garlic. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Turn off the heat. Quick-release the pressure under cold water. Remove the lid, tilting it away from you to allow steam to escape. Stir in the Italian Herb Blend, ricotta, and parmesan. Separate any ziti that are stuck together and release any that are clinging to the bottom of the cooker. Distribute half of the mozzarella on top. Use a rubber spatula or large spoon to scoop ziti from the bottom and set it on top of the mozzarella. Repeat with remaining mozzarella. Season with salt and pepper to taste. Let the dish rest in the cooker for 3-5 minutes, giving the mixture time to thicken. If the pasta is not uniformly tender, cover the cooker during this period and cook over very low heat, stirring occasionally, until the pasta is done. Serve in pasta bowls with a generous dusting of parmesan on top of each portion. Italian Herb Blend: Mix all ingredients in small bottle. Shake well. Store in a cook, dark place and use within 4 months. Variations: Stir in ¼ cup chopped fesh basil or parsley along with the chesses. Transfromations (follow basic recipe except as noted) Ziti with meat or fresh sausage: before adding water and onions, brown ½ pound ground meat (beef, pork, veal, or lamb) or fresh Italian sausage (sweet or hot; casings removed) in 1 tablespoon olive oil. Pour off any excess fat. When you add water, be sure to scrape up any browned bits sticking to bottom of cooker.

PRESSURE COOKER BAKED ZITI

Steps:

• Heat 1 tablespoon of olive oil in the pressure cooker pot over medium-high heat (Saute mode adjusted to high in an electric pressure cooker) until the oil is shimmering. Add the onion, celery, carrot, and garlic. Sprinkle with 1/2 teaspoon of salt, the Italian Seasoning, and the crushed red pepper flakes. Saute, stirring occasionally, until the onion softens, about 5 minutes.
• Add the Italian sausage to the pot. Cook, stirring often and breaking up the sausage until it just loses its pink color, about 5 minutes.
• While the sausage is cooking, set the oven to 350°F to start preheating.
• Stir in the the ziti pasta, then pour in 3 cups of water and the crushed tomatoes. Sprinkle in the 3/4 teaspoon of salt, then stir. Poke down any pieces of ziti sticking up out of the water - if they're not submerged, they might not cook. Lock the lid and pressure cook on high pressure for 4 minutes in an electric or stovetop PC, then quick release the pressure in the pot. Carefully open the lid - away from you, please, the steam in the pot is boiling hot!
• Lift the pot liner out of the pot and set on a heat proof surface (or take the stovetop pressure cooker off the stove). Stir in the 8 ounces shredded mozzarella, the ricotta, and the grated parmesan, and keep stirring until the ricotta is spread throughout the pasta. Pour the entire pot of ziti into a 13-inch by 9-inch baking dish, and then sprinkle the remaining 8 ounces of mozzarella over the top.
• Put the baking dish in the oven and bake until the cheese melts and starts to brown at the edges, about 20 minutes.
• Let the baked ziti stand for about 5 minutes to cool down, then sprinkle with the minced parsley and serve.