Name: Instant Pot Ziti with Tomato Sauce 20 Mins!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vegan
Ingredients: 1 tsp oil; 4 cloves of garlic (, minced); 14 to 16 oz tomato sauce, (marinara, pizza sauce or tomato puree); 1.5 tsp italian herbs ((thyme, oregano, basil, use less or more depending on sauce used); 1/4 tsp salt ((less or more depending on if the tomato sauce is salted or not)); 1/4 tsp pepper flakes; 2 cups uncooked Ziti or other pasta such as penne (, 6 oz or 200 gm); 1.25 cup water (, 1.5 cups if the sauce used is thicker); 2 tsp extra virgin olive oil; 1/8 tsp white pepper; vegan parm as needed (, vegan mozzarella (optional)); fresh basil or herbs as needed

Sometimes you just need a simple pasta meal! And in a jiffy. This Ziti with herbed tomato pasta sauce fits just there. Put everything in an Instant Pot, pressure cook and done. 20 minutes to a fabulous meal. Add some vegan parm, cashew milk or vegan mozzarella for creamier or cheesier flavor. Add some veggies in with the sauce, fresh herbs for garnish and serve with some crusty garlic bread.

This Vegan Ziti comes together really quickly. It has some amazing flavor from the gently toasted garlic, tomato sauce that gets cooked to a wonderful flavor under pressure, and the pasta that cooks right with it. Sprinkle with some toasted breadcrumbs and vegan parm for a Baked Ziti kind of effect. Saucepan instructions in notes and tips for cooking pasta in Instant Pot below.

Instant Pot Ziti with Tomato Sauce. Date Night Quick Pasta with Ziti, sprinkled with vegan parm and fresh herbs. #Vegan #Soyfree #Recipe #VeganRicha #instantPot #pasta . Easily #Glutenfree, #Nutfree

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Tips to cook pasta in Instant Pot

Pasta and tomato based sauces in the Instant Pot pressure cooker can easily end up with issues such as burn errors, uneven cooking etc. For a well cooked pasta, mix with the sauce really well, pressure cook time for pasta is a min or so more than half the time listed on the pasta package. Letting the pasta sit for a few minutes before release helps cook any unevenly heated portions.
Tomatoes and tomato based sauces easily scorch the bottom of the pot during sauteing. The scorching or sticking at the bottom is usually the reason the pot gives a burn message under pressure. Try some things like using oil, using a smoother tomato sauce rather than chunky, switching off saute earlier to avoid scorching, mixing the sauce or ingredients really well so that nothing is stuck to the bottom, and use a bit more liquid if the sauce is too thick.
I also find that cooking the on saute actually helps, as it allows you to see if there are ingredients that are going to scorch when under pressure. If they start sticking or scorching during saute itself, there are more chances of them sticking under pressure. The heating up of the ingredients, allows the pot to come to pressure quickly, which also reduces the time the ingredients have to keep settling to the bottom.
If you are adding veggies, add them finely chopped.