Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Italian Sausage (mild or hot), casings removed
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • ½ cup Dry Red Wine (optional)
  • 2 cups Beef Broth (low sodium)
  • 28 oz can Crushed Tomatoes
  • 2 Tbsp Tomato Paste
  • 12 oz Dried Ziti or Penne Pasta
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • Salt & Black Pepper, to taste
  • 8 oz Whole Milk Ricotta Cheese
  • 2 cups Mozzarella Cheese, shredded
  • Fresh Parsley, chopped (for garnish)
  • ¼ cup Parmesan Cheese, freshly grated (for serving)

Instructions:

  1. Prep the Instant Pot (IP): Set the IP to the Sauté function (Normal setting). Add the olive oil.
  2. Brown the Meat: Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook until fully browned, about 5–7 minutes. Drain off any excess fat if necessary.
  3. Add Aromatics: Stir in the diced onion and sauté until softened (3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the red wine (if using). Use the spatula to scrape up all the browned bits (fond) from the bottom of the pot. This is crucial to prevent the 'Burn' notice. Press Cancel.
  5. Add Liquids and Seasoning: Pour in the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir only the liquid mixture.
  6. Add the Pasta (The Layering Trick): Gently pour the dried ziti/penne into the liquid. DO NOT STIR THE PASTA INTO THE SAUCE. Use the back of a spoon to gently push the pasta just under the liquid line, ensuring it is submerged but leaving the heavy tomato mixture at the bottom.
  7. Pressure Cook: Secure the lid, ensure the vent is set to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes.
  8. Release Pressure: Once cooking is complete, allow a 3-minute Natural Pressure Release (NPR), then switch the vent to Venting (Quick Release, QR) to release the remaining pressure.
  9. Stir and Thicken: Carefully remove the lid. Stir the contents well. The sauce will quickly thicken into a creamy consistency due to the starches.
  10. Add Ricotta: Dollop the ricotta cheese throughout the pasta. Stir gently to incorporate about half of it, leaving creamy pockets of cheese throughout the dish.
  11. Melt the Mozzarella: Sprinkle the shredded mozzarella evenly over the top of the ziti.
  12. Bubble and Serve: Place the lid back on (do not seal) or use the Sauté setting for 2 minutes until the cheese is gooey and melted. Garnish with fresh parsley and grated Parmesan before serving. Allow it to rest for 5 minutes before scooping.