Mouthwatering Instant Pot Ziti with Ground Turkey

Here is my favorite Instant Pot ziti with ground turkey, featuring a rich tomato sauce with Italian herbs, tender pasta, and three types of cheese all cooked together in one pot.

This ziti has become my go-to weeknight dinner when I need something hearty on the table fast. The Instant Pot does all the work, and cleanup is a breeze since everything cooks in one pot. Plus, my kids actually eat it without complaining, which is always a win!

What Kind of Ground Turkey Should I Use?

Ground turkey comes in different fat percentages, and for this ziti recipe, I’d recommend using 93/7 or 85/15 lean-to-fat ratio. The 93/7 is leaner and healthier, but the 85/15 will give you more flavor and keep the meat from drying out during pressure cooking. If you only have the really lean 99/1 ground turkey, you might want to add an extra tablespoon of olive oil to keep everything moist. You can also swap in ground chicken or even ground beef if that’s what you have on hand – the cooking time stays the same.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you’ve got:

• Ground turkey: Ground beef, ground chicken, or Italian sausage (removed from casings) all work great here. You can even use a plant-based ground meat if you prefer a vegetarian option.
• Ziti pasta: Penne, rigatoni, or even rotini are good substitutes. Just keep the cooking time the same – these similar shapes cook at about the same rate.
• Marinara sauce: If you don’t have marinara, you can use an equal amount of crushed tomatoes or additional diced tomatoes. You might want to add a pinch more Italian seasoning to boost the flavor.
• Ricotta cheese: Cottage cheese makes a solid substitute – just give it a quick blend or mash if you want a smoother texture. Cream cheese also works in a pinch, though it’ll be a bit richer.
• Fresh garlic: No fresh garlic? Use 1/2 teaspoon of garlic powder instead. Add it with the other dried seasonings.
• Red pepper flakes: These add a nice kick, but you can leave them out entirely if you’re cooking for kids or anyone who doesn’t like heat.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot pasta is adding too little liquid, which can lead to a burn notice or undercooked noodles – make sure your pasta is completely submerged in the liquid before sealing the lid, and don’t skip stirring everything together well after adding the ingredients.

Another common error is letting the pressure release naturally instead of doing a quick release, as the pasta will continue cooking and turn mushy while the pot depressurizes.

To prevent your ground turkey from clumping into large chunks, break it up thoroughly with a wooden spoon while browning, and consider letting it develop a bit of color for 3-4 minutes before adding the other ingredients for better flavor.

Finally, resist the urge to stir immediately after opening the lid – let the dish sit for a minute or two on sauté mode to thicken up, which makes for a creamier, less watery final result.

What to Serve With Instant Pot Ziti?

A simple green salad with Italian dressing is my go-to side for this ziti – it adds a nice fresh crunch that balances out all the cheesy pasta. Garlic bread is another obvious winner here, especially if you make it extra garlicky so you can use it to scoop up any sauce left in your bowl. If you want to add more veggies to the meal, roasted broccoli or sautéed zucchini work really well alongside the ziti without making things feel too heavy. For a complete Italian-style dinner, start with some bruschetta or a caprese salad before diving into the pasta.

Storage Instructions

Store: This ziti keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day after everything has had time to meld together. It’s one of those meals that makes weeknight dinners so much easier when you’ve got leftovers ready to go.

Freeze: You can freeze this for up to 3 months, either in individual portions or as a whole batch. Just let it cool completely first, then store it in freezer-safe containers. I like to freeze it in smaller portions so I can grab just what I need for lunch or a quick dinner.

Reheat: Warm it up in the microwave with a splash of water or marinara to keep it from drying out, or reheat it covered in the oven at 350°F until heated through. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3350-3550
• Protein: 175-200 g
• Fat: 95-110 g
• Carbohydrates: 410-430 g

Ingredients

For the ziti:

• 2.5 tbsp olive oil
• 1 lb ground turkey
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 1.5 tbsp italian seasoning
• 0.5 tsp oregano
• 0.25 tsp red pepper flakes
• salt
• black pepper
• 28 oz diced tomatoes (I use Hunt’s for the best consistency)
• 2.5 cups marinara (I prefer Rao’s Homemade for a rich flavor)
• 6 oz tomato paste
• 16 oz ziti (ensure it is dry, uncooked pasta)
• 2.25 cups water
• 1 bay leaf
• 1.75 cups mozzarella (shredded from a block for better melting)

For the topping:

• parmesan (freshly grated provides a much sharper bite)
• 1/3 cup ricotta
• fresh parsley

Step 1: Brown the Ground Turkey and Build the Flavor Base

• 2.5 tbsp olive oil
• 1 lb ground turkey
• 1 onion
• 3 garlic cloves
• 1.5 tbsp italian seasoning
• 0.5 tsp oregano
• 0.25 tsp red pepper flakes
• salt and black pepper to taste

Set your Instant Pot to sauté mode and heat the olive oil until shimmering, about 1 minute.

Add the ground turkey and cook for 1-2 minutes, breaking it apart with a spoon as it browns—you want it mostly cooked through but not fully rendered.

Stir in the diced onion, minced garlic, Italian seasoning, oregano, red pepper flakes, and a pinch of salt and black pepper.

Sauté for another 2-3 minutes until the onions soften and the spices bloom, releasing their aromas.

This layering of flavors creates a much more complex base than simply dumping everything in at once.

Step 2: Build the Sauce and Add Pasta

• 28 oz diced tomatoes
• 2.5 cups marinara
• 6 oz tomato paste
• 16 oz ziti
• 2.25 cups water
• 1 bay leaf

Pour in the diced tomatoes with their juice, marinara sauce, and tomato paste, stirring well to combine and break up any paste clumps.

Add the uncooked ziti, water, and bay leaf, then stir thoroughly to distribute the pasta evenly throughout the liquid and prevent sticking.

I find it helpful to stir one more time just before closing the lid to ensure the pasta isn’t clumped on the bottom.

The pasta will absorb the sauce as it cooks, so submerging everything well is crucial for even cooking.

Step 3: Pressure Cook the Pasta

• Sauce and pasta mixture from Step 2

Close the Instant Pot lid and set the valve to sealing.

Cook on high pressure for 5 minutes.

Once the timer beeps, allow the pressure to release naturally for 4 minutes, then carefully switch the valve to venting to quick-release any remaining pressure.

Open the lid and stir the pasta—it should be tender and the sauce should coat everything beautifully.

If you see any dry spots or the pasta seems underdone, add a splash of water and let it sit with the lid closed for another minute.

Step 4: Melt the Cheese and Finish

• 1.75 cups mozzarella
• 1/3 cup ricotta
• Cooked pasta and sauce from Step 3

Switch the Instant Pot back to sauté mode.

Remove the bay leaf, then stir in the shredded mozzarella a handful at a time, stirring constantly until each addition melts completely and creates a creamy, cohesive sauce.

Turn off the heat and stir in the ricotta by dolloping it in and gently folding it through—don’t overmix, as little ricotta pockets add a wonderful creamy texture.

Taste and adjust seasoning with salt and pepper as needed.

Step 5: Plate and Garnish

• Cooked ziti from Step 4
• Parmesan
• Fresh parsley

Spoon the ziti into bowls or plates.

Top each serving with freshly grated parmesan cheese and a generous handful of fresh parsley for brightness and color.

The sharp bite of fresh parmesan and the herbaceous parsley help cut through the richness of the cheese and sauce.

Mouthwatering Instant Pot Ziti with Ground Turkey

Delicious Mouthwatering Instant Pot Ziti with Ground Turkey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 3450

Ingredients Method

Ingredients

  

For the ziti

• 2.5 tbsp olive oil
• 1 lb ground turkey
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 1.5 tbsp italian seasoning
• 0.5 tsp oregano
• 0.25 tsp red pepper flakes
• salt
• black pepper
• 28 oz diced tomatoes (I use Hunt's for the best consistency)
• 2.5 cups marinara (I prefer Rao's Homemade for a rich flavor)
• 6 oz tomato paste
• 16 oz ziti (ensure it is dry, uncooked pasta)
• 2.25 cups water
• 1 bay leaf
• 1.75 cups mozzarella (shredded from a block for better melting)

For the topping

• parmesan (freshly grated provides a much sharper bite)
• 1/3 cup ricotta
• fresh parsley

Method

 

1. Set your Instant Pot to sauté mode and heat the olive oil until shimmering, about 1 minute. Add the ground turkey and cook for 1-2 minutes, breaking it apart with a spoon as it browns—you want it mostly cooked through but not fully rendered. Stir in the diced onion, minced garlic, Italian seasoning, oregano, red pepper flakes, and a pinch of salt and black pepper. Sauté for another 2-3 minutes until the onions soften and the spices bloom, releasing their aromas. This layering of flavors creates a much more complex base than simply dumping everything in at once.
2. Pour in the diced tomatoes with their juice, marinara sauce, and tomato paste, stirring well to combine and break up any paste clumps. Add the uncooked ziti, water, and bay leaf, then stir thoroughly to distribute the pasta evenly throughout the liquid and prevent sticking. I find it helpful to stir one more time just before closing the lid to ensure the pasta isn't clumped on the bottom. The pasta will absorb the sauce as it cooks, so submerging everything well is crucial for even cooking.
3. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once the timer beeps, allow the pressure to release naturally for 4 minutes, then carefully switch the valve to venting to quick-release any remaining pressure. Open the lid and stir the pasta—it should be tender and the sauce should coat everything beautifully. If you see any dry spots or the pasta seems underdone, add a splash of water and let it sit with the lid closed for another minute.
4. Switch the Instant Pot back to sauté mode. Remove the bay leaf, then stir in the shredded mozzarella a handful at a time, stirring constantly until each addition melts completely and creates a creamy, cohesive sauce. Turn off the heat and stir in the ricotta by dolloping it in and gently folding it through—don't overmix, as little ricotta pockets add a wonderful creamy texture. Taste and adjust seasoning with salt and pepper as needed.
5. Spoon the ziti into bowls or plates. Top each serving with freshly grated parmesan cheese and a generous handful of fresh parsley for brightness and color. The sharp bite of fresh parmesan and the herbaceous parsley help cut through the richness of the cheese and sauce.