Instant Pot Skinny Creamy Ziti
Instant Pot Skinny Creamy Ziti is a play off of my popular Dump and Start Creamy Ziti recipe. This time reducing the calorie and fat content substantially! Substituting Evaporated milk for Creamy Ziti makes this Instant Pot Pasta dish still creamy, cheesy and full of flavor with none of the guilt!
Servings 4 servings
- 2 1/2 cups chicken broth
- 1/2 lb 8 oz dry ziti pasta
- 1 tsp minced garlic dried
- salt and pepper to taste
- 3/4 cup red pasta sauce
- 3/4 cup evaporated milk
- 3/4 cup shredded parmesan cheese not the powdered stuff!
- 3/4 cup mozzarella cheese
Place the broth, garlic, salt and pepper into the Instant Pot liner. Add the pasta to the pot. All noodles should be covered with the broth. DO NOT STIR.
Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noddles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
Add the red pasta sauce to the Instant Pot and stir well.
Add the evaporated milk to the Instant Pot and stir well.
Turn the Instant Pot onto Saute HIGH until the sauce is bubbling.
Turn the Instant Pot off and gradually stir in the parmesan cheese then the mozzarella cheese. Stir until the cheese has melted completely and the sauce has thickened. The sauce will thicken more as it cools. Enjoy!
Serving: 1g | Calories: 360kcal | Carbohydrates: 27g | Protein: 22g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 1620mg | Fiber: 3g | Sugar: 11g