Instant Pot Pasta and Meatballs with Lemon Herb Ricotta
Ingredients
- 122 olive oil – tablespoons ( especially if your sauce doesn’t have much oil it in)
- 1/21 1/2 to 1lb. frozen chicken meatballs (or other pre-made meatballs – I used ones that were already cooked) – about 2 cups if you’re eyeballing
- 32 tomato pasta sauce one -ounce jar of your favorite
- 1 1 chicken broth
- 1 1/2 1 1/2 small pasta – I like to use ditalini
- saltpepper and to taste
- 1 fresh ricotta
- 1 lemon
- 1 garlic clove
- 1/4 cup 1/4 cup olive oil
- 1 cup 1 cup chives, parsley, basil
- saltpepper and to taste
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Instructions
- Place meatballs in the Instant Pot; drizzle with olive oil. Sauté for a couple minutes to get the meatballs a bit browned on the outside – they don’t need to be fully thawed.
- Add in this order: pasta, sauce, chicken broth. Do not stir. Cook on high pressure for 3 minutes.
- Release steam right away (so your pasta doesn’t overcook and get mushy). Stir to incorporate. A small amount of sticking is normal, but with a few gentle stirs it will lift up and come together perfectly. It will be saucy at first; if you let it rest a few minutes, the sauce will absorb into the pasta and it’ll get a little less saucy. It’s delicious to eat either way!
- Mix your herbed ricotta ingredients together while the pasta cooks.
- Serve the hot pasta in bowls with dollops of the ricotta over the top. Mwah!
Source
Original recipe: View Original
