Instant Pot Pasta and Meatballs with Lemon Herb Ricotta
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4.1 out of 5 stars
(21)
Ingredients
4-5 servings
- 1–2 tablespoons olive oil (2 especially if your sauce doesn’t have much oil it in)
- 1/2 to 1 lb. frozen chicken meatballs (or other pre-made meatballs – about 2 cups if you’re eyeballing)
- One 32-ounce jar of your favorite tomato pasta sauce
- 1 cup chicken broth
- 1 1/2 cups small pasta – I like to use ditalini
- Salt and pepper to taste
- 1 pound fresh ricotta – mascarpone is a bit more creamy / melty and also delicious!
- Juice of 1 lemon + a little bit of zest
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1 cup finely chopped mixed chives, parsley, basil
- Salt and pepper to taste
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Preparation
Chef’s notes
Stovetop instructions:
Just cook the pasta as directed. Add the meatballs and sauce to another skillet; add cooked pasta and combine (you likely won’t need any broth). You’re good to go.
An amazing shortcut for the herbed lemon ricotta is garlic and herb spreadable cheese like Boursin or Alouette! I like to add lemon zest to those shortcuts too just so you get the nice lemony flavor in there.
A previous version of this recipe had the tomato sauce added first and stirred before cooking; I’ve never gotten a burn warning with that method, but just to be extra sure, I retested and reordered the ingredients so the tomato sauce goes on top of the pasta and meatballs to avoid burn warnings.