Instant Pot Pasta and Meatballs
Ingredients
Pasta and Meatballs
-
1–2
tablespoons
olive oil
-
½ to 1
lb.
frozen chicken meatballs
-
1
32-ounce jar
tomato pasta sauce
-
1
cup
chicken broth
-
1½
cups
small pasta (ditalini)
-
to taste
salt and pepper
Herbed Lemon Ricotta
-
1
pound
fresh ricotta
-
1
lemon
juice + zest
-
1
clove
garlic (finely grated)
-
¼
cup
olive oil
-
1
cup
finely chopped mixed herbs (chives, parsley, basil)
-
to taste
salt and pepper
Instructions
- Sauté meatballs in olive oil in the Instant Pot for a few minutes until browned.
- Add pasta, sauce, and chicken broth in that order without stirring.
- Cook on high pressure for 3 minutes and release steam immediately.
- Stir gently to combine, allowing sauce to absorb into pasta.
- Mix herbed ricotta ingredients while pasta cooks.
- Serve pasta in bowls topped with dollops of herbed ricotta.
Nutrition Facts (estimated)
Servings
4–5
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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