15-Minute Instant Pot Pasta & Meatballs!
Whip up this easy Instant Pot pasta with flavorful tomato sauce and pre-cooked chicken meatballs for a quick weeknight meal.
Ingredients
- 1-2 tablespoons olive oil
- 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
- 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
- juice of 1 lemon + a little bit of zest
- 1 garlic clove, finely grated
- 1/4 cup olive oil
Instructions
- Place meatballs in the Instant Pot; drizzle with 1-2 tablespoons olive oil. Sauté for 2 minutes to brown slightly.
- Add small pasta, tomato sauce, and chicken broth. Do NOT stir. Cook on HIGH pressure for 3 minutes.
- Quick release steam immediately. Stir gently to incorporate.
- While pasta cooks, mix 1lb ricotta, lemon juice, lemon zest, 1 grated garlic clove, and 1/4 cup olive oil in a small bowl. Season with salt and pepper.
- Serve the pasta hot, topped with generous dollops of the herbed lemon ricotta.
Notes
- Use high-quality pre-made meatballs for the best flavor and texture.
- Don't skip the quick release; it prevents overcooked, mushy pasta.
- Adjust the lemon and herb amounts in the ricotta to your personal taste.
- For extra richness, use mascarpone instead of ricotta. Allergens: Wheat, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the quick release; it prevents overcooked, mushy pasta.
- Adjust the lemon and herb amounts in the ricotta to your personal taste.
- For extra richness, use mascarpone instead of ricotta. Allergens: Wheat, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.