Empty My Fridge
Instant Pot Pasta and Meatballs with Lemon Herb Ricotta
Ingredients
- Olive oil1–2 tbsp + ¼ cups
- Chicken · frozen½–1 lb
- Tomato sauce1
- Chicken broth1 cup
- Pasta1 ½ cups
- Salt
- Black pepper
- Ricotta cheese1 lb
- Lemon
- Garlic · finely grated1
- Chive · finely chopped1 cup
Instructions
- Put the meatballs in the Instant Pot and drizzle with olive oil. Sauté for a couple of minutes to brown the outside a little; they don't need to be fully thawed.
- Add the pasta first, then the sauce, then the chicken broth. Do not stir.
- Cook on high pressure for 3 minutes.
- Release the steam right away so the pasta doesn't turn mushy. Stir gently until the pasta comes together; a little sticking is normal. The sauce will be loose at first but thickens as it rests for a few minutes.
- While the pasta cooks, mix the ricotta with the lemon juice, a little lemon zest, the grated garlic, the olive oil, the chopped herbs, and salt and pepper to taste.
- Serve the hot pasta in bowls topped with dollops of the herbed ricotta.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicLemonChickenPastaTomato sauceRicotta cheese
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