Instant Pot Pasta with Meatballs

• olive oil (2 especially if your sauce doesn't have much oil it in)↗1
• to 1lb. frozen chicken meatballs (or other pre-made meatballs - I used ones that were already cooked) - about 2 cups if you're eyeballing0.5
• one 32-ounce jar of your favorite tomato pasta sauce32 ounce
• chicken broth↗1 cup
• small pasta - I like to use ditalini↗1.5 cup
• salt and pepper to taste
• fresh ricotta - mascarpone is a bit more creamy / melty and also delicious!1
• juice of 1 lemon + a little bit of zest1
• arlic clove, finely grated↗1
• olive oil↗0.25 cup
• finely chopped mixed chives, parsley, basil1 cup
• salt and pepper to taste

Step-by-step instructions

1. 1

   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.

2. 2

   Add in this order: pasta, sauce, chicken broth. Do not stir. Cook on high pressure for 3 minutes.

3. 3

   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!

4. 4

   Mix your herbed ricotta ingredients together while the pasta cooks.

5. 5

   Serve the hot pasta in bowls with dollops of the ricotta over the top. Mwah!