Instant Pot Pasta with Meatballs

Name: Pasta Pot Instan dengan Bakso
Total time: 10 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 -2 tablespoons olive oil (2 especially if your sauce doesn’t have much oil it in); 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 – mascarpone is a bit more creamy / melty and also delicious!; juice of 1 lemon + a little bit of zest; 1 g arlic clove, finely grated; 1/4 cup olive oil; 1 cup finely chopped mixed chives, parsley, basil; salt and pepper to taste

The most SOS recipe there ever was - Instant Pot Pasta and Meatballs! Bites of pasta, tender meatballs, caramelizey tomato sauce, and some herbed lemon ricotta on top.

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1 -2 tablespoons olive oil (2 especially if your sauce doesn’t have much oil it in)
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 – mascarpone is a bit more creamy / melty and also delicious!
juice of 1 lemon + a little bit of zest
1 g arlic clove, finely grated
1/4 cup olive oil
1 cup finely chopped mixed chives, parsley, basil
salt and pepper to taste

Steps

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.
Add in this order: pasta, sauce, chicken broth. Do not stir. Cook on high pressure for 3 minutes.
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!
Mix your herbed ricotta ingredients together while the pasta cooks.
Serve the hot pasta in bowls with dollops of the ricotta over the top. Mwah!