Balboa Kitchen

https://pinchofyum.com/instant-pot-pasta-and-meatballs-with-lemon-herb-ricotta

Ingredients

Instructions

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

JSON

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    "author": "Lindsay Ostrom",
    "canonical_url": "https:\/\/pinchofyum.com\/instant-pot-pasta-and-meatballs-with-lemon-herb-ricotta",
    "category": "Dinner",
    "cooking_method": "Instant Pot",
    "cuisine": "Italian",
    "description": "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.",
    "host": "pinchofyum.com",
    "image": "https:\/\/pinchofyum.com\/wp-content\/uploads\/Spaghetti-Bites-Square-225x225.jpg",
    "ingredient_groups": [
        {
            "ingredients": [
                "1-2 tablespoons olive oil (2 especially if your sauce doesn\u2019t have much oil it in)",
                "1\/2 to 1lb. frozen chicken meatballs (or other pre-made meatballs \u2013 I used ones that were already cooked) \u2013 about 2 cups if you\u2019re eyeballing",
                "one 32-ounce jar of your favorite tomato pasta sauce",
                "1 cup chicken broth",
                "1 1\/2 cups small pasta \u2013 I like to use ditalini",
                "salt and pepper to taste",
                "1 pound fresh ricotta \u2013 mascarpone is a bit more creamy \/ melty and also delicious!",
                "juice of 1 lemon + a little bit of zest",
                "1 garlic clove, finely grated",
                "1\/4 cup olive oil",
                "1 cup finely chopped mixed chives, parsley, basil",
                "salt and pepper to taste"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "1-2 tablespoons olive oil (2 especially if your sauce doesn\u2019t have much oil it in)",
        "1\/2 to 1lb. frozen chicken meatballs (or other pre-made meatballs \u2013 I used ones that were already cooked) \u2013 about 2 cups if you\u2019re eyeballing",
        "one 32-ounce jar of your favorite tomato pasta sauce",
        "1 cup chicken broth",
        "1 1\/2 cups small pasta \u2013 I like to use ditalini",
        "salt and pepper to taste",
        "1 pound fresh ricotta \u2013 mascarpone is a bit more creamy \/ melty and also delicious!",
        "juice of 1 lemon + a little bit of zest",
        "1 garlic clove, finely grated",
        "1\/4 cup olive oil",
        "1 cup finely chopped mixed chives, parsley, basil",
        "salt and pepper to taste"
    ],
    "instructions": "Place meatballs in the Instant Pot; drizzle with olive oil. Saut\u00e9 for a couple minutes to get the meatballs a bit browned on the outside \u2013 they don\u2019t need to be fully thawed.\nAdd in this order: pasta, sauce, chicken broth. Do not stir. Cook on high pressure for 3 minutes.\nRelease steam right away (so your pasta doesn\u2019t 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\u2019ll get a little less saucy. It\u2019s delicious to eat either way!\nMix your herbed ricotta ingredients together while the pasta cooks.\nServe the hot pasta in bowls with dollops of the ricotta over the top. Mwah!",
    "instructions_list": [
        "Place meatballs in the Instant Pot; drizzle with olive oil. Saut\u00e9 for a couple minutes to get the meatballs a bit browned on the outside \u2013 they don\u2019t 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\u2019t 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\u2019ll get a little less saucy. It\u2019s 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!"
    ],
    "language": "en-US",
    "nutrients": {
        "calories": "604 calories",
        "sugarContent": "6.8 g",
        "sodiumContent": "1827.7 mg",
        "fatContent": "41.8 g",
        "saturatedFatContent": "13.5 g",
        "transFatContent": "0.3 g",
        "carbohydrateContent": "35.4 g",
        "fiberContent": "4.1 g",
        "proteinContent": "23.6 g",
        "cholesterolContent": "81.7 mg"
    },
    "ratings": 4.1,
    "site_name": "Pinch of Yum",
    "title": "Instant Pot Pasta with Meatballs",
    "total_time": 10,
    "yields": "4 servings",
    "v": "scrape_html"
}