Go Back
+ servings
the completed instant pot orecchiette pasta recipe
Print

Instant Pot Orecchiette

An easy and delicious Instant Pot pasta dish with kale and ricotta.
Course Main Course
Cuisine American, Western
Diet Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 712kcal

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2 cups (134g) chopped kale
  • 3 teaspoons fresh thyme
  • ½ teaspoon onion powder
  • 4 cups (946g) water
  • 1 teaspoon salt
  • 16 ounces (453g) orecchiette
  • 1 cup (90g) parmesan grated
  • lemon wedges for garnish
  • 1 cup (250g) ricotta cheese
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 pinch red pepper flakes optional

Instructions

To make the pasta

  • Heat olive oil in the insert of the instant pot using sauté mode.
  • Add the chopped kale to the hot oil and sauté for about 5 minutes, occasionally stirring, until the kale has softened slightly.
  • Stir in garlic, onion powder and thyme and cook for an additional minute.
  • Pour in the water and then add the orecchiette and salt. Stir and gently pressing down the pasta so it is fully submerged in water.
  • Place the lid on, turn valve to sealinh position, and set to manual pressure / high pressure for 4 minutes.
  • When done, perform a quick pressure release, then open the lid and stir in the parmesan cheese.
  • Add ricotta cheese to the bowl of a food processor along with olive oil and salt. Process on high for 4-5 minutes, or until ricotta is light, fluffy, and smooth.
  • To serve, add a dollop of ricotta onto a plate, then top it with pasta and kale. Finish with a squeeze of fresh lemon juice, if desired.

Video

Notes

  • Pressure cook for 4 minutes to cook pasta to al dente. The pasta will continue to cook through as you prepare the whipped ricotta. 
  • Swap the water for low sodium chicken broth for a more flavorful dish. 
  • Use whole wheat pasta if preferred. 
  • Use any small pasta noodle. 
  • If the sauce is dry, stir in a bit of cream, white wine, or chicken stock. 
  • Add some Italian sausage or shredded chicken to make this a hearty meal. 
  • Drain off any excess liquid from the ricotta before making the ricotta cream. 
  • Add a little crushed red pepper to the ricotta cream. 
  • Cooking times do not include the time it takes for the Instant Pot to come up to pressure or for the pressure to be released.
  • Storage - store pasta and whipped ricotta separately in airtight containers inside the fridge for up to 4 days.
  • There are XX WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 712kcal | Carbohydrates: 92g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 1399mg | Potassium: 501mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3915IU | Vitamin C: 34mg | Calcium: 476mg | Iron: 3mg