Instant Pot Orecchiette
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4
-
Calories
712 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Orecchiette
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An easy and delicious Instant Pot pasta dish with kale and ricotta.
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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
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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.
Equipments used:
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.
- There are XX WW Blue Plan SmartPoints in one serving of this.
- 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 Information
Show Details
Calories
712kcal
(36%)
Carbohydrates
92g
(31%)
Protein
30g
(60%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
53mg
(18%)
Sodium
1399mg
(58%)
Potassium
501mg
(14%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3915IU
(78%)
Vitamin C
34mg
(38%)
Calcium
476mg
(48%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 92g | 31% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 1399mg | 58% |
| Potassium | 501mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3915IU | 78% |
| Vitamin C | 34mg | 38% |
| Calcium | 476mg | 48% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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