Step 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.

Step 2

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

Step 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!

Step 4

Mix your herbed ricotta ingredients together while the pasta cooks.

Step 5

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