Instant Pot Orecchiette Pasta with Kale and Ricotta

Easy Instant Pot Orecchiette Pasta with Kale and Ricotta is a creamy comforting meal made in less than 30 minutes! Stove top instructions are also provided.

a plate with whipped ricotta and pasta with kale

Are you looking for a creamy comforting pasta dinner that cooks in little time? This easy pasta recipe cooks in the Instant Pot or Stove Top. It is served with a creamy whipped ricotta to create the most delectable pasta dish.

Combine a few simple ingredients to create a flavorful meal for casual weeknights or a special dinner.

It’s creamy, comforting and so delicious!

Ingredient Notes

ingredients for orecchiette pasta

A few notes on ingredients.

  • Pasta: Orecchiette pasta is the preferred type of noodle for this dish. However, similar types of small noodles work too such as penne, fusilli or shells.
  • Kale: Tuscan or standard kale works great in this recipe.
  • Liquids: This recipe uses a combination of water and milk to cook the pasta. You can substitute with all water if you prefer.
  • Thyme: Fresh thyme is preferred, but you can substitute with 1/4 teaspoon dried thyme.

How to Make the Pasta

You can cook this pasta dish in the Instant Pot or on the stove top. You will also need a blender or food processor to create the whipped ricotta.

Instant Pot Orecchiette Pasta

Cooking pasta in the Instant Pot or pressure cooker is so easy. All of the pasta ingredients cook in the pot to make clean up easy too.

mixing together ingredients for the pasta in an instant pot
  1. Sauté the kale in the Instant Pot until slightly softened.
  2. Add the spices.
  3. Add the liquid, pasta and salt and pressure cook on High for 4 minutes.
  4. Meanwhile, prepare the whipped ricotta.
  5. When the pasta in done cooking, stir in the Parmesan cheese.

That’s it! This recipe is quick, easy and so delicious.

Stove Top Instructions

You can also prepare this pasta dish on the stove top. Cook the pasta in a large pot of boiling water according to package instructions.

Sauté the olive oil and kale in a skillet until slightly softened. Stir in the garlic and thyme then remove from the heat and set aside.

When the pasta is done cooking, stir in the kale and prepare the whipped ricotta.

Whipped Ricotta

Whipped ricotta is the perfect addition to this pasta. By whipping the cheese, it results in a light and fluffy texture. It is an absolute must for this dish.

Process the ricotta with a small amount of olive oil and salt. It should be smooth and creamy.

whipped ricotta in a food processor

Storage

Store leftovers in a sealed container in the refrigerator for up to 3 days.

FAQs

What is a good substitute for orecchiette pasta?

Any small shaped pasta noodle is a good substitute. Fusilli, farfalle and penne are good choices.

How do you whip ricotta in a food processor?

Add the ricotta and salt to a food process or blender. Also add a small amount of olive oil or heavy cream to help thin out the cheese. Process on high until the ricotta is light and smooth.

Where can I buy orecchiette pasta?

The pasta is available at many grocery and food stores. It is also available on Amazon and other online markets.

a plate with whipped ricotta and orecchiette pasta

There is so much to love about this pasta. Enjoy it for lunch or dinner any day of week. Try it soon and let us know what you think!

Instant Pot Dinner Recipes

Did you make this recipe? Click here to leave a review.

a plate with whipped ricotta and pasta with kale

Instant Pot Orecchiette Pasta with Kale and Ricotta

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
This easy pasta dinner cooks in the Instant Pot or stove top. Serve the pasta with creamy whipped ricotta for an irresistible pasta dinner.
5 from 2 votes

Ingredients 

For the Orecchiette

  • 1 tablespoon olive oil
  • 2 cups kale, stems removed and chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh thyme leaves
  • 2 cups water
  • 2 cups milk, (use whole milk for creamiest consistency)
  • 16 ounces dried orecchiette
  • 1 teaspoon kosher salt
  • 1 cup grated Parmesan

For the Whipped Ricotta

  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Lemon juice, for serving

Instructions

To make the Orecchiette

  • Heat the Instant Pot using the Saute function. Add the olive oil and allow it to heat for one minute.
  • Add the kale and cook, stirring occasionally, until the kale has softened slightly – about 5 minutes.
  • Add the garlic and thyme and cook for an additional minute.
  • Add the water, milk, orecchiette and salt to the pot. Stir gently. Attach the lid and ensure the valve is in the "sealing" position. Set the Instant Pot to Pressure Cook – Manual for 4 minutes.
  • Carefully release the pressure manually by using a wooden spoon to switch the valve to the "venting" position. Be very careful because the steam is hot.
  • Stir in the Parmesan and set aside until ready to serve.

To make the Whipped Ricotta

  • Add the ricotta, olive oil and salt to the bowl of a food processor and process on high for 4 to 5 minutes, or until the ricotta is light, fluffy and smooth. To serve, smear the ricotta on the plate and top with the pasta. Top with a squeeze of fresh lemon juice, if desired.

Notes

STOVE TOP INSTRUCTIONS
To make this recipe on the stove top, cook the pasta in a large pot of boiling water according to package instructions.
Sauté the olive oil and kale in a skillet until slightly softened. Stir in the garlic and thyme then remove from the heat and set aside.
When the pasta is done cooking, stir in the kale and prepare the whipped ricotta.
 
SUBSTITUTIONS
  • Pasta: Orecchiette pasta is the preferred type of noodle for this dish. However, similar types of small noodles work too such as penne, fusilli or shells.
  • Kale: Tuscan or standard kale works great in this recipe.
  • Liquids: This recipe uses a combination of water and milk to cook the pasta. You can substitute with all water if you prefer.
  • Thyme: Fresh thyme is preferred, but you can substitute with 1/4 teaspoon dried thyme.
 
STORAGE
Store leftovers in a sealed container in the refrigerator for up to 3 days.

Nutrition

Calories: 527kcal, Carbohydrates: 64g, Protein: 24g, Fat: 19g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 924mg, Potassium: 454mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2698IU, Vitamin C: 27mg, Calcium: 417mg, Iron: 2mg
Course: Main Course
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

2 comments on “Instant Pot Orecchiette Pasta with Kale and Ricotta”

  1. This was delicious and so easy to make in the instant pot! Loved it!

  2. Such a lovely dinner idea. It looks absolutely amazing, so delicious. I will put this in my meal plan for next week. Thanks for the recipe!

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