Instant Pot Orecchiette with Kale and Ricotta

This Instant Pot Orecchiette is a quick, delicious, and comforting pasta dish made with tender kale, creamy whipped ricotta, and a touch of parmesan. The Instant Pot makes this dish incredibly simple—perfect for busy weeknights when you want something flavorful but fuss-free.

With just a handful of ingredients and minimal prep, this meal comes together in 15 minutes. Plus, it’s vegetarian, hearty, and packed with nutrients. Let’s dive in!

this Recipe

Why You’ll Love This Recipe

Quick & Easy

The Instant Pot makes cooking pasta a breeze—just set it and let it do the work. No need to boil water separately or babysit the stove.

Creamy & Comforting

The whipped ricotta adds a luxurious, velvety texture that pairs beautifully with the earthy kale and nutty parmesan.

Customizable

Want more protein? Add chicken or Italian sausage. Need it dairy-free? Swap in a vegan cheese alternative. You can easily tweak this dish to fit your preferences.

Ingredients & Substitutions

Ingredient List

• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 cups (134g) chopped kale
• 3 tsp fresh thyme
• ½ tsp onion powder
• 4 cups (946g) water (or low-sodium chicken broth for extra flavor)
• 1 tsp salt
• 16 oz (453g) orecchiette pasta (or any small pasta like shells or fusilli)
• 1 cup (90g) grated parmesan
• 1 cup (250g) ricotta cheese
• 1 tbsp olive oil
• ½ tsp salt
• Pinch of red pepper flakes (optional)
• Lemon wedges, for garnish

Substitutions & Variations

• Pasta: Swap orecchiette for shells, bowties, or whole wheat pasta
• Greens: Use spinach or Swiss chard instead of kale
• Dairy-Free Option: Substitute ricotta with a dairy-free alternative like blended cashews
• Extra Creaminess: Stir in a splash of heavy cream or white wine after pressure cooking
• Protein Boost: Add shredded chicken or cooked Italian sausage for a heartier dish

Step-by-Step Instructions

To Make the Pasta

1. Turn on the Instant Pot and select Sauté mode. Heat the olive oil in the pot.
2. Add the chopped kale and cook for about 5 minutes, stirring occasionally, until softened.
3. Stir in the garlic, onion powder, and thyme and cook for an additional minute.
4. Pour in the water (or broth) and add the orecchiette and salt. Stir well, ensuring the pasta is fully submerged.
5. Secure the lid, set the valve to Sealing, and select Manual/High Pressure for 4 minutes.
6. Once done, perform a quick pressure release and carefully open the lid. Stir in the parmesan cheese.

To Make the Whipped Ricotta

1. In a food processor, combine ricotta cheese, olive oil, and salt.
2. Process on high for 4-5 minutes until the ricotta becomes light and fluffy.

To Serve

1. Spoon a dollop of whipped ricotta onto a plate.
2. Top with the orecchiette and kale mixture.
3. Finish with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes, if desired.

Expert Tips & Tricks

Best Practices

• Use fresh kale for the best texture and flavor. If using frozen, thaw and drain it well before adding.
• Ensure the pasta is fully submerged in liquid before sealing the Instant Pot to ensure even cooking.
• Let the ricotta whip for at least 4 minutes to achieve a super smooth, creamy texture.

Common Mistakes to Avoid

• Overcooking the pasta – Stick to the 4-minute pressure cooking time to keep the pasta al dente.
• Skipping the quick release – Releasing pressure slowly can overcook the pasta, making it mushy.
• Not draining ricotta – If your ricotta is too watery, the whipped consistency won’t be as smooth.

Time-Saving Tips

• Pre-chop kale or buy pre-washed, pre-chopped kale to save prep time.
• Make the whipped ricotta ahead of time and store it in the fridge.
• Use pre-minced garlic for quicker prep.

Serving Suggestions

Pairings

This pasta dish pairs beautifully with a side of crusty bread or a simple green salad.

For an elegant appetizer, try these recipes:

• Valentine’s Day Stuffed Mushrooms – A savory, bite-sized starter
• Heart-Shaped Caprese Skewers – A fresh, flavorful salad on a stick
• Mini Spinach and Feta Puffs – A flaky, cheesy pastry treat

Presentation Ideas

• Serve in a wide, shallow bowl for an elegant restaurant-style look.
• Garnish with extra parmesan, lemon zest, or a drizzle of olive oil.

Beverage Pairings

• White Wine: A crisp Sauvignon Blanc or Pinot Grigio
• Non-Alcoholic: Lemon-infused sparkling water or iced herbal tea

Storage & Reheating

Leftover Storage

• Store pasta and whipped ricotta separately in airtight containers in the fridge for up to 4 days.

Reheating Methods

• Stovetop: Heat pasta in a pan over low heat with a splash of water or broth.
• Microwave: Reheat in 30-second intervals, stirring in between.

Frequently Asked Questions

Can I make this without an Instant Pot?

Yes! Cook the pasta according to package instructions, then follow the rest of the recipe using a stovetop pan.

What if my pasta turns out dry?

Stir in a bit of cream, broth, or white wine to loosen up the sauce.

Can I use frozen kale?

Yes, but make sure to thaw and drain it well before adding it to the Instant Pot.

Variations & Customizations

Dietary Adaptations

• Make it gluten-free: Use a gluten-free pasta alternative.
• Make it vegan: Swap ricotta and parmesan for dairy-free cheese alternatives.

Flavor Twists

• Add sun-dried tomatoes for extra depth.
• Stir in pesto for a fresh, herby kick.
• Sprinkle toasted pine nuts or walnuts for crunch.

Seasonal/Holiday Versions

• Add roasted butternut squash for a cozy fall version.
• Swap kale for asparagus in the spring.

Conclusion

This Instant Pot Orecchiette with Kale and Ricotta is creamy, comforting, and packed with flavor. Whether you’re making it for a quick weeknight dinner or a special occasion, it’s sure to be a hit. Try it out and let me know how you liked it in the comments.

For more delicious recipes, check out my Pinterest for meal inspiration. Happy cooking!

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