Easy Instant Pot Orecchiette Pasta with Kale and Ricotta is a creamy, comforting meal ready in under 30 minutes. Stove-top instructions are included.
This simple, flavorful pasta comes together quickly in the Instant Pot or on the stove. A smear of light, whipped ricotta finishes the dish, making it rich without feeling heavy. It’s an ideal weeknight dinner but elegant enough for guests.
With just a handful of ingredients—orecchiette, kale, garlic, thyme, milk, and Parmesan—you’ll have a satisfying bowl of pasta in minutes.
Comforting, creamy, and utterly delicious.
Ingredient Notes
Quick notes on key ingredients and substitutions:
- Pasta: Orecchiette is recommended, but other small shapes—penne, fusilli, or shells—work well too.
- Kale: Use Tuscan (Lacinato) or standard curly kale. Remove tough stems and chop before cooking.
- Liquids: The recipe uses a mix of water and milk for a creamy finish. If you prefer, cook with all water instead.
- Thyme: Fresh thyme adds brightness. If unavailable, use 1/4 teaspoon dried thyme.
How to Make the Pasta
You can prepare this dish in an Instant Pot or on the stove. A blender or food processor is helpful for making the whipped ricotta.
Instant Pot Orecchiette Pasta
Cooking everything in the Instant Pot keeps the process fast and cleanup minimal. The pasta, greens, and seasonings all cook together.
- Sauté the kale in the Instant Pot until it softens slightly.
- Add garlic and thyme and cook briefly until fragrant.
- Pour in the water and milk, add the pasta and salt, then pressure cook on High for 4 minutes.
- While the pasta cooks, prepare the whipped ricotta.
- After releasing the pressure, stir in the Parmesan until melted and creamy.
The result is a quick, flavorful pasta with a silky sauce and tender kale.
Stove Top Instructions
To make this on the stove: cook the pasta in a large pot of boiling water according to package directions. Meanwhile, sauté the olive oil and kale in a skillet until the kale is slightly softened. Add garlic and thyme, cook a minute more, then remove from heat. When the pasta is ready, drain and toss with the kale and Parmesan, then finish with whipped ricotta.
Whipped Ricotta
Whipping ricotta transforms it into a light, silky spread that pairs beautifully with the pasta. Combine ricotta with a splash of olive oil (or a little heavy cream) and a pinch of salt, then blend until smooth and airy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
FAQs
Any small-shaped pasta works well—fusilli, farfalle, penne, or small shells.
Place ricotta, a tablespoon of olive oil (or a splash of cream), and a pinch of salt in a food processor or blender. Process on high until the texture is light and smooth, about 4–5 minutes.
Orecchiette is commonly available at supermarkets and specialty stores, and it can also be ordered online from many retailers.
This pasta is versatile and satisfying—perfect for lunch or dinner any night of the week. Give it a try soon and enjoy the creamy combination of ricotta, Parmesan, and tender kale.
Instant Pot Dinner Recipes
- Mac and Cheese
- Chicken Stew
- Chicken and Rice
- Turkey Sweet Potato Chili
- Creamy Tortellini Soup
- Sesame Salmon
- Lemon Pasta with Peas
Instant Pot Orecchiette Pasta with Kale and Ricotta
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 Sauté function. Add the olive oil and heat for about 1 minute.
- Add the kale and cook, stirring occasionally, until it softens slightly, about 5 minutes.
- Add the garlic and thyme and cook for an additional minute.
- Pour in the water and milk, add the orecchiette and salt, and stir gently. Close the lid and set the valve to sealing. Pressure cook on Manual for 4 minutes.
- Carefully perform a quick release, keeping hands and face away from the steam.
- Stir in the Parmesan until incorporated and set aside until serving.
To make the Whipped Ricotta
- Place ricotta, olive oil, and salt in a food processor. Process on high for 4–5 minutes, until light, smooth, and fluffy. To serve, smear ricotta on each plate, top with pasta, and finish with a squeeze of lemon if desired.
Notes
Stove top instructions: Cook pasta in boiling water according to package directions. Sauté olive oil and kale in a skillet until softened, add garlic and thyme, then combine with cooked pasta and finish with whipped ricotta.
Substitutions: See ingredient notes above for pasta, kale, liquids, and thyme alternatives.
Storage: Refrigerate leftovers in a sealed container for up to 3 days.
Nutrition
Nutrition information is an approximation.