Instant Pot Meatballs Marinara Pasta

1 pound (1 box) ziti rigati (or any short-form pasta)

4 cups broth of your choice (I use 4 teaspoons Better Than Bouillon Roasted Garlic Base + 4 cups water)

2 tablespoons salted butter, sliced into two 1-tablespoon pats

1 ½ pounds frozen meatballs (see Jeff's Tips)

3 cups marinara sauce of your choice (I use Rao's or Victoria), at room temperature, or warmed in the microwave so it's not cold

1 cup grated Parmesan or Pecorino Romano cheese, plus more for topping

1 package Boursin (any flavor), tub of Alouette (any flavor), or ¾ cup herb cheese (see Jeff's Tips)

Add the pasta followed by the broth to the Instant Pot. Use a spatula pr mixing spoon to make sure the pasta is mostly submerged in the broth. Top with the two pats of butter and the frozen meatballs.
Secure the lid, make sure the valve is in the sealing position, and hit Pressure Cook or Manual for 4 minute on High Pressure. Quick release when done. Make sure the post is on Keep Warm at the highest setting it can go.
Add the marinara, grated Parmesan or Pecorino Romano, and herb cheese. Stir until well-combined and let rest for 3 minutes to thicken slightly before serving. Top with additional Parmesan or Pecorino Romano, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m