Heat the Instant Pot using Saute-Normal function. Add the olive oil and allow it to heat for a minute.
Add the kale and cook, stirring occasionally, until the kale has softened slightly, about 5 minutes.
Add the garlic and cook for an additional minute.
Add the water, orecchiette, and salt. 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.
Release the pressure manually by switching the valve to the “venting” position. Stir in the parmesan and set aside until ready to serve.
For the Whipped Ricotta
Add the ricotta, olive oil, and salt to the bowl of a food processor and process on high for 4-5 minutes, or until the ricotta is light, fluffy, and smooth. To serve, smear the ricotta on the plate and top with the pasta and kale. Top with a squeeze of fresh lemon juice, if desired.
Notes
Leftovers will last in the fridge for 3-5 days and can be frozen for up to three months.