Use kitchen scissors to roughly chop your sun-dried tomatoes into pieces.
Add oil, chopped sun-dried tomatoes, passata, basil, dried onion, oregano, salt, pepper and ricotta to the instant pot bowl.
Use a wooden spoon (or other non stick utensil) to stir the ingredients together for the sauce.
Add dried penne pasta
Use the empty passata bottle and refill it with water, pour that water over the pasta until is is completely covered (I used 700 mls x 2 pours) Note 6
Set your instant pot to 5 mins pressure cook and seal with the lid Note 7
Let the pasta cook in the instant pot for the 5 mins then when it starts beeping to say it is finished, use tongs to release the pressure. Make sure the pressure is fully released (the value will drop down again). Then you can take the lid off
Stir, stir, stir!
Serve with kalamata olives, capers, parsley, cracked pepper and parmesan cheese (optional). Note 8