In a mixing bowl, add ricotta cheese, flour, egg yolk, basil leaves, salt & pepper. Stir to combine the mixture.
With wet hands, divide the ricotta mixture into 12 portions and shape into balls. Cover and refrigerate for 15 minutes.
In a small bowl, mix the bread crumbs, olive oil, ¼ tsp salt and Italian seasoning.
In a separate bowl, whisk the egg white and set it aside.
Pick one ricotta ball at time and coat it with egg white, followed by breadcrumbs mixture. Repeat this process for the remaining balls.
Arrange the ricotta balls in the air fryer basket.
Place the inner stainless-steel pot into the Instant Pot cooker base and Insert the air fryer basket with basket base.
Place the Air fryer Lid on the cooker base. Select the AIRFRY programme. Adjust the +/- keys to adjust the Time and Temperature to 180 C and 12 minutes. Press Start.
Halfway through, turn the balls around. Air fry the ricotta balls until light golden and crispy.
Serve ricotta balls with a marinara sauce or serve on top of spaghetti with tomato & basil sauce.