Instant Pot® Italian Wedding Soup

Meatballs, pasta, and cheese are a marriage made in heaven especially when they come together in this Instant Pot® soup.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 309 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1 cup sliced celery
• 4 teaspoons grated Parmesan cheese
• 6 cups no-salt-added chicken broth
• 20 Italian meatballs, preferably home made
• 6 ounces baby spinach
• 0.25 teaspoon ground black pepper
• 0.5 cup diced red onion
• 0.25 teaspoon dried basil
• 1.5 cups chopped carrots
• 0.5 cup pastina pasta

Recipe Instructions

Step 1

Ladle into bowls and top with Parmesan cheese.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.