INSTANT POT® ITALIAN WEDDING SOUP

Instant Pot® Italian Wedding Soup image

Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Previous Next

Ingredients

1 tablespoon olive oil
1 ½ cups chopped carrots
1 cup sliced celery
½ cup diced red onion
1 teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon ground black pepper
6 cups no-salt-added chicken broth
20 Italian meatballs, preferably home made
½ cup pastina pasta
6 ounces baby spinach
4 teaspoons grated Parmesan cheese
salt to taste

Steps:

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.
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.
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.
Ladle into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 24.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.8 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 409.7 mg, Sugar 5 g