Instant Pot® Italian Wedding Soup

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!

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

Ingredients

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

Recipe Instructions

Step 1

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 2

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 3

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.

Step 4

Ladle into bowls and top with Parmesan cheese.