Instant Pot® Italian Wedding Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped carrots
• 1 cup sliced celery
• 1/2 cup diced red onion
• 1 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 6 cups no-salt-added chicken broth
• 20 Italian meatballs, preferably home made
• 1/2 cup pastina pasta
• 6 ounces baby spinach
• 4 teaspoons grated Parmesan cheese
• salt to taste

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
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.
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.
4. Ladle into bowls and top with Parmesan cheese.

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