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
- salt to taste
- 4 teaspoons grated Parmesan cheese
Directions
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Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Pour in the olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil 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 the manufacturer’s instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer’s instructions for about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the soup function according to the manufacturer’s instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer’s instructions for about 5 minutes. Unlock and remove the lid. Stir in spinach. Let the soup sit until the spinach is wilted and the pasta is fully cooked about 5 minutes. Season with salt.
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Ladle into bowls and top with Parmesan cheese.
Recipe courtesy of allrecipes
