Instant Pot Italian Wedding Soup
This Instant Pot Italian wedding soup made with meatballs, pasta, and cheese is a marriage made in heaven. There are many versions of this recipe; this is mine, and I hope you enjoy it.
olive oil
1
tablespoon
chopped carrots
1 ½
cups
sliced celery
1
cup
diced red onion
½
cup
dried parsley
1
teaspoon
dried basil
¼
teaspoon
ground black pepper
¼
teaspoon
no-salt-added chicken broth
6
cups
Italian meatballs, preferably home made
20
pastina pasta
½
cup
baby spinach
6
ounces
salt to taste
grated Parmesan cheese
4
teaspoons
 Gather all ingredients.
  Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in 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 manufacturer's instructions; set the 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. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the 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. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.
  Ladle into bowls and top with Parmesan cheese.
