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
Prep Time
15 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Gather all ingredients.
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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.
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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.
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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.
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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.
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Ladle into bowls and top with Parmesan cheese.
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