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Ingredients
1 Pound frozen Italian meatballs
3 Tablespoons olive oil
1 Small onion, chopped
1 Celery stalk, chopped
2 Medium carrots, chopped
8 Cups chicken broth
1/2 Cup acini de pepe pasta
4 Cups spinach
Instructions
Brown the meatball in a skillet with the olive oil. When done, add the browned meatballs and chopped carrots to the Instant pot.
Pour in chicken broth and stir everything together.
Close the lid and move venting knob to �SEAL�.
Cook the soup on manual high pressure for 7 minutes. When time is up, do a quick pressure release.
Open the lid and stir the soup.
Press the �SAUTE� button.
Bring the liquid to boil and add acini de pepe pasta. Let it cook for about 10 minutes.
When the pasta is almost done, add spinach and let it cook for another 2-3 minutes.