Go Back
Instapot italian wedding meatball soup
Print

Instant Pot Italian Wedding Soup

This Instant Pot Italian Wedding Soup is a quick, easy recipe that gets you that authentic flavor in only minutes. Using Frozen Meatballs and an Instant Pot is the ultimate shortcut! 

Ingredients

  • 16 ounces Chicken Stock
  • 16 ounces Beef Stock
  • 1 Small Yellow Onion
  • 1 Cup Fresh Baby Spinach Chopped
  • 1 Cup Carrots Chopped
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • Salt and Pepper To Taste
  • 1 Cup Ditalini Pasta Uncooked
  • 12 Frozen Meatballs Use More If You'd like.

Instructions

  • Set your electric pressure cooker to the ‘Sauté’ mode.
  • In your electric pressure cooker, heat the olive oil and diced onion until onions start to soften and become translucent, it takes just a couple of minutes.
  • Add carrots, garlic powder and continue to sauté for another couple of minutes.
  • Add stock (you can use all beef or all chicken if you would like) to the pressure cooker, followed by the dried pasta. Once the pasta is in the pot, add your frozen meatballs to make sure they are submerged. I used a dozen of the 1 oz. meatballs but you can use ½ oz. as well.
  • Turn off the ‘Sauté’ function, lock your electric pressure cooker lid in place, make sure your pressure valve is set to sealing. Set your electric pressure cooker to High Pressure for 10 minutes, via the manual mode.
  • After the pressure cooker is done, allow pot to release pressure naturally for 5 minutes. After 5 minutes, turn pressure release valve to quick release.
  • Carefully open your electric pressure cooker and add a handful of fresh baby spinach allowing it to wilt for a few minutes.
  • Season with salt and pepper to taste and top with parsley and Parmesan cheese.