Instant Pot Italian Wedding Soup Recipe
Our Instant Pot Italian Wedding Soup is the delicious flavors of basil and parsley with chunks of meatballs!
Serving6
Ingredients
- 1 Tablespoon olive oil
- 1 ½ cups carrots, sliced
- 1 cup celery, sliced
- ½ red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon dried dill
- 6 cups chicken broth
- 18 ounces frozen meatballs, Italian style
- ½ cup acini de pepe pasta, uncooked
- 6 ounces fresh baby spinach, roughly chopped
- ½ cup shredded Parmesan cheese
Equipment
Instructions
- Turn on Instant Pot and press SAUTE button.
- Add the olive oil to the bottom of the pot and let it heat up.
- Add in carrots, celery, and onion. Saute for 4-5 minutes or until tender. Add in garlic and saute for 30 seconds more.
- Add in parsley, basil, salt, pepper, dill, and broth
- Add the frozen meatballs to the pot. Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes. Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, do a quick release of the pressure. Remove the lid and add in pasta and baby spinach. Place the lid back on and press MANUAL or (PRESSURE COOK) and set timer for 3 minutes. Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, do a quick release of the pressure.
- Ladle soup into bowls and serve topped with Parmesan cheese.
Nutrition
Calories: 344 kcal · Carbohydrates: 13 g · Protein: 21 g · Fat: 23 g · Saturated Fat: 8 g · Cholesterol: 67 mg · Sodium: 1294 mg · Potassium: 764 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 8145 IU · Vitamin C: 29 mg · Calcium: 177 mg · Iron: 3 mg