Pressure Cooker Italian Wedding Soup

1. 1

   Gather all the ingredients.

2. 2

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting. Add olive oil and heat until hot. Cook and stir the carrots, celery, and onion in the hot oil until tender, 4 to 5 minutes.

3. 3

   Season with parsley, basil, and pepper. Pour in the chicken broth and add the meatballs. Close and lock the lid. Close the valve and select the Soup setting per the manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

4. 4

   Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in the pasta. Put the lid back on. Close the valve and select the Soup setting per the manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

5. 5

   Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in the spinach. Let the soup sit until the spinach is wilted and the pasta is fully cooked, about 5 minutes. Season with salt.

6. 6

   Ladle the soup into bowls and sprinkle with Parmesan cheese.

• Calories 312.3 kcal Moderate
• Protein 16.32 g Good Source
• Carbs 37.38 g Moderate
• Total Fat 11.57 g Moderate
• Saturated Fat 3.68 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 22.13 mg Moderate
• Sodium 545.15 mg High
• Fiber 7.49 g Good Source
• Sugar 8.56 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 147.86 mg Moderate
• Iron 3.81 mg Good Source
• Potassium 131.94 mg Low Source
• Vitamin A 106.06 mcg_rae Moderate
• Vitamin C 22.07 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅