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Add olive oil to the insert pot of the Instant Pot. Press the Saute button to heat up the insert pot.
Add onions, carrots, and celery to the pot, stirring for a couple of minutes as they begin to soften slightly and become fragrant.
Turn off the Saute function. Add broth, garlic powder, ditalini, and frozen meatballs to the insert pot.
Set a cook time of 3 minutes at high pressure. When cook time is complete, allow a 5 minute natural release of pressure followed by a quick release of remaining pressure.
When the pressure has released and the valve has dropped, carefully open the lid. Stir in the kale and allow the hot broth to wilt it slightly.
Add salt and pepper to taste and serve.