Instant Pot Meatball and Pasta Soup

Name: Instant Pot Meatball and Pasta Soup
Prep time: 10 min
Cook time: 5 min
Total time: 40 min
Ingredients: 1 tablespoon vegetable oil; 1 small onion; 2 cups frozen vegetables ((170 g)); 1 pound frozen meatballs ((about 30 mini meatballs)); 1 cup dry pasta ((120g, short pasta like ditali)); 8 cups chicken stock ((or vegetable stock)); 2 cups fresh spinach; salt, pepper to taste

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 40 minutes

Servings: 6

Cost: $3.92 /serving

Author : Julia

Ingredients

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1 tablespoon vegetable oil1 small onion2 cups frozen vegetables ((170 g))1 pound frozen meatballs ((about 30 mini meatballs))1 cup dry pasta ((120 grams, short pasta like ditali))8 cups chicken stock ((or vegetable stock))2 cups fresh spinachsalt, pepper to taste

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Instructions

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Step 1

Finely chop the onion.

Step 2

Press the sauté function on your Instant Pot and wait for it to heat up.

Step 3

Add the vegetable oil to the pot and sauté the onion for about 5 minutes until it just starts to soften and turn colour.

Step 4

Add the frozen veggies, frozen meatballs, dry pasta, and the stock to the pot.

Step 5

Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 5 minutes. It will take about 18-20 minutes for the Instant Pot to come to pressure, depending on how cold the stock is.

Step 6

Once the 5 minutes of pressure cooking are up and your Instant Pot beeps that it's done do a manual quick release. I like putting a small kitchen towel on the pressure release valve to contain the steam a little bit. It took about 4 minutes to fully release the pressure.

Step 7

Open the lid, stir in the fresh spinach into the soup. Adjust seasonings as needed and serve.