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.