Step 1

Preheat the oven to 400°F and line a large baking sheet with aluminum foil.

Step 2

In a large bowl, combine the ground beef, flaxseed meal, egg, tomato sauce, mozzarella, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Using your hands, mix the ingredients until well combined.

Step 3

Make the meatballs by shaping heaping 1 tablespoonof the ground beef mixture into a meatball. Repeat with the remaining mixture and then transfer the meatballs to the prepared baking sheet.

Step 4

Place the meatballs in the oven and bake for 15 minutes. When the baking time is complete, remove from the oven and set aside.

Step 5

Select Sauté (Normal). Once the pot is hot, add the olive oil, onion, garlic, and pancetta. Sauté, stirring constantly, for 2 minutes or until the garlic becomes fragrant and the onions begin to soften.

Step 6

Add the zucchini, yellow squash, and carrots to the pot. Sauté for 3 additional minutes.

Step 7

Add the diced tomatoes, beef broth, black pepper, and remaining garlic powder, sea salt, and Italian seasoning to the pot. Stir to combine and then add the meatballs.

Step 8

Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High and set the cook time for 5 minutes.

Step 9

When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

Step 10

Open the lid and gently stir the soup. Ladle into serving bowls and top each serving with 1/2 tablespoon of the Parmesan. Serve hot.