Step 1

Shape the Italian sausage into equal sized meatballs, it should make about 12 - 15 meatballs.

Step 2

Turn on the saute function on your Instant Pot or other electric pressure cooker and adjust to the medium heat option. don't wait for the display to say 'hot', add olive oil right away.

Step 3

Add the chopped onions and carrots and saute for two to three minutes.

Step 4

Add the chicken stock, garlic, salt and pepper to the pot with the vegetables, using a spatula make sure you scrape up any vegetables that may be stuck to the pot now turn off the saute function.

Step 5

Add the meatballs to your Instant pot, Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure.

Step 6

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for about 10-12 minutes, then you can gently release the rest of the pressure by opening the vent.

Step 7

Add the spinach leaves and stir well into the soup. They should be wilted after just a couple of minutes, I usually sit the lid loosely on top until they are soft, about two - three minutes.

Step 8

Serve hot, with grated parmesan if desired. (omit cheese for whole30)