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How to Make Instant Pot Italian Wedding Soup - A Step-by-Step Guide

Italian wedding soup is a classic dish that combines flavorful meatballs, pasta, and leafy greens in a delicious broth. This hearty and comforting soup is perfect for a cozy weeknight dinner or a cold winter day. Traditionally, Italian wedding soup is simmered for hours to develop rich flavors, but with the help of an Instant Pot, you can have this comforting dish on the table in a fraction of the time.

Using the Instant Pot not only saves time, but it also allows the flavors to meld ...

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Ingredients

  • 1 tablespoon olive oil
  • 1 ½ cups chopped carrots
  • 1 cup sliced celery
  • ½ cup diced red onion
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 6 cups no-salt-added chicken broth
  • 20 Italian meatballs, preferably home made
  • ½ cup pastina pasta
  • 6 ounces baby spinach
  • salt to taste
  • 4 teaspoons grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.
  • Ladle into bowls and top with Parmesan cheese.

    • Nutrition

    309 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 67mg
    • Sodium: 410mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 9mg
    • Calcium: 133mg
    • Iron: 3mg
    • Potassium: 622mg

    Categories

    Soup recipes
    Italian recipes
    Instant pot recipes
    Wedding recipes
    Main recipes