Description
Warm, hearty, and bursting with classic Italian flavors, Instant Pot Italian Wedding Soup is a comforting dish that’s ready in no time. Packed with tender meatballs, fresh vegetables, and a flavorful broth, this one-pot meal is perfect for family dinners or meal prepping for the week.
Ingredients
Scale
- 1 tbsp olive oil
- 1 ½ cups carrots, chopped
- 1 cup celery, sliced
- ½ cup red onion, diced
- 1 tsp dried parsley
- ¼ tsp dried basil
- ¼ tsp ground black pepper
- 6 cups chicken broth (no-salt-added recommended)
- 20 Italian meatballs (homemade or store-bought, fresh or frozen)
- ½ cup pastina pasta (or substitute with orzo or acini di pepe)
- 6 oz baby spinach
- Salt to taste
- 4 tsp grated Parmesan cheese (optional, for garnish)
Instructions
- Prepare Ingredients:
Chop the vegetables, mince the garlic (if using homemade meatballs), and have all ingredients ready for a smoother cooking process. - Sauté Vegetables in the Instant Pot:
- Turn on the Sauté function on the Instant Pot.
- Heat the olive oil and add the carrots, celery, and red onion.
- Cook for 4–5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add Seasonings and Broth:
- Stir in the dried parsley, basil, and black pepper.
- Pour in the chicken broth and stir to combine.
- Add Meatballs:
- Carefully place the meatballs into the broth. If using frozen meatballs, add them directly without thawing.
- Close and lock the lid. Set the valve to the Sealing position.
- Pressure Cook the Soup:
- Select the Soup function and set the timer for 3 minutes.
- Allow the Instant Pot to build pressure (takes about 10–15 minutes).
- Once the timer ends, use the Quick-Release method to release the pressure safely.
- Cook the Pasta:
- Unlock the lid and stir in the pastina pasta.
- Replace the lid and set the Soup function for another 3 minutes.
- Let the Instant Pot build pressure and cook the pasta.
- Add Spinach:
- Once the pasta is cooked, carefully release the pressure using the Quick-Release method.
- Stir in the baby spinach. Let the soup sit for 5 minutes to wilt the spinach with residual heat.
- Season and Serve:
- Taste the soup and adjust the salt if necessary.
- Ladle into bowls, sprinkle with grated Parmesan cheese, and serve hot
Notes
- Use homemade meatballs for a richer flavor. A mix of ground beef and pork works best.
- Substitute fresh herbs for dried ones if available for a brighter taste.
- Add additional vegetables like zucchini, kale, or mushrooms for more variety.
- Use gluten-free pasta and meatballs for a gluten-free version
- Prep Time: 10 minutes
- Cook Time: 25 minutes (includes time for pressure build-up and release)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian