Instant Pot Soup with meatballs

• 1 Tablespoon Olive Oil

• 1 ¼ cups carrots, diced
• 1 ¼ cups yellow onion, diced
• ¾ cup celery, diced
• 1 tabelspoon garlic, minced
• 8 cups Chicken broth,
• 2 teaspoons Italian seasoning
• Salt/Pepper
• ¾ cup dry Acini De Pepe Pasta
• 8 oz. fresh Spinach

Meatballs

• ½ lb. ground beef, 80% lean
• ½ lb. ground pork
• 1 egg, beate
• ¼ cup Parmesan Cheese, finely grated into a powder
• 3 cloves garlic, finely diced
• 1/3 cup fresh Parsley, roughly chopped
• Salt & Freshly Ground Pepper

Method

• Gently combine the meatball ingredients. Don’t overwork the meat.
• Roll the meat into 1-inch balls.
• Set the Instant Pot to saute mode and add the olive oil.
• Brown the meatballs in batches for about 3 minutes, until all sides are brown.
• Remove the meatballs from the pot and add the onions, carrots, and celery. Saute for 5 minutes, until softened.
• Add the garlic, saute for 1 minute.
• Add the chicken broth. Run a silicone spatula along the bottom of the pot to release the brown bits, his helps mitigate the burn indicator that we tend to see with Instant Pots.
• Add the Italian seasoning and meatballs.
• Close the lid and seal the valve. Pressure Cook for 5 minutes.
• Flip the quick release valve and allow the steam to escape.
• Add the acini de pepe and press the saute button. Cook for 9 minutes.
• Stir in the spinach, garnish with fresh Parmesan and parsley, and serve!