Instant Pot Italian Wedding Soup
This easy Instant Pot Italian Wedding Soup is perfect year round. Simple yet packed with flavor it's a healthy pressure cooker soup that everyone loves!
Servings: 6
Equipment
- 1 pressure cooker
Ingredients
- 12 frozen meatballs or make your own
- 40 oz chicken broth
- 1 onion
- 3 carrots
- 1 bunch escarole (use 2 c. leaves)
- 1/2 c Pastina
- 1/4 tsp basil dried
Instructions
- Make your meatballs or buy them pre-made at the store. If using frozen, skip the next 2 steps.
- Add a few tbsp of olive oil into your Instant Pot, set to saute, low, and add your meatballs.
- Brown the outsides if you're cooking using your own fresh meatballs, if using frozen just defrost them ahead of time and add to pot just to warm them slightly, then add your diced onions. Cook for a minute or two just to soften onions slightly. Turn pot off/cancel.
- Pour in your chicken stock, diced carrots, basil, and Pastini noodles. (if you want your noodles to be really al dente then add them with your escarole later)
- Put on the lid and close the steam valve on your pressure cooker and set to pressure, high, for 3 minutes.
- When done do a quick release.
- Add escarole if you choose to add it (cut into spoon size pcs., use about 2 c. of leaves) and stir gently so leaves are submerged. Set Instant Pot to saute, low, and allow to bubble for 2-3 minutes so escarole can soften. Serve!
Video
Nutrition
Serving: 8oz | Calories: 117kcal | Carbohydrates: 8g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 747mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6950IU | Vitamin C: 22.1mg | Calcium: 74mg | Iron: 1.5mg