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Instant Pot Italian Wedding Soup in a bowl with a spoon
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Instant Pot Italian Wedding Soup

Pressure Cooker Italian Wedding Soup is easy to make in the pressure cooker for busy weeknights. Made with homemade turkey meatballs, acini de pepe pasta, and fresh veggies, it's a hearty and healthy soup the whole family will love.
Course Side Dish, Soup
Cuisine Italian
Keyword Instant Pot Italian wedding soup
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 289kcal
Author lalaine

Equipment

  • 6 qt- Pressure cooker

Ingredients

For the Meatballs

  • 1 pound ground turkey
  • 1 large egg
  • 1/2 cup Italian bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon pepper

For the Soup

  • 3 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 stalks celery, diced
  • 2 large carrots, peeled and sliced
  • 8 cups chicken broth
  • 1 cup Acini de Pepe pasta
  • 3 cups fresh baby spinach
  • 1 teaspoon Italian seasoning
  • Kosher salt and pepper to taste

Instructions

  • In a large bow, combine ground turkey, egg, Italian bread crumbs, Parmesan cheese, garlic, powder, parsley, salt, and pepper. Stir until well-distributed but do not overmix.
  • Shape turkey mixture into 1-inch diameter small meatballs and set aside.
  • PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add 1 tablespoon of olive oil.
  • Place a layer of the meatballs in the Instant Pot and cook for about 3 minutes, turning as needed to brown all sides. Cook the meatballs in 2 to 3 batches, adding more olive oil as needed.
  • Carefully remove the meatballs from the pot and set aside.
  • Add the remaining 1 tablespoon of oil olive. Add the onions, celery, and carrots. Cook, stirring occasionally, for about 2 to 4 minutes or until softened.
  • Add the meatballs, Italian seasoning, and salt and pepper to taste on top of the vegetables.
  • Add the chicken broth. Do NOT stir.
  • Turn off the SAUTE setting. Close and lock the lid, and set the floating valve in the SEALING. Cook on HIGH pressure for 5 minutes.
  • Once finished, do a QUICK RELEASE. Carefully remove the lid.
  • Press the SAUTE MODE again and add the acini de pepe. Cook for about 6 to 8 minutes or until al dente.
  • Press the CANCEL button to turn off the SAUTE mode. Add the baby spinach and push down into the broth.
  • Ladle into serving bowls and garnish with shredded Parmesan cheese. Serve hot.

Nutrition

Calories: 289kcal | Carbohydrates: 25g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1755mg | Potassium: 723mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4941IU | Vitamin C: 29mg | Calcium: 80mg | Iron: 3mg