Instant Pot Wedding Soup
This Instant Pot Wedding Soup is an almost entirely hands-off meal made with meatballs, couscous, and savory Italian flavors. Ready in just 30 minutes!
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 3 carrots cut into half moons
- 2 celery stalk chopped
- 3 garlic cloves chopped
- 18 oz frozen meatballs
- 3/4 cups couscous
- 64 oz chicken broth
- 5 oz spinach
Instructions
- Add olive oil to the Instant Pot and press “saute” and set it for 5 minutes. Allow 1 minute for the oil to warm, then add the onion, carrots, celery, and garlic and saute for 3-4 minutes.
- Next, add the meatballs, couscous and chicken broth. Close the lid, ensuring the knob on top is in the “seal” position. Pressure cook the soup for 5 minutes, then natural release the pressure for 15 minutes before manually releasing any remaining pressure.
- Add the spinach to the pot, then set the lid gently on top and allow the spinach to “steam” for 2-3 minutes. Remove the lid, then stir to combine. Enjoy!
Notes
*Using frozen meatballs makes this recipe WAY easier and faster! You can use homemade if you prefer though (my baked chicken meatballs would be a good choice!)
*Calories are per one serving and are an estimation.
Nutrition
Serving: 4g | Calories: 557kcal | Carbohydrates: 36g | Protein: 30g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 101mg | Sodium: 1820mg | Potassium: 900mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10994IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 3mg
