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Instant Pot Italian Wedding Soup

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Author Jacqueline


  • 8 cups chicken stock divided
  • 3 carrots peeled and diced
  • 4 ribs celery diced
  • 1 large onion, diced (approximately 1 cup)
  • 1 cup acini de pepe pasta
  • 1 lb frozen cocktail meatballs
  • 10 oz bag fresh baby spinach


  • In the inner pot of Instant Pot, pour 4 cups of the chicken stock. Add the carrots, celery, onion, meatballs and pasta. 
  • Place and lock lid. Set valve to SEAL and program pot on MANUAL, high pressure for 8 minutes. 
  • When the timer elapses, carefully quick release pressure and remove lid.
  • Stir in the remaining 4 cups chicken stock and wilt in the baby spinach, turning pot to SAUTE if more heat is necessary. 
  • Ladle into bowls and serve.