Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, cut into half moons
- 2 celery stalks, chopped
- 3 garlic cloves, chopped
Main Ingredients
- 18 oz frozen meatballs
- 3/4 cups couscous
- 64 oz chicken broth
- 5 oz spinach
Instructions
- Sauté Vegetables: Add olive oil to the Instant Pot and press the “sauté” button; set it for 5 minutes. Allow the oil to warm for 1 minute, then add the chopped onion, carrots, celery, and garlic. Sauté these vegetables for 3-4 minutes until they start to soften and release their fragrances.
- Add Ingredients and Pressure Cook: Add the frozen meatballs, couscous, and chicken broth to the pot. Close the lid securely, ensuring the pressure knob is set to the “seal” position. Select the pressure cook setting and cook the soup for 5 minutes under high pressure.
- Release Pressure and Add Spinach: Let the pressure naturally release for 15 minutes, then carefully perform a manual release to let out any remaining pressure. Open the lid, add the spinach to the hot soup, and set the lid loosely on top to allow the spinach to steam for 2-3 minutes until wilted.
- Final Stir and Serve: Remove the lid, stir the soup to combine all ingredients evenly, and enjoy the warm, flavorful wedding soup.
Notes
- Use frozen meatballs for convenience, or substitute with freshly made meatballs for a homemade touch.
- Make sure to properly seal the Instant Pot lid before pressure cooking to prevent steam leaks.
- Spinach can be substituted with kale or Swiss chard if preferred.
- Adjust seasoning with salt and pepper before serving if desired.
- Couscous cooks quickly under pressure; avoid overcooking to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
