Instant Pot Kale & Meatball Soup
Ingredients
- 2 tablespoons olive oil
- 2 chopped onions
- 1.5 cups chopped celery
- 6 cups chicken stock or broth
- 16 oz frozen Italian Meatballs
- 2 cups water
- 8 oz fresh tortellini
- 4 cups chopped kale
- 1 tablespoon minced garlic
- ½ lemon juice
- 1 teaspoon sugar
- 1 teaspoon dried basil
- to taste salt & pepper
Instructions
- Turn the Instant Pot to saute mode and cook onions until they are translucent (about 5 minutes).
- Add celery, chicken stock, water, meatballs, kale, garlic, lemon juice, sugar, and basil.
- Lock the lid (with vent closed) and set to manual for 4 minutes.
- When the Instant Pot beeps, perform a quick pressure release (open the vent until the steam is released).
- Add tortellini noodles, lock the lid (with vent closed) and set to manual for 1 minute.
- Perform a quick pressure release.
