Prep: 25 min. Cook: 10 min. + releasing
10 servings (3-3/4 quarts)
Updated: Oct. 27, 2023
1 tablespoon butter1 tablespoon olive oil4 medium carrots, chopped1 celery rib, chopped1 medium onion, chopped2 cartons (32 ounces each) chicken stock1 package (26 ounces) frozen fully cooked Italian meatballs1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1/2 cup uncooked ditalini or other small pasta1/2 teaspoon dried oregano1/4 teaspoon pepper1 package (10 ounces) fresh spinach (about 13 cups), chopped
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, add carrots, celery and onion; cook and stir until crisp-tender, 4-6 minutes. Press cancel. Stir in stock, meatballs, condensed soup, ditalini, oregano and pepper.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release. Stir in spinach until wilted.
1-1/2 cups: 321 calories, 21g fat (9g saturated fat), 40mg cholesterol, 1242mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 18g protein.