Italian Wedding Soup with Pressure Cooker


1 tbsp butter 1 Tbsp olive oil 4 chopped medium carrots

1 chopped celery rib, 1 chopped medium onion, 2 32-ounce cartons chicken stock

1 26-ounce bag frozen completely cooked Italian meatballs 1 can (10-1/2 oz) Undiluted condensed mushroom soup

1/2 cup raw ditalini or other tiny pasta 1/2 tsp dried oregano

1/4 tsp pepper Chopped, 10-ounce package fresh spinach (13 cups)

Choose sauté on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. After heating, add carrots, celery, and onion and stir until crisp-tender, 4-6 minutes. 

Press cancel. Add stock, meatballs, condensed soup, ditalini, oregano, and pepper. Lock lid, close pressure-release valve. Adjust for 10 minutes of high pressure cooking. Let pressure drop naturally. Wilt spinach with stirring.

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