Instant Pot Italian Meatball Soup

íngredíents

• 2 tablespoons  extra vírgín olíve oíl 
• 1  large oníon  (díced)
• 8  garlíc cloves  (mínced)
• 2  large carrots  (díced)
• 1 cup  díced celery  (optíonal)
• 3 tablespoon  tomato paste 
• 1 cup  marínara sauce 
• 1 can  / 14.5 oz crushed tomatoes 
• 20-25  míní meatballs  (fully cooked and frozen)
• 1 teaspoon  dríed basíl 
• 1 teaspoon  dríed oregano 
• 1/2 teaspoon  red pepper flakes 
• 1/2 teaspoon  black pepper 
• 1/2 teaspoon  salt  (add more íf needed)
• 32 oz  beef or vegetable broth  (í used beef broth)

Garnísh:

• 2 tablespoons  fresh parsley  (díced)
• 2 tablespoons  scallíons  (díced)
• 1/4 cup  parmesan or mozzarella cheese 

ínstructíons

1. Heat up your pressure cooker: press Sauté -> clíck on the Adjust button -> select More to get the Sauté More functíon, whích means that the food wíll be sautéed over medíum-hígh heat. Waít for the ínstant Pot índícator to read HOT.
2. Add the oíl to the hot ínstant Pot, add the díced oníons and mínced garlíc, and sauté for 2-3 mínutes, stírríng a few tímes.
3. Add the carrots (plus celery íf usíng) and cook for 1 mínutes. Add the tomato paste and cook for another mínute.
4. Add the rest of the íngredíents to the ínstant Pot, except those lísted ín the "Garnísh" sectíon. Stír.
5. Usíng manual functíon, set to hígh pressure for 9 mínutes .
6. After 9 mínutes, use quíck release. Stír.
7. Serve topped wíth scallíons, parsley and mozzarella cheese. Serve wíth crusty, warm bread on the síde or grílled cheese.

Source: https://sweetandsavorymeals.com/instant-pot-italian-meatball-soup/