Italian Wedding Soup

Modified from Taste of Home

****Needs an instant pot****

1 tbsp butter

1 tbsp oil

4 medium carrots, chopped

1 celery rib, chopped

1 medium onion, chopped

2 cartons (32 oz each) chicken stock

1 pkg (26 oz) frozen fully cooked Italian meatballs

1 can (10.5 oz) condensed cream of mushroom soup, undiluted (or cream of chicken or cream of celery)

1/2 cup uncooked ditalini (this seemed a little too soft when done, I might elbow pasta next time)

1/2 tsp dried oregano

1/4 tsp pepper

1 pkg (10 oz) fresh spinach, chopped (I didn't add this as Ray hates cooked lettuce of any type)

Turn on saute in pressure cooker. Add in butter and oil. Once hot, add carrots, celery, and onion. Cook and stir until crisp tender. Hit cancel.

Stir in stock, meatballs, condensed soup, pasta, oregano and pepper.

Lock lid and set to high for 10 minutes (I used the beef setting). Allow pressure to release naturally. Stir in spinach until wilted.

Serve, makes 10 servings.