Instant Pot Wedding Soup

Well it appears as though winter is finally here and because so, I want to apologize. The day prior to us having snow I had put together a letter-board that said “I think winter skipped us.” We had sunny days and high 50s weather. And while I thought we had possibly gotten lucky and weren’t doomed for the cold, I may have in-fact jinx us all and now we have no sun, no high 50s weather; just cold air and white everything. Which I guess is OK if you’re looking out at it from inside the warmth comfort of your home. 

Side-note: I dragged my feet on getting new tires for the Jeep and now I feel as though I have no choice. So thank you for that, snow.

I guess if it’s going to be cold though, soups are a perfect solution to a warm and filling dinner. One of my all-time favorites is Wedding Soup. When we were smaller, I remember my grandma cooking up a pot and I’ve been hooked every since. Unfortunately none of us ever thought to get the recipe from her and I’ve been searching for one similar ever since.

My instant pot seems to be a hit with me. I haven’t had a bad mishap yet, knock on wood. This however would be the first time that I’ve ever cooked a soup in it and being that one of the ingredients were noodles, I was a little nervous. The first time I ever made a homemade chicken noodle soup, I ruined the noodles and I’ve been nervous about noodles ever since. No one likes mush pasta. 

This is foul-proof though! And your noodles won’t come out like mush. I do suggest playing around with ingredients if you’d like. This certain recipe is healthy and I used turkey meatballs rather than regular. 

Instant Pot Wedding Soup


  • 16 ounces chicken stock
  • 16 ounces beef stock
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 cup baby carrots, sliced
  • 1 cup Ditalini pasta, uncooked
  • 1 package frozen meatballs
  • 1 cup fresh baby spinach, stems removed
  • handful of fresh italian parsley, chopped
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • grated parmesan cheese, optional


  1. Add olive oil and diced onions to Instant Cooker and set to saute mode, allowing the onion to cook for about 2 minutes.
  2. Add carrots and garlic powder and set to saute mode again for another 2 minutes. When finished, add your chicken stock, beef stock and pasta. Next add meatballs, making sure that they are submerged. Add Instant Pot lid, close to lock and make sure your pressure valve is on sealing. Then select the high pressure mode, adjusting the time to 10 minutes.
  3. When done allow the pot to release on it's own for 5 minutes naturally. Turn the valve to quick release. Next add your handful of baby spinach. It will wilt on it's own within a couple minutes or less.
  4. Enjoy with parmesan cheese and chopped parsley.



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