Instant pot chicken meatball soup recipe is a healthy, easy to make, and delicious soup that’s perfect for a busy weeknight dinner.
It can be hard to find recipes that are gluten-free. You need to make sure that the ingredients you use, such as flour and eggs, are gluten-free. You can also make changes like substituting white rice flour for brown rice flour or using cornstarch in place of tapioca starch.
There is no difference between a slow cooker and an instant pot. They both function the same way by cooking food in a sealed environment. However, there are some differences that set them apart from each other:
• Slow cookers are more affordable than instant pots.
• Slow cookers also tend to have fewer parts.
• It is easier to clean up a slow cooker because there are fewer parts and it is easier to remove the lid without losing any of the food inside.
• The temperature settings for a slow cooker can be adjusted in degrees, whereas an instant pot has only one temperature setting, which cannot be modified at all.
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Heat the olive oil in an electric instant pot turned to saute mode.
Add carrots, celery, and red onion. Cook, stirring occasionally, until tender, for 4-5 minutes.
Stir in the parsley, basil, and black pepper. Pour in the chicken broth, then add Italian meatballs. Mix well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Stir in the vermicelli. replace the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Stir in the spinach. Let the soup sit for 5 minutes, so vermicelli will be Al-Dente and spinach wilted.
Season to taste with salt. Serve hot.