Directions:
- Make equal-sized meatballs from the sausage.
- Place the butter in the Instant Pot and select “Sauté.” Then add the carrots and onion and cook for about 2-3 minutes.
- Select “Cancel” and stir in the meatballs, garlic, salt, black pepper, and broth.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 5 minutes.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
- Remove the lid and stir in the spinach.
- Serve hot with the garnishing of Parmesan.
Nutrition Information per Serving:
Calories: 336
Fat: 25.5 grams
Carbohydrates: 4.7 grams
Protein: 20 grams
Meat Recipes
