Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 18 minutes
Ingredients:
- 1 pound gluten-free hot Italian sausage, casing removed
- 1 tablespoon butter
- 2 carrots, peeled and sliced thinly
- 1 small yellow onion, chopped
- 1 garlic clove, chopped
- Salt and freshly ground black pepper, to taste
- 4 cups homemade chicken broth
- 2-3 cups fresh baby spinach leaves
- 4 tablespoons grated Parmesan cheese
Directions:
1. Make equal-sized meatballs from the sausage.
2. Place the butter in the Instant Pot and select “Sauté.” Then add the carrots and onion and cook for about 2-3 minutes.
3. Select “Cancel” and stir in the meatballs, garlic, salt, black pepper, and broth.
4. Secure the lid and place the pressure valve to the “Seal” position.
5. Select “Manual” and cook under “High Pressure” for about 5 minutes.
6. Select “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
7. Remove the lid and stir in the spinach.
8. Serve hot with the garnishing of Parmesan.
Nutrition Information per Serving:
Calories: 336
Fat: 25.5 grams
Carbohydrates: 4.7 grams
Protein: 20 grams
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