Ingredients
Equipment
Method
- In a mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning. Mix gently with your hands and form into 1-inch meatballs.
- Set the Instant Pot to sauté mode and brown the meatballs in batches, about 2 minutes per side. Browning is non-negotiable — it's where most of the flavour comes from.
- Remove the meatballs to a plate. Add the carrots, celery, and onion to the pot and sauté until softened, about 5 minutes.
- Add the broth and scrape up any browned bits from the bottom of the pot. Return the meatballs to the pot and add the pasta.
- Lock the lid, set the valve to sealing, and pressure cook on high for 7 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
- Stir in the spinach until just wilted, about 1 minute. Season with salt and pepper, taste, and serve hot with extra Parmesan at the table.
Nutrition
Notes
Net carbs: 25g per serving (28g total carbs minus 3g fibre).
Make-ahead tip: The meatballs can be made and frozen raw for up to 3 months. Brown them straight from frozen — just add 1 minute to the brown time.
Storage: Refrigerator up to 4 days. The pasta keeps absorbing liquid in storage — add broth when reheating.
Reheating: Stovetop over medium-low heat with a splash of broth to loosen consistency.
