Note:  (Picture shows very large meatballs - ours are much smaller)

1/2 lb ground pork sausage*

1 1/2 cup shredded chicken breast

4 cups fresh baby spinach (or can use frozen)

1 cup grated carrots

3/4 cup celery, chopped

1 cup onion, chopped

2 Tbl chopped parsley

1/2 tsp thyme

40 oz chicken broth or stock Fresh

   (or 3 14 oz cans store bought broth)

1 Tbl oil

1/2 tsp pepper

1/2 tsp salt

1 1/4 cup small pasta shells

1 packet egg drop soup mix

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Roll sausage into 1/2 in meatballs*. Press saute on the IP, add oil and meatballs and brown on all sides. Add onions, celery and carrots, saute until onions are translucent. Turn off IP. 

Add remaining ingredients.  Secure lid, close steam vent.  You have two choices for cooking method.

1) Press Soup button, cook for 30 min, quick release.  Using this setting does not allow soup to boil so it maintains clearer broth.

2) Press Manual/Pressure and cook for 12 min on High, quick release.  This method makes for a little cloudier soup broth, but  it's quicker. 

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*For quicker meatballs, buy sausage links and cut into 1/2' pieces.

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