Name: Vegan Instant Pot Italian Wedding Soup
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 Yellow Onion ( medium); 3 cloves Garlic; 1 bunch Kale; 1 pack Plant based meat balls ((we used pure Farmland homestyle meatballs) (from the pack of 12, I used 6)); 1 pack Plant based Italian sausage; 1 box Pearled Couscous ((we used 365 organic garlic and olive oil pearled couscous)); 64 oz Vegetable Broth (used 2 32 oz boxes. ); 2 tbsp Olive Oil

When I was working as a nanny, I had the pleasure of experimenting with new food appliances and ingredients. When we got an instant pot, it was all the rage and made creating delicious meals SO EASY.

Ours came with a cook book and one of the family favorites from the list was the Italian Wedding Soup. Y’all, this soup is/was INCREDIBLE and I could honestly never get enough. No seriously, all 6 of us would fight over the left overs!

Since then, AJ and I have obtained our own instant pot (really I just know how to sway him and walked him down the aisle at Target going “ooooooh an insta-pot! You need one!” and he was sold. #helovesnewtoys) and love creating meals with it.

But one meal we never got around to creating before we switched to livin’ on plants, was the Italian Wedding Soup. WHAT. A. SHAME. While wallowing in the sorrow (hehe not really, but it sounded good) I decided it’s time to woman up and recreate it solely from plants.

So I did!

And y’all…

WAS

AHHHMAZING.

Once again, we were fighting over left overs and our taste buds were jumping with joy!

So here it is, my randomly recreated Vegan Instant Pot Italian Wedding Soup.

I wish you all the best with this recipe and the rest!

xoxo Cortney

Vegan Instant Pot Italian Wedding Soup

5 from 1 vote

Print Recipe

Prep Time 5 mins

Cook Time 25 mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

Instant Pot or Pressure Cooker

Ingredients

Produce

1 Yellow Onion medium
3 cloves Garlic
1 bunch Kale

Pre-Packed

1 pack Plant based meat balls (we used pure Farmland homestyle meatballs) (from the pack of 12, I used 6)
1 pack Plant based Italian sausage (we used Tofurkey original plant based sausage Italian flavored) (from a pack of four, I used 1+1/2)
1 box Pearled Couscous (we used 365 organic garlic and olive oil pearled couscous)

Other

64 oz Vegetable Broth used 2 32 oz boxes.
2 tbsp Olive Oil

Instructions

Add the olive oil to the instant pot and press the saute button.
Quickly dice the yellow onion and finely chop the garlic. Add to the pot and saute for 4-5 minutes until soft and the onions are translucent.
Finely dice the Italian Sausage and add to the pot. Saute for 4-5 more minutes stirring occasionally.
Chop the bunch of kale. Add to the pot and saute until almost fully wilted.
Once the kale is wilted, add the vegetable broth, couscous and couscous seasoning packet. Stir to combine.
While that heats, split each large meatball into four smaller pieces. Re-roll into balls. Repeat until all 6 large meatballs have become 24 smaller meatballs.
Carefully add the meatballs to the pot trying to distribute them so they're not touching.
Put the lid on the pot, making sure the pressure release knob is set to "sealed". Cancel to stop the saute and press the soup option. Cook on high pressure for 15 minutes. You may have to adjust the cook time since soup automatically sets to 20 minutes.
After its finished cooking, let the pressure naturally release for 10 minutes. This is where you'll see the timer count back up from 0. After the 10 minutes, release the knob so the pressure quickly releases. Once finished, open the lid and enjoy.
Caution, contents are very hot.