Directions

1. Roll Italian sausage into evenly sized meatballs.

2. Set cooker to "sear" and add oil, onions, and carrots. Sauté.

3. Add chicken stock, garlic, sea salt, and fresh ground pepper.
4. Add in meatballs.
5. Close lid and lock. Set to "soup" and adjust for 5 minutes.
6. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
7. Open and add spinach. Stir well.
8. Garnish with Parmesan cheese. Serve hot.