The union of meatballs, pasta, and cheese in this Italian wedding soup made in the Instant Pot is unbreakable. This recipe has been made in a variety of ways; I hope you like my version.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 2 tablespoons salted butter
- ΒΌ cup milk
- salt and freshly ground black pepper to taste
Instructions
- Place cubed potatoes in a microwave safe dish. Cover with water.
- Microwave until soft on high, about 20 minutes. Drain in a colander.
- Place drained potatoes back in the dish. Add butter and milk. Using a potato masher, smash mixture to desired consistency. Season with salt and pepper to taste.