Instant Pot White Bean, Spicy Sicilian Meatball, and Kale Soup

Directions

1. Turn the Instant pot to sauté and allow to heat up. Crumble the meatballs into the pot and add the olive oil. Brown the crumbled meatballs, smashing with the back of a spoon while cooking.

2. Add the onion, garlic, carrot, and fennel, and sauté until just softened. Deglaze with the white wine, scraping the bottom to loosen any browned bits.

3. Add the sage, rosemary, beans, tomatoes, and stock.

4. Put the lid on the Instant Pot, set vent to pressure, and cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

5. Carefully remove the lid, add the kale, and seal the lid back, with the pot off, for an additional 10 minutes. Remove the lid, season with salt and pepper, and serve immediately in large bowls, garnished with parmesan cheese.