4cupsbrothchicken or beef depending on what type of meatballs you're using
1 tbspbeef bouillon powderor ` beef bouillon cube
1 teaspoon dried basil
Prevent your screen from going dark
Combine all ingredients in pressure cooker and secure lid, making sure vent is sealed.
Cook on manual high pressure for 8 minutes, and do manual quick release when done cooking.
Top with parsley and Parmesan cheese and serve with crusty bread.
If you would like to use fresh, cooked meatballs, simply cook pasta first, then when done cooking, do a manual release and remove the lid. Press cancel, then sauté, and add the cooked meatballs. Stir till warmed through.
I love freezing any soup that's leftover. It makes for a quick lunch later or last minute supper. Just let the soup cool completely before freezing. It will freeze for up to 3 months.