What’s wonderful about this light but filling soup is that you use many of the same ingredients in the meatballs as you do in the soup, which makes it quite efficient. So the long list of ingredients is actually many of the same ingredients but used in two ways. I find it most effective to prep the soup and the meatballs at the same time so I’m only touching each ingredient once.
1. For the Soup: In the Instant Pot, combine the bok choy, green onions, cilantro, soy sauce, and broth. Stir well.
2. For the Meatballs: In a large bowl, combine the ground chicken, green onions, cilantro, egg, ginger, garlic, soy sauce, pepper, and salt. Mix gently. Using your hands or a small scoop, shape the mixture into meatballs. Place the meatballs in the pot.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
4. Stir in the sesame oil and serve. Even Faster Tip: Make a double batch of the meatballs. Freeze one half uncooked, or bake and then freeze so you can make the soup even faster next time.
Total Fat: 16g
Saturated Fat: 4g