INGREDIENTS

5 cups water

1 packet onion soup mix

1 (12 oz) package frozen meatballs (I used turkey meatballs)

1 (28 oz) can crushed tomatoes

1 cup dry macaroni

1 (12 oz) package frozen mixed veggies

Salt and pepper, to taste

Parmesan cheese, for topping

INSTRUCTIONS

For the Instant Pot:

Turn Instant Pot to sauté setting so that it can start heating up. Add in the water, onion soup mix, meatballs, tomatoes, macaroni and frozen veggies. Turn off sauté setting. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.

Stir and salt and pepper to taste. Ladle into bowls. Serve with a spoonful of parmesan cheese on top. 

For the slow cooker: 

Add water, onion soup mix, meatballs, tomatoes, macaroni and mixed veggies into slow cooker.

Cover and cook on low for 3-4 hours, or until pasta is cooked through. 

Stir and salt and pepper to taste. Ladle into bowls. Serve with a spoonful of parmesan cheese on top. 

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