In a large mixing bowl, mix together ground turkey, an egg, breadcrumbs, grated parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
Using a 1 teaspoon cookie scoop, make 1-inch balls. You will have about 30 meatballs.
Set the Instant Pot to “SAUTE” function.
Add some olive oil. When the oil is hot add half of the meatballs in a single layer.
NOTE: I like to brown the meatballs in 2-3 batches, so they get perfect brown color outside.
Brown them for about 2-3 minutes, then scoop them out into a separate plate and set aside. Continue the same with the rest of the meatballs.
After the meatballs are done, add the chopped onions and celery to the pot and cook for about 8-10 minutes, until they are softened and translucent.
Press the “CANCEL” button.
When done, add the browned meatballs and chopped carrots.
Pour in chicken broth and stir everything together.
Close the lid and make sure that the venting knob is set to “SEAL”.
Cook the soup on manual high pressure for 5 minutes. When done, do a quick pressure release.
Open the lid and stir the soup.
Press “SAUTE” button again.
Bring the liquid to boil and add acini de pepe pasta. Let it cook for about 8 minutes.
When the pasta is almost done, add spinach and let it cook for another 2-3 minutes.