Tags:
Soups | Stews | Curries Multicooker Chicken | Poultry

You will need:

  • 500g chicken mince
  • 1½ tsp minced garlic
  • ¼ cup parmesan cheese grated, plus extra to serve
  • ⅓ cup parsley, finely chopped
  • Sea salt and freshly cracked pepper 
  • 2 Tbs oil
  • 1 leek, sliced
  • 1.5L chicken stock
  • 120g spinach leaves

Let's make it:

Step 1:

Place chicken, garlic, parmesan, parsley, pinch of salt and pepper in a large bowl and combine.

Step 2:

Roll tablespoon size balls.

Step 3:

Select BROWN on the Pressure Multicooker and adjust time to 10 minutes, press START/STOP and allow to preheat.

Step 4:

Add 1 Tbs of oil and brown meatballs, set aside.

Step 5:

Add remaining oil and leek. Sauté for 3 minutes.

Step 6:

Add stock. Secure the lid, ensure the steam release valve is in the seal (closed) position, select SOUP, adjust time to 5 minutes and press START/STOP.

Step 7:

Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 1 minute.

Step 8:

Stir in spinach and serve with parmesan cheese.