Start by making the meatballs, in a large mixing bowl, mix together the meat, breadcrumbs, cheese, egg, and spices.
Mix well. Then roll them out on a greased baking sheet (about 1 teaspoon). Pop into the freezer for about 10 minutes.
Meanwhile, add the chicken broth (stock), spinach and pasta to the Instant Pot, mix well. Then add the frozen meatballs.
Add the lid on to the Instant Pot, making sure that the vent is sealed, set the manual high pressure for 4 minutes.
Let the pressure naturally release, when the time is up.
When all of the pressure has been released from the Instant Pot, open the lid (it should freely open, NEVER force a lid open)
Season with additional salt and pepper, garnish with Parmesan cheese if you would like.
Ladle into a bowl, and enjoy!