While the meatballs are baking, make the soup in the pressure cooker.
Add the olive oil to the instant pot and press sauté.
2 tbsp olive oil
Add the ginger root and and garlic and allow to cook for 2 minutes.
4 inches ginger root, 6 cloves garlic, minced
Then, add the green onions and red onion and allow to sauté for another 3-4 minutes.
4 green onions , 1 large red onion
Add the bell pepper and sauté for 3 more minutes.
1 large bell pepper (any color)
Add all the roughly chopped white stem pieces of bok choy to the pot.
1 head bok choy - white stem and leafy greens
Add water and chicken stock.
2 cups water, 8 cups chicken stock
Add tamari sauce and soy sauce.
1/2 cup tamari, 1/2 cup soy sauce
Add honey and black vinegar. Sprinkle in red pepper flakes.
3 tbsp honey, 1 tsp black Chinese vinegar, 1/2 tsp red pepper flakes
Gently place cooked meatballs into the pot. Press cancel to turn off the sauté function.
Close the lid and turn the pressure valve to sealed. Press the soup button, set the timer for 15 minutes, and cook.
When finished cooking, the pot will beep. Turn the pressure valve to venting to manually release pressure.
Once the pressure is released, the lid will open. Add the chopped bok choy green leafy parts and stir gently.
1 head bok choy - white stem and leafy greens