First, make the meatballs according to recipe (rolling into about 25 smaller meatballs) but don’t cook them yet.

Turn the instant pot on saute and add 3 tablespoons of oil to the pot.  Add meatballs and let cook for 3-5 min, turning them once.

Remove meatballs and set aside.

Add onion, carrots and celery to pot, cook on saute for 4 min, stirring occasionally.

Add stock, long grain rice and meatballs to the pot.

Put the lid on set to high pressure for 11 min and make sure it is set to sealing on top.

When the timer is up, do the quick release and turn the knob to venting.

Once pressure is released, add kale and season to your taste with salt.