Heat your Instant Pot to saute. Add olive oil and butter and allow butter to melt. Add your mirepoix mix (see detailed instructions above if you can't purchase this pre-made) and saute until the onions become translucent. Remove and place into a bowl.
Add the chicken broth and chicken breast to the Instant Pot, seal the lid, and cook on high pressure for 15 minutes, using the natural release function.
While the chicken is cooking, prepare the meatballs by mixing together the ground beef, egg, 1/4 cup of the parmesan cheese, Italian seasoning, teaspoon of salt, onion and garlic powder, and black pepper in a large bowl. Form the mixture into marble-sized meatballs (see picture above for scale) and set aside.
Beat two eggs in a medium bowl and add the remaining parmesan cheese until it makes a thick paste. Set aside.
When the chicken is finished, add the mirepoix back to the Instant Pot and remove the chicken breast, putting it in the same bowl the mirepoix was in. Turn on the saute function of the Instant Pot and bring the broth and mirepoix mixture back to a boil. Put the meatballs into the pot, one by one, making sure to not put them in the same place in the pot so they don't stick together.
In the still-boiling soup, add small spoonfuls of the egg and cheese mixture directly into the bubbles.
Shred the chicken and return it to the pot. Taste and adjust seasoning as needed.
As the soup continues to simmer, drain the Miracle Rice in a fine mesh colander and rinse thoroughly. Heat over medium to medium-high heat in a nonstick skillet until it's dry. Put it into the Instant Pot.
Add the spinach and turn off the Instant Pot. Allow the residual heat to wilt the spinach, then serve.
Macros, counting 8 cups of broth and 6 ounces of chicken: 282 calories, 4 grams net carbs, 20 grams protein, 19 grams fat.